The crispy chicken is breaded in a well-seasoned combination of flour, salt, pepper, garlic, Italian seasoning, panko bread crumbs, and parmesan cheese before being pan-fried in mild-intensity extra virgin olive oil. Olive oil works very well with high-heat cooking, able to withstand temperatures of 400°F, well within the parameters of pan frying (where the oil should maintain a temperature of 325–350°F). The quick pesto sauce still uses all the same fresh ingredients as a traditional pesto, just made in half the time. The pine nuts and garlic cloves are pan-toasted to infuse the sauce with flavor, as are the fresh basil leaves and medium-intensity extra virgin olive oil. 

Olive Oil Crispy Chicken Parm with Quick Pesto

5 from 1 vote

Course: MainCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

40

minutes

These sandwiches are best enjoyed freshly made, including the pesto sauce and crispy chicken. 

Ingredients

• Crispy Chicken

• 2 each boneless skinless chicken breasts

• 1 cup all-purpose flour

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 2 each eggs, beaten

• 2 cups panko bread crumbs

• 1/2 cup parmesan cheese, grated

• 1/2 cup mild intensity extra virgin olive oil

• Quick Pesto

• 1 1/2 tablespoons pinenuts

• 2 each garlic cloves, unpeeled

• 1 1/2 cups fresh basil leaves

• 1/4 cup medium intensity extra virgin olive oil

• salt to taste

• 4 each hoagies or French rolls, split

• 4 tablespoons medium or mild intensity extra virgin olive oil

• 6 oz fresh mozzarella, sliced

• 1 1/2 cups pizza sauce

Directions

• Preheat oven to 450°F and line a large baking sheet with aluminum foil.
• Split chicken breasts in half length-wise and place them between two sheets of plastic wrap. Pound the chicken breasts with a meat mallet until evenly flattened.
• Place flour in a shallow bowl and season with salt, pepper, garlic powder, and Italian seasoning. Stir to combine.
• Place beaten eggs in another shallow bowl and place bread crumbs and parmesan cheese in a third bowl, stirring to combine the crumbs and cheese.
• Heat olive oil in an extra-large skillet over medium heat (working in batches if necessary).
• Coat the chicken in seasoned flour, shaking off any excess before dipping in the eggs and coating in bread crumbs, using your hands to press and adhere the bread crumbs to the chicken cutlets.
• Carefully place the breaded chicken into the skillet, and fry for about 3 minutes per side or until the chicken is crispy. Remove from the oil and set aside on a wire rack to drain for about 5 minutes.
• While the chicken is cooking, place pine nuts and unpeeled garlic cloves in a small skillet. Toast the nuts and garlic cloves over medium heat until lightly golden, about 3 minutes. Remove from the heat and set aside to cool.
• Once cooled, peel the garlic and place, along with the toasted pine nuts, in a food processor bowl. Add basil and olive oil to the bowl and pulse until slightly chunky and blended. Season to taste with salt.
• Brush hoagie rolls with olive oil and place on one half of the prepared baking sheet. Place cooked chicken cutlets on the other half of the baking sheet and top with mozzarella slices. Place in the oven and bake for 3–5 minutes or until the rolls are toasted, and the cheese has melted. While the rolls are toasting, place the pizza sauce in a microwave-safe bowl. Microwave in 30-second intervals until hot, stirring after each round in the microwave. 
• To serve, place chicken cutlets onto toasted rolls and top with pizza sauce and a tablespoon or two of pesto sauce. 

We use a combination of soy sauce and ground turmeric to season the jasmine rice, even before it is stir-fried, making sure every grain is flavorful. Medium-intensity olive oil adds a lovely pungency and pepperiness that works well with the aromatics (ginger, garlic, onions, and scallions) in this recipe and provides the classic crispy rice elements we love with fried rice. Everything from the shrimp to the eggs benefits from the use of EVOO.

Olive Oil Shrimp Fried Rice

5 from 1 vote

Course: Main, SidesCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

This recipe can be produced in steps, allowing for a little leniency with meal prepping. The par-cooking of the rice can be done a few days in advance. The shrimp and scrambled eggs can also be cooked in advance, reheating during the final steps of this recipe.

