• Recipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil

    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages.

    INGREDIENDS
    If your creamy beans are a bit too thick, you can thin them down simply by adding a little more of the bean cooking water. Photograph: Helen Cathcart for the Guardian
    Serves 4
    8 sausages
    2 garlic cloves, peeled and squashed
    6 sage leaves
    5 tbsp extra virgin olive oil
    500g cooked cannellini beans
    Salt and black pepper

    DIRECTIONS
    1 Grill or pan-fry the sausages until browned and cooked. Meanwhile, in a large frying pan, warm the olive oil and gently fry the squashed garlic and sage leaves until fragrant. Add the cooked white beans to the pan and stir until they are warmed through and coated with olive oil.

    2 Transfer about a third of the beans from the pan into a bowl. Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan. Stir, adding a little more bean cooking water if necessary. Taste and adjust the seasoning accordingly.

    3 Divide the creamy beans between four plates and top each with slices of cooked sausage. Serve.

    Recipe source

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    Rating: 3.5/10 (61 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 28 votes)
    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages. INGREDIENDS If your creamy beans are a bit too thick,... 
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  • Recipe: Cannellini bean, tuna, red onion and parsley salad with EVOO

    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket.

    You can vary this salad by adding fennel, celery, watercress or rocket.

    Serves 4

    INGREDIENTS:
    1 small red onion, peeled and finely sliced
    400g cooked cannellini beans
    A tin of tuna, drained and flaked
    A small handful of parsley, chopped
    A handful of capers, drained
    A pinch of salt
    A splash of extra virgin olive oil
    2 or 3 hard-boiled eggs, quartered (optional)

    DIRECTIONS
    1 If you find the flavour of raw onion too strong, soak the slices in a bowl of cold water with 2 tbsp wine vinegar for 15 minutes beforehand.

    2 Put the beans, red onion, flaked tuna, chopped parsley, salt, pepper and extra virgin olive oil in a bowl, toss gently, taste and adjust seasoning .

    3 Top with quarters of hard-boiled egg, if you like.

    Recipe source

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    Rating: 3.8/10 (62 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 29 votes)
    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket. You can vary this salad by adding fennel, celery, watercress or rocket. Serves 4 INGREDIENTS: 1 small red onion, peeled and finely sliced 400g cooked cannellini... 
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  • Recipe: Tortilla Española with Extra Virgin Olive Oil

    This healthy Spanish Tortilla omelet recipe sticks to the basics—eggs, potatoes, onions and a lavish amount of extra virgin olive oil

    Total Time: 40 minutes Serves: 4 as a main course, 8 as an appetizer

    INGREDIENTS
    2 cups extra virgin olive oil
    1 medium onion, thinly sliced
    ¾ teaspoon salt
    2 large Yukon Gold potatoes, peeled and thinly sliced
    1 clove garlic, minced
    8 eggs, gently whisked
    1 teaspoon chopped fresh rosemary

    DIRECTIONS
    1. Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.

    2. In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.

    3. Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.

    Recipe source

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    Rating: 3.7/10 (85 votes cast)
    VN:F [1.9.22_1171]
    Rating: +12 (from 44 votes)
    This healthy Spanish Tortilla omelet recipe sticks to the basics—eggs, potatoes, onions and a lavish amount of extra virgin olive oil Total Time: 40 minutes Serves: 4 as a main course, 8 as an appetizer INGREDIENTS 2 cups extra virgin olive oil 1 medium onion, thinly sliced ¾... 
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  • Easter Recipe: Grilled Leg of Lamb with Olive Oil

    Ingredients

    • 1 4–5-lb. boneless leg of lamb
    • 1 lemon, halved
    • 4 tbsp. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tbsp. minced fresh rosemary leaves
    • 10 cloves garlic, roughly chopped

    Preparation

    1 Unroll the leg of lamb fat side down onto a work surface. Using a knife, make ¼” slashes all over the inside of the leg. Squeeze the lemon over both sides of the lamb and drizzle with olive oil. Season generously with salt and pepper and rub lamb with rosemary and garlic. Transfer lamb to a parchment paper–lined rimmed baking sheet and refrigerate for at least 2 hours and up to overnight.

