OIL—IN GENERAL
Virtually all oils have about 120 calories per 1-tablespoon serving, and are high in fats and low in nutrients.
Tips: Select an oil based on its intended purpose, e.g., finishing dishes (e.g., extra-virgin olive, flavored), or low-, medium-, or high-temperature (e.g., grapeseed, peanut, safflower) cooking. Always opt for unrefined and less processed oils (e.g., “expeller-pressed” or “cold pressed”), which are free of chemicals and solvents, and choose organic corn and soybean oils.
OIL, ACORN SQUASH SEED
Flavor: earthy notes of brown butter, chestnuts, spice, squash, and/or toasted walnuts, and a rich texture
Volume: moderate
Tip: Use for medium-temperature cooking (e.g., sautéing).
Brand: Stony Brook
Brussels sprouts
casseroles
cheeses, e.g., soft
marinades
salads
soups, e.g., winter
squash, esp. winter, e.g., acorn, butternut
vegetables, e.g., roasted, sautéed
OIL, ALMOND
Flavor: notes of almonds
Volume: quiet–moderate
Techniques: bake, raw
Tip: Use for medium- (e.g., baking, sautéing) to high-temperature (e.g., frying) cooking.
Brand: La Tourangelle
almonds
asparagus
baked goods
Chinese cuisine
dressings
Indian cuisine
lettuce, e.g., romaine
mustard
pastas
salad dressings, e.g., vinaigrettes
salads
sauces
sautéed dishes
stir-fries
vegetables
vinegar, e.g., champagne
OIL, ARGAN
Flavor: notes of cream, fruit, and/or nuts, with a creamy texture
Volume: quieter (untoasted)–louder (toasted)
Tip: Use only for finishing dishes, not for cooking.
Possible substitutes: almond oil, hazelnut oil
almonds and almond paste
basil
bell peppers, e.g., red, roasted
cheese, e.g., blue, goat
chickpeas
chocolate
couscous
cream
cucumbers
desserts
dips
eggs, e.g., fried, scrambled
honey
hummus
lemon, e.g., juice
lentils
Moroccan cuisine
pastas
pestos
pine nuts
rice
salad dressings and salads
sauces
sesame, e.g., paste, seeds
soups, e.g., bean, cucumber, lentil, pea, potato, vegetable
stews, e.g., tagines
sweet potatoes
tomatoes
vegetables, e.g., grilled
verjus
vinegar, e.g., apple cider, champagne
yogurt
za’atar
zucchini
Flavor Affinities
argan oil + almonds + honey
argan oil + honey + yogurt
argan oil + lentils + tomatoes
OIL, AVOCADO
Flavor: rich, with notes of avocado and/or butter
Volume: quiet
Techniques: emulsify, fry, grill, raw, roast, sauté, stir-fry
Tip: Use for medium-(e.g., baking, sautéing) to high-temperature (e.g., frying, stir-frying) cooking.