Ingredients

• Rice:

• 2 cups jasmine rice

• 1 1/2 cups water

• 3 tablespoons low sodium soy sauce

• 1/4 teaspoon ground turmeric

• Fried Rice Components:

• 1/4 cup medium intensity extra virgin olive oil, divided

• 2 each eggs, beaten

• 1 lb large raw shrimp peeled and cut into bite-sized pieces

• 1 tablespoon low sodium soy sauce

• 2 each garlic cloves, peeled and minced

• 2 teaspoons fresh ginger, peeled and minced

• 1/2 cup yellow onion, peeled and diced

• 1/2 teaspoon salt

• 1/2 teaspoon granulated sugar

• 1/2 teaspoon toasted sesame oil

• 1/2 teaspoon white pepper

• 1 cup fresh scallions, chopped

Directions

• Soak rice in a bowl of cool water (covering the rice completely) for 10 minutes, drain, and rinse. 
• Place 1 1/2 cups of water, soy sauce, and turmeric in a large saucepan, and boil over high heat. Once boiling, add the rinsed rice, stir to combine, cover, and reduce heat to low. Steam rice for 20–30 minutes or until tender.
• Once tender, transfer the cooked rice to a large baking sheet, spread it in an even layer, and set aside to cool at room temperature. Once cooled, transfer the rice to a zipper baggie, and refrigerate overnight.
• Heat one tablespoon of oil in a large wok or skillet. Once hot, add the beaten eggs and scramble until fluffy and cooked, about 2 minutes. Remove from the skillet and set aside on a large plate.
• Add another (1) tablespoon of olive oil to the wok or skillet, heat over medium-high, and add the shrimp and soy sauce. Stir fry the shrimp for 2–3 minutes or until tender and cooked. Remove the shrimp using a slotted spoon, setting aside on the plate with the egg.
• Heat the remaining (2) tablespoons of olive oil, and once hot, add the garlic, ginger, and onions. Stir-fry for 2–3 minutes or until tender. Add the salt, sugar, sesame oil, pepper, and scallions, and stir to combine. Add the rice to the wok or skillet, and stir to combine with the veggies and seasonings before spreading out in as even of a layer as possible.
• Crisp the rice for 2 minutes, stir and repeat (spreading the rice out in an even layer and crisping). Add the shrimp and eggs to the skillet, stir to combine with the rice, and continue to cook just enough to reheat the shrimp and eggs (about 1–2 minutes). Add the scallions and stir to combine.
• Transfer the rice to a serving bowl or divide it between plates before serving.

EVOO is a great substitute for traditionally creamy ingredients in salad dressing recipes. The richness of the oil and nuanced flavors adds a surprising creaminess, especially when paired with a softer cheese, like gorgonzola. This olive oil bleu cheese dressing keeps well refrigerated for over a week. Because olive oil can solidify slightly when chilled, it’s best to let the dressing rest at room temperature for a few minutes before serving.

Classic Cobb Salad with Olive Oil Bleu Cheese Dressing

5 from 2 votes

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

0

minutes

Cobb Salads are very robust salads with oodles of veggies and proteins. We kept this recipe close to the original, using romaine lettuce, bacon, herb-boiled eggs, chicken, avocado, and tomatoes. Instead of sprinkling the salad with bleu cheese, we utilized this original ingredient as the main component in the salad dressing.  

Ingredients

• 
  Olive Oil Bleu Cheese Dressing:

• 1/2 cup soft bleu cheese, like Gorgonzola

• 1/4 cup champagne vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 3/4 cup medium intensity extra virgin olive oil

• 1 each garlic clove peeled

• pinch crushed red pepper flakes

• salt and pepper to taste

• Cobb Salad: 

• 8 cups romaine lettuce, chopped

• 8 slices bacon, cooked and chopped

• 4 each eggs, hard boiled, peeled, and halved

• 4 cups rotisserie chicken or cooked chicken, pulled or chopped

• 2 each avocados, peeled and sliced

• 2 cups cherry tomatoes, halved

Directions

• To make the dressing, place bleu cheese, vinegar, mustard, honey, sour cream, olive oil, garlic, and crushed red pepper flakes in the bowl of a food processor and blend until smooth. Slowly add the olive oil to the food processor while running, blending until combined. Season to taste with salt and pepper and refrigerate until ready to serve.
• Divide lettuce between serving bowls and top with bacon, eggs, chicken, avocado, and tomatoes. Either drizzle with dressing or serve with dressing on the side. 

Why poach in extra virgin olive oil? Poaching in EVOO introduces its own flavors to the lobster, creating a much more tender and luscious lobster than water ever could. In our poaching liquid, we used garlic cloves, lemon peel, rosemary sprigs, and thyme sprigs to enhance these sandwiches. 

EVOO Poached Lobster Rolls

5 from 2 votes

Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Lobster rolls are meant to be a casual meal, so feel free to pair these with some of your favorite potato chips, fries, or side salads. When searching out lobster for your rolls, you can use whole cooked lobsters that average about 1 1/2 pounds each or already picked and portioned lobster meat. 

