Olive Oil Recipes and Cooking Ideas

Olive Oil Recipes and Cooking Ideas

In this article, we bring you six olive oil recipes which in fact, taste better when cooked with olive oil.

Browse through the article to find olive oil recipes Indian and olive oil chicken recipes amongst others for a fun and delicious meal!

Olive oil has gained popularity in the last few years and for all the right reasons. Research has proven olive oil is far better than the regular cooking oil and for all the reasons.

Packed with antioxidants that provide a range of health benefits, there isn’t any reason why you shouldn’t make the switch from your regular oil to this goodness.

You can start by trying these olive oil recipes.


Vegetarian Olive Oil Recipes

1. Dalia Upma


1 tsp lemon juice

½ tsp sugar

½ tsp turmeric 

1 ½ tsp salt

2 tbsp coriander, chopped

½ tsp mustard seeds

6 tsp olive oil

2 tbsp peas

4-5 beans, chopped

1 carrot, chopped

½ cup cauliflower florets

1 cup cracked wheat (dalia)



  1. Microwave 1 tbsp olive oil for 1 minute in a flat dish. Add dalia and mix well. Microwave for 2 minutes. Mix well and microwave for another 2 minutes. Remove from dish.
  2. In the same clean dish, microwave 1 tbsp olive oil and mustard seeds for 2 minutes.
  3. Add vegetables, coriander and ½ tsp salt. Mix. microwave covered for 3 minutes.
  4. Add ¼ tsp turmeric, sugar, and 1 tsp salt. Mix. add roasted dalia and mix well. Add 2 cups water. Mix. cover and microwave for 10 minutes. Let it rest for 5 minutes.
  5. Add lemon juice to taste. Fluff with a fork to serve.


2. Subz Kakori


½ tsp red chilli powder

2 slices of bread, torn into pieces and churned in a mixer to get fresh crumbs

¼ tsp amchoor

1 tsp salt

1 tsp roasted cumin powder

20 almonds, ground into powder

1 onion, finely chopped

2 tsp ginger-garlic paste

1 potato, boiled and mashed

50 g paneer, roughly mashed

1 cup cornflakes, crushed

1 cup grated lauki, peeled and grated



  1. Mix in all the ingredients except olive oil until a slightly stiff mixture is obtained.
  2. Rub olive oil generously on the high rack of the oven.
  3. Take a lemon sized ball of the mixture and press it until they resemble finger-shaped kebabs on a skewer. Gently pull out the skewer to get a whole in the kebab. 
  4. Brush the kebabs with olive oil. Preheat the grill for 10 minutes. Place kebab on a high rack of the oven. Grill in a hot oven for about 13-14 minutes or until golden brown.
  5. Turn them only when they are almost done, otherwise they tend to break. Grill for 7-8 minutes or until golden brown on both the sides.


3. Healthy Green Idli


¼ cup of water

½ tsp baking soda

 ¾ tsp salt

½ cup chopped spinach

3 tsp olive oil

1 cup curd

1 cup suji



  1. Put a tablespoon of olive oil in a dish. Microwave for a minute.
  2. Add suji and microwave uncovered for 1-2 minutes.
  3. Add salt and mix well. Let it cool.
  4. Stir in the curd and spinach puree to suji. Mix until well combined.
  5. Mix in the baking soda along with ¼ cup water to thin down the mixture. Keep aside for 8-10 minutes.
  6. Next, grease 6 small glass bowls or plastic idli cups. 
  7. Pour 9-10 tsp mixture into each bowl.
  8. Arrange bowls in a ring in the microwave and microwave uncovered for 3 ½ minutes. 
  9. Let it cool for 5 minutes. Serve with sambhar and chutney.


Related Article: Southern Delights.


Non-vegetarian Olive Oil Recipes

1. Arabic Panini

Arabic Panini



A few cabbage or lettuce leaves

1-2 tsp red chilli sauce 

½ tsp salt

6 tsp mayonnaise

1 small capsicum, cut into small strips

½ cup corn kernels, boiled

½ cup onion cut into thin slices and separated

1-2 tsp Arabic seasoning

1 tsp lemon juice

3 tsp olive oil

1 chicken breast with bones

2 pieces of panini bread or buns



  1. Mix chicken, lemon juice, ½ tsp salt, Arabic seasoning and a tablespoon of olive oil in a microwave-proof bowl and microwave covered for 3 minutes.
  2. Cool and debone the chicken from the bones and shred into very small pieces.
  3. In a bowl, mix together red chilli sauce, pepper, salt, mayonnaise, capsicum, corn, onion, and chicken pieces. 
  4. Horizontally cut panini bread into 2 pieces. Spread the chicken mixture on the lower half. Break lettuce or cabbage leaf into bite-sized pieces and place on the filling. Top with the other bread half.
  5. Preheat the grill for 10 minutes. Put the sandwich on the wire rack. Grill for 7-8 minutes. In between, after 5 minutes, turn side and grill for remaining 2-3 minutes till both sides are crisp and golden.

2. Low Fat Chicken Tikka


3 tsp olive oil, to baste

A pinch of chaat masala

Lemon juice

400 g boneless chicken,  washed, dried and cut into 1” pieces

For the marinade:

2-3 drops of tandoori red colour

1 tsp salt

½ tsp red chilli powder

¼ tsp black salt

3 tsp tandoori masala

2 tsp ginger-garlic paste

3 tsp olive oil

2 tsp cornflour

½ cup curd hung in a muslin cloth for 30 minutes



  1. Combine all the ingredients for the marinade in a bowl. Marinate the chicken pieces for at least 3 hours and keep in the fridge.
  2. Set the oven at 180°C using the oven (convection) mode and press start to preheat it.
  3. Grease the lower rack. Arrange the tikkas on the greased rack and place it in the hot oven. Cook the tikkas for 20-25 minutes or until cooked. Remove from oven.
  4. Sprinkle lemon juice and chaat masala before serving.


3. Tandoori Chicken


1 tsp red chilli powder

1 tsp salt

½ tsp amchoor powder

2 tsp tandoori masala

½ tsp garam masala powder

3 tsp dry fenugreek 

½ tsp coriander powder

½ tsp cumin powder

A pinch of orange-red colour

1 tsp garlic paste

1 tsp ginger paste

6 tsp olive oil

6 tsp plain flour

1 cup thick yoghurt hung ina muslin cloth for half an hour

1 small-sized chicken cut into 8 pieces



  1. Mix all the ingredients in a bowl except chicken and olive oil. 
  2. Marinate the chicken pieces in the yoghurt mixture for 2-3 hours in a refrigerator. 
  3. Rub a generous amount of olive oil onto the lower rack of the oven. Arrange the marinated chicken on it so that the extra marinade can drip down from the rack. This will ensure that the chicken pieces remain crisp and dry.
  4. Cook for 8-10 minutes in the oven at 160°C. Overturn again, baste with olive oil and cook for another 10-15 minutes or till tender and crisp. Serve hot.


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