avocado
cilantro
eggs, e.g., fried eggs
grapefruit
lemon, e.g., juice, zest
lime, e.g., juice, zest
melon
orange, e.g., juice, zest
pestos
salad dressings
salads
vegetables, e.g., grilled, roasted
vinegar, e.g., fruit, sherry, tarragon
yogurt
Flavor Affinities
avocado oil + cilantro + lime juice + yogurt
OIL, CAMELINA SEED
Flavor: notes of asparagus, broccoli, cauliflower, greens, nuts, and/or seeds
Volume: moderate–loud
Techniques: bake, sauté, stir-fry
Tip: stays fresher longer than flaxseed oil
asparagus
baked goods, e.g., muffins, quick breads
cabbage
carrots
cereals, hot breakfast
cheese, e.g., Parmesan
chickpeas
dill
dips, e.g., baba ghanoush, hummus
eggplant
eggs, e.g., quiche
garlic, e.g., green
granola
honey
kale
lemon, e.g., caramelized
marinades
mustard, e.g., Dijon
pastas, e.g., primavera
pepper, black
pestos
pilafs
rice
salad dressings
salads
sauces, oil-based
slaws, e.g., Asian, cole
smoothies
vegetables, e.g., roasted
vinegar, e.g., apple cider, balsamic
zucchini
“Camelina seed oil has a really interesting, strong, seed-y flavor. I’ll combine it with caramelized lemon and green garlic.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA, CA)
OIL, CANOLA
Flavor: neutral
Volume: quiet
What it is: rapeseed oil from CANada (which is where it gets its name)
Techniques: bake, fry, sauté
Tips: Use only organic, expeller-pressed canola oil, as many canola oils are made from GMO seeds; otherwise, opt for another oil altogether. Use as fresh as possible, and check regularly for rancidity (as it goes rancid quickly). Canola oil can be used for medium- (e.g., baking) to high-temperature (e.g., frying) cooking. Use with boldly flavored dishes that would obscure the flavor of more expensive oils.
Asian cuisines
baked goods, e.g., muffins, quick breads
chiles
curries, e.g., Asian
dips
dressings
Mexican cuisine
pancakes
salad dressings
salads
sauces
soups
spicy dishes
stews
OIL, CHILI
What it is: vegetable (e.g., peanut) oil infused with chiles
Tip: Add at the end of the cooking process, to finish a dish and add heat.
Asian cuisines
cabbage, e.g., Chinese, napa
cilantro
garlic
ginger
mangoes
noodles, Asian
oil, sesame
peanuts
salad dressings
sauces, e.g., dipping, peanut
shallots
soy sauce
sugar, e.g., brown
sweet potatoes
tatsoi
vinegar, e.g., red wine, rice wine
Flavor Affinities
chili oil + rice vinegar + sesame oil + soy sauce + sugar
OIL, COCONUT
Flavor: notes of coconut, cream, nuts, and/or vanilla, with a rich, creamy texture
Volume: quiet–moderate
Technique: fry (as it has a high smoke point)
Tip: Opt for virgin, non-hydrogenated coconut oil.
Brand: Omega
almonds and almond butter
Asian cuisines
baked goods, e.g., cakes, cookies
chocolate and cocoa powder
coconut
confections, e.g., truffles
coriander
curries
desserts, e.g., raw
doughnuts
garlic
ginger
greens, e.g., bitter
“ice creams”
icings
Indian cuisine
lime
nutmeg
oatmeal
onions
popcorn
scallions
Southeast Asian cuisines
stir-fries
sweet potatoes
Flavor Affinities
coconut oil + almonds + cocoa powder + coconut
coconut oil + coriander + ginger
“I’ll blend coconut oil with cacao powder to make raw truffles, while I use coconut butter in raw desserts.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
“The choice of oil in baking is important. For cookies I will use canola, grapeseed, or coconut oil. The coconut oil is used in our doughnuts and cakes as well, but you have to be careful so that the flavor does not become overpowering.”
—FERNANDA CAPOBIANCO, VEGAN DIVAS (NEW YORK CITY)
“Coconut oil is a liquid when it’s at 72°F and up, and a solid with the texture of butter or shortening at temperatures below 72°F. When we make biscuits, we’ll use solid coconut oil and cut it into the dough, which results in a layering effect and flakier biscuits. We’ll also cut solid coconut oil into our pancake batter, where it has a leavening effect that makes our pancakes light and fluffy—more so than with canola oil.”
