olive oil Recipes

Pasta with Etruscan Sauce

From the Pasta Grannies series, this is a simple pasta with a special sauce made from a quick puree of sun-dried tomatoes, black olives, parsley, and garlic. It's fast, strong, adaptable, and doesn't disappoint.

Vibrant Tasty Green Beans

Simple, five ingredient green beans. Dill, green beans, leeks, salt and olive oil, that's it. Five ingredients, one skillet, so good.

How to Make Pesto like an Italian Grandmother

The real deal. A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy - hand-chopped basil, garlic, Parmesan, olive oil and pine nuts.

Magic Sauce

I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.

Ribollita – The Tuscan Stew you Should be Eating Regularly

Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.

Zucchini Ricotta Cheesecake

A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.

Rosemary Olive Oil Cake

Kim Boyce's Rosemary Olive Oil cake- Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.

Feta Oregano Salad

We were greeted at my friend Bonni's sweet, little alpine cabin with this deliciousness. It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black pepper, and a thick finishing thread of olive oil. Bonni served it with an assortment of crackers and pita, black yogurt-dolloped lentils, and chilled rosé.

Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.