There are few things better then the full flavors of olive oil and chocolate. Try this version of chewy cookies made with olive oil instead of the usual butter for a beautiful flavor.
Tag: olive oil
When it comes to good quality olive oil, Tuscany or the Greek Islands probably spring to mind. But did you know Croatia has excellent olive oil too?
According to history, Luciano Pancaldo, a baker from Ferrara, a town in the north of Italy developed this bread inspired by the bread recipe for D’Este family, the rulers of Ferrara. Their bread was full of rosemary and had light crumb and golden crust, decorated with salt which resembles diamonds.
Simple salad made with whole ingredients, because simple is often best.
Italian olive oil has a long and rich history. Learn the facts and why Extra Virgin makes all the difference.
Fresh Mozzarella with Roasted Tomatoes drizzled with a little olive oil, and served with a big loaf of crusty bread. That’s all you need for an amazing meal
Lemon zest, olive oil, and fresh zucchini make this bright, sweet bread anything but ordinary.
A soft lemon cake made with Greek yogurt and olive oil is layered with a soft, sweet coconut whipped cream and fresh blueberries. Make this simply stunning spring cake for an easy dessert to impress your guests.
A land of olive oil and wine, here’s what you have to try in Spain’s Catalonia region of Les Garrigues.
The Greek favorite, spanakopita can be enjoyed morning, noon, and night. This recipe is a twist to the classic, adding sensible goodness and leaving out the guilt.
Cauliflower, garlic, thyme, and pine nuts. Each ingredient is wonderful roasted. Toss them together and voila – an easy side dish.
A simple, soft olive oil cake is a beautiful dessert to serve when there are no berries or produce in season. Sweet and fluffy it is a stunningly rustic cake.
A vegetarian lasagna is perfect to add to the holiday spread and will satisfy all your eaters. Finish a meal with a rich yogurt and olive oil cake topped with chocolate ganache.
Create a beautiful dinner for guests of hearty shrimp pasta with a touch of spice and a soft orange polenta cake topped with a rich ganache.
A loaf of soft olive oil pound cake with a unique flavor is the perfect accommodating slate to add your favorite sauces or fruits to.
Pull up a buttery blue leather seat at the bar of Cartizze – an ultra-chic cocktail and bellini bar named after the Prosecco vineyards of the same name.
Polenta cake is served with grilled fruit soaked in a raspberry vinegar and ice cream drizzled with balsamic glace and fresh basil to create sweet balance.
A vegan Italian menu on the grill is possible. Veggie kebabs, grilled pizza, salad, and olive oil-strawberry cake with balsamic makes a mouth-watering meal.
This red sauce is smooth, rich, and appropriately spicy towards the finish, perfect for a slightly cool fall day on the West Coast.
Pear and ginger flatbread with a hint of cinnamon and a light touch of orange flavors. Use the gluten free bread as a vessel for a variety of flavors.
Strawberry jam folds into mascarpone and olive oil gelato. Steeped in rosemary for an added touch of sophisticated flavor, this gelato is a summer treat.
Olive oil has deep cultural significance and health benefits, but alleged fraud in the industry has belittled it. New shops have emerged to change just that
Soft cake that will make you forget a plain pound loaf, this maple cake is rich with olive oil. Best served with a warm cup of cardamom chai tea.
Simple focaccia is a great sandwich bread and a blank canvas for a variety of herbs, zests, and other flavorings.
Use a good olive oil and a tuscan herb paste for a healthier and more flavorful take on the classic mashed potatoes.
The trick here, as with any focaccia, is to use the highest quality olive oil that you can find.
This quick vegan dinner comes together in a snap for when you need something comforting at the end of a long day.
Enjoy an awesome penne with asparagus recipe from Mitch Weinstein.
This one doesn’t contain sugar, it is sweetened with dates and bananas. It’s moist, delicious and also gluten-free.
The fragrance of the freshly ground cardamom brings sweet flavor to the cake while the saffron brightens the color of the yolks in the cake.
Olive oil bread is a popular bread in the middle east. It is usually made in the olive pressing season to celebrate the fresh olive oil.
This cocktail is a successful culinary surprise, built on simple ingredients and techniques to produce something entirely new and delicious.
This delicious tomato tart from Tamara Novacoviç is the perfect way to use summer tomatoes.
Cod brandada from Catalonia is a traditional fish spread made with cod, olive oil, garlic and milk, with the most Mediterranean flavors.
This recipe is one of those hassle free, little clean up meals that anyone can cook.
This cake is fragrant and reminiscent of the freshness of a bright early summer day.
A simple way to preserve dried little fiery piri piri peppers using oil and whiskey.
These vegan peanut butter cookies are perfect even for the first time baker.
This healthy vegan spread is nutty, sweet and chocolaty – perhaps making it perfect breakfast choice.
This lovely cake should be served room temperature with a touch of whipped cream and a glass of wine.
At The Romanos Resort in Costa Navarino, you will be treated to an experience that would make the ancient Greek royalty jealous.
A delicious cake using zucchini, olive oil and a crunchy lemon glaze.
Emiko Davies explores the cool earthiness of an underground olive oil mill and the fruity explosion of sun-soaked wines as they come together in Masseria L’Astore, a traditional estate in Salento, Puglia.
Use them to top a pizza, a bruschetta, simply combine them with cooked pasta or toss them with crumbled feta or fresh mozzarella.
The answer to an Italian bolognese, a Greek meat sauce is different in the sense of flavors.
Joana Mendes with a perfect spring recipe that can be served as a light meal in itself or as an inspiring side dish.
Grab a delicious little piece of Greece today. However, be weary of who you will be kissing, because you will smell like a stinky rose.
Natalie McLaury cooks a recipe that is as simple as the name of the magazine she found it in.
Tamara Novacoviç with a walnutty take on the classic Pesto Genovese.
Usually, Tamara Novacoviç’s Pesto Genovese ends up as the pasta sauce, but this time she gave it a more creative role. Roll! Role?
On one of her weekly expeditions to the Farmer’s Market, Tamara Novacoviç finds these beautiful crustaceans.