    2 Let lamb come to room temperature. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 5″ from the broiler element and heat oven to broil.) Spread lamb over grill grate and cook, turning occasionally, until browned and cooked to desired temperature, about 15–18 minutes for medium rare. Transfer to a cutting board and let sit for 5 minutes. Following the seams of fat and muscle, cut lamb into 5 large pieces. To serve, thinly slice each piece against the grain and transfer to a serving platter.

    About The Recipe
    Andreas Xerakia, a Greek-born resident of New York City (pictured below with his family), slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.

    recipe source

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    Rating: 4.1/10 (116 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 61 votes)
    Ingredients1 4–5-lb. boneless leg of lamb 1 lemon, halved 4 tbsp. extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 2 tbsp. minced fresh rosemary leaves 10 cloves garlic, roughly choppedPreparation 1 Unroll the leg of lamb fat side down onto a... 
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  • Recipe: A hearty warm poached chicken and lentil salad with olive herb salsa

    This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken I am yet to meet it and shake it by the tail feathers.

    Serves 4

    Ingredients
    1 litre (4 cups) chicken stock
    3 skinless chicken breasts (about 250gm each)
    175g green or brown lentils (whatever you have on hand will be fine)
    1-2 handfuls mixed lettuce
    1 carrot, peeled, shredded
    ½ cup goats feta, coarsely crumbled
    Extra Virgin Olive oil to serve
    Juice of ½ lemon
    Olive salsa
    ½ cup Greek kalamata olives, finely chopped
    ¼ cup flat leaf parsley, very finely chopped
    ¼ cup basil leaves, very finely chopped

    Method
    Bring stock to the simmer in a saucepan over medium heat. Add chicken, simmer over low heat for 3 minutes, then set aside to cool in stock (20-25 minutes).
    Remove the chicken, cover and set aside.
    Return the stock to the boil, add the lentils and cook until tender (20 – 25 minutes), drain, drizzle with olive oil and season generously. If you require more liquid during the cooking of the lentils, add additional chicken stock or water.
    For the salsa add the chopped olives and herbs in a bowl, tossing gently to combine.
    Layer the lentils, salad leaves, shredded carrot on serving plates. Slice the chicken thickly and place on top of the salad. Squeeze over the lemon juice and drizzle extra virgin olive oil to taste. You want the salad to have a light coating, make sure you don’t drown the salad. Top the chicken with 1-2 spoonfuls of olive salsa, season and serve immediately.

    Recipe source

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    Rating: 4.3/10 (76 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 24 votes)
    This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken... 
    Read More →
  • Recipe: Tsoureki - Greek Easter sweet bread with olive oil, orange and vanilla

    An easy recipe for “tsoureki” sweet bread with olive oil, so much tasty and full of flavor, so light and above all… healthy! The perfect accompaniment to a morning coffee or to an afternoon tea brake… Just try it!!!

    Ingredients:
    170gr. tepid water
    3 sachet (8g/each) dried yeast
    1 tablespoon of sugar
    4 tablesppoons of flour for all purpose
    140gr. olive oil, preferably extra virgin
    ½ litre of orange juice
    zest of 2 oranges
    180gr. sugar
    1-2 teaspoons vanilla extract
    ½ tsp salt
    1 kilo of flour for all purpose or for bread
    milk or 1 egg yolk for the glaze
    almond slivers for sprinkling

    Directions:
    Prepare the leaven: In a large bowl, combine the yeast, warm water, 1 tablespoon of sugar and 4 tablespoons of flour. Mix the igredients together, cover the bowl and let stand for 20 minutes, until bubbly.

