• Recipe: Extra Virgin Olive Olive and Pistachio Muffins

    Makes 12

    INGREDIENTS
    500ml flour
    10ml baking powder
    2ml salt
    125ml sugar
    2 extra large eggs
    15ml orange zest
    15ml lemon zest
    30ml balsamic vinegar
    125ml milk 125ml lemon-infused extra virgin olive oil
    200ml pistachio nuts, roughly chopped

    DIRECTIONS
    Preheat oven to 180ºC.

    Place paper liners in a 12-cup muffin tin.
    Sift the flour, baking powder and salt into a bowl.
    Beat the sugar, eggs and zests in a bowl until pale and fluffy – about 3 minutes.
    Beat in the vinegar and milk.
    Gradually beat in the extra virgin olive oil.
    Add flour mixture and stir just until blended.
    Add half the pistachios to the batter and stir until mixed.
    Spoon into the paper cups.
    Sprinkle with remaining pistachios.
    Bake until golden on top, about 20 to 25 minutes.
    Transfer to a wire rack to cool.

    Recipe source

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    Rating: 4.0/10 (159 votes cast)
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    Rating: -2 (from 42 votes)
    Makes 12 INGREDIENTS 500ml flour 10ml baking powder 2ml salt 125ml sugar 2 extra large eggs 15ml orange zest 15ml lemon zest 30ml balsamic vinegar 125ml milk 125ml lemon-infused extra virgin olive oil 200ml pistachio nuts, roughly chopped DIRECTIONS Preheat oven to 180ºC. Place... 
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  • Steak with Extra Virgin Olive Olive and Herb Marinade

    Serves 4-6

    STEAK

    INGREDIENTS:
    800g rump or sirloin steak
    60ml Extra Virgin Olive Olive
    60ml orange juice
    5ml grated lime rind
    45ml lime juice
    30ml honey
    10ml chopped garlic
    5ml ground cumin
    60ml chopped coriander
    60ml chopped basil
    5ml salt
    ground black pepper extra olive oil for cooking

    DIRECTIONS
    Put the steak into a flat container. Combine the remaining ingredients and mix well. Spoon 60-80ml of the marinade over the steak, making sure it is well coated.

    Refrigerate for a few hours. Remove the meat from the marinade, brush it with a little olive oil and cook on a braai or in a griddle pan.

    Baste with some of the marinade it has been in until cooked to the desired doneness. Serve sliced and drizzled with the reserved marinade mixture.

    Recipe source

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    Rating: 4.4/10 (146 votes cast)
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    Rating: +2 (from 40 votes)
    Serves 4-6 STEAK INGREDIENTS: 800g rump or sirloin steak 60ml Extra Virgin Olive Olive 60ml orange juice 5ml grated lime rind 45ml lime juice 30ml honey 10ml chopped garlic 5ml ground cumin 60ml chopped coriander 60ml chopped basil 5ml salt ground black pepper extra olive oil... 
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  • Recipe: Salmon with Salsa and Extra Virgin Olive Olive

    Serves 4

    MAIN DISH

    INGREDIENTS
    4 portions of salmon steaks
    60ml Extra Virgin Olive Olive
    60ml chopped basil
    60ml chopped flat leaf parsley
    30ml lemon juice
    15ml Dijon mustard
    5ml chopped garlic
    salt and pepper

    SALSA

    INGREDIENTS
    1 small red pepper, finely chopped
    60ml pomegranate rubies
    45ml chopped coriander
    30ml Extra Virgin Olive Olive
    salt and pepper

    DIRECTIONS
    Put the salmon steaks in a flat container.
    Combine the olive oil, herbs, lemon juice, mustard, garlic and seasoning and mix well.
    Spoon this over the salmon, making sure the portions are well coated.
    Refrigerate for 30 minutes.
    When ready to serve, preheat the oven to 200ºC and place the salmon on a tray lined with foil.
    Bake for 10-15 minutes until the salmon is done, but pink inside.
    Remove and serve with salsa.

    SALSA: Combine all the ingredients and mix well.

