Bread dippers are perfect for entertaining. Heck, we even love them as a snack! They are simple to assemble and pack maximum flavor. We picked a robust to medium-intensity extra virgin olive oil for this recipe. These fruity, peppery, pungent, and deliciously spicy oils have the chops to go toe-to-toe with equally robust ingredients without overshadowing or overpowering.

Spicy Sicilian Bread Dipper

5 from 2 votes

Course: AppetizersCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Make sure to have some backup ingredients on standby. This bread dipper is always a hit and may need several rounds of refreshing.

Ingredients

• 1/2 cup robust or medium-intensity extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon dried minced garlic

• 1 teaspoon dried minced onion

• 1/2 teapsoon flaky sea salt

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon dried oregano

• 2 tablespoons fresh basil chopped

• 1–2 tablespoons parmesan or pecorino, grated

• 2 tablespoons sun dried tomatoes, chopped

• 1–2 tablespoons Calabrian pickled peppers or pickled cherry peppers chopped

• 1 sheet focaccia, sliced

Directions

• Place olive oil in a large shallow bowl or high-sided plate and drizzle with balsamic vinegar. 
• Sprinkle with minced garlic, minced onion, salt, crushed red pepper flakes, oregano, and basil. Top with grated parmesan, sun-dried tomatoes, and pickled peppers before serving with sliced focaccia for dipping and sopping.

Traditional Detroit-style pizzas use a very regionally specific cheese as their topping (that’s very hard to get outside of Detroit). We mimic those flavors with a blend of mozzarella, muenster, and jack. To highlight the cheese blend and pepperoni, we use a medium to robust intensity extra virgin olive oil in the crust recipe and for cooking the pizza. A more robust olive oil offers bold flavor, balanced bitterness, and a prominent peppery finish, perfect for pizza.

Detroit-Style Pizza with EVOO Crust

5 from 3 votes

Course: MainCuisine: AmericanDifficulty: Medium

Servings

4–6

servings

Prep time

10

minutes

Cooking time

20

minutes

The dough can be made ahead of time and refrigerated for a day or two and then allowed to rise and rest at room temperature until nice and pillowy. Feel free to experiment with other toppings to perfect your pizza.

Ingredients

• Olive Oil Pizza Dough:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons dry-active yeast

• 1 tablespoon salt

• 1 cup warm water

• 1 tablespoon medium to robust intensity extra virgin olive oil, plus more for drizzling

• Pizza Toppings:

• 4 oz monterey jack cheese, cut into small cubes

• 4 oz muenster cheese, cut into small cubes

• 4 oz full-fat mozzarella, cut into small cubes

• 2 1/2 cups pizza sauce

• 5 oz pepperoni, sliced

• Garnish:

• Italian seasoning

• crushed red pepper flaked

• fresh basil leaves

Directions

• Place flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment, and stir to combine. Add water and olive oil, and stir on low until the dough is semi-formed and a little shaggy.
• Increase the mixer’s speed to medium-low and continue to knead the dough until smooth, a little sticky, and shiny (about 10 minutes). Remove the bowl and dough hook from the mixer and form the dough into a ball. Cover the bowl with plastic wrap and set aside to rise for 2 hours, or until the dough has doubled in size.
• Drizzle the bottom of a Detroit-Style pizza pan or rectangular cake pan with 2 tablespoons of olive oil. Once the dough has rested and risen, transfer to the oiled pan, and press the dough towards the edges of the pan (no worries, the dough at this stage will spring back from the edges). Cover the pan with plastic wrap and set aside for 1 hour.
• Meanwhile, preheat oven to 500°F, placing an oven rack right in the center of the oven.
• After this second resting phase, press the dough into the edges of the pan (this time it will go more willingly, if not, set the dough aside for 30 minutes and try again). Top the pizza with half of the pepperoni slices and cheese cubes (no need to leave a crust border with Detroit-style pizza). Spoon pizza sauce in horizontal 3 lines, about 3/4 cup of sauce per line, across the top of the pizza, leaving a little room between each line of sauce.
• Top the pizza with the remaining pepperoni slices and place in the oven. Bake pizza for 15–20 minutes or until the edges are a little black and bubbly and the cheese has melted and starting to brown in places. Remove from the oven and set aside to rest for 2 minutes.
• Run a thin metal spatula around the edge of the pan to loosen the pizza and carefully transfer to a cutting board. Cut the pizza into square slices and sprinkle with Italian seasoning, crushed red pepper flakes (optional), and fresh basil leaves before serving. 

