Olive oil is a common ingredient in salad dressing, often mixed with vinegar, lemon juice, herbs, or other seasonings. It can enhance the flavor and texture of various types of salads, such as green salad, tomato salad, or potato salad.
Olive oil is often used to cook pasta, either by boiling it in salted water with a splash of oil, or by tossing it with oil after draining. It can also be used to make simple sauces, such as aglio e olio (garlic and oil), pesto, or alfredo. Olive oil can add richness, moisture, and flavor to pasta dishes.
Olive oil is an essential ingredient in hummus, a dip or spread made from cooked chickpeas, tahini, lemon juice, garlic, and salt. Olive oil is blended with the other ingredients to create a smooth and creamy texture, and drizzled on top as a garnish. It can enhance the nuttiness, freshness, and aroma of hummus.
Olive oil is a key ingredient in focaccia, a flatbread that originated in Italy. Olive oil is used to make the dough, to coat the baking pan, and to brush the surface of the bread. It can also be infused with herbs, garlic, cheese, or other toppings. Olive oil gives focaccia a crispy crust, a soft crumb, and a distinctive flavor.
Olive oil is a main ingredient in gazpacho, a cold soup that originated in Spain. Gazpacho is made from blended raw vegetables, such as tomatoes, cucumbers, peppers, garlic, and onion, with olive oil, vinegar, water, and salt. Olive oil emulsifies the soup and adds richness, smoothness, and a fruity note.