5 Simple Italian Recipes That Let Olive Oil Shine

In the heart of Italian cuisine lies Italy’s liquid gold: extra virgin olive oil. While often relegated to a supporting role, quality olive oil definitely deserves its moment in the spotlight. The best Italian dishes understand this secret — that sometimes the simplest preparations showcase the most profound flavors. Here are five easy recipes where olive oil isn't just an ingredient, it's the star of the show.

 

1. Focaccia al Olio (Olive Oil Flatbread)

This classic Italian flatbread celebrates olive oil in two forms — pooled in the characteristic dimples as well as infused throughout the dough.

 

Ingredients:

• 4 cups bread flour
• 2 teaspoons salt
• 1 packet active dry yeast
• 1½ cups warm water
• ½ cup high-quality extra virgin olive oil, plus more for oiling cookware and drizzling
• Flaky sea salt for finishing
• Optional: fresh rosemary sprigs 

Method: Combine flour, salt, yeast and water in a large bowl, then knead until smooth. Add ¼ cup olive oil and continue kneading until fully incorporated. Let the dough rise in an oiled bowl until doubled, about one hour, and then press the dough into an oiled baking sheet, creating deep dimples with your fingertips. Drizzle generously with the remaining ¼ cup of olive oil, allowing it to pool in the dimples. Sprinkle with sea salt and rosemary if desired. Bake at 425°F for 20 minutes until golden. Before serving, drizzle with additional oil to taste. Don’t be shy, this bread is meant to be rich with olive oil flavor.

 

2. Classic Basil Pesto

There is no sauce that better showcases olive oil's ability to bind flavors while maintaining its own distinct character than pesto. The olive oil carries the fragrance of the basil while contributing its own fruity notes, creating a harmony greater than the sum of its parts. This flavorful, versatile sauce is good on everything from sandwiches to pastas to pizzas.

 

Ingredients:

• 2 cups fresh basil leaves, packed
• ½ cup freshly grated parmesan cheese
• ⅓ cup pine nuts, lightly toasted
• 2 garlic cloves
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper 

Method: Combine basil, cheese, pine nuts and garlic in a food processor and pulse until coarsely chopped. With the machine running, slowly drizzle in olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste.

 

3. Arugula Salad with Lemon and Parmesan

Sometimes the simplest preparation is the most eloquent expression of flavor. This simple arugula salad proves that, using just a few ingredients to allow each to shine. The peppery arugula and bright lemon perfectly complement the grassy, buttery notes of fine olive oil.

 

Ingredients:

• 5 cups fresh arugula, washed and dried
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• Chunk of parmesan cheese for shaving
• Sea salt and freshly cracked black pepper

Method: Place arugula in a large salad bowl and drizzle with olive oil and lemon juice. Toss gently with your hands until every leaf is lightly coated. Using a vegetable peeler, shave Parmesan over the top. Finish with sea salt and freshly cracked pepper.

 

4. Marinated Olives and Mozzarella

This no-cook appetizer transforms simple ingredients through marination. The olive oil becomes a flavor carrier, absorbing essences from herbs and aromatics while enveloping the cheese with its richness.

 

Ingredients:

• 1 cup mixed Italian olives, drained
• 8 ounces fresh mozzarella pearls
• ½ cup extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 teaspoon red pepper flakes
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 lemon, zested
• 1 tablespoon fresh lemon juice

Method: Combine all ingredients in a bowl, gently toss and let marinate for at least 2 hours (or overnight if time allows). Serve at room temperature with crusty bread for soaking up the infused oil.

 

5. Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil)

This quintessential late-night Italian pasta celebrates olive oil in its most honest form. This recipe transforms the olive oil from a simple cooking medium into a luxurious sauce that clings to every strand of pasta.

 

Ingredients:

• 1 pound spaghetti
• ½ cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes
• ¼ cup fresh parsley, chopped
• Salt for pasta water
• Freshly grated parmesan cheese

Method: Cook spaghetti in heavily salted water until al dente. Meanwhile in a large skillet, gently warm olive oil with sliced garlic and red pepper flakes until the garlic is fragrant but not browned. Once the pasta has cooked, reserve ½ cup pasta water before draining. Add drained pasta to the skillet along with a splash of pasta water. Toss vigorously until each strand is coated with the emulsified sauce. Finish with parsley and cheese.

 

When preparing these dishes, remember that quality matters. Seek out single-origin, cold-pressed extra virgin olive oil with a harvest date — of course, we’d recommend Arte Olio. Like wine, olive oil expresses terroir the specific characteristics of the area where the olives grew. This is what gives each oil its unique flavor, whether grassy, buttery, peppery or fruity. But a good, high quality olive oil will complement any recipe, and can be your guide to perfecting these simple Italian recipes.