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.
Story by Maureen Callahan, Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
7 Ways With Olive OilFrom 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 VegetablesSimple 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 SauceAfter 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 RubBrushed 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 SauceFancy 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 PotatoesCrispy 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 OilNothing 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 CakeA 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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