—DEENA JALAL, FOMU AND ROOT (ALLSTON, MA)
OIL, FLAXSEED
What’s healthful about it: omega-3 fatty acids
Tips: Flaxseeds are said to be even higher in lignans than flaxseed oil is. Heating flaxseed oil destroys its nutrients. Store in the refrigerator.
artichokes
bell peppers, e.g., roasted red
bread
cereals, breakfast
herbs
lemon
mustard, Dijon
popcorn
porridges
rice
SALAD DRESSINGS
salads
sauces
smoothies
spreads
vinegar, apple cider
Flavor Affinities
flaxseed oil + apple cider vinegar + lemon juice
flaxseed oil + herbs + red wine vinegar
OIL, GRAPESEED
Flavor: neutral, with delicate notes of fruit, grapes, and/or nuts
Volume: very quiet
Tips: Use for high-temperature cooking, e.g., sautéing. Buy only cold-pressed oil.
Possible substitutes: butter, canola oil
citrus
coconut
herbs
marinades
mayonnaises
oils, other, e.g., nut, olive
SALAD DRESSINGS, e.g., vinaigrettes
salads
sauces, oil-based
sautéed dishes
vinegar
“The flavor of olive oil can sometimes be overpowering, so I will often use grapeseed oil—which has a nice, neutral flavor—in a ratio of two parts grapeseed oil to one part olive oil.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA, CA)
OIL, HAZELNUT
Flavor: notes of hazelnuts
Volume: moderate–loud
Tips: Use for low- to medium-temperature cooking (e.g., baking, sautéing), or as a finishing oil. Use caution when cooking, as hazelnut oil burns easily. Store in the refrigerator, and use within a few months after opening.
apples
artichokes
baked goods
beans, e.g., green
berries, e.g., blackberries, raspberries
bread
broccoli
cheese, e.g., fresh
chicory
citrus juices
desserts, e.g., confections, cookies
dips
dressings
endive
figs
garlic
greens, e.g., bitter, dandelion
hazelnuts
lemon, e.g., juice
mustard, e.g., Dijon
oils, other quieter
pastas
pears
persimmons
potatoes
rice, e.g., wild
SALAD DRESSINGS, e.g., vinaigrettes
salads
sauces
shallots
spinach
tomatoes
VINEGAR, e.g., apple cider, balsamic, champagne, fruit, sherry, tarragon
“Hazelnut oil with either artichokes or endives is a nice combination.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA, CA)
OIL, HEMP
Flavor: notes of nuts and, um, marijuana; with a creamy texture
Volume: mild–moderate/loud
What’s healthful about it: omega-3s
Tips: Refrigerate, and use quickly. Do not heat.
garlic
grains, e.g., oats, quinoa
honey
lemon, e.g., juice
mustard, e.g., Dijon
oils, other quieter
pestos
popcorn
salad dressings
salads
sauces
smoothies
soups, e.g., avocado, cold
vegetables
vinegar, e.g., balsamic
OIL, LEMON
Flavor: notes of lemon
Volume: loud
artichokes
arugula
asparagus
baked goods, e.g., pastries
beans, green
beets
broccoli and broccolini
carrots
cheese, e.g., goat
chili pepper flakes
fennel
garlic
olives, black
parsley
pastas
pepper, e.g., black
rosemary
salad dressings, e.g., lemon vinaigrettes
salads
thyme
OIL, NUT (see OIL, ALMOND; OIL, HAZELNUT; OIL, PISTACHIO; OIL, WALNUT)
OIL, OLIVE
Flavor: earthy notes of fruit and/or olives, with a rich texture
Volume: quieter (e.g., lighter-colored virgin)–louder (e.g., deeper-colored extra-virgin)
Techniques: bake, fry, raw, sauté (on low heat)
Tips: Use raw, or warm only to low temperatures. Opt for lighter, quieter virgin (aka “pure”) oil for baking, frying, grilling, roasting, and sautéing, and darker, louder extra-virgin oil for dressing salads or drizzling on bruschetta or pizza. For salad dressings, the typical ratio is one part vinegar to three or four parts extra-virgin olive oil, but those looking to lower the fat in their diets (not to mention calories) should consider using less oil.