Ingredients

• 2 each whole cooked lobsters (about 1 1/2lbs each), meat removed and cut into bite-sized pieces

• 2 cups mild intensity extra virgin olive oil

• 3 each garlic cloves peeled

• 2 tablespoons lemon peel (about 1/2 a lemon)

• fresh rosemary and thyme sprigs

• 1/4 cup celery, minced

• 1/4 cup mayonnaise

• 1 tablespoon fresh chives, chopped

• 1/2 teaspoon salt

• 1/2 teaspoon lemon peel, minced (removed from the poaching liquid)

• 4–8 each split top New England-style hot dog buns

Directions

• Place lobster in a large saucepan and cover with olive oil. Add the garlic cloves, lemon peel, rosemary sprig, and thyme sprig to the pan and warm slowly over medium-low heat; you want just teeny-tiny bubbles surrounding the lobster meat.
• Cook for 20 minutes, remove from the heat, and set aside to cool to room temperature. Remove some lemon peel from the pot, which is finely minced, approx. 1/2 teaspoon.
• Place celery, mayonnaise, chives, salt, and minced lemon peel in a large bowl, and whisk to combine. Using a slotted spoon, remove the lobster meat from the pot, and place it in the bowl with the mayonnaise mixture, stir to combine.
• Remove 3–6 tablespoons of the poaching oil from the pan. Brush hot dog buns with the reserved olive oil and toast in a warm skillet or toaster oven until golden brown.
• Fill the toasted rolls with lobster salad and serve the lobster rolls with your favorite sides, like potato chips or French fries. 

The chili pepper & tomato spread is a showstopper. Pickled cherry tomatoes, sun-dried tomatoes, garlic, and oodles of extra virgin olive oil provide sensational heat and peppery pops. With all its delicious spice and fruit, medium-intensity olive oil works really well in this recipe, used for both the spread and for cooking and preparing the sausages and eggs.

Spicy Italian Breakfast Sandwiches

5 from 1 vote

Course: BreakfastCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

The chili pepper & tomato spread can be made a day or two in advance (it is much more flavorful after it is allowed to marinate for a time). Since EVOO solidifies slightly when refrigerated, remove the spread a few minutes before assembling the sandwiches, letting the spread come to room temperature.

Ingredients

• Chili, Tomato & EVOO Spread:

• 1/2 cup pickled cherry peppers stems removed

• 1/2 cup sun-dried tomatoes in oil

• 2 each garlic cloves peeled

• 2 tablespoons pickle juice (from the pickled cherry peppers)

• 2 teaspoons granulated sugar

• 1/4 cup medium intensity extra virgin olive oil 

• Breakfast Sandwich Ingredients:

• 1 lb raw Italian sausage, casings removed

• 2 tablespoons medium intensity extra virgin olive oil 

• 4 each eggs

• salt and pepper to taste

• 4 each large English muffins, split and toasted

• 1/2 cup sharp provolone cheese, shaved or grated

• 1/2 cup fresh mozzarella, thinly sliced

• 2 cups baby arugula

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

Directions

• To make the chili, tomato, and EVOO spread, place cherry peppers, sun-dried tomatoes, garlic, pickle juice, sugar, and olive oil in the bowl of a food processor, blend until smooth. Season to taste with salt and pepper. Set the spread aside or cover and refrigerate until ready to use. 
• Portion the Italian sausage into 4oz patties, set aside.
• Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the patties to the pan, and cook for about 2 minutes per side or until cooked through and browned. Remove the patties from the skillet and set them aside on a paper towel-lined plate.
• Add the remaining one tablespoon of oil to the skillet and return to medium-high heat. Once the oil is hot, working in batches if necessary, crack the eggs into the skillet, scramble (or serve sunny-side up), and fry for 2–3 minutes or until firm, season to taste with salt and pepper. 
• While the eggs cook, dollop 1–2 tablespoons of spread onto the split and toasted muffins and evenly spread.
• Top the muffins with fried eggs, cooked sausage, sharp provolone, mozzarella, and red onion before serving. 

Wet rubs are, essentially, just dry rubs with liquid added. They are thicker, more paste-like, than a marinade and the perfect flavor enhancer for lower and slower cooked meats. Using olive oil as the liquid component for wet rubs not only aids in that infusion of flavor but also helps glaze and sear the ribs, creating this almost caramelized crust.

Olive Oil Wet Rubbed Ribs

4 from 11 votes

Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

3

hours 

30

minutes

The dry ingredients for the rub can be combined several days, weeks almost, in advance. When you’re ready to bake the ribs, add the vinegar and olive oil to the prepped-ahead dry ingredients. You can also marinate the ribs in the wet rub for a day or two before baking, this will certainly infuse even more flavor into the ribs.