    In another big bowl pour the olive oil, orange juice, add the sugar, aromatics (orange zest and vanilla extract) and the salt and mix.

    Finally add the leaven and the flour little by little kneading it in at the same time until you get a dough smoothy and shiny.

    Oil the dough slightly and place in a big bowl covered with a cloth set aside in a warm place and let the dough rise for 1 hour and 30 minutes, until doubled in bulk.

    Deflate the dough, divide into 4 balls and form in shapes (braid, snail etc.). Place tsoureki loaves on a non-stick baking sheet, covered with a towel, and let them rise again for 20 minutes, until almost doubled in bulk. In the meantime, preheat the oven to 160oC – 180oC (depending on the oven).

    If you want your loaves to have a nice sheen brush them with milk or an egg yolk mixed with some milk. Sprinkle with the almond slivers and bake for about 30 minutes or until nice and golden.

    Tip:
    With these quantities of ingredients you can make 4 medium size tsoureki loaves.

    All the ingredients must be in room temperature!

    In case that the dough is too sticky, you may add some more flour (not more than 100 gr.), until the dough is smooth and doesn’t stick to your hands.

    You may add some special spices that used by Greeks :1 teaspoon of masticha powder and 2 teaspoons of mahlepi (mahleb), finely ground, which can be found at all good ethnic grocery stores.

    20150328-145050.jpg
    Recipe Source

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    Rating: 3.9/10 (122 votes cast)
    VN:F [1.9.22_1171]
    Rating: -5 (from 41 votes)
    An easy recipe for “tsoureki” sweet bread with olive oil, so much tasty and full of flavor, so light and above all… healthy! The perfect accompaniment to a morning coffee or to an afternoon tea brake… Just try it!!! Ingredients: 170gr. tepid water 3 sachet... 
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  • Burrata, Golden Beet & Arugula Bruschetta with extra virgin olive oil

    Ingredients:
    • 1 loaf of soft Italian bread
    • 3 Tbsp. ricotta cheese
    • 5 tsp extra-virgin olive oil
    • 3 golden beets
    • 1 Tbsp. balsamic vinegar
    • 1 tsp water
    • 1 pinch kosher salt
    • 1 cup baby arugula
    • Juice from half of a lemon
    • 5 oz. burrata cheese
    • Kosher salt and black pepper to taste

    Procedure:
    1. To prepare the roasted beets, rub each beet with olive oil and kosher salt. Preheat oven to 400 degrees Fahrenheit and roast beets in a covered pan for an hour until you can easily stick a knife though. Cool, then use a clean towel to rub off skin. Set aside.

    2. Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.

    3. Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with kosher salt and fresh ground black pepper.

    4. Cut the grilled bread in half and spread a thin layer of ricotta cheese on each piece and top with a thin layer of sliced golden beets.

    5. In a small bowl, combine arugula, lemon juice, and extra virgin olive oil with a pinch of kosher salt and black pepper. Mix well until even coated. Place salad on top of golden beet slices and press down lightly.

    6. Cut the burrata into even quarters and delicately place two pieces of burrata per bruschetta.

    7. Finish with fresh ground pepper and a drizzle of extra-virgin olive oil.

    Recipe source

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    Rating: 3.6/10 (108 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 41 votes)
    Ingredients: • 1 loaf of soft Italian bread • 3 Tbsp. ricotta cheese • 5 tsp extra-virgin olive oil • 3 golden beets • 1 Tbsp. balsamic vinegar • 1 tsp water • 1 pinch kosher salt • 1 cup baby arugula • Juice from half of a lemon • 5 oz. burrata cheese •... 
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  • Recipe: Vegetarian moussaka with extra virgin olive oil

    Eggplant is a vegetable that is a bit of a culinary chameleon. Mild in flavour, it can lend itself to many other ingredients. It can also vary in texture depending on how it’s prepared.

    Eggplant and it’s many varieties are used extensively in Mediterranean cooking and this week I’m providing a meatless version of Greek moussaka.