    Recipe source

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    Rating: 3.3/10 (107 votes cast)
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    Rating: -12 (from 30 votes)
    Serves 4 MAIN DISH INGREDIENTS 4 portions of salmon steaks 60ml Extra Virgin Olive Olive 60ml chopped basil 60ml chopped flat leaf parsley 30ml lemon juice 15ml Dijon mustard 5ml chopped garlic salt and pepper SALSA INGREDIENTS 1 small red pepper, finely chopped 60ml pomegranate... 
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  • Recipe: Lemon Olive Oil Cake

    INGREDIENDS
    4 eggs, separated
    250ml castor sugar
    grated rind of 1 large lemon
    250ml olive oil
    5ml vanilla essence
    45ml lemon juice
    750ml flour
    15ml baking powder
    250ml milk
    45ml extra castor sugar

    ICING

    250ml icing sugar
    lemon juice to mix

    DIRECTIONS
    – Beat egg yolks and castor sugar until thick and pale.
    – Beat in the lemon rind, olive oil, vanilla and lemon juice.
    – Sift the flour and baking powder and add to the creamed mixture with the milk.
    – Beat the egg whites until stiff, then beat in the extra castor sugar.
    – Fold this into the creamed mixture.
    – Pour the mixture into a well-greased 22cm ring pan.
    – Bake at 160ºC for 50-60 minutes or until a skewer inserted into the cake comes out clean.
    – Cool in the pan for 10 minutes before turning out.
    – Remove and when cold drizzle with lemon icing.

    ICING: Sift the icing sugar into a bowl. Add enough lemon juice to form a thick icing.

    Recipe source

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    Rating: 3.8/10 (112 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 39 votes)
    INGREDIENDS 4 eggs, separated 250ml castor sugar grated rind of 1 large lemon 250ml olive oil 5ml vanilla essence 45ml lemon juice 750ml flour 15ml baking powder 250ml milk 45ml extra castor sugar ICING 250ml icing sugar lemon juice to mix DIRECTIONS – Beat egg yolks and... 
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  • Recipe: Filet of Sole and Shrimp Francese with Extra Virgin Olive Oil

    Serves 4

    INGREDIENTS

    6 tbsp. We Olive Extra Virgin Olive Oil
    6 tbsp. butter
    6 pieces of sole
    1 pound of shrimp, cleaned, de-veined and butterflied
    1 cup of flour
    2 eggs
    4 cloves of garlic
    2 lemons, sliced
    1/4 fresh lemon juice
    1/4 cup white wine
    1/2 vegetable stock
    3 tbsp. fresh chopped parsley
    1 tsp. salt
    1 tsp. pepper

    PREPERATION
    1. Start by preheating your oven to 300 degrees. Prepare a large skillet over medium heat, add 3 tbsp. of the oil and 3 tbsp. of the butter. Heat until foaming.

    2. Pour your flour in a shallow dish or deep enough bowl. Whisk two eggs in a medium size bowl. Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the eggs, and make sure it’s evenly covered. Repeat with all of the fillets and add to your skillet. Cook each side for 4-8 minutes; you want the bottom of the filet to get lightly browned before you flip them. Transfer the fillets to a baking sheet and place them in the oven to stay warm.

    3. Repeat the same exact process with the shrimp. The shrimp however will cook very quickly, around 1-3 minutes each side. Transfer to the same baking sheet with the fish. Once you are done with all of the fish, add the remaining oil and butter and garlic to the skillet. Wait for the butter to foam and add the sliced lemons. Cook for 2 minutes. Add the lemon juice, wine and bring to a boil, cook until somewhat reduced. Add the vegetable stock; bring to a boil until the sauce is lightly thickened. Sprinkle in the parsley, salt and pepper. Reduce the heat to low and add the fish and shrimp to the skillet. Serve immediately. Buon Appetito!!

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    Rating: 4.6/10 (91 votes cast)
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    Rating: +4 (from 30 votes)
    Serves 4 INGREDIENTS 6 tbsp. We Olive Extra Virgin Olive Oil 6 tbsp. butter 6 pieces of sole 1 pound of shrimp, cleaned, de-veined and butterflied 1 cup of flour 2 eggs 4 cloves of garlic 2 lemons, sliced 1/4 fresh lemon juice 1/4 cup white wine 1/2 vegetable stock 3 tbsp. fresh... 
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  • Recipe: Valentine's dinner for two with Extra Virgin Olive Oil

    Valentine’s Day is fast approaching and even if you don’t have a significant other, take the time to celebrate the most important person in your life – you! Below are two recipes to get you started on a delicious gourmet meal with Extra Virgin Olive Oil. Enjoy!