Ingredients

• Wet Rub:

• 1/2 cup dark brown sugar

• 2 tablespoons paprika

• 1 tablespoon smoked paprika

• 1 tablepsoon black pepper

• 1 tablespoon salt

• 1 tablepsoon garlic powder

• 1 tablepsoon onion powder

• 1 teaspoon mustard seeds

• 1/2 teaspoon cayenne pepper

• 1 tablepsoon apple cider vinegar

• 2 lb slab of baby back ribs

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

Directions

• Preheat oven to 250°F and line a large baking sheet with 2 layers of aluminum foil.
• Place brown sugar, paprika, smoked paprika, black pepper, salt, garlic powder, onion powder, mustard seeds, cayenne pepper, apple cider vinegar, and olive oil in a medium bowl, whisk until combined into a thick paste.
• Remove any connective tissue or membrane covering the back of the ribs and transfer to the prepared baking sheet. Coat the ribs with the wet rub, on both sides, and loosely cover and wrap in one layer of the aluminum foil.
• Place in the oven and bake for 2 1/2–3 1/2 hours or until fork-tender (check the ribs at around the 2‑hour mark for doneness). 
• Increase the oven temperature to 400°F, remove the foil covering, and return the ribs to the oven. Continue to bake for 10–12 minutes or until the ribs have browned and caramelized slightly. 
• Remove from the oven and set aside to rest for 10 minutes before slicing. Pour the pan drippings into a bowl and serve alongside the ribs for dipping. 

Torrijas can be enjoyed warm, fresh out of the pan, or at room temperature and are often served as a “postre” (dessert) but could also be found served for breakfast or brunch. They are particularly popular at Easter time and during semana santa (holy week) and the last day of lent. Frying the torrijas in EVOO creates this spectacular caramelized crust, a truly unique experience and lightyears different from the semi-soggy French toast.

Torrijas (Spanish-Style Crispy French Toast)

5 from 2 votes

Course: BreakfastCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

The milk mixture is a really important component to this recipe. It can be made a day or two in advance (this allows the flavors to deepen) and refrigerated until you’re ready to fry and eat. 

Ingredients

• Torrijas Milk Mix:

• 1 1/2 cups whole milk

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 2–3 pieces orange peel

• 2 each cardamom pods

• 2 each star anise

• Torrijas Assembly:

• 1 cup mild intensity extra virgin olive oil

• 3 each eggs

• 1 loaf French bread, thick sliced and toasted (or slightly stale)

• 1/4 cup granulated sugar

• 1 1/2 tablespoons ground cinnamon

• Garnish:

• fresh berries

• honey

Directions

• Place milk, sugar, cinnamon, orange peels, cardamom, and star anise in a medium saucepan and bring to a low simmer over medium heat, whisking frequently. Simmer until the sugar has dissolved, about 5 minutes. Remove the saucepan from the heat and set aside to cool to room temperature.
• Place olive oil in a large high-sided skillet and heat over medium-high.
• Place the cooled milk mixture in a shallow bowl. Crack eggs into another shallow bowl and whisk until blended.
• While the oil is heating, soak toasted (or stale) bread slices in the milk mixture until slightly soggy and transfer the slices to a wire rack.
• Once the oil is hot, dip the soaked bread slices in the egg, letting any excess drip off, and carefully place in the hot oil. Working in batches, fry the French toast until golden brown and crispy, about 2 minutes per side.
• Remove from the skillet, letting any excess oil drip off, and place on a clean wire rack or paper towels to drain. Repeat with the remaining bread slices.
• Before serving, thoroughly sprinkle the French toast with cinnamon and sugar. Serve torrijas with fresh berries and honey.

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.

Gyro meat is very similar to a meatloaf, just compressed and more finely blended. Ground beef and lamb are further blended, along with oodles of garlic, into a much finer ground, almost paste-like. That mixture is then baked and compressed while resting to create that tell-tale texture, look, and consistency. The meat is then stuffed inside a toasted pita along with Greek-salad veggies, feta cheese crumbles, and the homemade olive oil tzatziki sauce.

Beef and Lamb Gyros with EVOO Tzatziki Sauce

5 from 3 votes

Course: MainCuisine: GreekDifficulty: Easy

Servings

4–6

servings

Prep time

20

minutes

Cooking time

1

hour 

The homemade tzatziki sauce can be made a day or two in advance of you assembling these tasty gyros. The combination of medium to robust intensity olive oil really brings out all the flavors, not only of the sauce but of the meat, cucumbers, tomatoes, red onion, French fry, and feta filling. 