This recipe contains two classic components that come together for one marvelous meal or appetizer. The scallion pancakes (a famous and traditional Chinese street food) are a crispy, flaky, and savory creation, easily recreated at home. The second component is a fragrant, chilli-infused olive oil, perfect for a spicy dip or drizzle over the pancakes. The oil is made by slowly heating and steeping aromatic ingredients (star anise, cinnamon, cloves, Sichuan peppercorns, garlic, and shallots) with a moderately intense extra virgin olive oil. The peppery pungency of most moderate EVOOs highlights these paired ingredients and enhances the crushed red pepper flakes (which are added after the steeping process). 

Scallion Pancakes with Chili-Infused Olive Oil

5 from 2 votes

Course: Appetizers, MainCuisine: ChineseDifficulty: Medium

Servings

4–6

servings

Prep time

30

minutes

Cooking time

50

minutes

The infused oil can be made a day or two in advance and stored at room temperature (stored at room temperature only if used right away). This recipe makes plenty of oil to use for this recipe as well as any number of dishes that need a dose of spice throughout the week. Infused oils will last a few days longer if refrigerated.

Ingredients

• Chili-Infused Olive Oil:

• 1 cup moderate-intensity extra virgin olive oil

• 2 each star anise

• 1 each cinnamon stick

• 2 each cloves

• 1 each bay leaf

• 1 1/2 tablespoons Sichuan peppercorns

• 2 each garlic cloves, peeled

• 2 each shallots, peeled

• 3/4 cup crushed red pepper flakes

• 1 teaspoons salt

• Scallion Pancakes:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sesame oil

• 1 cup hot water

• 1/3 cup mild intensity extra virgin olive oil (plus more for frying) 

• 2 cups scallions, chopped

Directions

• Place olive oil, star anise, cinnamon stick, cloves, bay leaf, garlic, and shallots in a medium saucepan, stir to combine. Slowly heat the oil over medium-low, bringing and maintaining the oil at 225°F‑250°F for 30 minutes, stirring occasionally.
• Place the crushed red pepper flakes and salt in a medium, heat-proof bowl. Once the oil has steeped, strain into the bowl with the pepper flakes, stir to combine and set aside to cool. Once cool, cover, and set aside (at room temperature) overnight to steep further.
• In a large bowl, add flour and salt, and whisk to combine. Add sesame oil and hot water to the bowl and stir to combine, forming a rough ‘shaggy’ dough. Transfer the dough to a lightly floured, clean work surface, and knead for 5 minutes or until the dough is smooth (adding more flour, if needed, if the dough is to sticky). Wrap the dough in plastic wrap and let rest at room temperature for 1 hour. 
• Once rested, divide the dough into 8 even pieces. Roll out the portioned dough, working one piece at a time, into thin circles. Brush with about 2 teaspoons of olive oil and sprinkle with approx. 1/4 cup of chopped scallions. Roll the dough into a cylinder, then roll that cylinder into a cinnamon roll-like coil. Cover with plastic wrap and repeat with the remaining dough portions. Let rest at room temperature for 15–20 minutes.
• Once rested and, again, working with one piece at a time, press (using the heel of your hand) and roll into a thin pancake, about 5–6 inches round. 
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place one pancake into the hot skillet and fry for 4–6 minutes, flipping halfway through, until golden brown and crispy. Remove the pancake from the skillet and set it aside on a wire rack to drain. Repeat with the remaining pancakes.
• Serve pancakes with chili oil for dipping.

For the uninitiated Bad Ghannouj is a roasted eggplant dip common in Mediterranean and middle easter cuisines. Seasoned with fresh chopped garlic, lemon juice, and a generous amount of tahini, this sweet, smoky, spicy mezze dip is the perfect accompaniment to fresh pita and roasted meats. 

I was first introduced to Baba Ghannouj while cooking in a Lebanese restaurant years ago. While I will always be the first to say that Greek food is some of the best in the world, the cuisine of Lebanon found its way to my heart through my stomach, and Baba Ghannouj was a big part of that campaign. 

The way the rich tahini blends with tart lemon, spicy garlic, and finally the sweet/smokey roasted eggplant flavor is truly amazing. Eggplant has a sort of numbing quality at times when eaten in large amounts, and this dip has an almost electric quality that’s hard to describe. 

When making Baba Ghannouj the biggest question is: “how do you want to prepare the eggplants?” While roasting your eggplants in a high heat oven is a perfectly acceptable way to prepare your eggplant dip, grilling them over a charbroiler is in my opinion the best way to get the most flavor out of this recipe. I personally like to use a charcoal grill, but if you’ve got a gas grill at home that will work just fine as well. If you don’t have access to a grill, don’t worry, your Baba Ghannouj with be just as delicious, you just won’t get to use a grill which I think is half the fun. 

Once you’ve roasted the eggplants and they are soft and tender to the touch, allow them to cool before peeling away the roasted skin. Try to reserve as much of the flesh as possible before chopping it into a rough puree on a cutting board with a sharp knife. You can use a blender or food processor for this step, but be careful, the eggplant will break down really quickly and I think a knife is easier to use given the fact that it takes a minute tops to properly chop the eggplant by hand. 

