Olive oil keeps muffins moist and imparts a fruity flavor that pairs perfectly with lemon. More

Made with the very Sicilian combination of almonds, olive oil, and lemon, these biscotti take on the peppery, green notes of the oil. They're rich in a way that's completely different from those baked using butter. More

This fine-crumbed cake is enhanced with a tangerine marmalade. More

These olive oil cookies are flavored with absinthe and topped with sesame seeds. More

This is a great dessert to make if you're expecting a crowd; it makes 2 cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them. More

Tapioca maltodextrin is a slightly sweet modified starch that will thicken and stabilize liquids high in fat. Since it can absorb more than its weight in liquid, it can transform fat into a powdery substance that melts on the tongue. Use olive oil powder in dishes for an extremely rich feel in the mouth, such as on lobster. You can replace the olive oil in this recipe with any flavored oil; nut oils like hazelnut and pistachio come to mind. More

For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo.... More

It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better. More

Oil doesn't hit you over the head in this ice cream—that's the rosemary's job. Its alpine punch recedes as the ice cream melts on the tongue, giving way to the sweet, resinous honey. More

I couldn't really resist the idea of using a poaching liquid of pure olive oil. What would it do to the flesh of this salmon? The process is similar to making a confit, such as duck: a slow poach in fat, resulting in succulence and tenderness. But for fish, which is already tender, it's fast enough for a weeknight dinner instead of a multiple-hour affair. More