Ingredients

• Olive Oil Tzatziki Sauce:

• 1/4 cup cucumber, minced

• 1 each garlic clove, peeled and minced

• 1 tablespoon lemon juice

• 1 teaspoon dried dill

• 1/2 teaspoon salt

• pinch black pepper

• 1/4 cup medium to robust intensity extra virgin olive oil

• 3/4 cup full-fat Greek yogurt

• Beef and Lamb Gyro Meat:

• 1 cup yellow onion, peeled

• 6 each garlic cloves, peeled

• 2 teaspoons dried rosemary

• 2 teaspoons dried oregano

• 2 teaspoons salt

• 1 lb ground lamb

• 1 lb ground beef

• Gyro Essentials and Fillings:

• 4–6 each pitas or naan, warmed

• 2 cups French fries, cooked according to the instructions on the package

• 1 cup cucumbers, sliced or cut into wedges

• 1 cup tomatoes, diced or cut into wedges

• 1/4 cup red onion, peeled and minced

• 2–4 tablespoons feta cheese crumbles

• drizzle red wine vinegar

• drizzle medium to robust intensity extra virgin olive oil

• pinch dried oregano

Directions

• Place cucumber, garlic, lemon juice, dill, salt, and pepper in a medium bowl, and stir to combine. Add the olive oil and yogurt to the bowl and stir to combine. Cover and refrigerate until ready to assemble the gyros. 
• Preheat the oven to 325°F. Place onion, garlic, rosemary, oregano, salt, and pepper in the bowl of a food processor, blend into a smooth paste. Add the ground beef and lamb to the food processor (working in batches if necessary) and blend into a fine paste, simultaneously combining with the seasoning.
• Line an 8x8’’ casserole dish with parchment paper, transfer the meat mixture to the pan, and evenly press into the bottom and sides. Place in the oven and bake for 45–60 minutes or until cooked through. 
• Remove the pan from the oven, drain any pan drippings, and place either a heavy skillet or weights on top of the meat, to compress the mixture. Set aside to rest and compress at room temperature for 30 minutes to 1 hour. When you’re ready to assemble the gyros, slice the meat into thin strips. 
• To assemble the gyros, place warmed pitas on a clean work surface. Fill the centers with tzatziki, gyro meat, French fries, cucumbers, tomatoes, red onion, and feta cheese. Drizzle with red wine vinegar and sprinkle with dried oregano before serving. 

Yes, you can fry in EVOO! Mild intensity olive oils are amazingly versatile. These kitchen-capable oils have the ability to withstand high-heat temperatures of around 400°F. A typical deep-fry temperature hovers around 325–350°F, making this well within olive oil’s culinary wheelhouse. Fry on, friends! 

Crispy Shrimp Tacos with Sweet Chili Mayo

5 from 1 vote

Course: MainCuisine: American, Asian, FusionDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

The shrimp are tossed in a garlic-pepper buttermilk marinade before being tossed with cornstarch and fried crisp. The fried shrimp are then tossed in the sweet chili mayo and stuffed into toasted corn tortillas filled with shredded cabbage, cilantro, radishes, and tomatoes. You can also freestyle your taco fillers, adding in your favorites and subtracting those you don’t prefer. 

Ingredients

• Sweet Chili Mayo

• 1/2 cup mayonnaise

• 3 tbsp sweet chili sauce

• 
  Crispy Shrimp:

• 1 lb raw shrimp, peeled

• 1/2 cup buttermilk

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tsp sriracha or hot sauce

• 1/4 tsp black pepper

• 4 cups mild intensity extra virgin olive oil for frying

• 3/4 cup cornstarch

• Taco Essentials and Fillings:

• 8–10 each corn tortillas, toasted

• 2 cups cabbage, shredded

• 1/2 cup cilantro leaves, chopped

• 1/4 cup radish, thinly sliced

• 1/4 cup tomatoes, diced

• lime wedges and hot sauce

Directions

• Place mayonnaise and sweet chili sauce in a medium bowl and whisk to combine. Cover and refrigerate until ready to make the tacos.
• Pat shrimp dry with paper towels and place in a large bowl. Add buttermilk, salt, garlic, onion, sriracha, and pepper, stir to combine, cover, and refrigerate for 30 minutes to marinate.
• Meanwhile, heat olive oil to 350°F in a large heavy-bottom skillet or Dutch oven over medium-high heat. The oil should be a little over 2 inches deep in the pot or pan.
• Place cornstarch in a large bowl. Working in batches, using a slotted spoon, transfer the shrimp to the bowl with the cornstarch (make sure to let any excess marinade drip off the shrimp before adding it to the cornstarch. Gently toss to coat the shrimp in the cornstarch and transfer to a baking sheet (single layer) while you bread the remaining shrimp.
• Working in batches of 2–3 shrimp, carefully place them into the hot oil, and fry until lightly golden and crisp, about 3–4 minutes. Transfer the fried shrimp to a paper towel-lined plate or baking sheet to drain. 
• Remove the chili mayo from the refrigerator, add shrimp, and toss to coat. Fill tortillas with shredded cabbage, cilantro, radishes, and tomatoes. Top each taco with 2–3 fried shrimp and serve with lime wedges and hot sauce.  

