Get the latest Olive-oil flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/olive-oil I found this recipe in the September issue of Better Homes and Gardens magazine. This dip is great served with pita chip. It can be made ahead and stored, covered in the refrigerator for up to three days. http://www.grouprecipes.com/103277/mediterranean-eggplant-dip.html Growing up this was always one of my favorite dishes that my grandma would make. I did my best to estimate the amount of ingredients, so feel free to adjust them to your liking. Grandma's always measure things with a pinch of this or a handful of that! http://www.grouprecipes.com/101228/pasta-and-broccoli.html This is the basic recipe.. you can add your choice of herbs such as oregano, basil, etc... or leave just plain... you can also use either hot or sweet cherry peppers... the orginal recipe is By Jeanne Benedict Celebrations Expert http://www.grouprecipes.com/100786/stuffed-marinated-cherry-peppers.html Spaghetti with a twist .... a twist of lemon and Parmesan cheese that is! This recipe comes courtesy of Giada De Laurentiis of the Food Network. It is so good. I've made this several times and it is always a hit. http://www.grouprecipes.com/100097/lemon-spaghetti.html This is a super fast and easy recipe to make... you can make it faster by buying chicken already cut for stir frying...make sure you have plenty of fresh grated cheese...this is a Diana Rattray recipe http://www.grouprecipes.com/99082/garlic-chicken-and-shrimp-over-pasta.html The easiest shrimp scampi you'll ever make. Delicous and simple. Great with a salad and rice or a pasta dish like fettuccine alfredo. http://www.grouprecipes.com/98049/fast-easy-shrimp-scampi.html A classic side to any meal, & a well-loved Spanish tapa, from Catalonia, Spain. Pair this simple appetizer with a Spanish red wine, or keep diners contentedly waiting for the main course while enjoying this grilled or broiled garlicky tomato bread. (Prep Time does not include preheating of broiler or grill.) http://www.grouprecipes.com/96407/pa-amb-tomaquet.html This stir-fried broccoli raab recipe is from Cavalcanti, the great 19th century Neapolitan gastronome. It's the traditional beginning of the Italian Christmas Eve 7-fish dinner. http://www.grouprecipes.com/81775/stir-fried-broccoli-raab-recipe---broccoli-rapa-strascinati.html This is a wet dough based off of a traditional french bread recipe. I've enriched it with olive oil and honey to give it that pizza quality. It is not the easiest of doughs because it is wet and requires an experienced hand to work it, but it is worth the effort. It should be baked on a stone or hearth deck. http://www.grouprecipes.com/81048/60-percent-hydration-pizza-dough.html I have made this carrot cake a few times and My Word! is it good! and it is the best flop-free recipe ever - Take it from the beginner! It is somewhat unusual that it contains olive oil instead of butter or the vegetable oil. The olive oil gives it a lovely flavour and makes it super-moist.The frosting is DELICIOUS! You simply have to give it a try! http://www.grouprecipes.com/70239/carrot-cake.html