Olive oil
853 QuickDinner recipes
Olive oil is a liquid oil made from pressed olives, commonly used for cooking, dressing, marinating, and finishing dishes. Its flavor can range from mild to fruity and peppery, depending on the type and freshness.
Common uses
Sautéing vegetables, meats, fish, and aromaticsWhisking into salad dressings and marinadesCoating vegetables or proteins before roasting or grillingTossing with pasta, grains, or cooked vegetablesDrizzling over soups, beans, bread, or finished dishes
Storage
Store olive oil tightly closed in a cool, dark place away from heat and direct light. Use clean, dry utensils and follow the package guidance, as freshness varies by packaging and age.
Substitutions
Use avocado, canola, or other neutral oil for sautéing, roasting, or frying when olive flavor is not important.
Use melted butter for sautéing or finishing when a richer flavor is desired; it may brown more readily than olive oil.
Use another mild oil in dressings when needed, but the flavor and texture may differ.
Use toasted sesame oil only in small amounts when its distinct flavor suits Asian-inspired dishes; it is not a neutral substitute.
Substitutions can change texture, flavor, or cooking behavior; check the specific recipe before swapping.
Pairs well with
Garlic and onionsTomatoes and leafy greensLemon and vinegarFresh herbs such as basil, parsley, and rosemaryBeans, lentils, and grainsPasta and ParmesanFish and seafoodRoasted vegetables