    Strawberry Avocado Salad

    Makes two servings

    INGREDIENTS
    • 2 Tbsp. white sugar
    • 2 Tbsp. Extra Virgin Olive Oil
    • 4 tsp. honey
    • 1 Tbsp. cider vinegar
    • 1 tsp. lemon juice
    • 2 c. torn mixed greens
    • 1 avocado, peeled and sliced
    • 10 strawberries, sliced
    • ½ c. pecan halves

    In a small bowl, whisk together the sugar, olive oil, honey, vinegar and lemon juice. Set aside.

    Place the mixed greens in a pretty bowl and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to two hours before serving or serve immediately.

    Chicken Picatta

    Makes two servings

    INGREDIENTS
    • 2 small chicken breasts
    • 1 Tbsp. Extra Virgin olive oil, as needed
    • ¼ c. white flour
    • 1 garlic clove, minced
    • ½ c. low-sodium chicken broth
    • ¼ lemon, sliced thin
    • 2 Tbsp. fresh lemon juice
    • 1 Tbsp. capers, rinsed and drained
    • 1 Tbsp. flat-leaf parsley
    • 1 Tbsp. and 1/1/2 tsp. butter
    • salt and pepper, to taste

    DIRECTIONS
    Preheat oven to 200 degrees. Place a serving platter in the oven to warm. Season the chicken breasts with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet and pan-fry the chicken breasts until golden brown on both sides, about four minutes per side. Place the chicken breasts on the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

    Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, five to eight minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about five minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
    Arrange the chicken breasts on serving plates and spoon sauce over each portion to serve.

    Recipe source

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    Rating: 4.3/10 (111 votes cast)
    VN:F [1.9.22_1171]
    Rating: +14 (from 46 votes)
    Valentine’s Day is fast approaching and even if you don’t have a significant other, take the time to celebrate the most important person in your life – you! Below are two recipes to get you started on a delicious gourmet meal with Extra Virgin Olive Oil. Enjoy! Strawberry... 
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  • Recipe: Braising Vegetables in Olive Oil adds a dimension that roasting and stir-frying doesn't provide

    What to do with vegetables?

    I HAVE never thought of braising vegetables. I like my vegetables crunchy and therefore always stir-fry or roast them. The thought of slow-cooking vegetables for an hour or more was unimaginable. Perhaps it could work with potatoes, yams or carrots but surely anything else would just end up unappetisingly mushy, right?

    Needless to say, this month’s task posed a challenge for me. Despite reading numerous articles and recipes for braising vegetables I had many doubts. My curiosity, however, was piqued when I saw a recipe for vegetables braised in olive oil. The oil is flavoured with lemon, garlic, chilli flakes, sun-dried tomatoes (you can do this yourself by roasting halved cherry tomatoes under low heat – 120°C – for about an hour) and anchovies; I replaced the anchovies with Marmite to make the dish vegetarian.

    I deviated from the recipe by putting all my favourite vegetables into the braising pot – broccoli, cauliflower, brussel sprouts, mushrooms, potatoes and carrots. I expected the broccoli and cauliflower to end up mushy and discoloured but was pleasantly surprised to find them tender but still retaining their structure (and a little crunch too).

    Braising, I realise, is radically different from boiling. Braising uses gentle heat to coax out flavour (from the vegetables and the braising liquid). It’s genius!

    Will I try it again? Most definitely. Despite the length of time on the heat, the freshness of the vegetables is not compromised. They remain succulent and plump, and the flavours are bright and accented with the lemon and tomatoes that went in to season the oil. To top it all off, the aroma as the vegetables are braising is just intoxicating.

    Vegetables Braised In Olive Oil

    Serves 4

    Ingredients

    1 cup olive oil
    1 lemon, sliced and de-seeded
    2 tsp chilli flakes
    2 tsp Marmite
    4 sprigs rosemary
    6-8 sundried tomatoes, sliced
    6 cloves garlic, peeled and lightly smashed
    1 medium onion, peeled and halved
    300g broccoli, cut into large florets
    300g cauliflower, cut into large florets
    6 small potatoes, washed and halved
    1 carrot, halved and cut into 2-inch pieces
    8-10 brussel sprouts, ends trimmed
    8-10 mushrooms, halved or quartered (I used shiitake)
    2 tsp chopped parsley
    salt and pepper to season
    1/4 cup shaved Parmesan to finish

    Method

    In a cast-iron or heavy-bottomed pot, add the olive oil, chilli flakes, tomatoes, garlic, onion, rosemary, lemon and Marmite. Keep the heat on low to medium and allow the flavours of the ingredients to infuse into the oil.