    This dish typically includes ground lamb, along with eggplant and tomatoes. The topping is a creamy béchamel sauce.

    This version features meaty, Portobello mushrooms in place of the ground lamb along with chickpeas to add some texture and substance. The topping is a mashed potato and cheese combination.

    The seasonings that make it a classic “Greek” dish include garlic, oregano and cinnamon.

    This easy dish can be prepared ahead and warmed up before serving. It would be ideal served with a salad of mixed greens dressed with fresh lemon juice and a bold extra virgin olive oil.

    Vegetarian moussaka would be a great addition to the upcoming Easter celebration.

    Vegetarian Moussaka



    Ingredients:
    2 medium eggplant (total weight about 3 lbs)
    1/2 c. (125 ml) extra virgin olive oil
    5 russet potatoes peeled and diced (about 2 lbs.)
    1/4 c. (50 ml) olive oil
    1/2 c. (125 ml) milk
    1 cup (250 ml) of grated Romano cheese
    salt and pepper to taste
    1 onion, diced
    1 carrot, peeled and diced
    1 stalk celery, diced
    3 cloves garlic, minced
    12 oz. Portobello mushrooms sliced (about 6 cups (1.5L) )
    1 tbsp. (15 ml) dried oregano
    1 tsp. (5 ml) cinnamon
    1 -28 oz. (796 ml) can of crushed tomatoes
    1 – 19 oz. (540 ml) can of chickpeas, drained
    salt and pepper to taste



    Directions:
    Slice eggplant into 1/2 inch (1.25 cm) rounds. Place in single layer on two baking sheets. Brush with half of the olive oil.

    Roast in a 400 F. (200C) oven for about 30 – 35 minutes or until golden brown. Remove and let cool. Reduce heat to 350F. (180C)

    While eggplant is roasting, cook potatoes in a large pot of salted water until tender. Reserve 1/2 c. (125 ml) of the cooking liquid. Drain potatoes. Return to pot. Add reserved water, 1/4 c. (50 ml) olive oil, milk and cheese. Mash. Season with salt and pepper to taste. Set aside.

    In a sauté pan, heat remaining olive oil over medium heat. Add the onion, carrot, celery, garlic and mushrooms. Cook, stirring frequently until carrot and celery are soft.

    Stir in the oregano, cinnamon, tomatoes and chickpeas. Season with salt and pepper to taste.

    In a 13 x 9 greased ovenproof dish, layer half of the eggplant on the bottom.

    Spoon half of the tomato/chickpea mixture on top followed by remainder of eggplant.

    Spoon remainder of tomato/chick pea mixture on top of that.

    Top with potato mixture. Drizzle a bit of olive oil.

    Bake in oven for 35-45 minutes or until potatoes are light golden.

    Let rest for 10 minutes before serving.

    (Serves 8)

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.7/10 (80 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 30 votes)
    Eggplant is a vegetable that is a bit of a culinary chameleon. Mild in flavour, it can lend itself to many other ingredients. It can also vary in texture depending on how it’s prepared. Eggplant and it’s many varieties are used extensively in Mediterranean cooking and this... 
    Read More →
  • Recipe: Courgettes with anchovies, chunky pangrattato and mozzarella with EVOO

    This dish is my way of willing spring along. It makes a lovely lunch served simply with a leafy salad on the side. Who knows, weather permitting, you might even be able to have it outside.

    Serves 4

    INGREDIENTS:

    4 courgettes
    2 tbsp extra virgin olive oil, plus extra to drizzle
    40g day-old ciabatta
    2 garlic cloves, crushed
    Few lemon thyme sprigs, leaves only
    Grated zest 1 lemon
    ½ tsp crushed chillies
    Few mint leaves
    Few basil leaves
    6-8 anchovy fillets in extra virgin olive oil
    2 buffalo mozzarella, torn

    DIRECTIONS:

    Blanch the courgettes in a pan of salted, boiling water for 4 to 5 minutes, until just cooked. Drain and refresh in iced water. Cut the cooled courgettes in half lengthwise and scoop out the flesh with a spoon. Discard the flesh and place the courgettes on a platter. Season with salt and a light drizzle of olive oil.

