Olive oil : nos idées recettes

All recipes with olive oil

Here you’ll find all the recipes published by our food experts that include olive oil among their ingredients.

A symbol of the Mediterranean diet and an essential ingredient in cuisines around the world, olive oil is one of the oldest and most noble fats used in cooking. Extracted by pressing or centrifuging olives, it is distinguished by its fruity flavor, subtle aromas of greenery, herbs, or almonds, and its natural richness in antioxidants. The diversity of its varieties—mild, fruity, or full-bodied—allows the oil to be adapted to every dish, offering a true aromatic palette to cooks and food lovers.

Naturally rich in monounsaturated fatty acids, it supports a balanced diet and contributes to cardiovascular health, while enhancing the flavor of dishes. Highly versatile, olive oil is equally suited for raw use—to dress salads, grilled vegetables, toast, or fish—as it is for cooking—for searing, roasting, simmering, or glazing. Its smooth texture and rich aroma also make it a top choice for marinades, sauces, pasta, or creative pastries, where it adds a moist texture and depth of flavor.

Beyond its taste and nutritional qualities, olive oil is also a symbol of conviviality and terroir. Each variety tells a story, reflects the climate and soil where it grew, and transforms even the simplest dishes into savory and elegant creations, full of character and finesse.

Detox

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My Easy Leeks with Vinaigrette

Here’s the recipe for a classic bistro dish: leeks with vinaigrette! I’ll admit I had some preconceived notions about this appetizer, which seemed a bit boring and bland to me. But when I had the ...

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Roasted Pork Tenderloin with Squash

Here’s a delicious recipe for braised pork tenderloin served with roasted squash and potatoes. It’s the perfect dish for a special family meal or a dinner with friends—everyone is sure to love ...

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Swiss chard stem stew with Toulouse sausage

Whenever I make the famous , I’m left with unused stalks (or chard stems). The other day, I tried a new way to cook them, and I’m sharing the recipe with you here. You’ll see, these Swiss chard stalks ...

Detox

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Split Pea Soup

I discovered this split pea soup recipe in an article in *Le Monde* dedicated to "hearty soups." They featured a few recipes from the cookbook. This recipe is one of them, and was created by ...

Spain

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Spanish Chickpea Stew (Cocido de Madrid)

My friend Pascale cooked us this traditional Spanish chickpea stew, known there as Cocido madrileño. She adapted this recipe from the book , which, she told me, is now her favorite cookbook and has ...

Detox

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Quinoa and Red Cabbage Salad

I discovered this recipe for a quinoa and red cabbage salad at a potluck dinner with friends. I thought it was so delicious that I decided to make it myself and share it with you 😊 If you think all ...

Provence

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Traditional Nice-style Ratatouille

Here is my recipe for traditional Niçoise ratatouille, which I got from my Provençal mom! How do you make this traditional ratatouille? As you’ll see, this “old-fashioned” ratatouille recipe has an ...

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Goat Cheese and Summer Vegetable Tarte Tatin

Here is my recipe for a goat cheese and summer vegetable tarte tatin. It’s a unique and delicious dish, perfect for a summer meal with family or friends. Your choice: Tarte Tatin or upside-down ...

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Braised Eggplant and Red Kidney Beans in Coconut Milk

Here’s a recipe for a coconut milk-based eggplant and red bean stew that I adapted from a recipe card I found at my favorite Biocoop ❤️ Red beans are an excellent source of protein, especially for ...

Provence

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Veal stir-fry with olives

I’d been wanting to try this recipe for veal sauté with olives for a long time—I found it in an old cookbook that belonged to my grandmother. I’m so glad I did, because it was a hit right from the ...