    Once the garlic and lemon slices start to brown, add the potatoes and carrots into the oil and leave to cook, uncovered for about 7 minutes.

    Add the rest of the vegetables and stir to make sure they are all coated with the oil. They will only be partially submerged.

    Cover the pot and reduce the heat to low. Leave to braise for about 30 minutes without stirring, after which time the vegetables should have softened and browned somewhat.

    After 30 minutes, stir the vegetables to make sure those at the top get their chance to braise in the oil too. Keep the pot on low heat for another 15 minutes or so, stirring every now and then to make sure the vegetales are cooked evenly.

    Once you are satisfied with the tenderness of your vegetables, season with salt and pepper. Add the chopped parsley and remove the pot from the heat.

    Dish the vegetables and some of the seasoned braising oil onto a serving platter and shave some Parmesan over the top.

    Recipe and photo By S. INDRAMALARsource and Four simple steps to a great braise

    VN:F [1.9.22_1171]
    Rating: 4.3/10 (120 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 50 votes)
    What to do with vegetables? I HAVE never thought of braising vegetables. I like my vegetables crunchy and therefore always stir-fry or roast them. The thought of slow-cooking vegetables for an hour or more was unimaginable. Perhaps it could work with potatoes, yams or carrots... 
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  • Recipe: Grilled Chicken with Cherry and Onion Sauce with Extra virgin Olive Oil

    Serves 2

    INGREDIENTS

    2 chicken breasts
    2 tablespoons of sweet chili sauce
    3 tablespoons of We Olive Olive Oil
    1 Vidalia onion, chopped
    1/2 cup of red cherries, remove pit
    1 teaspoon of minced garlic
    2 tablespoons of sherry
    salt and pepper, to taste

    PREPERATION

    1. Grill chicken breasts set aside, approximately 10 minutes on each side over medium heat.
    2. In a medium size saucepan add olive oil, sherry, garlic paste, onion, cherries and sweet chili sauce. Cook over medium heat until cherries and onion are tender about 15 minutes. Add dash of salt and pepper.
    4. Serve over grilled chicken breasts.

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    Rating: 3.7/10 (152 votes cast)
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    Rating: +1 (from 65 votes)
    Serves 2 INGREDIENTS 2 chicken breasts 2 tablespoons of sweet chili sauce 3 tablespoons of We Olive Olive Oil 1 Vidalia onion, chopped 1/2 cup of red cherries, remove pit 1 teaspoon of minced garlic 2 tablespoons of sherry salt and pepper, to taste PREPERATION 1. Grill chicken... 
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  • Valentine Recipe: Salt-Roasted Prawns & lemon-oregano Pesto with EVOO

    LEMON-OREGANO PESTO Ingredients:

    1 1/4 cups (fully packed) fresh parsley leaves
    1/3 cup fresh oregano leaves
    10 fresh basil leaves
    1/3 cup (1 ounce) freshly grated Parmigiano-Reggiano
    1/3 cup extra-virgin olive oil
    1/4 cup pine nuts, toasted
    1/2 teaspoon lemon zest
    2 tablespoons fresh lemon juice
    1 large garlic clove, peeled
    1/2 teaspoon kosher salt
    1/8 teaspoon black pepper

    SHRIMP Ingredients:

    – 3 cups rock or coarse kosher salt
    – 1 pound medium prawns or shrimp, deveined but still in their shells

    DIRECTIONS

    1. Using a food processor, process all lemon-oregano pesto ingredients until the mixture forms a smooth paste. Add more olive oil if you prefer a looser sauce. Pour into a small bowl for serving; garnish with a parsley leaf.

    2. Preheat oven to 550 degrees. Spread salt over the bottom of a 10-inch gratin dish or other shallow ovenproof dish. The salt should be about 3/4-inch thick. Place prawns, on their sides, in a single layer in the salt, pushing them down slightly to partially bury them in the salt. Roast until prawns are pink, about 5 minutes. Serve straight from the baking dish, with a small bowl or ramekin of pesto nestled in the corner. Serve while hot.