To finish the Baba Ghannouj, mix the chopped eggplant with salt, pepper, fresh garlic, extra virgin olive oil,  lemon, and lots of tahini. The tahini and olive oil will help thicken the eggplant dip by creating an emulsion that gives Baba Ghannouj its rich creamy texture. 

For this recipe, I like to use a lighter, fruitier extra virgin olive oil that will blend well with the sweet, roasted eggplant and nutty tahini. A fuller-bodied olive oil would add to much bitterness and overpower the dip, so stick with something light and vibrant. 

Roasted Eggplant Dip with Olive Oil, Lemon, and Tahini

5 from 6 votes

Course: Appetizers, SnacksCuisine: Mediterranean, Middle-EasternDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

This roasted eggplant dip known as Baba Ghannouj is a unique and wonderful mezze dish that will wow your guests and become new a favorite snack especially if you’re already a fan of eggplant. Make sure to fully roast the eggplant for a deep, sweet/smoky flavor that’s hard to beat.

Ingredients

• For the roasted eggplants

• 2 each medium-sized eggplants

• 1/4 cup extra virgin olive oil

• 1 tsp salt

• For the baba ghannouj

• 2 ea roasted eggplant, skin removed and chopped

• 1/4 cup lemon juice

• 2 cloves garlic, chopped

• 1/4 cup extra virgin olive oil

• 1/2 cup tahini

• 1 tsp salt

• 1 tsp ground black pepper

Directions

• To roast the eggplant
• Preheat your grill or oven to 425°f.
• Season the eggplants with olive oil and salt and then place them in the oven or on the grill once it has heated fully.
• Allow the eggplants to roast until completely tender. If you are grilling the eggplants you will need to flip them halfway through the cooking process.
• Remove the eggplants from the grill or oven and allow them to cool before removing the outer skin and chopping the roasted eggplant meat.
• To prepare the eggplant dip
• In a bowl combine the chopped, roasted eggplant along with the remaining ingredients
• Mix all the ingredients together until they form a rich, creamy dip.
• Taste the dip for seasoning and adjust as necessary.
• Serve with fresh pita or crispy pita chips.

We use and recommend extra virgin olive oil to fry these turnovers at 350°F — well below the smoke point for a high-quality EVOO. You’ll be surprised how delicious they are.

Olive Oil Fried Panzarotti (Deep Fried Calzones)

4 from 11 votes

Course: AppetizersCuisine: MediterraneanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

30

minutes

The dough can be made ahead of time and frozen, then thawed, when ready to build and assemble your panzarotti. We strongly recommend frying these in batches and making sure you have a large enough pot or deep fryer to accomplish the task. A 6–8 qt dutch oven is perfect.

Ingredients

• Panzarotti Dough:

• 2 teaspoons dry active yeast

• 1 cup warm water

• 3 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons salt

• 1 teaspoon granulated sugar

• 3 tablespoons medium to robust intensity extra virgin olive oil

• 2 cups tomato sauce (plus more for dipping)

• 3 cups shredded mozzarella

• 2 teaspoons salt

• 1 cup pepperoni slices

• 1/4 cup fresh basil, chopped (plus a little more for garnish)

• 4–6 cups mild to moderate intensity extra virgin olive oil

Directions

• Sprinkle yeast over warm water and set aside for 5–8 minutes or until foamy.
• Place flour, baking soda, salt, and sugar in the bowl of an electric mixer fitted with the dough hook attachment, stir to combine.
• Add yeast water and 2 tablespoons of olive oil to the flour mixture and slowly mix until a rough ‘shaggy’ dough forms. Increase the mixer’s speed to medium and knead the dough for 2–3 minutes. Transfer the dough to a lightly floured work surface and continue to knead until the dough is smooth and slightly tacky. Drizzle another bowl with 1 tablespoon of olive oil, add dough, and cover with plastic wrap. Set the bowl aside in a warm spot for about 1 hour or until the dough has doubled in size. 
• Once the dough has risen, remove it from the bowl and portion it into 8 even pieces, roll those pieces into neat little dough balls. Working with one portion at a time, roll the dough into a circle. 
• Place 1 tablespoon of tomato sauce in the center of each circle of dough. Top the tomato sauce with 2 tablespoons of mozzarella, a light sprinkle of salt, 3 pepperoni slices, and a light sprinkle of fresh basil.
• Fold the dough over the filling, forming a semi-circle. Pinch the edge of the dough together and then fold the edge of the crust over itself to secure. 
  Repeat the rolling, filling, and sealing steps for the remainder of the dough portions.
• Heat oil in a large dutch oven or deep fryer over medium-high heat. Once the oil reaches 350°F and working in batches, carefully place calzones into the hot oil and fry for 4–6 minutes, flipping halfway through, or until golden brown. Remove from the fryer using a slotted spoon and set aside on a wire rack to drain.
• Serve panzarotti with additional tomato sauce on the side for dipping and garnish with basil.