almonds
arugula
baked goods, esp. Italian, e.g., cakes, cookies, piecrusts
basil
beans, e.g., cannellini, white
beets
bread and breadcrumbs
bruschetta
capers
cheese, e.g., mozzarella, Parmesan, pecorino
chickpeas
chiles
citrus
coriander
cornmeal
dressings
eggplant
eggs, e.g., fried
fennel
French cuisine, e.g., Provençal
GARLIC
greens, bitter and salad
herbs, e.g., fresh
hummus
Italian cuisine
LEMONS, e.g., juice, zest
limes, e.g., juice, zest
marinades
mayonnaises
Mediterranean cuisines
Middle Eastern cuisines
Moroccan cuisine
mushrooms, e.g., portobello
mustard, e.g., Dijon
oils, other, e.g., hazelnut, walnut
olives
onions
oranges, e.g., juice, zest
parsley
pastas
pepper, black
pesto
pine nuts
pizzas
potatoes
rosemary
salad dressings, e.g., vinaigrettes
salads, e.g., bean, green, panzanella, pasta, potato
salt
sauces, e.g., cold
sautéed dishes
soups
Spanish cuisine
thyme
tomatoes
vegetables
vinegar, e.g., balsamic, champagne, fruit, red wine, sherry, white wine
walnuts
Flavor Affinities
olive oil + basil + chili pepper flakes + garlic + tomatoes
olive oil + basil + garlic + Parmesan cheese + pine nuts
olive oil + garlic + parsley
olive oil + garlic + red wine vinegar
olive oil + salt + vegetables
“I can sum up in two words the difference between vegetarian cooking in the 1970s vs. today: olive oil. Back then, it was common to mask dishes with the richness of butter and cream. Olive oil lets more of the flavor shine through, particularly dishes made with garlic and herbs.”
—MOLLIE KATZEN, AUTHOR
“One you’ve fallen in love with the flavor of extra-virgin olive oil, there’s no place to go after that. I’ll only use it to finish dishes. For high-heat cooking, I use canola, grapeseed, or safflower oil—or some combination thereof.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
OIL, PEANUT
Flavor: neutral (regular)–nutty (roasted)
Volume: quiet (regular)–moderate/loud (roasted)
Techniques: deep-fry, fry, grill, raw, roast, sauté, stir-fry
Tips: Use regular, unroasted peanut oil for high-temperature cooking. Given the severity of peanut allergies, make sure to let guests know when it is used in a dish.
Brand: Loriva roasted peanut oil
ASIAN CUISINES
baked goods
Chinese cuisine
curries
fried dishes
fruits
garlic
ginger
lentils
noodles, e.g., Asian
pasta
peanuts
salad dressings, e.g., Asian, fruit
salads, e.g., fruit
sauces, e.g., peanut
scallions
sesame, e.g., oil, seeds
soy sauce
STIR-FRIES
tofu
vinegar, e.g., balsamic, malt
Flavor Affinities
peanut oil + ginger + scallions + soy sauce
OIL, PINE NUT
Flavor: neutral, with notes of pine nuts and/or pine resin
Volume: quiet
basil
broccoli and broccoli rabe
chard
cheese, e.g., Parmesan
chili pepper flakes
garlic
parsley
pastas
pestos
pine nuts
rice
sauces
soy sauce
spinach
stuffings
thyme
tomatoes
vinegar, e.g., rice, wine
OIL, PISTACHIO
Flavor: notes of pistachios
Volume: quiet–moderate
Tip: Use for medium-temperature cooking (e.g., baking, sautéing).
apples
asparagus
avocado
baked goods, e.g., breads
beets
cheese, e.g., goat
dips
dressings
garlic
grapes
lettuce
mayonnaise
orange
pastas
pears
pestos
pistachios
salad dressings
salads
sauces
tomatoes
vinegar, e.g., balsamic, red wine, tarragon
zucchini and zucchini blossoms
Flavor Affinities
pistachio oil + orange + pistachios
OIL, PUMPKIN SEED
Flavor: notes of nuts, and a very rich texture
Volume: quieter (untoasted)–louder (toasted)
What’s healthful about it: omega-3 fatty acids
Tips: Do not cook with pumpkin seed oil. Use it to drizzle on finished dishes.