    Recipe Source

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    Rating: 4.0/10 (80 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 44 votes)
    LEMON-OREGANO PESTO Ingredients: 1 1/4 cups (fully packed) fresh parsley leaves 1/3 cup fresh oregano leaves 10 fresh basil leaves 1/3 cup (1 ounce) freshly grated Parmigiano-Reggiano 1/3 cup extra-virgin olive oil 1/4 cup pine nuts, toasted 1/2 teaspoon lemon zest 2 tablespoons... 
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  • Recipe: Braised Halibut With a "Stew" of Smoked Vegetables With Extra Virgin Olive Oil

    INGREDIENTS

    Salt and freshly ground black pepper
    1 large red bell pepper, roasted, peeled and thinly sliced
    1 small dry chili pepper, broken
    1 small yellow squash, quartered lengthwise and then sliced crosswise into 1/2-inch pieces, about 1 cup
    1 small zucchini, quartered lengthwise and then sliced crosswise into 1/2-inch pieces, about 1 cup
    1 can (28 oz.) Italian plum tomatoes, drained and sliced
    1 Tbsp. fresh thyme leaves
    1 tsp. smoked paprika
    1 tsp. turmeric
    1/2 cup Pompeian White Cooking Wine
    1/2 Tbsp. fresh oregano leaves
    10 large garlic cloves, peeled
    1-1/2 lbs. skinless halibut filets, cut into 1-1/2 inch cubes
    2 medium size red onions, peeled, halved and sliced thick
    2 cups drained, canned chick peas
    2-1/2 cups chicken broth
    4 Tbsp. Extra Virgin Olive Oil

    PREPARATION

    1. In a large skillet, heat the Pompeian OlivExtra oil over medium heat, add the chili pepper and cook until dark. Remove with a slotted spoon and discard. Add the onions, zucchini, yellow squash and garlic and cook until the onion is soft but not browned. Add the Pompeian White Cooking Wine and reduce to 2 tablespoons. Add the thyme, oregano, paprika and turmeric and cook for 1 minute longer, stirring constantly. Add the tomatoes and cook for 10 minutes.

    2. Fold in the chick peas and roasted pepper and mix well. Place the halibut cubes on top of the vegetables, season with salt and pepper and add the broth. Bring to a simmer and cook, partially covered, for 3 to 4 minutes or until the halibut is just opaque. Do not overcook. Taste and adjust the seasoning.

    3. Immediately remove the pan from the heat and serve the “stew” in individual shallow serving bowls, garnished with a sprinkling of fresh parsley leaves. Serve with plenty of crusty peasant bread for “mopping up” the sauce.

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    Rating: 3.9/10 (105 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 45 votes)
    INGREDIENTS Salt and freshly ground black pepper 1 large red bell pepper, roasted, peeled and thinly sliced 1 small dry chili pepper, broken 1 small yellow squash, quartered lengthwise and then sliced crosswise into 1/2-inch pieces, about 1 cup 1 small zucchini, quartered lengthwise... 
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  • Recipe: Chocolate Olive Oil Mousse with Extra Virgin Olive Oil

    Serves 6 – 8

    INGREDIENTS
    8 oz bittersweet chocolate, chopped
    6 large eggs, separated
    2/3 cup sugar
    ½ cup Extra Virgin Olive Oil, plus more for garnish
    ¼ teaspoon fine sea salt
    Chocolate shavings and coarse sea salt for garnish (optional)

    PREPARATION
    Put the chocolate in microwave safe bowl and melt in the microwave, about 1 – 2 minutes, stirring every 15 seconds until smooth. Set aside.

    In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.

    Using a stand or hand mixer, beat the egg whites in a large bowl until soft peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg white and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites and evenly combined.

    Pour or spoon the mousse into 6 – 8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of olive oil, chocolate shavings and coarse sea salt.

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    Rating: 4.2/10 (105 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 39 votes)
    Serves 6 – 8 INGREDIENTS 8 oz bittersweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Extra Virgin Olive Oil, plus more for garnish ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish (optional) PREPARATION Put the chocolate in microwave... 
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  • Recipe: Pico de Gallo with Extra Virgin Olive Oil

    This classic Pico de Gallo recipe will become your new go to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, is also delicious. Extra Virgin Olive Oil also works nicely here!

    INGREDIENTS
    Makes 3 cups

    2 cups Roma tomatoes, seeded and diced (about 8)
    3/4 cup white onion, diced (1 small)
    2 tablespoons jalapeno, minced (about 1)
    1/2 cup cilantro, chopped
    juice and zest of 2 limes
    2 tablespoons extra virgin olive oil
    salt and pepper to taste

    PREPARATION
    Combine all ingredients in a bowl and mix with a spoon until combined. Taste and adjust seasoning with salt and pepper.

