Tahdig (pronounced “tah-deeg”) literally means “bottom of the pot” in Persian. This ‘bottom of the pot cooking’ gives this rice recipe its iconic golden brown and crispy crust. Saffron and extra virgin olive oil are responsible for much of the success and flavor of this dish. The saffron gives the rice its golden hue, while the EVOO is responsible for crisping. The mast-o-khiar is a scrumptious condiment consisting of cooling cucumbers, creamy yogurt, golden raisins, refreshing herbs, medium-intensity extra virgin olive oil, and rose petals. Mast-o-khiar is an everyday condiment similar to raita or tzatziki but with a slight variation that elevates, adding a host of different flavors and textures. 

Persian Tahdig with Mast-o-Khiar (Cucumber Yogurt Sauce)

5 from 1 vote

Course: SidesCuisine: PersianDifficulty: Medium

Servings

4–6

servings

Prep time

1

hour 

Cooking time

1

hour 

There are a couple of prep ahead steps you can do to shave off some time. You can steep the saffron and soak the rice well in advance for the tahdig. The mast-o-khiar can also be made a day or two in advance. Just keep it refrigerated until ready to serve. 

Ingredients

• Tahdig:

• 2 cups basmati rice

• 1/2 teaspoon saffron

• 2 tablespoons hot water

• 1 tablespoon salt

• 4 tablespoons extra virgin olive oil 

• 2 tablespoons butter

• Cucumber Yogurt Sauce: 

• 1/4 cup medium intensity extra virgin olive oil

• 1/4 cup golden raisins

• 3/4 cup cucumbers peeled and minced

• 2 cups labneh or plain Greek yogurt

• 1 each garlic clove peeled and minced or grated

• 1 teaspoon dried dill

• 1 teaspoon dried mint

• 1 teaspoon dried parsley

• salt and pepper to taste

• 1 teaspoon dried rose petals

Directions

• Place rice in a large bowl and cover it with cold water. Using your hands or a spoon, agitate the water, making sure all the grains are getting rinsed. Drain, rinse, and repeat until the rice water is less cloudy. Refill the bowl one last time, covering the rice, and set aside to soak for 1 hour. 
• Meanwhile, place saffron and hot water in a medium bowl and steep for 15–30 minutes or until the water turns bright yellow-orange. 
• Once the rice has soaked, drain and transfer to a large pot. Fill the pot 3/4‑full with water, add the salt, and bring to a boil over high heat. Boil the rice for 10 minutes, stirring occasionally. You’re just partially cooking the rice for an overall even steam while making the tahdig. Remove the partially cooked rice from the heat, drain, and rinse. 
• Drizzle a Dutch oven with 1 tablespoon of olive oil. Place the remaining 3 tablespoons of olive oil in the bowl with the steeped saffron. Add half of the par-cooked to the bowl with the oil and saffron and stir to combine. Transfer that rice to the Dutch oven and press into the bottom of the pan. Top with the rest of the rice, pressing to compact with the first rice layer. Dot the top of the rice with butter.
• Drape a clean kitchen towel over the top of the pot, cover with the pot’s lid, and secure the towel, tying or tucking to the top of the lid, away from the heat source.
• Place the prepped pot over medium-high heat and sizzle for 8 minutes. Reduce the heat to low and continue to cook, undisturbed, for 20–30 minutes or until the rice is cooked and golden-crisp around the edges. Remove from the heat and invert the Dutch oven on a large plate to release the rice. 
• Heat olive oil in a medium saucepan over medium-low heat to make the yogurt sauce. Once hot, add the raisins to the pot, stir, and warm for 10–15 minutes or until the raisins have softened. Remove from the heat and set aside to cool to room temperature.
• Once the raisins and oil have cooled, transfer to a medium bowl. Add the cucumbers, yogurt, garlic, dill, mint, and parsley to the bowl, whisk to combine, and season to taste with salt and pepper.
• Sprinkle the sauce with dried rose petals before serving alongside the tahdig. 

