Asturias, a seaside principality located in northwestern Spain, is renowned for this hearty stew featuring various cuts of pork and large creamy beans known as fabes or fabadas. We love to finish this dish (perfect for a chilly day) with a generous drizzle of extra virgin olive oil.

Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.

In Spain, Padrón peppers (now widely available in the US) are often sautéed in olive oil, then salted and served as a tapa. But they can be stuffed, too, as this riff on jalapeño poppers proves. Although their twisted shapes make them more difficult to stuff, shishitos can be substituted for Padróns.

This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.

Hearty, filling, and needing only one pot, this comforting dish will warm a three-dog night. I first cooked with passata (strained uncooked tomato purée) during a visit to Italy, but have since found passata on some upscale American supermarket shelves.

Rustic and moist, this Ligurian cake deserves a place in your olive oil baking repertoire. It will infuse your kitchen with the scents of late fall—apples, cinnamon, and nutmeg. No frosting is required, but we wouldn’t say no to a drizzle of warm honey or a scoop of premium vanilla ice cream.

Some of our favorite members of the Brassica family, brussels sprouts, star in this vegan-friendly mélange of seasonal vegetables. Large king oyster or shiitake mushrooms can be found at many supermarkets or Asian food emporiums. Feel free to substitute other meaty mushrooms, such as portobellos or creminis.

Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.

Nothing says “special occasion” more eloquently than beef tenderloin. To make sure the mild flavor of the meat is front and center, we rub it with a fragrant paste of fresh herbs, garlic, and extra virgin olive oil before oven-roasting. You can even skip the red wine sauce and drizzle the sliced meat with more olive oil.

Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.