The result is a crispy, golden-hued flatbread that’s addictively delicious. We partnered this recipe with other popular ingredients found in the Provence region of France; olives, tomatoes, wine vinegar, and extra virgin olive oil. 

Socca (Chickpea Flatbread) with Tomato Olive Salad

5 from 6 votes

Course: Main, SaladCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

For a little prep ahead hack, feel free to make the socca batter a day or two ahead of time. This will allow the flour to fully absorb the liquid and make for a more tender flatbread. Just make sure to let the batter warm up to room temperature before oven-frying. 

Ingredients

• Chickpea Flatbread/Socca

• 1 1/4 cups chickpea flour

• 1 cup water

• 1 1/2 tablespoons medium to robust extra virgin olive oil 

• 1/2 teaspoon salt

• 2 tablespoons
  medium to robust extra virgin olive oil 

• 2 teaspoons za’atar spice blend

• Olive Salad

• 1 1/2 cups mixed Mediterranean olives pitted

• 1 1/2 cups cherry tomatoes halved

• 2 tablespoons red wine vinegar

• 1/4 cup medium to robust extra virgin olive oil 

• 1/4 cup fresh parsley, whole leaves or chopped

Directions

• In a large bowl, combine chickpea flour, water, olive oil, and salt, whisk until blended. Cover and set aside to rest for 30 minutes (to help the flour absorb the liquid).
• Meanwhile, preheat the oven to 450°F and place an oven-proof skillet (cast iron works really well) in the oven while it is preheating. Once the oven has preheated and the skillet is hot, add oil and swirl to coat. Add socca batter and swirl to evenly coat the skillet, return to the oven and bake for 15–20 minutes or until the flatbread is golden brown and crispy. Season the socca with za’atar and cut into wedges.
• In a large bowl, place olives, tomatoes, vinegar, and olive oil, toss to combine. Sprinkle parsley leaves over the salad and gently toss to combine. Divide socca and salad between plates. 

Additional olive oil is used to aid in the grilling of the vegetables, fresh corn, zucchini, and tri-colored tomatoes. A little parmesan cheese, fresh basil, and cracked black pepper are all that are needed to make this risotto pop. 

Olive Oil Risotto with Grilled Summer Vegetables

4 from 7 votes

Course: MainCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Feel free to add in any additional seasonal vegetables to this recipe. Eggplant, yellow squash, onions, and even green beans would be welcome additions. 

Ingredients

• Risotto

• 1/4 cup
  medium to robust intensity extra virgin olive oil

• 2 each garlic cloves, peeled and minced

• 1/4 cup yellow onion or shallots, peeled and minced

• 1 cup arborio rice

• 1/2 cup rosé wine

• 3 1/2 cups chicken or vegetable broth

• 1/2 cup parmesan cheese, grated

• salt and pepper to taste

• 2 each ears of corn, shucked

• 2 cups tri-colored cherry tomatoes

• 1 each medium zucchini, sliced

• 2 tablespoons
  medium to robust intensity extra virgin olive oil 

• 1/2 teaspoon salt

• 1/4 teaspoon cracked black pepper

• 2–3 tablespoons fresh basil, chopped or whole leaves

Directions

• Preheat a gas grill or prep charcoals for a charcoal grill to medium-high heat (you can alternatively use a stove-top grill pan).
• Heat oil in a large high-sided skillet or pot over medium heat. Once the oil is hot, add the garlic and onion, sauté until fragrant, about 1 minute. 
• Add the rice, stir to combine, and continue to sauté for another (1) minute. Deglaze the pan with wine and bring to a simmer, once all of the wine has evaporated, about 3–4 minutes, begin adding the broth, one cup at a time.
• 
  Bring the broth to a simmer and once that first cup of broth has mostly absorbed into the rice, add in another cup, stirring occasionally to keep the rice from sticking to the bottom of the pan.  When you’re ready to add that last 1/2 cup of broth, reduce heat to low, stir in the broth and parmesan, and keep warm until ready to serve. The risotto should be a little ‘soupy’ and the rice will be tender with a slight bite (al dente). Season to taste with salt and pepper. 
• While the risotto is cooking, place corn, tomatoes, and zucchini in a large bowl. Drizzle the veggies with oil and season with salt and pepper, toss to coat. Once the grill is hot, add veggies and grill, just until grill marks form, about 3–4 minutes (depending on the vegetable, the tomatoes will char before the corn or zucchini, work in batches if necessary). 
• Remove the kernels from the corn cob and halve the tomatoes. 
  Divide risotto between bowls or plates and top with corn, zucchini, and tomatoes. Garnish with fresh basil before serving.  