    Courgettes with anchovies, chunky pangrattato and mozzarella (Jonathan Gregson)
    Preheat the grill. Roughly chop the ciabatta and toss into a bowl with 2 tbsp of olive oil, the garlic, thyme sprigs, lemon zest and chilli.

    Tip on to a baking tray and grill until lightly golden. Leave to cool then stir through the mint and basil leaves, anchovy fillets and buffalo mozzarella. Spoon the mixture into the hollow courgettes, add an extra drizzle of olive oil, and serve.

    Recipe source: Food stylists: Marina Filippelli and becky wilkinson; stylist: Rachel Jukes

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    Rating: 3.9/10 (86 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 27 votes)
    This dish is my way of willing spring along. It makes a lovely lunch served simply with a leafy salad on the side. Who knows, weather permitting, you might even be able to have it outside. Serves 4 INGREDIENTS: 4 courgettes 2 tbsp extra virgin olive oil, plus extra to drizzle 40g... 
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  • Recipe: Stuffed squash with bulgur wheat, feta and olive oil

    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture.

    Serves 4

    INGREDIENTS:

    100g bulgur wheat
    2 small squash or pumpkin, cut into thick wedges and seeded
    1 tsp honey
    1 tsp toasted caraway seeds
    Grated zest and juice ½ orange
    2 tbsp olive oil, plus extra to drizzle
    Juice ½ lemon
    2 garlic cloves, crushed
    ½ tsp crushed chillies
    Small bunch dill, chopped
    Handful flat-leaf parsley leaves, chopped
    4 spring onions, cut into rounds
    200g feta cheese, broken into chunks
    Plain yoghurt, to serve
    Paprika, to serve

    DIRECTIONS:

    Preheat the oven to 220C/425F/Gas7. Place the bulgur wheat in a large bowl. Pour in boiling water from the kettle, until it comes 1cm above the line of the bulgur wheat. Cover with cling film and set aside while the squash bakes.

    Place the squash on a baking tray cut-side up and season with salt. Drizzle with oil and bake for 20 minutes. Combine the honey, caraway seeds, orange zest and 1 tbsp of oil in a small bowl. Spoon over the squash and return to the oven for 10 to 15 minutes, or until the flesh is soft and golden.

    Make a dressing with the remaining 1 tbsp of olive oil, the orange juice, lemon juice, garlic and chilli. Season with salt and stir through the bulgur wheat. Fold through the herbs, spring onion and feta. Pile into the hollow squash and return to the oven for 5 to 10 minutes, to lightly toast the top. Serve with a dollop of yoghurt on the side and a little sprinkle of paprika and olive oil.

    Recipe source

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    Rating: 4.3/10 (68 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 23 votes)
    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture. Serves 4 INGREDIENTS: 100g bulgur wheat 2 small squash or pumpkin, cut into thick wedges and seeded 1 tsp honey 1 tsp toasted caraway seeds Grated zest... 
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  • Vegetarian recipes with Extra Virgin Olive Oil - you won’t miss

    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes.

    The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasn’t seen a joint of meat all week.

    Feta with spinach and blood orange

    Serves 2

    INGREDIENTS
    sesame seeds 3 tbsp
    runny honey 2 tbsp
    feta 250g
    blood oranges 3
    extra virgin olive oil 30ml
    white wine vinegar 1 tbsp
    spinach leaves 100g

    DIRECTIONS
    Toast the sesame seeds in a dry, shallow pan till golden then remove from the heat. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. Turn the cheese over, brush the surface generously with honey then turn and pat down gently to cover with seeds.

    Place the sesame-covered cheese on a piece of tin foil then place in a baking dish. Bake for 10 minutes until the cheese has started to soften.