To make this cocktail, we first brush the fresh peaches with EVOO before sprinkling with a bit of sugar and grilling. The oil helps facilitate the caramelization of the sugars in the peaches and the little sugar we added to them, creating excellent grill marks and that nice touch of smokiness. The fresh lime juice and bitters round out the sweet and smoky flavors, making for a well-balanced cocktail.

Grilled Peach Whiskey Sour

5 from 1 vote

Course: CocktailDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Fresh peaches are best for this recipe (as frozen peaches will be a little too water-logged) and can be grilled and muddled beforehand if you’re looking for a prep-ahead option.

Ingredients

• 2 each fresh peaches, halved with the pit removed

• 3 tablespoons mild intensity extra virgin olive oil 

• pinch granulated sugar

• 6 oz whiskey

• 6 oz fresh lime juice

• 4 oz simple syrup

• 4 dashes bitters

• peach seltzer or sparkling water

• fresh rosemary sprigs for garnish

Directions

• Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill.
• Generously brush peaches with olive oil and sprinkle with sugar. Cut side down, grill peaches for 1–2 minutes or until grill marks form and the peaches are slightly tender. Remove from the grill and set aside to cool.
• Once the peaches have cooled, place 2 halves into a large cocktail shaker and muddle, creating a mash.
• Fill the shaker with whiskey, lime juice, simple syrup, and bitters. Vigorously shake and strain into a pitcher.
• Fill glasses with ice and divide the peach base between the glasses, filling approximately 1/3 full. Pour seltzer into the glasses, filling almost to the top, and stir to combine.
• Thickly slice the remaining grilled peach halves and skewer the slices into rosemary sprigs to garnish the cocktail.

What to do with these marinated peppers? 

We absolutely love these peppers. They are bursting with flavor and it is that flavor that makes them such a versatile ingredient. Try these peppers out in your favorite salads, as a tasty sandwich topper, or as an addition to any cheese and charcuterie platter. The peppers are best if left to marinate overnight and consumed within a few days, about 4–5 days. 

DIY Marinated Roasted Bell Peppers

5 from 3 votes

Course: SidesCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Mini bell peppers have the same flavor as their larger counterparts. We prefer using these peppers as they are easier to manage and require much less prep (either before broiling or after).

Ingredients

• 1 1/2 lbs. baby bell peppers

• 3 each garlic cloves, peeled and sliced

• 3 each fresh oregano sprigs

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 3/4 cup mild to medium intensity extra virgin olive oil

Directions

• Preheat oven to broil and line a large baking sheet with aluminum foil.
• Place the baby bell peppers on the prepared baking sheet and place them in the oven. Broil for 3–4 minutes or until the skins have blistered and the peppers are tender. Remove from the oven and set aside to cool at room temperature.
• Once cooled, carefully peel the peppers, and discard the skins.
• Place peppers, garlic, oregano, salt, and pepper in a large jar or sealable container (make sure the jar or container has been thoroughly cleaned) seal and gently shake to distribute the ingredients.
• Place in the refrigerator for up to 3 days before serving. When ready to serve, remove the marinated peppers from the refrigerator and allow them to rest at room temperature for 1 hour.

We use the Dutch oven baking method with this bread recipe, where the loaf is cooked entirely in a pot! The Dutch oven creates a centralized heat and moist air convection within the pot. Resulting in a nice airy loaf with a delightfully crisp crust. EVOO is an important component of this recipe, providing moisture, structure, and flavor. There’s a scrumptious element of freshness and pepperiness when it comes to medium-intensity extra virgin olive oil, and we love it here in this recipe.

Olive Oil & Sea Salt Bread Boule

5 from 3 votes

Course: Sides, BreadDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

This freshly baked boule will last a couple of days at room temperature. It can also be frozen for 2–3 months, thawed, and reheated for later use. 

