Olive Oil Recipes | Olive Oil Dip Recipes

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Recipes and MoreDid you know that olive oil can be used as a substitute for butter or margarine on or in nearly anything? Some olive oil aficionados even use it on pancakes and waffles. When you want to replace butter or margarine with olive oil, here is a handy reference table that offers approximate replacement amounts for olive oil in cases where butter or margarine is required.

Butter or Margarine


Pacific Sun Olive Oil

TSP = Teaspoon   |   TBSP = Tablespoon
1 TSP   3/4 TSP
1 TBSP   2 1/4 TSP
2 TBSP   1 1/2 TBSP
1/4 Cup   3 TBSP
1/3 Cup   1/4 Cup
1/2 Cup   1/4 Cup + 2 TBSP
2/3 Cup   1/2 Cup
3/4 Cup   1/2 Cup + 1 TBSP
1 Cup   3/4 Cup
Basil & Garlic Flavored Bread Dipping Oil

1/4 cup Pacific Sun Extra Virgin Olive Oil
2 Tbsp. chopped fresh basil leaves
1 clove garlic, thinly sliced
Salt to taste


1. In small bowl, combine olive oil, basil, garlic and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day.

2. When ready to eat, make sure olive oil is at room temperature before serving. Serve with sliced Italian bread for dipping.

Makes: 1/4 Cup
Preparation Time: 5 Minutes
Stand Time: 30 Minutes

Flavored Bread Dipping Oil with Fresh Herbs

1/4 cup Pacific Sun Extra Virgin Olive Oil
1 tsp. fresh rosemary leaves
1 tsp. fresh thyme leaves
Salt to taste


1. In small bowl, combine olive oil, rosemary, thyme and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day.

2. When ready to eat, make sure olive oil is at room temperature before serving. Serve with sliced Italian bread for dipping.

Makes: 1/4 Cup
Preparation Time: 5 Minutes
Stand Time: 30 Minutes

Eggplant & Roasted Pepper Dip

1 small eggplant, ends trimmed, diced
3 tablespoons Pacific Sun Extra Virgin Olive Oil, divided
Salt and pepper to taste
Juice of a lemon
1 cup roasted red peppers (from a jar, drained)
1 clove garlic, chopped
3 tablespoons finely chopped fresh basil


1. Preheat oven to 400 ℉.

2. In a large bowl, toss eggplant with 1 tablespoon olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly.

3. Transfer eggplant to a food processor and add remaining olive oil, salt and pepper, lemon juice, red peppers and garlic. Pulse mixture until ingredients are well combined. You may also puree if desired.

4. Transfer dip to a serving bowl and stir in basil.

5. Serve with baked pita chips, spread on whole grain bread or use as a dip for cut veggies.

Makes: Approx. 3 Cups

Leek and Potato Soup

1 large onion
Small bunch of parsley
1 clove garlic
1 carrot
1 stalk celery
6 leeks
6 large potatoes
4 cups cold water
6 leaves fresh basil
4 tbsp Pacific Sun Extra Virgin Olive Oil, plus extra for serving
Salt and freshly ground black pepper


1. Finely chop the onion, parsley, garlic, carrot and celery together. In stockpot, sauté this mixture until tender (not golden) in the oil.

2. Clean and slice the leeks. Peel and dice the potatoes. Add leeks and potatoes to vegetable mixture. Add the salt, pepper and basil. Pour water over vegetables, stir. Simmer until the potatoes are very tender, stirring occasionally. Remove from the heat.

If a smooth creamy soup is desired, pass through a food mill or mix in a food processor.

In winter, serve the soup piping hot poured over the croutons. In summer, chill the soup and serve with the croutons sprinkled on top. Drizzle with extra olive oil before serving.

Recipe Notes:

Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.


6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup Pacific Sun Extra Virgin Olive Oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice


1. Combine all ingredients. Blend slightly to desired consistency.

2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Makes: 8 Servings

Recipe Notes:

This is the perfect soup to showcase olio nuovo which becomes available around November. It is intended to be a way of using the kitchen's leftovers.


2 cups dry white beans, soaked overnight
2 bay leaves
4 cloves peeled garlic, divided
2 stalks celery
2 carrots, peeled
1 onion, peeled
1 leek, white part only
Pacific Sun Extra Virgin Olive Oil
1/2 savoy cabbage, cut into thin ribbons
1 bunch chard, stemmed and cut into thin ribbons
6 cups water
Kosher salt and freshly ground black pepper
1/2 loaf day old rustic bread, crust removed


1. Cook the beans with the bay leaves and 2 of the garlic cloves until soft, about 1 hour. Strain, reserving 1 cup of the liquid to add to the soup.