    While the cheese bakes, remove the peel from two of the oranges with a very sharp knife, then cut them into thickish slices, about six per fruit. Squeeze the remaining orange into a bowl, and add the olive oil, vinegar, a little salt and some black pepper, coarsely ground, and then the sliced oranges.

    Wash the spinach and dry in a salad spinner, then toss with the orange slices and their dressing. Divide the spinach and orange slices between two plates, then spoon over some of the orange and olive oil dressing. Cut the warm feta in half, and place one piece on each plate.

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    Rating: 4.1/10 (39 votes cast)
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    Rating: -1 (from 17 votes)
    From feta with spinach and blood orange to baked dal and sweet potato – you won’t miss your meat with these inspired dishes. The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There... 
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  • Greek Recipe: OLIVE BREAD

    Time of cooking 1.5 hour

    Ingredients
    1kg of baking flour
    1tbsp of yeast
    1tsp of sugar
    1.5 tsp of salt
    1 tbsp of balsamic vinegar
    4 tbsp of Extra Virgin Olive Oil
    400ml of warm water
    150g of black olives

    Directions
    Mix all the ingredients except olives.

    Knead the mixture very well and leave the dough to rise in the oven or warm place (30ºC) until it doubles its size.

    Then re-knead and add olives with a bit of olive oil.

    Put the dough on a baking tray and for the decoration cut the top with a knife and add some olives.

    Place the tray in the oven (100ºC) for 15min and then raise the temperature to 200ºC for about an hour.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (54 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 19 votes)
    Time of cooking 1.5 hour Ingredients 1kg of baking flour 1tbsp of yeast 1tsp of sugar 1.5 tsp of salt 1 tbsp of balsamic vinegar 4 tbsp of Extra Virgin Olive Oil 400ml of warm water 150g of black olives Directions Mix all the ingredients except olives. Knead the mixture very... 
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  • Recipe: Jalapeno Pasta with Vegetables & Avocado with ExtraVirgin Olive Oil

    “This
    “This is a low calorie pasta dish using two of my favorite products, balsamic vinegar and olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.”

    Serves 2

    Ingredients:
    3 sweet mini peppers (different colors) removed core, seeds and slice into strips
    1/3 cup shredded carrots
    1/3 cup frozen peas
    ½ small zucchini – chopped
    1 tomato –chopped
    1/3 cup spinach leaves
    1/3 box angel hair pasta – 6oz
    1/4 cup Olive Oil
    1/8 tsp coarsely ground pepper
    ¼-1/8 tsp red pepper flakes
    2 tablespoons We Olive Aged Balsamic Vinegar
    ½ cup shredded Romano or parmesan cheese
    1 medium avocado sliced
    3 fresh basil leaves

    Directions:
    1. Put sliced peppers in double broiler insert and steam 10 minutes; add shredded carrots & peas. Steam 4 minutes; add zucchini and steam 2 minutes. Remove insert top broiler from boiling water and add tomatoes to vegetables and then spinach. Set aside with lid on top. Add salt & more water to boiling water and add uncooked pasta; cook according to package directions. Reserve ¼ cup of the salted water..

    2. With the vegetables still in colander insert pan, pour the pasta into the colander insert and drain. Pour pasta & vegetables into pan. Add salt, pepper, pepper flakes, balsamic vinegar and ¼-cup jalapeno olive oil. Mix together. Add pasta water if still too dry .for your taste. Place on serving dishes and add shaved cheese, basil and sliced avocado.

    VN:F [1.9.22_1171]
    Rating: 3.8/10 (154 votes cast)
    VN:F [1.9.22_1171]
    Rating: +13 (from 49 votes)
    “This “This is a low calorie pasta dish using two of my favorite products, balsamic vinegar and olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.” Serves... 
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  • Recipe: Greek Breakfast Sandwich with Extra Virgin Olive Oil

    Serves 4

    Ingredients:
    4 multigrain sandwich thins
    4 tsp Olive Oil
    1 Tbsp snipped fresh rosemary
    4 eggs
    2 cups baby spinach
    1 medium tomato, cut into 8 thin slices
    4 Tbsp reduced fat feta cheese
    1/8 tsp kosher salt
    freshly ground pepper

    Directions:
    1. Preheat oven to 375. Split sandwich thins; brush cut sides with 2 tsp of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.

