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This almond meal olive-oil cake is wonderfully moist thanks to the orange, date and lemon syrup drizzled over. A beautiful blend of Mediterranean flavours.
Source: Adam Liaw
This dish is a great example of Italian cooking philosophy. Just a few simple, good-quality ingredients (including the sneaky olive oil) can create something truly unforgettable.
Source: Ben Fogarty
A beautiful lemon and olive-oil cake that's moist, full of flavour and topped with delightful flowers and rosemary.
Source: Adam Liaw
Silvia Colloca loves the grassy notes that olive oil adds to mashed potatoes, and often uses a pungent Tuscan-style extra-virgin olive oil for added flavour. If you swap dairy milk for nut milk, this lovely side dish becomes vegan-friendly, too.
Source: Rob Palmer
This easy granola is ready in about 20 minutes, and you can change the nuts, fruit and spices to suit whatever you have on hand.
Source: Kylie Walker
Pizza rustica is like a hybrid between a pastry and a calzone, with an unleavened olive oil pastry-like dough encasing anything your heart desires. In this case, a classic spinach and ricotta filling.
Pizza rustica with olive oil pastry Source: Cook Like an Italian
NOMAD executive chef Jacqui Challinor loves this recipe because it’s a great way to showcase olive oil as an ingredient with a flavour profile in its own right rather than just a condiment for cooking.
Source: Adam Liaw
Freshly roasted capsicums blended into a sauce with toasted pine nuts, olive oil and garlic for a really fresh pasta dish.
Source: Adam Liaw
SBS Food editor Camellia Ling Aebischer plays around with focaccia.
Source: Camellia Aebischer
With a slow-cooked vegetable confit and tender arborio rice cooked in stock and white wine, this is a deluxe vegetarian risotto.
Source: Adam Liaw
MORE WAYS TO SHOW OLIVE YOU
Shane Delia reveals the many ways he uses olive oil