Every year as a young cook I would patiently wait for spring to set in and the first deliveries of fresh spring vegetables to grace our kitchens. Year after year I would find myself preparing a grilled asparagus salad as one of the first specials from the new spring menu, and I grew to treasure the pencil-thin, bright green stalks that worked so perfectly on the grill.

This salad is great as a side dish for a larger meal or as an appetizer for a small get-together. You can prepare the salad as one large serving or plate it individually for your guests. Either way this salad should be served warm, and with a fork and knife. While long lines of perfectly grilled asparagus are beautiful on a plate, they are less than convenient to eat gracefully, a knife will help break the pieces up into manageable bites.

To prepare the salad, preheat your grill and oil the asparagus with 1–2 tbsp of extra virgin olive oil. Season the asparagus with salt/pepper and grill until just cooked. Ideally, the asparagus will be crisp and flavorful, and not wilted. It really only takes 2–3 minutes to cook the asparagus fully.

Once the asparagus is cooked, arrange the spears on a plate and season them again with more olive oil and fresh-squeezed lemon juice. Top the asparagus with parmesan, diced hard-boiled eggs and fresh herbs before serving.

For the grilling portion of this recipe, I like to use a medium-bodied olive oil that will work well with a high heat cooking method. I reserve the lighter, fruitier olive oil for the dressing where it can add to the dish and blend with the fresh lemon, and parmesan cheese.

Grilled Asparagus Salad with Olive Oil and Parmesan.

5 from 5 votes

Course: salads, sidesCuisine: MediterraneanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Celebrate the start of spring with this delicious grilled asparagus salad. Topped with parmesan cheese, hard-boiled egg and fruity extra virgin olive oil, this is the perfect side dish for a light meal of pan roasted fish or grilled chicken.

Ingredients

• For the grilled asparagus

• 1 bunch asparagus spears, bottoms trimmed away

• 2 tbsp medium-bodied extra virgin olive oil

• 1 tsp kosher salt

• For the toppings/dressing

• 2 tbsp light-bodied aromatic extra virgin olive oil

• 2 tbsp fresh-squeezed lemon juice

• 1/4 cup parmesan cheese

• 2 each hard-boiled eggs, diced

• salt to taste

• pepper to taste

Directions

• Preheat your grill and allow it to get good and hot.
• Season the asparagus with medium-bodied olive oil and kosher salt
• Grill the asparagus until just cooked, you want the asparagus to retain a nice crunch when finished.
• Arrange the grilled asparagus on a plate.
• Dress the asparagus with lemon juice and light-bodied extra virgin olive oil.
• Top the dressed asparagus with parmesan cheese and hard-boiled eggs.
• Garnish the salad with fresh herbs and cracked black pepper.
• Enjoy!

The pastry is baked until the berries has softened, cheese is bubbly, and the crust is a beautiful golden-brown. A light sprinkle of fresh mint finishes this show stopping galette. Best served as either and appetizer or as a dessert.

Olive Oil Raspberry and Goat Cheese Galette

5 from 5 votes

Course: DessertCuisine: FrenchDifficulty: moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

The EVOO dough can be made ahead of time (a day or two) and kept refrigerated until ready to use. You may need to knead the dough (if refrigerated for longer than described in this recipe) or apply a little more flour. 

Ingredients

• Olive Oil Dough

• 2 cups all-purpose flour

• 1 teaspoon salt

• 2 teaspoons granulated sugar

• 1 tablespoon cider vinegar

• 1/2 cup
  mild to moderate intensity extra virgin olive oil

• 1/4 cup cold water

• Raspberry and Goat Cheese Filling

• 2 teaspoons cornstarch

• 2 teaspoons lime zest

• 1/3 cup granulated sugar

• 12 oz fresh raspberries

• 1 tablespoon lime juice

• 1 teaspoon vanilla extract

• 4 oz goat cheese, softened to room temperature

• 1 each egg, beaten with 1 teaspoon of water

• 2 tablespoons fresh mint, whole leaves or chopped

Directions

• Preheat oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, place flour, salt, and sugar, stir to combine. Slowly add vinegar, olive oil, and water to the flour, mixing on low speed, until a shaggy dough forms.
• Remove the dough from the mixer and transfer to a lightly floured work surface. Knead the dough for 5 minutes, adding more flour if needed if the dough is super sticky, or until smooth (the dough will resemble sugar cookie dough). Form the dough into a ball, cover, and refrigerate for 30 minutes. 
• In a large bowl, place cornstarch, lime zest, sugar, raspberries, lime juice, and vanilla, stir to combine. Set the bowl aside.
• Once the dough has rested, remove from the refrigerator, unwrap, and roll out into a large circle on a lightly floured work surface, about 1/4 inch in thickness. Transfer the dough to a parchment lined baking sheet.
• Spread softened goat cheese around the center of the dough, leaving about 2 inches of border. Top the cheese, evenly, with the raspberry mixture.
• Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center, leaving a large visible ‘window’ in the center. Brush the exposed crust with egg wash and place in the oven.
• Bake for 30–40 minutes or until the crust is golden brown and fruit filling is bubbly. Remove from the oven and set aside to rest for 20 minutes before slicing and serving. Garnish with mint. 