    2. In a large skillet, heat remaining oil and rosemary over medium high heat. Break eggs one at a time into the skillet. Cook about one minute or until whites are set but yolks are still runny. Break yolks with a spatula, flip eggs and cook until done. Remove from heat.

    3. Place bottom half of toasted sandwich thins on a plate. Divide spinach among sandwich thins. Top each with two of the tomato slices, egg, and 1 Tbsp of cheese. Sprinkle with salt and pepper. Top with remaining sandwich thin halves.

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    Rating: 3.9/10 (101 votes cast)
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    Rating: +2 (from 34 votes)
    Serves 4 Ingredients: 4 multigrain sandwich thins 4 tsp Olive Oil 1 Tbsp snipped fresh rosemary 4 eggs 2 cups baby spinach 1 medium tomato, cut into 8 thin slices 4 Tbsp reduced fat feta cheese 1/8 tsp kosher salt freshly ground pepper Directions: 1. Preheat oven to 375. Split... 
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  • Enjoy gluten-free recipe: Fried Egg and Smashed Avocado with Olive Oil

    Ingredients

    1 cup garbanzo bean flour (aka chickpea flour)
    1⁄2 teaspoon kosher salt
    1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water
    Extra Virgin Olive Oil
    4 eggs
    1 avocado

    Directions

    In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.

    Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.

    To cook the eggs:

    Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg.
    Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.

    4 servings

    Notes

    This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.

    Recipe source

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    Rating: 3.7/10 (292 votes cast)
    VN:F [1.9.22_1171]
    Rating: -5 (from 107 votes)
    Ingredients 1 cup garbanzo bean flour (aka chickpea flour) 1⁄2 teaspoon kosher salt 1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water Extra Virgin Olive Oil 4 eggs 1 avocado Directions In a medium mixing bowl, stir together the flour and salt.... 
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  • Recipe: Crab Taquitos with Salsa and Extra Virgin Olive Oil

    Makes 18 taquitos; serves 6

    The salsa and aioli can be made ahead. Buy the freshest corn tortillas you can find.

    INGREDIENTS

    The salsa
    1½ cups tomatillos (about ½ pound)
    1 large avocado
    1 clove garlic
    ¼ bunch fresh cilantro, stemmed
    Kosher salt, to taste

    The aioli
    1 large egg yolk
    1 cup mild extra virgin olive oil
    1 clove garlic, minced
    1 small jalapeño or serrano chile, minced (about 3 teaspoons)
    Kosher salt, to taste
    Lemon juice, to taste

    The taquitos
    2 tablespoons extra virgin olive oil
    2 tablespoons unsalted butter
    2 small carrots, finely diced
    1 rib celery, finely diced
    2 large shallots, minced
    Grated zest of 2 limes
    1 pound cooked Dungeness crab meat
    18 (5-inch) fresh corn tortillas
    Vegetable oil, for softening tortillas and frying taquitos

    DIRECTIONS

    1. Make the salsa.

    Put the whole tomatillos in a bowl of cold water (this makes them easier to peel), then peel off the sticky outer husk. Transfer the tomatillos to a food processor and add the avocado, garlic and cilantro. Process until smooth, thinning with water as necessary to make a sauce with a pourable consistency. Season to taste with salt, then transfer to a bowl and set aside.

    2. Make the aioli.

    Put the egg yolk in a medium bowl set on top of a kitchen towel (this will help stabilize the bowl as you whisk). Pour the oil into a measuring cup with a pouring spout.