    VN:F [1.9.22_1171]
    Rating: 4.0/10 (78 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 23 votes)
    This classic Pico de Gallo recipe will become your new go to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, is also delicious.... 
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  • Recipe: Tomato Basil Bisque with Pesto and Extra Virgin Olive Oil

    Serves 2 as main course or 4 as first course
    1 hour cooking time with 10 minute active cooking, can be made ahead

    This is a light spin on a classic creamy soup without the cream. This Tomato Basil Bisque is the perfect dish for drizzling with pesto and served with a piece of crusty pesto-topped bread.

    INGREDIENDS
    8 medium size tomatoes on the vine (about 1 1/2 pound)
    1/2 cup of Extra Virgin Olive Oil, divided
    kosher salt and pepper to taste
    4 inch chunk of day old baguette
    1 garlic clove
    5 large basil leaves Pesto, for garnish

    DIRECTIONS
    Preheat oven to 400º. Place tomatoes in roasting pan and drizzle with 1/4 cup of We Olive Basil Olive Oil and season with salt and pepper. Roast for 40 minutes. Cover baguette with water in a bowl let sit for 5 minutes. Remove bread from water and add to a blender with remaining 1/4 cup of We Olive Basil Olive Oil and garlic clove. Blend until mixture becomes a paste. Add basil leaves and tomatoes with juices into blender and blend until smooth. Taste and adjust seasoning with salt and pepper. Divide among bowls and garnish with pesto.

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (119 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 30 votes)
    Serves 2 as main course or 4 as first course 1 hour cooking time with 10 minute active cooking, can be made ahead This is a light spin on a classic creamy soup without the cream. This Tomato Basil Bisque is the perfect dish for drizzling with pesto and served with a piece of... 
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  • Recipe: Grilled Vegetable Couscous with Extra Virgin Olive Oil

    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate.

    Serves 4. Enjoy!

    INGREDIENDS
    2 bell peppers,
    preferably assorted colors
    2 medium squash, preferably one zucchini and one summer squash
    1 medium red onion
    2 cups Israeli Couscous
    ¼ cup loosely packed fresh basil leaves, finely sliced.
    Extra Virgin Olive Oil
    Salt
    Freshly ground pepper

    DIRECTIONS
    Fire up your grill! Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside.Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

    Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters.Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

    Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces. Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

    Article source

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    Rating: 3.9/10 (49 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 18 votes)
    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy! INGREDIENDS 2 bell peppers, preferably... 
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  • Recipe: Pasta with Roasted Eggplant, Onions, Tomatoes and olive oil

    This pasta dish makes four smallish servings or three larger ones. You can supplement it with a tossed salad and ciabatta.

    Pasta with Roasted Eggplant, Onions and Tomatoes

    Here we’re roasting eggplant and onions, then adding faster-cooking cherry tomatoes, to add to pasta. The amount of oil is approximate, depending on your taste. Also, other vegetables that would do nicely here, with similar cooking times: bell peppers, zucchini, broccoli florets and green beans.

    Preparation time: 15 minutes

    INGREDIENTS

    1/2 pound pasta shells or variety of choice
    1 medium eggplant, chopped into 1-by-2-inch pieces
    1 yellow onion, halved, chopped lengthwise in thirds
    1 pint cherry tomatoes
    1/4 cup extra virgin olive oil, about
    1 to 2 tablespoons Italian seasoning
    1/2 teaspoon salt, about
    Freshly ground black pepper
    1 tablespoon balsamic vinegar
    1 tablespoon butter
    1/2 to 1 cup shredded fresh basil
    Freshly grated Parmesan or Romano cheese

    DIRECTIONS

    Heat a stockpot of salted water to a boil. Cook pasta according to package directions.

    Meanwhile, heat oven to 400 degrees. Line 1 large baking sheet with foil; brush a generous amount of olive oil over surface. (This will coat base of vegetables and also make them easy to remove.) Add eggplant and onion to cover about two-thirds of pan; it’s OK if they’re squished together; the vegetables will shrink while roasting. Drizzle additional olive oil over vegetables, then use a silicone brush to distribute over them.

    Put tomatoes in large serving bowl; add about 2 teaspoons olive oil. Stir to coat.

