Good olive oil is by far my more used ingredient, and in these recipes it’s the star. It’s what gives my Easy Focaccia and Black Pepper Focaccia their crispy, golden, crackly crust, and it slowly turns cherry tomatoes jammy and silky in an Easy Cherry Tomato Confit. When it’s warm out, drizzle your best bottle over simple summer dishes like a 10-minute Tuna Tomato Salad or a Stone Fruit Panzanella with crispy olive bread croutons.