Great olive oil doesn’t just belong in gourmet kitchens. When you use olive oil in recipes you make on the regular, it transforms them into something extraordinary. The truth is, when you use high-quality extra virgin olive oil, you don’t just taste the difference; you feel it.
When I moved to Türkiye, I finally understood what real olive oil was meant to taste like. The cucumbers and tomatoes had flavor. The eggs — I still miss the eggs. But the olive oil… the olive oil was otherworldly. Living among local producers, I learned how early harvest timing, freshness, and proper cold extraction create that vibrant, peppery flavor that signals purity and health.
A premium olive oil adds depth, aroma, and a touch of magic to even the simplest dishes. It brings roasted vegetables to life, turns a bowl of pasta into something crave-worthy, and can even replace butter in baking.
My favorite discovery was dipping freshly baked bread into golden-green oil, or tasting it in dishes like shakshuka, where the flavors sing together. I realized it doesn’t have to be reserved for special occasions. When you use real olive oil in everyday cooking, your meals — and your life — are the better for it.
Here are five everyday recipes that prove how a truly authentic olive oil can elevate the ordinary into something unforgettable.
Why Extra Virgin Olive Oil?
Olive oil isn’t just delicious. It’s also one of the most stable and versatile oils you can cook with. Thanks to its naturally high antioxidant and polyphenol content, true extra virgin olive oil remains stable even when heated, making it an excellent choice for roasting, sautéing, and even baking.
While many seed and vegetable oils break down and produce harmful compounds at high temperatures, quality olive oil holds its structure and preserves its integrity, protecting both your food and your health. Just make sure you avoid fake olive oil.
Beyond its stability, olive oil is one of the healthiest fats on earth. Rich in monounsaturated fatty acids, it supports heart health, reduces inflammation, lowers blood pressure, and is packed with antioxidants that combat free radicals.
But its benefits extend far beyond the body — a premium olive oil elevates everyday meals into something memorable. It adds depth, aroma, and that unmistakable Turkish magic that turns a simple dish into a sensory experience.
Whether you’re drizzling it over vegetables, whisking it into a dressing, or using it in place of butter, great olive oil doesn’t just make food taste better — it makes it better for you.
1. Roasted Vegetables with Herb-Infused Olive Oil
There’s something deeply satisfying about a tray of golden, caramelized vegetables pulled fresh from the oven. The key is using real extra virgin olive oil—it helps them crisp beautifully without drying out and deepens their natural sweetness.
Why It Works:
Olive oil coats each piece, locking in moisture and helping vegetables roast evenly. Its fruity and peppery notes add layers of flavor that basic cooking oils can’t touch.
How to Use Olive Oil:
Toss your favorite vegetables (carrots, zucchini, bell peppers, and red onion) in a few tablespoons of olive oil. Add a sprinkle of sea salt and roast at 400°F until tender. For a finishing touch, drizzle herb-infused oil made by gently warming olive oil with fresh rosemary, thyme, or garlic.
Pro Tip:
Use a bold, high-polyphenol oil for heartier vegetables like potatoes and carrots. Save milder oils for zucchini or eggplant, where you want the flavor to shine through.
2. Mediterranean Pasta Toss
This simple pasta is proof that olive oil can be the sauce. When it’s fresh, full of character, and paired with good pasta, you don’t need much else. I recently had fresh egg pasta made with 100% durum wheat semolina from Italy that was out of this world. I highly recommend this type of pasta for a dish like this.
Why It Works:
The right olive oil adds body and flavor without the need for cream or heavy ingredients. It clings to the pasta, balancing the acidity of the tomatoes with the sweetness of the garlic.
How to Use Olive Oil:
Cook your pasta, then toss it with sautéed garlic, cherry tomatoes, and a generous pour of extra virgin olive oil. Finish with a pinch of sea salt, a dusting of real Parmesan, and fresh basil.
Pro Tip:
Add a final drizzle of olive oil just before serving. It enhances the aroma and gives the pasta a silky, luxurious finish.
3. Simple Salad with Olive Oil (No Dressing Needed)
When I first moved to Türkiye, I was used to using bottled dressings on salad. But once I tasted Turkish olive oil, I stopped using dressing altogether. Real extra virgin olive oil doesn’t need help—it is the flavor.
Why It Works:
Fresh, quality olive oil brings out the natural flavors of greens and vegetables rather than covering them up. Each leaf glistens and tastes alive, with subtle fruitiness and a hint of pepper. It is better when the vegetables themselves also taste good. Go organic or farm fresh if you can.
How to Use Olive Oil:
Toss crisp greens, cucumber, tomato, some red cabbage, shredded carrot, and avocado with a generous drizzle of olive oil. Add flaky sea salt and freshly cracked pepper. That’s a wrap.
Pro Tip:
Use a smooth, fruity olive oil for mild greens like butter lettuce or spinach, and a more robust one for arugula or kale.
4. Olive Oil Fried Eggs on Toast
There’s no better way to start your day than with eggs fried in high-quality olive oil. The edges get lacy and crisp, and the center stays soft and buttery. Costco also recently started carrying a true sourdough out of San Fran that only has a handful of ingredients. This is a match made in heaven.
Why It Works:
Olive oil adds a golden, flavorful crust and infuses the eggs with subtle depth. It’s a small swap that makes breakfast feel gourmet.
How to Use Olive Oil:
Heat two tablespoons of olive oil in a skillet over medium heat. When shimmering, crack in the eggs and spoon a bit of hot oil over the whites as they cook. Serve on toasted sourdough with a drizzle of olive oil and a pinch of salt.
Pro Tip:
Try drizzling extra oil over the top just before serving. It enhances flavor and adds a touch of luxury to a humble meal.
5. Olive Oil Citrus Cake
You don’t have to save olive oil for savory dishes—it makes cakes incredibly moist and adds a delicate fruitiness that pairs beautifully with citrus. That said, it doesn’t complement everything.
For example, one time I used it in brownies because I didn’t have anything else. Let’s just say it wasn’t a great pairing—lesson learned!
If the flavor does work well, but you’re unsure about swapping out all the butter, try using half olive oil and half butter. That way, you get the health benefits of EVOO while still taking advantage of butter’s leavening power and the structure it provides.
Why It Works:
Replacing butter with olive oil creates a tender crumb and amplifies the natural brightness of lemon or orange. The result is light, fragrant, and just sweet enough.
How to Use Olive Oil:
Whisk together flour, sugar, eggs, fresh orange zest, and high-quality olive oil. Bake until golden and drizzle with a light glaze made from citrus juice and powdered sugar.
Pro Tip:
Use a mild, fruity oil for baking—something smooth enough to complement the sweetness without overpowering it. This isn’t the place for a super high-polyphenol oil, or it will take over the dish.
The Art of elevating your meals by using Olive Oil in Recipes
High-quality olive oil isn’t just an ingredient—it’s a way to elevate the ordinary. From roasted vegetables to morning eggs, every drop adds flavor, freshness, and vitality that no other oil can match.
With a bottle of premium extra virgin olive oil, every meal becomes a chance to celebrate simplicity done well.
Want to try out a recipe? You’re gonna love this French Onion Soup!