Ingredients

• 3 teapsoons dry active yeast

• 1 teaspoon granulated sugar

• 1 1/4 cups warm water

• 3 cups all-purpose flour

• 1 teaspoon flaky salt (plus extra for sprinkling over the dough) 

• 1/4 cup medium intense extra virgin olive oil (plus extra for brushing) 

Directions

• Sprinkle yeast and sugar over the warm water and set aside for 5–10 minutes to activate the yeast (the yeast will get a little foamy).
• Meanwhile, place flour and salt in the bowl of an electric mixer fitted with the dough hook attachment and stir to combine.
• With the mixer running on low, slowly pour in the yeasty water and olive oil until a shaggy dough forms, about 2 minutes. Increase the speed to medium and knead the dough for 4–5 minutes or until the dough is smooth and slightly tacky. Add a little more flour (1 tablespoon at a time) if your dough is super sticky.
• Remove the bowl from the mixer (or transfer the dough to another large bowl), cover with plastic wrap, and set aside in a warm spot to rise for 2 hours.
• Sprinkle a clean work surface with a light dusting of flour, remove the dough from the bowl, and knead for 3 minutes. Roll the dough into a large ball, return to the bowl, cover, and set aside to rise for another 2 hours. 
• After the second round of resting and rising, preheat your oven to 450°F, rearranging the racks to accommodate your Dutch oven. Once the oven has reached 450°F, place your Dutch oven (along with the lid) in the oven to preheat for 1 hour.
• When there is approx. 30 minutes remaining on the preheat. Remove the dough from the bowl, knead for another 3 minutes, and reform it into a ball. Keep the dough covered (you can return it to the bowl) until the Dutch oven has preheated. 
• Carefully remove the pot from the oven and transfer the dough, placing it in the center of the pot. Brush the dough with 2–3 tablespoons of olive oil and sprinkle with a hearty tablespoon of flaky salt. Cover the pot with the preheated lid and return to the oven. Bake, covered, for 45 minutes.
• After 45 minutes, remove the lid, and bake, uncovered, for 15 minutes. Remove the pot from the oven, carefully remove the bread boule from the pot, and set aside to cool on a wire rack for 15–30 minutes before slicing and serving.

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. 

Extra virgin olive oil, used not only in the tortilla dough but also for cooking the tortillas, imparts flavor and function. Fats are necessary for maintaining moisture and structure in baked goods, especially flatbreads. Olive oil achieves these goals while also imparting good-for-you fats, giving these tortillas a healthier advantage over the store-bought options

Homemade Olive Oil Flour Tortillas

4 from 7 votes

Course: Sides, BreadsCuisine: MexicanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

These tortillas are best if made fresh and eaten the day of. Being that our homemade recipe doesn’t include the preservatives that are present in store-bought tortillas, they are at risk of getting stale faster. 

Ingredients

• 2 cups all-purpose flour

• 1/2 teapsoon salt

• 3/4 cup water

• 3 tablespoons mild-intensity extra virgin olive oil (plus additional for cooking the tortillas) 

Directions

• Place flour and salt in a large bowl, and stir to combine. Add water and olive oil to the bowl and stir to combine, creating a ‘shaggy’ dough.
• Turn the dough onto a lightly floured surface and knead for 5–10 minutes or until the dough is smooth.
• Portion the dough into eight even pieces. Working with one piece at a time, roll the dough into thin flat circles. Place a lightly greased piece of parchment (or wax paper) on top of the tortilla, and repeat for the remaining dough, creating a little secure, non-stick stack.
• Heat about one teaspoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add a tortilla (working with just one tortilla at a time), and cook for about 1 minute per side or until the tortilla is cooked through (the tortilla will begin to puff up).
• Remove the tortilla from the skillet and repeat this process for the remainder.

We marinate these tomatoes in extra virgin olive oil, apple cider vinegar, shallot, garlic, rosemary, and thyme. The olive oil acts as an equalizer, distributing the aromatics and flavors, and coating the tomatoes with those elements. The acid from the vinegar allows the flavors and aromatics to absorb into the dried tomatoes — total flavor infusion.

DIY Marinated Sun-Dried Tomatoes

5 from 5 votes

Course: SidesCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Try these tomatoes out in your favorite salads, as a tasty sandwich topper, or as an addition to any cheese and charcuterie platter. The marinated sun-dried tomatoes are best if left to marinate overnight and consumed within a few days, about 4–5 days.