The chickpeas mash is a simple combination of canned chickpeas, robust olive oil, dill, garlic, salt, and pepper. This mash makes up the base of the sandwich, followed by toppings of cucumber, tomato, peppers, feta cheese crumbles, Greek yogurt, and a hearty finishing drizzle of extra virgin olive oil. 

Greek Salad Sandwich

4 from 6 votes

Course: Main, SandwichCuisine: GreekDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

The chickpeas salad can be made a day or two before you’re planning on assembling these sandwiches. We love a sliced rustic, hearty bread for this recipe but feel free to go super authentic and use pita instead. 

Ingredients

• Chickpea Salad

• 15 oz 15oz can chickpeas, drained and rinsed 

• 2 tablespoons medium to robust extra virgin olive oil

• 1/2 teaspoon fresh dill, chopped

• 1/2 teaspoon dried minced garlic

• 1/2 teaspoon salt

• 1 pinch cracked black pepper

• Sandwich

• 8 each rustic bread slices, toasted

• 1 cup cucumber, thinly sliced

• 1 each large tomato, sliced

• 1/2 cup red onion, peeled and thinly sliced

• 1/4 cup pepperoncini or banana peppers, sliced

• 1/2 cup plain greek yogurt

• 1/4 cup feta cheese crumbles

• 4 tablespoons medium to robust extra virgin olive oil

Directions

• In a large bowl, place chickpeas, olive oil, dill, garlic, salt, and pepper. Using a potato masher, mash the chickpeas until slightly chunky but spreadable.
• Spread chickpea salad over half of the bread slices and top with cucumbers, tomatoes, onion, and pepperoncini. Spoon yogurt over the veggies and sprinkle with feta cheese. Drizzle with olive oil before capping the sandwiches with the remaining bread slices and serving. 

It is incredibly garlic forward, and will absolutely stay with you for hours. But if you’re fine with smelling like vampire repellant for a while, the flavors this sauce imparts are breathtaking, in large part to the spiciness from the raw garlic.

While most aiolis rely on egg products, whether whole or just yolks to help build the emulsion, toum is traditionally made from oil, garlic, lemon juice, and salt.

Throughout my testing, I’ve found that using a small amount of the water found in canned chickpeas you can help create a much more stable emulsion, while still keeping the dish vegan. This opaque, slightly earthy liquid is filled with long-chain starches that mimic the qualities of eggs added to mayonnaise or aioli.

Try experimenting with different extra virgin olive oils whenever you make this recipe and choose which one works best for you. I love to use a medium to full-bodied, spice-forward olive oil because I think it stands up well against the pungent garlic and lemon flavors, but I’ve always found that a lighter, delicate oil makes a slightly less bitter sauce that is great for fish or veggies.

Garlic Sauce (Toum)

3 from 39 votes

Course: Sauces, DipsCuisine: Mediterranean, LebaneseDifficulty: Medium

Servings

10

servings

Prep time

15

minutes

This garlic sauce is the epitome of Mediterranean and Lebanese cuisine — a distillation of a few simple ingredients into an incredibly intense sauce. Perfect with grilled meats, or roasted veggies, this sauce has a ton of strong garlic flavor and a decidedly pungent kick, so be careful!

Ingredients

• 12 cloves garlic

• 1/4 cup lemon juice

• 1/4 cup chickpea liquid

• 2 cups extra virgin olive oil

• 2 tsp kosher salt

• 1 tsp ground black pepper

Directions

• In a food processor or blender, combine the garlic, lemon juice, salt, pepper, and chickpea liquid. 
• Mix the ingredients on medium speed until the garlic is pureed and the mixture is frothy. 
• Begin to incorporate the extra virgin olive oil by drizzling it into the bowl or blender carafe while the machine is running. Be patient and drizzle very slowly to keep the emulsion stable. 
• Once the oil has been completely combined the mixture should be light and fluffy and resemble mayonnaise or aioli. 
• Taste for seasoning and adjust as necessary. 
• Store the sauce for up to a week in an airtight container in the refrigerator.

Notes

• I like to place a funnel filled with ice over the top of my food processor and drizzle the oil through the ice. This helps keep the oil as cold as possible to ensure a stable emulsion. 

