[iypx]

As an example, once I bought a fresh jar of olives, but I forgot I already had like 1/3 leftover jar in the fridge. So I started wondering what I could make, so given olives are associated with Italy, I thought, there could be some kind of pasta with olives.

Now I don't remember the exact keywords I used at the time, but I ended making: https://en.wikipedia.org/wiki/Spaghetti_aglio_e_olio

So, one wiki article of two paragraphs gives me enough suggestions how to make 2x2x2 dishes (apparently, I just counted the variations).

Anyway, turns out I really like the simplicity of this, so I keep making this now every time I feel fancy! Add some red/white wine, and it's a restaurant grade dish. (notice you don't have to add any x sticks of butter or any kosher whatever, delicious :)

[tsimionescu]

I don't understand, you were looking for olive-based recipes and were happy to find a description of spaghetti with oil and garlic, with no recipe in sight?

I believe the GP was looking for specific cooking advice, while the wikipedia article you link to as expected, simply describes a dish in relatively vague terms. It happens that aglio e olio is such a simple dish that you don't really need more than that simple description, but if you were looking to bake a cake or cook a boeuf bourgignon, I don't think turning to wikipedia for help would be wise.

[iypx]

As a matter of fact, never heard of "boeuf bourgignon", so I had to check it's wiki page.

1. Fry meat + <<whatever else usually grows in Europe, or in/around France>> (givin' it's a french dish).

2. Once done, smash some whatever red wine on top and get it into a shape that looks like food.

3. Add gradually whatever spices and herbs are known to grow in Europe at the 'correct' time during 1 and 2. (apparently nowadays it's popular to smash 3 peppers cumin coriander and some brown sugar all into one big pile and cook it, with a whole stick of butter, regardless of dish! wtf?)

0. Pan-fry separately either some onions, mushrooms or potatoes (I hate boiled potatoes, and carrots), with, again, whatever spices and herbs can grow in France. (personal preference, don't like mixing way too many stuffs together, they'll usually lose all taste)

FIN. Put both dishes together when serving per plate or table. Add another load of ground peppers and the same herbs on top while the food is still hot, for aroma.

Wikipedia still looks like a great resource for scouting recipes for me.

Except for cakes. Cakes are magic. haven't managed to get them to work properly for some reason, regardless of recipes. My best guess store cakes use some kind of cheap industrial grade oil/margarine which is not readily sold so I never managed to replicate them..