The Washington Post

Key Ingredient: Olive oil

With her piece today about olive oil, Jane Black definitely made us think twice about that bottle of extra-virgin in our pantry.

Whether it’s used to saute, as the basis for a vinaigrette or to finish off a dish with a little drizzle, olive oil shows up in more than 1,000 of the recipes in our Recipe Finder. When you get your hands on fresh, good-quality oil, here are some ways to make it shine:


Olive Oil Biscuits (Deb Lindsey for The Washington Post)

Potenza Tomato-Rosemary Focaccia, which gets covered with a liberal dose of olive oil before baking.

Roast Pear and Fennel Salad, an option for those farmers market pears.

Shiitake Mushroom Chicken Ravioli, with olive oil going into both the filling and the sauce.

Walnut-Olive Oil Sponge Cake, a gluten-free and not overly sweet dessert.

What are your favorite uses for olive oil?

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.

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