7 Ways With Olive Oil

While it's perfectly good oil for sautéeing, olive oil is just as adept at everything from flavoring cakes to poaching fish.

  • 7 Ways With Olive Oil
    Story by Maureen Callahan, Photo: Beau Gustafson; Styling: Mindi Shapiro Levine

    7 Ways With Olive Oil

    From incredible California blends to imported varieties, olive oils range in flavor from mild to buttery to pungent. Reserve high-quality extra virgin oils for drizzling and use less expensive ones for cooking. Buy in small quantities that can be used up in six months, as quality deteriorates with age.
  • Olive Oil Dip with Vegetables
    Story by Maureen Callahan, Photo: Beatriz Da Costa

    Olive Oil Dip with Vegetables

    Simple as all get out, this easy dip is perfect for last-minute entertaining. Take pantry items like green olives, red pepper flakes, and garlic and steep them with olive oil to build rich flavor. Leftovers make a nice sauce for roasted fish or chicken.
  • Olive Oil–Braised Eggplant with Fresh Tomato and Pomegranate Sauce
    Story by Maureen Callahan, Photo: Jean Allsopp

    Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce

    After just 20 minutes in the oven, thick slices of eggplant brushed with olive oil become a meltingly tender side dish or a spectacular vegetarian main course. If you don't have time to make the sauce, serve with a warm bottled marinara sauce.
  • Roasted Flank Steak with Olive Oil-Herb Rub
    Story by Maureen Callahan, Photo: Randy Mayor; Styling: Leigh Ann Ross

    Roasted Flank Steak with Olive Oil-Herb Rub

    Brushed with a rub of fresh herbs flavored with olive oil and lemon zest, this flank steak is roasted with red wine-laced broth, adding up to lots of flavor with little fuss. Leftovers, if there are any, make great steak sandwiches!
  • Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce
    Story by Maureen Callahan

    Olive Oil-Poached Mahimahi with Mediterranean Tomato Sauce

    Fancy as it sounds, this easy fish dish cooks in a skillet right on the stovetop in less than 30 minutes. Serve the fish with a side of steamed broccoli or a garden salad for a complete weeknight meal.
  • Golden Olive Oil–roasted Potatoes
    Story by Maureen Callahan, Photo: James Baigrie; Styling: Karen Shinto

    Golden Olive Oil-roasted Potatoes

    Crispy on the outside and buttery soft inside, the secret to these luscious roasted Yukon gold potatoes is a two-step process. A quick 10-minute boil on the stovetop segues into 25-30 minutes of high oven heat. Drizzle with olive oil and sea salt. That's it.
  • Roasted Red Peppers with Garlic and Olive Oil
    Story by Maureen Callahan, Rachel Weill

    Roasted Red Peppers with Garlic and Olive Oil

    Nothing beats the flavor of oven-roasted bell peppers, particularly when they're slow-roasted until tender, yet not charred. Flavor with a drizzle of salty, garlic-infused olive oil for a great addition to sandwiches, burgers, pizza, or bruschetta.
  • Lemon-Rosemary Olive Oil Cake
    Story by Maureen Callahan, Photo: Photo: Becky Luigart-Stayner

    Lemon-Rosemary Olive Oil Cake

    A tradition in Italy, cakes made from olive oil feature rich flavor and moist texture. Here olive oil is paired with lemon zest and fresh rosemary, offering tart and savory flavor contrasts that are mellowed by a sweet lemon glaze.
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