American cuisine
Austrian cuisine
avocados
baked goods, e.g., pastries
citrus
corn
Croatian cuisine
desserts
dips
dressings
ice cream, e.g., vanilla
Indian cuisine
maple syrup
marinades
Mexican cuisine
mustard, e.g., Dijon
oils, other quieter, e.g., vegetable
pastas
pumpkin
pumpkin seeds
rice
salads
sauces
Slovenian cuisine
soups
squash, e.g., winter
vegetables
vinegar, e.g., apple cider, balsamic, rice wine
OIL, RAPESEED (see OIL, CANOLA)
OIL, RED PALM
Flavor: pungent notes of smoke, with a texture that is a cross between that of oil and tomato paste
Volume: moderate–loud
What it is: oil pressed from palm fruit (not to be confused with palm kernel oil)
Brand: Jungle Products
(West) African cuisine
baked goods, e.g., muffins
bananas
chiles
chili, vegetarian
cilantro
coconut
couscous
curries
eggs and egg dishes
garlic
ginger
lemon
lime
macaroni and cheese (for yellow/orange color)
oils, other, e.g., canola, coconut, neutral
onions
pastas, homemade (for yellow/orange color)
plantains
popcorn
rice
salad dressings
sauces, e.g., tomato
soups, e.g., pumpkin
tomatoes and tomato sauce
vegetables, e.g., roasted, sautéed
OIL, SAFFLOWER
Flavor: neutral, sometimes with notes of nuts, and a rich texture
Volume: quiet
Tips: Use for deep-frying, sautéing, stir-frying. Choose the high-oleic versions as well as those processed without chemicals.
Botanical relatives: the sunflower family, e.g., Jerusalem artichokes, salsify
Brands: Loriva, Spectrum
OIL, SESAME
Flavor: aromatic, with notes of nuts, and a rich texture
Volume: moderate (light)–loud (dark)
What it is: oil pressed from sesame seeds
Tips: Use light sesame oil for low- to medium-heat cooking (e.g., baking, sautéing), and dark (roasted or toasted) sesame oil primarily drizzled on as a seasoning, to finish raw or cooked dishes. Buy sesame oil fresh, and use within one year.
ASIAN CUISINES
baked goods
beans, e.g., green
Chinese cuisine
dips and dipping sauces
dressings
garlic
ginger
grains
greens
Japanese cuisine
Korean cuisine
lemon, e.g., juice
lime, e.g., juice
MARINADES
mirin
miso
mustard, e.g., Dijon
noodles, e.g., Asian
oil, other, e.g., canola, olive, sunflower
orange
pastas
pumpkin
SALAD DRESSINGS, e.g., Asian
salads, e.g., Asian, green, noodle
SAUCES
SEEDS, SESAME
soups, e.g., miso
SOY SAUCE
STIR-FRIES
sugar snap peas
tamari
tofu
vinegar, e.g., apple cider, rice
Flavor Affinities
sesame oil + garlic + ginger + mirin + soy sauce
OIL, SUNFLOWER SEED
Flavor: notes of nuts
Volume: quiet–moderate
Tips: Use for medium-(e.g., baking, sautéing) to high-temperature cooking (e.g., frying, stir-frying). Use sparingly, if at all, as sunflower seed oil is often highly refined and processed, as well as high in unhealthful omega-6 fatty acids. If you do use it, look for the high-oleic version and/or Loriva brand.
salad dressings
salads, e.g., green, spinach
sauces
sprouts, sunflower
sunflower seeds
vinegar, e.g., apple cider, red wine
OIL, TRUFFLE—IN GENERAL (i.e., BLACK or WHITE)
Flavor: umami
Volume: moderate–loud
Tips: Truffle oil can be drizzled on top of dishes; it is not suitable for cooking. Look for oils with visible truffle bits in the oil, e.g., those produced by Urbani.