In an effort to expand our vegetable palate, I’ve been working with different blends of root vegetables which I toss in full-bodied, peppery extra virgin olive oil and then oven roast or toss in our air fryer. The flavors blend to create something truly special that, much to my surprise, my toddler seems to prefer. With a blend of potato, sweet potato, beet, celery root, and turnip you get a melange of different flavors that all complement each other without taking over the dish.

I like to finish these fries with a drizzle of fresh extra virgin olive oil and a heaping spoonful of grated parmesan cheese.

Root Vegetable Fries

4 from 8 votes

Course: Snacks, AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

These root vegetable fries are quick and super easy to make. With a ton more flavor than just potatoes alone, this mix of root vegetables crisps to perfection and will quickly become a favorite around your table.

Ingredients

• 2 each russet potatoes

• 1 each sweet potato

• 1 each large golden beet

• 1 each purple top turnip

• 1 each celery root

• 1/4 cup extra virgin olive oil

• 1/4 cup corn starch

• 1 tbsp kosher salt

• 1 tsp ground black pepper

Directions

• Rinse and peel all of the root vegetables.
• Cut the root vegetables into 1/4 inch batons (French fry sized sticks). 
• Place the root vegetable batons in a large mixing bowl and add the olive oil salt and pepper. Mix well. 
• Add the corn starch to the root vegetables and mix well until they are coated evenly. The cornstarch will mix with the olive oil and form a bit of a paste, this is normal. 
• Place the root vegetables onto a parchment-lined baking sheet and place them in a 375 °F oven. If you have access to an air fryer set the fryer to 375 °F and cook for 25–30 minutes, shaking the basket every 10 minutes.
• Remove the fries from the oven or air fryer and allow them to cool slightly before enjoying!

Notes

• If you want extra crispy fries, try cooking your vegetables for 20 minutes, removing them from the oven or air fryer, and then after 10–15 minutes putting them back in to cook for another 10–15 minutes.

To complement such a fragrant spice blend, it takes a unique base such as labneh! If you’re unfamiliar with labneh, it is a wonderfully creamy and thick strained yogurt. While most of the whey is removed during its production, it still manages to keep its distinct tangy taste — making it the perfect base to balance and complement a za’atar infused olive oil in this dish.

Labneh with Za’atar-Spiced EVOO

5 from 10 votes

Course: Appetizers, SidesDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Total time

35

minutes

This simple dip recipe combines the bright tangy profile of fresh labneh with the rich and robust spices of za’atar. To best carry those flavors throughout the dish, be sure to choose a high-quality delicate olive oil.

Ingredients

• Za’atar infused olive oil

• 4 oz extra-virgin olive oil

• 2 1/2 tsp za’atar spice blend

• Labneh Dip

• 1 cup labneh

• 2 Tbsp za’atar-infused olive oil

• 1/2 tsp za’atar spice blend

• 1/2 tsp large flaked sea salt

Directions

• In a small, heavy-bottomed pot gently warm olive oil and 2 1/2 teaspoons of the za’atar spice. Be careful not to boil the oil, and stir occasionally to prevent the spices from sitting on the bottom and burning. Cook for 30–40 minutes until the oil is fragrant.
• Remove from the heat and allow to cool at room temperature. Store in an airtight container until use.
• Scoop labneh into a serving dish and slowly pour in 2 tables spoons of the infused olive oil on top.
• Using a small spoon, or toothpick, swirl the oil into the labneh to create layers. Sprinkle remaining za’atar spice on top and sea salt
• Serve with your favorite pita, lavash, or saj breads.

Notes

• Try this recipe with a delicate Koroneiki to add notes of fruit and green almond to the spread!
• If you’re unable to find labneh, a Greek-Style yogurt can be used.

Working with phyllo can be a pain. It is very delicate and always seems to do the exact thing you don’t want it to. My first piece of advice is to take your time and relax, phyllo can’t be rushed and it doesn’t like to be muscled around. Go slow and everything will work out just fine.

My second piece of advice, which is arguably more important than my first, is to make sure you let your phyllo dough thaw completely before trying to use it. I like to let it sit in the fridge for at least a day before I even attempt to use it. Frozen phyllo dough is completely unworkable, and if you want to avoid a tantrum, definitely let yours thaw fully.

Finally, when working with phyllo, its to relax and remember that even if it’s not “perfect” it will be delicious either way!

Make sure to use a medium, all-purpose extra virgin olive oil, and brush your phyllo sheets liberally when applying it. The oil helps keep the phyllo crispy as it bakes, and the mellow olive flavor balances well with the salty feta cheese.

Feta and Phyllo Cheese Pies

5 from 2 votes

Course: Appetizers, SnacksCuisine: Mediterranean, Greek

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

These feta and phyllo cheese pies will make the perfect appetizer or snack for your next get-together. Prep them in advance and bake them right before your guests arrive so they are warm and fresh. For a fun twist add some diced tomatoes or peppers to the mix, or try adding za’atar or oregano as well.