Ingredients

• 1 1/2 lbs. Roma tomatoes, halved

• 2 teaspoons salt

• Marinade:

• 3/4 cup mild to medium intensity extra virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 each shallot, peeled and minced

• 2 each garlic cloves peeled

• 2 teaspoons granulated sugar

• fresh rosemary and thyme sprigs

Directions

• Preheat oven to 175°F and line a large baking sheet with a wire rack.
• Place tomatoes on the wire rack, cut side up, and generously sprinkle with salt. Place in the oven and dry for 2 1/2 hours.
• After that first drying session, remove the pan from the oven, flip the tomatoes over, and gently press (using a fork or spatula) to expel any lingering liquid. Return to the oven and dry for another 2 hours or until thoroughly dehydrated. Remove from the oven and set aside to cool at room temperature.
• To marinate the tomatoes, place olive oil and vinegar in a large jar or sealable container (ensure the jar or container has been thoroughly cleaned). Place the dried tomatoes, shallot, garlic, sugar, and herb sprigs in the jar, seal, and gently shake to distribute the ingredients.
• Place in the refrigerator for up to 3 days before serving. When ready to serve, remove the marinated sun-dried tomatoes from the refrigerator and allow them to rest at room temperature for 1 hour. 

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. 

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.

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. 

Using extra virgin olive oil in baked goods removes much of the guilt associated with these sweeter treats. Substituting EVOO in place of butter cuts down on saturated fats and bad cholesterol in your baking. Olive oil is considered a good fat, contributing antioxidants and vitamins and, when partnered with other superfoods (like blueberries), gives an even greater nutritional boost. 

Olive Oil Blueberry Coffee Cake Muffins

5 from 3 votes

Course: Breakfast, SnacksCuisine: American, MediterraneanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Double the blueberries mean double the flavor. Both fresh blueberries (you can also use frozen blueberries) and blueberry jam are added to the batter insuring that each bite is chockfull of very berry flavor. The streusel topping adds a lovely, slightly crisp, crumb to these muffins, making them much more elevated than the average. 

Ingredients

• Blueberry Muffins:

• 1/2 cup mild intensity extra virgin olive oil

• 1/2 cup maple syrup

• 2 teaspoons vanilla extract

• 1/2 cup full-fat plain Greek yogurt

• 1/4 cup whole milk

• 2 each eggs

• 2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1 1/2 cups blueberries

• 1/3 cup blueberry jam

• Streusel Topping:

• 3/4 cup all-purpose flour

• 1/2 cup brown sugar

• 2 teaspoons ground cinnamon

• 4 tablespoons mild extra virgin olive oil

Directions

• Preheat oven to 350°F. Place olive oil, maple syrup, vanilla extract, yogurt, milk, and eggs in a large bowl, whisk until blended.
• In a separate bowl, place flour, baking powder, baking soda, salt, and cinnamon, stir to combine. Place the flour mixture into the bowl with the wet ingredients and stir to combine the batter. Add the blueberries and jam to the batter and gently fold to combine, being careful not to over-mix the batter. 
• Place flour, brown sugar, cinnamon, and olive oil in a medium bowl, stir until combined and crumbly.
• Line 12–16 muffin tins with paper liners and divide the batter between the prepared tins. Sprinkle the streusel over the batter, gently pressing the streusel into the batter to adhere, and place in the oven. 
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to rest and cool slightly.

These ooey-gooey chocolate chip cookies are rich, delicious, and melt-in-your-mouth good. Olive oil is the secret ingredient to maintaining moisture when baking. No dried out cookies here! We subbed in high-quality, mildly intense, EVOO for the butter in this recipe and the results are wonderful! The aroma of extra virgin olive oil gives this classic cookie a sophisticated flair.

Olive Oil Chocolate Chip Cookies

5 from 5 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6–12

servings

Prep time

15

minutes

Cooking time

15

minutes

Converting your cookie, cake, muffin or pie recipes from using butter to olive oil is very easy. A simple rule of thumb is for every full measure of butter, you use only three-quarters of EVOO.