Thanks to the rich, but the neutral flavor of Halloumi cheese you can really use it as a palate for so many different flavor combinations. I like to serve my halloumi with sweet and savory ingredients that keep me coming back bite after bite. Ingredients like jams, jellies, syrups, and oils allow you to create a dippable, dining experience that will have your friends and family thinking you’ve gone into cooking professionally.

When it comes to cooking halloumi, you’ll want to make sure you have a nice clean saute pan and olive oil that can handle higher temperatures to properly sear the cheese. Personally, I find it easier to use a nonstick pan for the cooking process as it helps keep clean up to a minimum and prevents sticking which can be really frustrating.

For the final dressing/garnish go ahead and use lighter fruitier extra virgin olive oil that will allow all the delicious flavors to shine through without overpowering the dish. I like to use fig jam for the plating of this recipe, but you can use whatever preserver or jam you have on hand, the pomegranate molasses adds a tart sweetness that helps liven up the palate as you enjoy the rich, salty halloumi. If you can’t find pomegranate molasses you can use a balsamic reduction instead for much the same effect! Feel free to experiment with the seasonings and toppings as you become more comfortable cooking and working with halloumi.

Pan-Seared Halloumi with Fig Jam and Olive Oil

5 from 5 votes

Course: Appetizers, Snacks, SidesCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

This classic Mediterranean grilling cheese is a great option for a light appetizer for your next dinner party. Halloumi is best served with both sweet and savory toppings or accompaniments and pairs perfectly with the fig jam and kalamata olives in this recipe!

Ingredients

• 1 6 oz pkg halloumi cheese, sliced into 1/2 inch slices

• 2 tbsp extra virgin olive oil

• 2 tbsp fig jam

• 1 tsp pomegranate mollasses

• 6–8 ea kalamata olives, pits removed

• 1 tsp orange zest

• 4 tbsp extra virgin olive oil

Directions

• To sear the halloumi
• Heat 2 tbsp of extra virgin olive oil in a saute pan over medium/high heat.
• Once the oil is hot, place the halloumi into the pan and allow it to sear on one side before flipping the cheese over and allowing it to sear on the other side.
• Once you have seared the halloumi on both sides, remove the cheese from the pan and set it aside as you plate the halloumi dish.
• To plate the halloumi
• On a serving plate spread the fig jam over the plate in a large circle.
• Arrange the seared halloumi cheese on the plate on top of the fig jam.
• Drizzle the halloumi with olive oil and pomegranate molasses.
• Sprinkle the orange zest over the halloumi and arrange the olives around the plate.
• Enjoy!

As the summer months approach, lighting up your grill for a quick evening meal becomes a lot easier, especially with the longer daylight hours. There’s nothing better in my opinion than a cool glass of iced tea and some old-fashioned grill therapy as the sun sets and the fireflies come out. 

To make easy souvlaki chicken thighs, you’ll need a few basic ingredients. First, you’ll need a package of boneless skinless chicken thighs. Next add some lemon juice, extra virgin olive oil, dried oregano, salt, pepper, and a heaping helping of fresh chopped garlic. Allow the chicken thighs to marinate for 1–2 hours before grilling. 

Make sure to preheat your grill, if you are using a gas grill you can set it to medium/high heat and allow it to warm up for 30 minutes or so before you are ready to grill. If you are using a charcoal grill, which is my preferred style of grill, go ahead and light the charcoal about 45 minutes before you think you’ll want to get started cooking. 

Once the grill is hot, you can sear the chicken thighs and allow them to roast on one side before flipping them and allowing them to finish cooking. Because of the high heat profile of grilling, I like to use medium-bodied olive oil for the souvlaki marinade. While I love the light and fruitier notes of light-bodied olive oils as well as the deeper, earthier tones of a full-bodied extra virgin olive oil, a medium-bodied oil will grill well without becoming acrid or bitter. Furthermore, you won’t lose all the delicate olive flavor you’d find in fruitier, lighter extra virgin olive oil. 

If you want to really punch up the lemon/extra virgin olive oil flavor you can finish the grilled chicken thighs with a touch of fresh-squeezed lemon juice and a nice fruity extra virgin olive oil when you are ready to serve them. 

Grilled Chicken Thighs with Olive Oil, Garlic, and Lemon.

5 from 3 votes

Course: DinnerCuisine: Greek, MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

2

hours 

Cooking time

25

minutes

These delicious Grilled Chicken Thighs with Olive Oil Garlic and Lemon are a great meal for a summertime barbecue in the backyard. Serve them with fresh yogurt sauce, warm pita, and your choice of toppings for an authentic Mediterranean meal!

