Extra-virgin olive oil is an essential addition for many sauces since it provides a distinctive flavor no other oil can match. It offers a near infinite amount of combination possibilities that go excellent with appetizers, entrees, snacks and much more! Though there are countless combinations that can be made, we narrowed it down to some of our favorite uses for fresh herbs and extra virgin olive oil

Olive Oil Loaf Glazing: Nothing could be easier than making a loaf even more delicious, but that doesn’t mean you shouldn’t tell people that you slaved all day over it! Glaszing the bread in olive oil gives an added flavor and shine. Brush the dough with olive oil immediately before and after baking

Chimichurri:  In Argentina, you’ll find a bowl of chimichurri on pretty much every dinner table. A typical recipe features loads of fresh chopped parsley and oregano leaves. Chimichurri makes the perfect topping for a grilled skirt steak, but it also marries well with smoky grilled fish and chicken.

Pistou: This French condiment closely resembles Ligurian pesto, with one key difference—leave out the pine nuts. Pistou originated in the Provence region of France, where it’s commonly used as a flavorful addition to Soupe au Pistou, a traditional soup of white beans, hearty greens, and pasta. Used like pesto as a topping for pasta, fish, and roasted veggies, pistou keeps without refrigeration and is a good way to preserve lots of fresh herbs all at once. There’s only one true way to make pistou correctly, says Food & Wine’s Paula Wolfert, and that is by hand.

Pasta Sauce: For a simple and fabulous sauce, warm extra virgin olive oil, garlic and chili flakes in a pan. Toss in lots of fresh chopped herbs. We like to use whatever is growing happiest in the garden, usually oregano or sage. Toss with organic pasta noodles or make your own pasta from scratch.

Pesto: Basil is the to-go herb for pesto, but there are so many other options, especially if you’re willing to get creative. Herbalists swear by a pesto made with the nutrient-dense and surprisingly delicious chickweed.  How about a cilantro pesto gussied up with pepitas and cotija cheese? Pesto, of all types, goes great on eggs, tossed into bean salads, or mixed into pasta, soups and stew. Use it as a dip, or a pizza sauce. It’s all good!