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Olive oil can be used for sautéing, baking and even deep frying. Because of its versatility, olive oil is a great all-around oil to keep on hand in the kitchen. When using olive oil for cooking, keep in mind the “smoke point.” The smoke point is the temperature at which oil will start to smoke when heated. Oil with a …
Read more »The International Olive Council’s latest report highlights the benefits of the Mediterranean Diet and Olive Oil Scientific research continues to uncover more evidence that supports the benefits of dietary and lifestyle choices on health, including the Mediterranean diet (MD)1 and olive oil. The International Olive Council’s most recent white paper, “The …
Read more »The cool fall breeze is back and with it come new flavors and cozy fall cooking. We are excited to partner with Cheryl from Tidy Mom for our first-ever olive oil themed Twitter recipe contest called #DishOnDinner. During the week of October 8, foodies, bloggers and home cooks are invited to gather online to “dish” on dinner and share their …
Read more »Makes 3 cups 2 cups (10 ounces) green olives (with pits) in brine, such as Picholine or Cerignola, lightly smashed to crack open slightly 2 teaspoons cumin seeds 2 teaspoons coriander seeds 4 garlic cloves, peeled and sliced 1 teaspoon paprika ½ teaspoon cayenne 3 thyme sprigs 1 orange halved and thinly sliced 1 tablespoon harissa paste 1/4 cup extra …
Read more »Serves 6 1 tomato, sliced into ½ inch thick wheels 1 zucchini, halved and sliced ¼ inch thick 1 eggplant, halved and sliced ¼ inch thick 1 onion, sliced into ½ inch thick wheels ¼ cup extra virgin olive oil ½ teaspoon freshly cracked black pepper 1 teaspoon Kosher salt ½ pound or …
Read more »There’s nothing better than fresh baked bread. If you don’t know a good baker in your area, make an effort to find one. For this recipe you’ll want a nice hard crust that will hold up on the grill. Serves 6 1 loaf rustic bread 1 cup Nutella ¼ cup extra virgin olive oil Maldon sea salt Preheat an outdoor …
Read more »Serves 4 2 6-ounce cans of tuna, drained ½ cup chopped red pepper ½ cup chopped celery ½ cup sliced black olives ¼ cup homemade mayonnaise or quality store-bought 1 tablespoon lemon juice ¼ cup basil leaves, finely chopped 4 whole-wheat wraps 2 cups mesclun or chopped lettuce In a medium bowl, mix together tuna, red pepper, celery, olives, mayonnaise, …
Read more »Serves 6 1 pound calamari, cut into rings Kosher salt and freshly cracked black pepper 1 12-ounce can gigante beans (or giant lima beans,) drained and rinsed 1 small jar roasted red peppers, cut into large dice ¼ cup fire roasted chopped tomatoes ½ red onion, thinly sliced 6 ounces pitted green olives 6 basil leaves, chopped ½ cup parsley …
Read more »Serves 2-4, depending on how hungry you are ½ cup bourbon 1 tablespoon apricot preserves Juice and zest of ½ a lemon ½ teaspoon chopped fresh thyme 2 teaspoons honey 3 tablespoon extra virgin olive oil Kosher salt and cracked black pepper 1 whole, 3½ pound chicken 2 fresh apricots cut in half with pit removed (plums can be substituted) …
Read more »Prep Time: 40 minutes Chill Time: 4 hours or overnight Total Time: 40 minutes, plus chill and process times 6 egg yolks 3 cups whole milk Grated peel (yellow part only) of 1 lemon 1 tablespoon grated ginger root 1 cup whipping cream 1 cup sugar 1/4 teaspoon salt 3/4 cup olive oil Whisk egg yolks in mixing bowl; set …
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