cheese
eggs
leeks
mushrooms, e.g., chanterelle, portobello
pastas
potatoes
risottos
salad dressings
OIL, TRUFFLE—BLACK
Flavor: umami
Volume: loud
eggs
French cuisine
marinades
mushrooms
potatoes
salads
OIL, TRUFFLE—OREGON
Flavor: umami
What it is: oil made from Oregon-foraged truffles
mushrooms, e.g., wild
pastas, esp. creamy
pizzas
popcorn
potatoes, e.g., baked, mashed
risottos
sauces, e.g., creamy
OIL, TRUFFLE—WHITE
Flavor: umami
Volume: loud
artichokes
asparagus
eggs, e.g., scrambled
Italian cuisine
marinades
mushrooms, e.g., porcini
pastas, e.g., fettuccine, gnocchi
potatoes
risottos
Flavor Affinities
white truffle oil + mushrooms + risotto
OIL, VEGETABLE
Tip: Skip the formerly ubiquitous generically named “vegetable oil” in favor of an oil with a specific name, so you can be quite sure what you’re getting.
OIL, WALNUT
Flavor: earthy notes of walnuts, and a rich texture
Volume: moderate–loud
What’s healthful about it: omega-3 fatty acids
Tips: Drizzle on dishes before serving. Use for low-heat to medium-high-heat cooking (e.g., baking, sautéing).
apples
artichokes, Jerusalem
arugula
asparagus
baked goods, e.g., breads, scones
beets
breads
celery and celery leaves
cheese, e.g., blue
chicory
citrus, e.g., juices
dips
endive
escarole
fennel
figs
frisée
garlic
grapes
greens, e.g., bitter, dandelion, salad
ice cream
lemon, e.g., juice
lentils
mustard, Dijon
oil, other quieter, e.g., olive
parsley
pastas
peaches
pears
pepper, black
persimmons
pomegranates
radicchio
SALAD DRESSINGS, e.g., vinaigrettes
salads, e.g., grain, green
sauces
shallots
tomatoes
vegetables, e.g., grilled
VINEGAR, e.g., balsamic, champagne, cider, red wine, sherry, tarragon, white wine
WALNUTS
Flavor Affinities
walnut oil + blue cheese + celery + pears + walnuts
OIL SUBSTITUTES
Tips: When baking sweets (e.g., cakes, cookies, cupcakes, muffins, etc.), substitute 1 cup of fruit puree for each cup of oil called for in the recipe. You can use applesauce or other fruit purees (e.g., banana, prune, pumpkin), and even pureed black beans in dark-colored baked goods such as brownies and chocolate cakes. Substitute vegetable stock for oil when sautéing garlic, onions, or other vegetables.
OKRA
Season: summer–autumn
Flavor: bitter/sour, with notes of artichoke, asparagus, and/or eggplant, and a sometimes slightly slimy texture
Volume: moderate–loud
Nutritional profile: 71% carbs / 21% protein / 8% fats
Calories: 20 per ½-cup serving (boiled)
Protein: 1 gram
Techniques: bake, blanch, boil, braise, bread, deep-fry, fry, grill, marinate, pickle, pressure-cook, sauté, simmer, steam, stew
Tips: To minimize okra’s potential sliminess, blanch it in salt water before shocking it in ice water. Do not cook in brass, copper, or iron pans, or okra will turn black.
