Type what you have

Ingredients

• ✓ olive oil
• garlic

Instructions

1. 1 Method 1: Preheat oven to 350 degrees F (175 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 35 to 45 minutes, until cloves are golden brown and very soft when pressed. When cool enough to touch, squeeze each clove to extract softened garlic.
2. 2 Method 2: Preheat the oven to 350 degrees F (175 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 25 to 30 minutes, stirring once halfway through, until garlic cloves are soft and lightly caramelized.

By CONI67

Ingredients

• ✓ olive oil
• asparagus
• prosciutto

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
2. 2 Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3. 3 Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.

By Teresa Haider

Ingredients

• ✓ olive oil
• potato
• salad dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ olive oil
• ✓ olive oil
• popcorn
• italian seasoning
• garlic salt
• parmigiano cheese

Instructions

1. 1 Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until popcorn is popped and the lid begins to lift, about 5 minutes. Pour popcorn into a large serving bowl.
2. 2 Add 2 tablespoons olive oil, Italian seasoning, and garlic salt to popcorn; toss to coat. Add Parmesan cheese and mix well.

By Jon

Ingredients

• ✓ olive oil
• tomato
• garlic
• salt
• basil leaf

Instructions

1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Ingredients

• ✓ olive oil
• all-purpose flour
• sea salt
• white wine

Instructions

1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

Ingredients

• ✓ olive oil
• balsamic vinegar
• steak seasoning rub
• pork loin roast

Instructions

1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place pork into a glass baking dish along with marinade.
5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Ingredients

• ✓ olive oil
• onion
• tuna steak
• red wine vinegar
• sugar

Instructions

1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Ingredients

• ✓ olive oil
• garlic
• sweet onion
• cauliflower
• basil
• black pepper
• tomato

Instructions

1. 1 Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

By impellizzeri kitchen

Ingredients

• ✓ olive oil
• bread
• pesto
• mozzarella cheese
• chicken breast

Instructions

1. 1 Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
2. 2 Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
3. 3 Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

By Michelle

Ingredients

• ✓ olive oil
• zucchini
• onion
• parsley
• salad dressing

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ olive oil
• butter
• onion
• balsamic vinegar
• chicken bouillon granules
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Ingredients

• ✓ olive oil
• beef chuck roast
• pepperoncini pepper
• salad dressing mix

Instructions

1. 1 Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
2. 2 Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
3. 3 Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
4. 4 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
5. 5 Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
6. 6 Remove meat and shred with a fork. Return meat to the pot and serve immediately.

By Allrecipes Editorial Team

Ingredients

• ✓ olive oil
• water
• yeast
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
2. 2 Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

By lizard_c9

Ingredients

• ✓ olive oil
• cherry tomato
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ olive oil
• russet potato
• all-purpose flour
• egg
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2. 2 On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

By PASTAWITHGARLIC

Ingredients

• ✓ olive oil
• balsamic vinegar
• sun-dried tomato
• basil
• pine nut
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen

Ingredients

• ✓ olive oil
• cherry pepper
• provolone cheese
• prosciutto
• salt

Instructions

1. 1 Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
2. 2 Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

By technician

Ingredients

• ✓ olive oil
• cherry tomato
• garlic
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ olive oil
• onion
• garlic
• tomato
• tomato sauce
• sugar
• oregano
• salt

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
2. 2 Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

By Betsy Cowie

Ingredients

• ✓ olive oil
• balsamic vinegar
• oregano
• salt
• pepper

Instructions

1. 1 Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

By AnnieAcco

Ingredients

• ✓ olive oil
• garlic
• tomato
• red wine
• water
• salt
• sugar
• basil

Instructions

1. 1 Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

By ELEANOR1052

Ingredients

• ✓ olive oil
• angel hair pasta
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into oil gently sizzles. Add remaining garlic; cook and stir until golden brown, 5 to 7 minutes. Remove fried garlic to a paper towel-lined plate using a slotted spoon and set aside; reserve garlic-infused olive oil.
3. 3 Place angel hair onto individual serving dishes and sprinkle with fried garlic. Drizzle with some of the garlic-infused olive oil and sprinkle with Parmesan cheese. Reserve any remaining garlic-infused olive oil for another use.

By Cindy Peterson Kilday

Ingredients

• ✓ olive oil
• onion
• garlic
• roma tomato
• tomato paste
• merlot wine
• turkey sausage

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
2. 2 Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

By az_starshine

Ingredients

• ✓ olive oil
• ✓ olive oil
• round steak
• bread crumb
• prosciutto
• egg
• spaghetti sauce
• spaghetti

Instructions

1. 1 Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
3. 3 Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
4. 4 Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

By DeeJay

Ingredients

• ✓ olive oil
• water
• salt
• all-purpose flour
• sugar
• active dry yeast

Instructions

1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Ingredients

• ✓ olive oil
• pork rib
• spaghetti sauce
• water

Instructions

1. 1 Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

By Annelle

Ingredients

• ✓ olive oil
• basil
• thyme
• rosemary
• oregano

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ olive oil
• red pepper flakes
• onion
• garlic
• oregano
• basil
• parsley
• roma tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat and sprinkle with red pepper flakes. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Season with oregano, basil, and parsley. Add Roma tomatoes, cover, and cook over medium-high heat for 3 to 5 minutes. Reduce heat to medium and continue to cook for 10 to 12 minutes.
2. 2 Reduce heat to low and cook until sauce has a thick consistency and the flavors are well blended, about 15 more minutes.

By Karla Harmer

Ingredients

• ✓ olive oil
• tomato
• garlic
• salt
• black pepper
• red pepper flakes
• basil

Instructions

1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

By thedailygourmet