Ingredients

• 1 sleeve phyllo dough, defrosted

• 8 oz feta cheese, crumbled

• 8 oz cream cheese

• 2 eggs

• 1 tsp salt

• 1 tsp black pepper

• 1 cup extra virgin olive oil (for brushing)

Directions

• Preheat your oven to 350°F.
• In a mixing bowl, combine the feta cream cheese, eggs, salt and pepper.
• Mix well.
• Unroll the defrosted phyllo dough so it lays flat on your work surface. The phyllo should be position so the long edge runs away from you, portrait style not landscape.
• Brush the top layer of phyllo dough with the extra virgin olive oil.
• Place a spoon sized dollop of cheese mixture on the left corn of the brushed phyllo dough, on the side closest to you.
• Carefully pick up the top two layers of phyllo dough at the right corner closest to you and fold the phyllo in half, width wise, so the cheese mixture is covered by the phyllo layers.
• Brush the top layer of the folded phyllo rectangle with the extra virgin olive oil.
• Begin to fold the phyllo dough like a flag or a paper football. Fold the bottom edge with the cheese mixture into a triangle by folding the bottom right corner up to the left edge. For the triangle upwards and then to the right.
• Fold the triangle upwards and then to the left. Continue this process until you have folded the triangle completely.
• Place the triangle package you have created onto a prepared sheet tray.
• Brush the new top layer of phyllo dough with extra virgin olive oil and continue this process until all the cheese mixture has been used.
• Bake the triangles for 25 minutes or until golden brown and flaky.
• Allow the triangles to cool for 10 minutes before enjoying them. They will be extremely hot fresh from the oven.

Notes

• We suggest a medium-fruity Koroneiki extra virgin olive oil for this Greek dish.

Try using a medium intensity extra virgin olive oil in the ceviche marinade, something that strikes a balance between light and fruity and the robust peppery notes of stronger olive oils.

Shrimp Ceviche with Charred Tangerine and Jalapeño

4 from 12 votes

Course: Appetizers, SnacksCuisine: Mexican, MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

5

minutes

This shrimp ceviche with charred tangerine is perfect for a fancy cocktail party or for tailgating before the game! Keep the jalapeño seeds out of the ceviche if you aren’t a fan of spice, the roasted tangerine, and vinegar help to keep this ceviche on the mild side.

Ingredients

• 1 cup cooked shrimp

• 1/4 cup diced jalapeño pepper

• 1/4 cup diced bell pepper

• 2 tangerines, cut in half

• 6 cloves garlic

• 1/4 cup orange juice

• 1/4 cup apple cider vinegar

• 2 tbsp chopped cilantro

• 1/4 cup extra virgin olive oil

• 1 1/2 tsp salt

• 1/2 tsp black pepper

Directions

• Set your oven to the broil setting at 500°F.
• Place the tangerines cut side up on a small sheet tray, add the whole garlic cloves and sprinkle liberally with olive oil. 
• Place the pan under the broil and cook until the tangerine are well charred. 
• In a bowl combine the jalapeno, bell pepper, orange juice, apple cider vinegar, cilantro, olive oil, salt, and black pepper. 
• Cut each cooked shrimp into 3 equal pieces and add them to the bowl.
• Use a spoon to scoop the charred tangerine flesh out of the peel and add it to the bowl. 
• Taste for seasoning. Adjust as necessary.
• Enjoy with chips!

When shucking oysters it’s important to be patient and take your time, their’s nothing worse than a cracked shell, and oysters are a bit tricky if you don’t have a ton of experience. 

Try grilling the lemons before squeezing them for juice, it will give the gremolata a smokey essence that will only increase the grilled aspect of the oysters. Use a more neutral olive oil for your gremolata this will allow the brininess of the oyster to shine through!

Grilled Oysters with Citrus and Olive Oil Gremolata

4 from 8 votes

Course: Appetizers, SnacksCuisine: American, Mediterranean

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This grilled oyster recipe is the perfect combination of rich fire roasted oysters and citrusy gremolata. Be sure to grab one quick, these don’t normally stick around for very long!

Ingredients

• 12 fresh oysters

• 1 tbsps lemon zest

• 1 tbsp lime zest

• 2 tbsp chopped parsley

• 2 cloves chopped garlic

• 1 tsp salt

• 1/4 cup lemon juice

• 1/4 cup lime juice

• 1/4 cup extra virgin olive oil

Directions

• To make the gremolata
• In a bowl combine the lemon zest, lime zest, lemon juice, lime juice, olive oil, garlic, parsley and salt. 
• Mix well and taste for seasoning. Adjust as necessary.
• Reserve for later. 
  