African cuisine
apricots, dried
BASIL
beans, e.g., green
bell peppers, e.g., green, red, yellow
bulgur
butter
Caribbean cuisine
cayenne
celery
chickpeas
chiles, chili pepper flakes, chili pepper sauce, and chili powder
cilantro
cinnamon
coconut
coriander
CORN and cornmeal
CREOLE CUISINE
cucumbers
cumin
CURRIES
curry powder
dill
eggplant
Ethiopian cuisine
fennel
garam masala
GARLIC
GINGER
grits
GUMBOS
honey
Indian cuisine
LEMON, e.g., juice
lime
Mediterranean cuisines
Middle Eastern cuisines
mint
mushrooms
mustard seeds
nutmeg
OIL, e.g., grapeseed, OLIVE, sesame
ONIONS, e.g., green, red
orange
PARSLEY
pepper, black
plantains
potatoes
ratatouille
RICE, e.g., long-grain
salads
salt, e.g., kosher
SAUCES, e.g., hot (e.g., Tabasco), TOMATO
SOUPS
Southern (U.S.) cuisine
STEWS
sweet potatoes
thyme
*TOMATOES
turmeric
vinegar
yogurt
Flavor Affinities
okra + beans + rice
okra + bell peppers + curry powder + red onions
okra + black pepper + lemon juice
okra + corn + tomatoes
okra + cornmeal + olive oil + onions
okra + garlic + ginger + tomatoes
okra + ginger + tomatoes
okra + potatoes + stews + tomatoes
“Okra, when stewed with cinnamon, dried apricots, lemon juice, and tomatoes, releases its thick viscosity into the sauce, uniting this irresistible combination.”
—DIANE FORLEY, FLOURISH BAKING COMPANY (SCARSDALE, NY)
OLIVES—IN GENERAL, or MIXED
Flavor: bitter, salty, and/or sour
Volume: quiet/moderate–loud (depending on the type)
Nutritional profile: 88% fat / 10% carbs / 2% protein (and high in sodium)
Calories: 4 per olive
almonds
artichokes, e.g., globe, Jerusalem
arugula
asparagus
avocados
baked goods, e.g., breads, focaccia
basil
bay leaf
beans, e.g., black, cannellini, fava, green
bell peppers, esp. roasted
breads
CAPERS
cauliflower
chard, Swiss
CHEESE, e.g., feta, kasseri, Parmesan
chickpeas
chiles, e.g., jalapeño, and chili pepper flakes
cilantro
citrus
coriander
couscous
cumin
dips
eggplant
eggs, e.g., deviled, frittatas, hard-boiled, soft-boiled
endive
fennel
figs
GARLIC
grains
Greek cuisine
greens, e.g., salad
herbs
hummus
kale
leeks
LEMON, e.g., juice, zest
mayonnaise
Mediterranean cuisines
Moroccan cuisine
muffulettas
mushrooms
nuts
OIL, OLIVE
onions, e.g., red
ORANGE, e.g., juice, zest
oregano
paprika
parsley
PASTAS, e.g., linguini, spaghetti
pepper, e.g., black, white
pesto
pine nuts
PIZZA
polenta
potatoes, e.g., new
Provençal cuisine
rice
risottos
ROSEMARY
SALADS, e.g., bean, chopped, grain, Greek, niçoise, pasta
salsas
salt, e.g., kosher, sea
sandwiches
SAUCES, e.g., pasta, puttanesca (vegetarian)
spinach
spreads
TAPENADES
thyme
TOMATOES and sun-dried tomatoes
vegetables, roasted
vinegar, e.g., red wine, sherry
walnuts
zucchini
Flavor Affinities
olives + arugula + figs + Parmesan cheese
olives + asparagus + basil
olives + basil + tofu + tomatoes
olives + beets + feta cheese
olives + beets + olives + orange
olives + capers + garlic + onions + oregano + tomatoes
olives + capers + lemon juice + olive oil
olives + capers + tomatoes
olives + chili pepper flakes + garlic + lemon + rosemary
olives + fennel + orange
olives + feta cheese + garlic + spinach
olives + garlic + lemon + rosemary
olives + herbs + lemon
olives + orange + parsley + pine nuts
olives + pasta + pine nuts + tomatoes