2. Process the remaining 2 cloves garlic with the celery, carrot, onion and leek until very fine, but not wet (still with tiny pieces of the vegetables, not a puree). Saute the vegetables in about 1/4 cup extra virgin olive oil on medium-low heat until fragrant and slightly browned, about 10 minutes.

3. Add the beans and their cooking water, cabbage, chard and water. Let simmer approximately an hour. Season to taste with salt and pepper.

4. Crumble the stale bread into chunks and place a handfull of the bread in each bowl. Ladle soup over and let sit a few minutes for bread to soften and broth to be absorbed. Finish each bowl with more extra virgin olive oil and freshly ground black pepper.

Balsamic Herb Vinaigrette Dressing

3/4 cup Pacific Sun Extra Virgin Olive Oil
1/4 cup balsamic vinegar
2 Tbsp. white balsamic or apple cider vinegar
1/4 cup loosely packed flat-leaf parsley leaves, chopped
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 Tbsp. honey
1 tsp. Dijon mustard
1/8 tsp. each salt and ground black pepper
Pinch of sugar


In a small bowl, with wire whisk, blend all ingredients. Chill.

Tip: For a Creamy Balsamic Herb Vinaigrette Dressing, process all ingredients in a blender. Great on steak.

Makes: 1 1/2 Cups
Preparation Time: 10 Minutes

Garlic & Olive Oil Smashed Yukon Gold Potatoes

2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges
6 tablespoons Pacific Sun Extra Virgin Olive Oil, divided
5 large garlic cloves, peeled, halved
1 teaspoon chopped fresh thyme


1. Steam potato wedges until very tender, about 15 minutes.

2. Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic and sauté until golden, about 6 minutes.

3. Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining tablespoon oil and serve.

Whole Roasted Cauliflower with Olive Oil & Capers
Recipe Notes:

Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.


1 (2-pound) head cauliflower, green leaves discarded
1/4 cup plus 2 tablespoons Pacific Sun Extra Virgin Olive Oil
1 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained small capers (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs


1. Put oven rack in middle position and preheat oven to 450℉. Lightly oil a 9-inch pie plate or square baking dish.

2. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.

3. Whisk together lemon juice, capers, pepper and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.

4. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Makes: 8 servings
Preparation Time: 20 Minutes
Total Time: 1 1/2 Hours

Seafood Risotto

2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons Pacific Sun Extra Virgin Olive Oil
1 cup finely chopped shallots
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley


1. Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.

2. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots and sauté until light golden, about 4 minutes. Add rice and sauté 2 minutes. Add wine, stirring until liquid is absorbed, about 2 minutes. Add stewed tomatoes, cooking until liquid is absorbed, about 3 minutes. Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes.

3. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

Spaghetti with Sundried Tomatoes & Pine Nuts
Recipe Notes:

This traditional southern Italian pasta recipe, with its base of aglio e olio, garlic and oil, is one of those rustic foods that presents like a gourmet dish. It's made entirely with pantry items, so it's a perfect last-minute supper.


1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons Pacific Sun Extra Virgin Olive Oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)


1. Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

2. While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.

3. When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts and parsley. Toss well. If needed, stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta. Season with salt and pepper. Serve hot, topped with grated cheese if you like.

Ingredient notes: Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives and some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).

Makes: 4 to 6 servings
Preparation Time: 25 Minutes

Spaghetti with Olive Oil, Garlic & Anchovies

1/4 cup Pacific Sun Extra Virgin Olive Oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)


1. Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.

2. Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper.

3. Divide between plates. Sprinkle generously with parsley. Serve with Parmesan cheese if desired.

Olive Oil Bundt Cake

3 large eggs, beaten
2 cups granulated sugar
14 ounces Pacific Sun Extra Virgin Olive Oil
12 ounces low-fat milk
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt


1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan with olive oil.

2. Beat eggs with sugar, olive oil, milk and lemon zest. Combine flour, baking soda, baking powder and salt in a separate bowl. Gradually beat dry ingredients into wet ingredients.

3. Pour mixture into bundt pan and bake 1 hour or until a toothpick comes out clean. Let cool on a wire rack for 10 minutes. Invert onto a cake plate and let cool fully.

Makes: 8 to 10 Servings