Olive oil recipes - Including olive tapenade and spaghetti with oil and garlic. |
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Olive oil is one of the healthiest natural products on earth and we should all try to incorporate more of it into our diets. Below are a number of recipes that use generous amounts of olive oil but don't go overboard, as olive oil does contain a lot of calories.
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Don't forget other recipes on this site that use plenty of olive oil and are healthy for example the Andalucian cold vegetable soup, gazpacho, and the Italian pesto pasta sauce.
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Olive tapenade |
This is a traditional dip from the South of France that is made with black olives. It can be served as a spread on bread or toast or as a dip for crudités.
Ingredients
- 4 oz (115 g) of pitted black olives
- 4 oz (115 g) of shelled walnuts
- 2 fl oz (55 ml) of olive oil
- ½ onion, finely chopped
- 1 crushed garlic clove
- juice of 1 lemon
- pepper
Method
- Place the olives and walnuts into a food processor and blend together.
- Add the chopped onion, garlic and lemon juice and process.
- Very slowly pour in the olive oil with the machine running until all the ingredients have blended together and formed a paste or pâté.
- Season with pepper.
- Serve immediately on toast or crackers or chill in the refrigerator until needed.
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Grilled stuffed mussels |
Mussels are delicious served as a starter or main meal and are very popular in the Mediterranean region, especially when fresh. This recipe is an alternative to the traditional moules marinières that is usually served.
Ingredients (Serves 4)
- 2 pints of live mussels
- 1 oz (30 g) of fresh white breadcrumbs
- 2 crushed cloves of garlic
- 3 tbsp of olive oil
- 1 tbsp of freshly chopped parsley
- 1 tbsp of freshly torn basil
- 1 tsp of freshly chopped thyme
- 1 tsp of grated lemon rind
- black pepper
Method
- Wash and scrub the mussels under running water. Discard any mussels that do not close tightly.
- Remove the beards if this has not already been done. Place the mussels into a large saucepan and cover tightly with a lid.
- Turn the heat onto high and heat the mussels for about 4 - 5 minutes, gently shaking the pan from side to side frequently.
- Remove the pan from the heat and discard any mussels that have not opened.
- Place the mussels one by one in a single layer into an ovenproof dish. Cover the dish with aluminium foil.
- Preheat the grill to medium - high.
- In a small mixing bowl, combine the breadcrumbs together with the garlic, lemon rind, herbs and black pepper.
- Spoon a small amount of the breadcrumb mixture into each shell, over each mussel.
- Drizzle the olive oil over the mussels and place under the preheated grill.
- Cook for 5 minutes or until the breadcrumbs turn a golden brown colour. Do not overcook, as this will ruin the mussels.
- Serve immediately with a fresh salad and hot crusty bread.
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Spaghetti all' aglio e olio (Spaghetti with garlic and oil) |
This dish may seem bland and boring but it is anything but. For an added kick, add a handful of chopped chilli. It is also very easy and quick to prepare.
Ingredients (Serves 4)
- 1 lb (455 g) of spaghetti
- 9 tbsp of olive oil
- 5 cloves of finely chopped garlic
- 2 tbsp of freshly chopped parsley
- salt and black pepper
Method
- Cook the spaghetti in a large pan of boiling water until al dente.
- At the same time, pour the olive oil into a small (frying) pan.
- Add the chopped garlic and the salt and pepper.
- Cook the garlic over a fairly low heat until it turns golden brown but does not burn. The longer you cook the garlic, the more flavour the oil will take.
- Once the spaghetti is cooked, drain it and transfer to a serving dish.
- Pour over the olive oil and garlic and toss the spaghetti in the sauce.
- Sprinkle the parsley over the top and mix together.
- Serve immediately with a fresh salad and some fresh bread to mop up the garlic olive oil.
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Breast of chicken with sage and olive oil |
This is a very tasty traditional recipe from Italy for chicken breasts. Do not be put off by the amount of olive oil, as the lemon and sage add extra flavour.
Ingredients
4 chicken breasts
¼ pint (150 ml) of olive oil
2 or 3 cloves of garlic, thinly sliced
large handful of fresh sage
2 tbsp of lemon juice
salt and pepper
Method
- Trim any excess fat from the chicken breasts with a sharp knife.
- Place them in a large heavy-based frying pan or saucepan.
- Pour the olive oil over the chicken breasts.
- Add the sage and the sliced garlic to the pan.
- Cook over a medium heat in the olive oil, stirring occasionally. The oil should bubble slightly but not boil. Cook for 10 minutes.
- Turn the chicken breasts over and cook the other side for a further 10 minutes.
- Remove the pan from the heat and add the lemon juice. Stir well.
- Season with the salt and pepper.
- Serve with fresh vegetables and fresh crusty bread.
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