Ingredients

• 1 package boneless skinless chicken thighs (5–6 individual thighs)

• 4 cloves garlic, chopped

• 2 tsp kosher salt

• 1 tsp dried oregano

• 1/4 tsp crushed red pepper

• 1 tsp ground black pepper

• 1/4 tsp ground allspice

• 1/4 cup extra virgin olive oil

• 1 tbsp lemon juice

Directions

• In a bowl, combine the chicken thighs, olive oil, garlic, lemon juice and seasonings.
• Allow the chicken thighs to marinate for 2 hours before grilling.
• Preheat your grill, if using a gas grill set the temperature to medium/high.
• Once the grill is hot, place the chicken thighs on the grill and allow them to sear/roast halfway.
• Flip the chicken thighs to the uncooked side and allow them to finish roasting until fully cooked.
• Remove the chicken thighs from the grill and allow them to rest for 3–5 minutes.
• Season the chicken thigh with more extra virgin olive oil and fresh lemon juice.
• Enjoy with fresh pita and yogurt sauce.

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. 

Almost everyone I talk to has a horror story about their broiler. Something burning, turning away for a minute and coming back to a casserole dish aflame, or just generally ruining whatever they were attempting to prepare. But I’m here to reassure you that with some practice, using your broiler can be as easy as any other piece of kitchen equipment.

The trick is understanding what level you need to set your oven rack depending on the results you are trying to achieve. If you simply want to melt cheese or caramelize the top of a baking dish, setting the oven rack to the top position to broil for a minute or two at most is the best method.

In this instance, you will be using your broiler to cook the fish from the top down, and you want to set your oven rack to the middle or lowest level. This will allow the radiant heat from the top of the oven to cook the fish evenly without worrying about burning your dinner.

I like to use a medium-bodied olive oil for recipes like this Broiled Salmon dish. The olive oil will accentuate the fatty richness of the salmon and the saltiness of the crispy, caramelized parmesan cheese!

Broiled Salmon with Olive Oil and Parmesan

5 from 4 votes

Course: DinnerCuisine: American, Mediterranean

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Broiling fish at home is a snap and this Broiled Salmon with Parmesan and Olive Oil is the perfect example of just how easy it can be. Add a quick salad or rice and veggies, and you’ve got a healthy, flavorful dinner in under half an hour!

Ingredients

• 6 oz 6 oz salmon filets

• 1/2 cup extra virgin olive oil

• 1 cup grated parmesan cheese

• 2 tbsp chopped garlic

• 1 tbsp kosher salt

• 1 tbsp ground black pepper

Directions

• Set your oven to the broil setting at 475°F. 
• Brush a baking dish with half of the olive oil.
• Add the salmon filets to the baking dish and season with the garlic, salt and pepper. 
• Top the filets with the remainder of the olive oil and the parmesan cheese. 
  
• Set the baking dish under the broiler with the baking rack at the middle position. 
• Cook the filets until they reach your desired level of doneness. I like to cook my salmon to medium, but that is a personal choice.
• Remove the salmon from the oven and serve while hot!

While roasting, grilling, or pan-searing fish that can be eaten less than fully cooked, like tuna or salmon is often the ideal method, some fish like halibut, sea bass, or Mahi Mahi should be cooked completely. By poaching them gently in olive oil you can create a delicate, silken texture that’s hard to recreate in any other way.

When olive oil-poaching fish, I love to use a delicate and fruity extra virgin olive oil. While more delicate oils are sometimes not the best choice for searing or frying, they can shine in a low-temp cooking method like poaching. Because you’ll be keeping the temperature of the oil well under the smoke point, the more delicate flavors won’t be lost through the cooking process.

Olive Oil Poached Mahi Mahi with Garlic and Rosemary

5 from 5 votes

Course: Dinner, LunchCuisine: Mediterranean, AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Perfect with a risotto or grain mix and some fresh roasted vegetables, poaching fish in olive oil will quickly become your favorite new cooking technique.

Ingredients

• 3 cups extra virgin olive oil

• 2 sprigs fresh rosemary

• 6 cloves garlic

• 6 oz Mahi Mahi filets

• kosher salt

• ground black pepper

Directions

• Heat the olive oil in a medium sauce pan over low heat on your stovetop. 
• Using a thermometer bring the oil to 150°F and adjust the stove temperature so it maintains that temperature within 10°F. 
• Add the rosemary and garlic cloves to the heated oil. 
• Season the filets with salt and pepper.
• Carefully submerge the filets in the heated olive oil and allow them to cook undisturbed for 15–20 minutes. 
• Once the fish is white in color and firm, remove it carefully from the oil and serve immediately. 

Notes

• You can strain the olive oil when finished and store it in an airtight container in the freezer until you want to poach fish again!