• To prepare the oysters
• Preheat your grill until it is very hot, if using charcoal wait until the brockets have a uniform grey coating around them. 
• Carefully shuck the oysters, keep the top shell for grilling the oysters.
• Place the oysters on the grill with the top shell covering them. Cook the oysters until you see small bubbles of liquid/steam escaping from the side of the shell.
• Remove the oysters from the grill. Remove the top shell, carefully spoon the gremolata over the oysters. 
• Enjoy immediately!

Notes

• This recipe makes more gremolata than you will need for a dozen oysters, feel free to increase the number of oysters you are preparing or keep the gremolata refrigerated for up to a week in an airtight container.

The fresh ricotta adds a wonderful richness to the salad and balances well against the sweetness of the peaches. Try using a larger salt like Maldon or fleur du sel. These large salt grains will remain crunchy throughout the salad and provide a nice counterpoint to the citrus vinaigrette and the sweet, roasted peaches. 

Try using a medium-strength olive oil, one that will both provide pepper and spice to your vinaigrette will allow the grilled peaches and cucumbers to shine. For an added treat add some toasted nuts for a garnish!

Grilled Peaches and Cucumbers with Ricotta

5 from 6 votes

Course: Appetizers, SidesCuisine: American, Mediterranean

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

This grilled peach and cucumber salad make the perfect side dish for an early fall barbecue of late summer cookout. Tart, caramelized peach and crunchy grilled cucumber make a perfect dancing partner for the rich, whole milk ricotta.

Ingredients

• For the dressing

• 1/4 cup lemon juice

• 1/4 cup extra virgin olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp honey

• For the salad

• 2 peaches, cut in half, seed removed

• 2 cucumbers, cut in half length wise

• 1 cup whole milk ricotta cheese

Directions

• To prepare the cucumber and peach
• Preheat your grill, if using charcoal wait until the brickets are an even uniform, grey.
• Place the peaches and cucumbers cut side down on the grill.
• Allow the peaches and cucumbers to cooks for 5–7 minutes or until they have achieved nice, strong grill marks.
• Remove the peaches and cucumbers from the grill, allow them to cool slightly. 
• To prepare the dressing
• Combine the lemon juice, extra virgin olive oil, salt, pepper, and honey in a bowl. Mix well.
• Reserve until needed.
• To plate the dish
• In a large bowl spread the ricotta over the bottom in an even layer. 
• Cut the peaches and cucumbers into bite sized pieces and place them in a separate bowl. 
• Pour the dressing over the cut veggies and fruit. Toss well.
• Carefully transfers the dressed peaches and cucumbers into the bowl with the ricotta. 
• Enjoy!

Notes

• For an added treat add some crunchy toasted nuts and some torn mint!

This light and fluffy hummus is both familiar and altogether new. The pumpkin flavor shines through with the help of a touch of pumpkin spice and compliments the sweet/tart pomegranate molasses. If you can’t find pomegranate molasses at your local grocery, try substituting just a touch of maple syrup or regular molasses.

The recipe works well with a robust, spicy, extra virgin olive oil to offset the sweet pumpkin notes and spice notes from the pumpkin pie spice!

Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds

5 from 3 votes

Course: Appetizers, SnacksCuisine: Mediterranean, American

Servings

8

servings

Prep time

10

minutes

Rich and creamy chickpea hummus with just a touch of pumpkin and pie spice. Topped with sweet/sour pomegranate molasses and crunchy, toasted sunflower seeds.

Ingredients

• For Hummus

• 1 can Garbanzo Beans, drained

• 3/4 cup Tahini

• 1/4 cup Water

• 2 tbsp Lemon Juice

• 1/2 cup Canned Pumpkin

• 1/4 tsp Pumpkin Pie Spice

• 2 tbsp Extra Virgin Olive Oil

• 1 tsp Salt

• For Garnish

• 1 tbsp Pomegranate Molasses

• 1 Pinch Paprika

• 1 tbsp Toasted Sunflower Seed Kernels

• 1 tsp Olive Oil

Directions

• To Make the Pumpkin Hummus
• In a food processor or blender, combine the garbanzo beans, pumpkin puree, pumpkin pie spice, salt, extra virgin olive oil, lemon juice, and water. 
• Blend these ingredients until they are completely smooth. 
• Add the tahini to the food processor/blender and continue to blend until the mixture thickens. 
• Transfer the hummus to an airtight container and reserve in the refrigerator until ready to use. 
  
• To Plate
• Spoon the hummus into a serving bowl. 
• Using the spoon and working in a circular motion, create an indentation in the center of the hummus. 
• Sprinkle a bit of paprika on each of the four sides of the hummus bowl and top with pomegranate molasses, olive oil and seed blend. 
• Serve with warm pita and sliced veggies.

Notes

• Top with a drizzle of Koroneiki extra virgin olive oil from Greece.