    Sprinkle 1-1/2 tablespoons Italian seasoning over vegetables on pan, and 1 teaspoon over the tomatoes. Sprinkle salt and pepper to taste on both vegetables and tomatoes. Bake eggplant and onions, 10 minutes.

    Remove pan from oven; stir ingredients and break up the onions a bit. Add cherry tomatoes to pan. Use brush to move tomatoes around to distribute oil and seasoning. Drizzle balsamic vinegar over all ingredients; use brush to distribute. Bake until fork pierces easily through the onion and eggplant, 10-15 minutes.

    Drain pasta; pour into large serving bowl. Stir in butter until it’s melted. Add roasted ingredients, including juices; stir. Scatter basil over top. Add cheese or pass for serving.

    Nutrition information per serving: 421 calories, 18 g fat, 4 g saturated fat, 8 mg cholesterol, 56 g carbohydrates, 10 g protein, 301 mg sodium, 7 g fiber

    Recipe source

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    Rating: 4.0/10 (70 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 27 votes)
    This pasta dish makes four smallish servings or three larger ones. You can supplement it with a tossed salad and ciabatta. Pasta with Roasted Eggplant, Onions and Tomatoes Here we’re roasting eggplant and onions, then adding faster-cooking cherry tomatoes, to add to pasta.... 
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  • Recipe 2015: Stuffed Artichokes with Extra Virgin Olive Oil

    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies

    Stuffed artichokes

    Serves 4 as a starter or 2 as a main course

    Ingredients
    4 artichokes
    2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry
    4 heads fresh garlic
    6 anchovy fillets (optional)
    8 black olives, stoned and chopped
    Ground pepper
    Extra Virgin Olive Oil
    Handful of finely chopped parsley

    Method
    To prepare artichokes wash well in water to which a squeeze of lemon juice has been added to avoid discolouration.

    Cut off small outer leaves and stalks.

    Turn artichokes upside down and gently beat with a tenderising mallet until the leaves open up slightly.

    To prepare the filling place the breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives.

    Season, add Extra Virgin Olive Oil and mix till moist and soft.

    Put this filling into the centre of each artichoke and stuff among some of the leaves, until it is all used up.

    Place the artichokes upright in a saucepan, add 8cm of water and drizzle of olive oil.

    Place a tight-fitting lid on the saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily).

    Serve with some good virgin olive oil and salt dipping the leaves in this and bite off the tender part of the leaf.

    When you reach the heart discard the choke and mash the heart and eat with more oil and maybe a juicy red Maltese tomato and some Maltese bread.

    This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. WATCH video

    VN:F [1.9.22_1171]
    Rating: 3.8/10 (78 votes cast)
    VN:F [1.9.22_1171]
    Rating: -7 (from 25 votes)
    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies Stuffed artichokes Serves 4 as a starter or 2 as a main course Ingredients 4 artichokes 2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry 4 heads fresh garlic 6... 
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  • Recipe of the Week: pork gnocchi marinated in EVOO

    Meet meat and potatoes in Italian style.

    The ancient potato dumpling recipe known as gnocchi serves as a pasta replacement. And it’s easy and inexpensive to make at home.

    This specific recipe calls for grilled pork marinated in garlic salt and extra virgin olive oil, and a tomato-based pasta sauce — often the way it is served in Italian restaurants — but it works well with other Italian ingredients and sauce of your choosing (a chicken Alfredo version is good).
    It is also used in soups.

    Picking the right potato is important as each variety cooks differently. Most online recipes recommend using russet potatoes, known for its high starch levels and easy mashing.

    grilled pork gnocchi

    Yield: 4 servings

    6 russet potatoes
    3 cups flour
    1 egg
    1 tablespoon salt
    1 jar of tomato-based pasta sauce
    1 grilled pork roast marinated in extra virgin olive oil and garlic, salt, Shredded Parmesan cheese.

    Cooked potatoes are strained before they are combined with other ingredients for gnocchi.

    20150120-175613.jpg

    Source: Based on a DeLallo recipe.

    VN:F [1.9.22_1171]
    Rating: 5.0/10 (30 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 11 votes)
    Meet meat and potatoes in Italian style. The ancient potato dumpling recipe known as gnocchi serves as a pasta replacement. And it’s easy and inexpensive to make at home. This specific recipe calls for grilled pork marinated in garlic salt and extra virgin olive oil,... 
    Read More →