    Begin whisking the egg yolk with your dominant hand, holding the measuring cup of oil in your other hand. Pour the oil into the yolk, drop by drop at first, whisking continuously, until the mixture begins to visibly thicken and emulsify; if you add the oil too quickly at the beginning, the emulsion will break and the aioli will not thicken properly. Once you’ve established the emulsion, continue to add the oil in a steady stream, whisking constantly, until all of the oil has been incorporated.

    “If at any point the aioli starts to look ropy or has visible whisk lines, whisk in a few teaspoons of warm water, which will help smooth it out,” Savitsky says.

    When all of the oil has been incorporated, stir in the minced garlic and chile, and season to taste with salt and lemon juice. This recipe will make more aioli than you need for the taquitos. The remainder can be stored in the refrigerator up to a week.

    3. Make the taquito filling.

    In a medium frying pan over medium heat, heat the olive oil and butter. When the butter has melted, add the carrots, celery and shallots, season with salt and pepper and cook, stirring, until the vegetables are soft but not browned, about 10 minutes.

    Transfer to a bowl and add the lime zest and crab meat, breaking up any large chunks of crab and making sure to discard any cartilage or shell. Add 3 tablespoons of the prepared aioli and stir to combine. The mixture should be moist but not overdressed; add additional aioli if necessary.

    4. Stuff and roll the taquitos.

    Pour a small film of vegetable oil into a small frying pan; When the oil is hot, fry the tortillas one at a time just until pliable, flipping once, about 30 seconds total. Repeat with remaining tortillas.

    If you don’t want to fry the tortillas, you can wrap them in a clean kitchen towel and microwave them until pliable, 30 seconds to 1 minute, then fill and fry as described in Step 5.

    Place about 3 tablespoons of the crab mixture in a line about one-third of the way from the bottom edge of each tortilla. Gently fold the bottom of the tortilla over the filling and roll up like a cigar. The cylinders should be about 1-inch in diameter. To keep the tortillas rolled up, place 3 of the rolls side by side and pierce through all of them with two evenly spaced wooden skewers.

    5. Fry and serve.

    In a heavy-bottom pot suitable for deep frying, pour canola oil to a depth of 1½ inches and turn the burner to medium-high. Heat the oil until it starts to ripple; test the temperature by gently submerging a set of skewered taquitos — the oil should start quickly bubbling on contact. If it does not, the oil is too cool. If it bubbles furiously, the oil is too hot.

    Working in batches, fry the taquitos for 2 to 3 minutes, until lightly browned. The ends should be crisp but the middles should remain slightly soft. Transfer to paper towels to drain and sprinkle with salt. Repeat with remaining taquitos.

    Serve hot, accompanied by the Tomatillo-Avocado Salsa.

    Per serving: 466 calories, 23 g protein, 44 g carbohydrates, 23 g fat (5 g saturated), 68 mg cholesterol, 312 mg sodium, 7 g fiber.

    VN:F [1.9.22_1171]
    Rating: 3.7/10 (99 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 27 votes)
    Makes 18 taquitos; serves 6 The salsa and aioli can be made ahead. Buy the freshest corn tortillas you can find. INGREDIENTS The salsa 1½ cups tomatillos (about ½ pound) 1 large avocado 1 clove garlic ¼ bunch fresh cilantro, stemmed Kosher salt, to taste The aioli 1 large... 
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  • Check out Olive Oil Cocktails and mixed drinks in New York

    Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room 20131110-124832.jpg Nancy Puglisi puts the finishing touches on an EVOlution cocktail at Krescendo in Boerum Hill. Oil and water may not mix — but olive oil and alcohol do. Long used for sautéing, salad dressings and in beauty products, the fatty flavor booster is now part of cocktails at bars across the boroughs.

    VN:F [1.9.22_1171]
    Rating: 4.7/10 (87 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 24 votes)
    Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room Nancy Puglisi puts the finishing touches on an EVOlution cocktail... 
    Read More →