Recipes

Three simple recipes where the olive oil is the point, not an afterthought. Each one works with either of our oils: use the Organic for a fuller, peppery flavour or the Naturally Smooth if you prefer it milder.

Choosing an oil for these recipes? Explore our organic olive oil collection or compare both styles in the complete extra virgin olive oil range.

Olive Oil Braised Cherry Tomato Pasta

Spaghetti tossed with cherry tomatoes braised in extra virgin olive oil, topped with fresh basil

A comforting pasta dish where cherry tomatoes are slowly braised in olive oil until they burst into a silky, flavorful sauce. It’s rich, aromatic, and surprisingly easy to pull off with just a bit of patience.

Ingredients

  • 12 oz (340 g) spaghetti or linguine
  • 1 ½ pints cherry tomatoes
  • 6 tbsp extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Handful of fresh basil leaves
  • Grated Parmesan or Pecorino (optional, for serving)

Instructions

  1. Start the braise: In a large skillet, heat the olive oil over medium-low. Add garlic and red pepper flakes. Sauté gently for 1–2 minutes until fragrant, not browned.
  2. Add tomatoes: Add cherry tomatoes to the skillet with a good pinch of salt. Stir to coat in oil, then lower the heat and cover. Cook for 20–25 minutes, stirring occasionally, until the tomatoes burst and break down into a chunky sauce.
  3. Cook the pasta: While the tomatoes are cooking, boil the pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
  4. Combine: Add the drained pasta to the tomato skillet. Toss well, adding reserved pasta water as needed to loosen the sauce. Simmer for 2 minutes to let the flavours meld.
  5. Finish: Tear in fresh basil, season with salt and pepper, and drizzle with a final spoonful of olive oil. Top with cheese if desired.

Mediterranean Olive Oil & Herb Chickpea Salad

Mediterranean chickpea salad with cherry tomatoes, cucumber, red onion and Kalamata olives dressed in olive oil

A vibrant, protein-packed salad with bold Mediterranean flavors, perfect for a light lunch or side dish.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely diced
  • ½ cucumber, diced
  • ¼ cup Kalamata olives, sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, tomatoes, onion, cucumber, olives, and parsley.
  2. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss gently.
  4. Chill for 15–30 minutes before serving.
  5. Tip: Drizzle with extra olive oil before serving for a glossy finish.

Roasted Tomato & Olive Oil Soup

Bowl of roasted tomato soup finished with a swirl of extra virgin olive oil and basil

A silky, flavorful soup made with slow-roasted tomatoes and rich extra virgin olive oil. Perfect for cooler evenings, served with crusty bread or a grilled cheese.

Ingredients

  • 2 lbs ripe tomatoes, halved
  • 1 large onion, quartered
  • 4 cloves garlic, peeled
  • ¼ cup extra virgin olive oil (plus more for finishing)
  • 1 ½ cups vegetable broth
  • ¼ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 6–8 fresh basil leaves

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Roast the vegetables: Place tomatoes (cut side up), onion, and garlic on the sheet. Drizzle generously with olive oil. Sprinkle with salt and pepper.
  3. Roast for 35–40 minutes until the tomatoes are soft and slightly caramelized.
  4. Blend: Transfer the roasted vegetables and their juices to a blender. Add broth, red pepper flakes (if using), and basil. Blend until smooth.
  5. Heat: Pour into a saucepan and simmer for 5–10 minutes to meld the flavours.
  6. Finish with olive oil: Before serving, drizzle each bowl with a swirl of high-quality extra virgin olive oil for richness and aroma.

More ways to use a good olive oil

For dressings, marinades, baking and dips, see our guide to the culinary uses of extra virgin olive oil. Cooking with it every day? Consider the 3 L organic olive oil tin for a larger format, and check its product page for current pricing.

Olive oil questions for the kitchen

Adapting another recipe? Our guide to using olive oil instead of vegetable oil discusses substitutions for cooking and baking. For background on the different types of cooking oil, read is olive oil a seed oil?

Before your next meal, explore olive oil shelf life and storage for guidance on looking after the bottle in your cupboard.