Ingredients

• 1 cup mild intensity extra virgin olive oil

• 1 each egg

• 1 teaspoon vanilla extract

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 2 cups all-purpose flour

• 1 teapsoon salt

• 1/2 teaspoon baking soda

• 1 cup chocolate chips

Directions

• Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
• Place olive oil, egg, vanilla, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth and combined. Replace the whisk attachment with the paddle attachment and add flour, salt and baking soda to the bowl, mix on a lower speed until combined and dough forms.
• Remove bowl from the mixer and stir in the chocolate chips. Using a small scoop or tablespoon measure, portion cookie dough, roll into a ball, and place each, 2 inches apart, on the prepared baking sheets.
• Bake cookies for 10–15 minutes or until slightly golden around the edges but still soft in the center. For more crisp cookies, bake until the center is firm. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).

A Flip is a cocktail that contains a combination of egg (for froth and creaminess), sugar (for sweetness and balance), and either a spirit, liqueur, or fortified wine (for the boozy component). They share a mixology family tree with Egg Nogs, but, while Egg Nogs contain milk or cream, Flips do not. They are actually an enjoyable warm-weather or cold-weather sipper, served chilled and shaken with ice. This rum flip recipe finds a balance between the rich and sweet by utilizing pickled cherries and citrus juice for a uniquely refreshing and surprisingly creamy cocktail.

Rum Flip with Olive Oil Pickled Cherries

5 from 1 vote

Course: CocktailCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

5

minutes

The pickled cherries can be made a day or two in advance and refrigerated until ready to assemble and shake these cocktails. Just be sure to let them rest at room temperature for an hour or two and give the pickle a good stir before tending bar.

Ingredients

• Olive Oil Pickled Cherries: 

• 1/2 cup red wine vinegar

• 1/4 cup sweet white wine

• 1/2 cup dark brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ginger, peeled and minced

• 1 pinch ground nutmeg

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

• 1 cup pitted cherries

• Rum Flip: 

• 12 oz light run

• 6 oz pickled cherry juice

• 1 1/2 oz lemon juice

• 1 1/2 oz lime juice

• 6 each egg whites

• Garnish:

• pickled cherries

• mint leave or sprigs

• lemon and lime peels

Directions

• Place red wine vinegar, sweet white wine, brown sugar, cinnamon, ginger, and nutmeg in a small saucepan, and whisk to combine.
• Bring to a low simmer over medium heat, whisking frequently. Simmer just until the brown sugar has dissolved, about 5 minutes.
• Place the olive oil and cherries in a sealable container. Once the sugar has dissolved, remove from the heat, and pour over the EVOO and cherries, stir to combine.
• Set the container aside to cool to room temperature. Once cooled, cover, and refrigerate overnight. Before making the cocktails, remove the pickled cherries from the refrigerator, and set aside at room temperature.
• To make one cocktail, fill a shaker with ice. Pour 3oz rum, 2oz pickled cherry juice (stir to combine the pickles to distribute the ingredients), a light squeeze of fresh lemon and lime juice, and 1 egg white. 
• Vigorously shake and strain into a coupe or martini glass. Garnish the cocktail with pickled cherries, mint, and citrus peel before serving. 

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.

Campari tomatoes or tomatoes on the vine are known for being well-ripened, extra juicy, sweet, and mildly acidic. Mild to moderate EVOOs still have a lovely pungency and pepperiness, perfectly in balance with the tomatoes. Along with the other roasted veggies (garlic, onion, and jalapeño) this is a relatively basic and easy recipe to make that still tastes fresh, spicy, and complex all at once. 

Olive Oil Roasted Bloody Mary Mix

5 from 5 votes

Course: CocktailCuisine: AmericanDifficulty: Easy

Servings

6–8

servings

Prep time

10

minutes

Cooking time

20

minutes

This mix can be made a day or two in advance and kept refrigerated until ready to assemble the cocktails. Pair this homemade mix with your favorite top-shelf vodka for a traditional Bloody Mary or mix things up a little with silver or gold tequila for a Bloody Maria. We love garnishing our Bloody Mary’s or Maria’s with ingredients found in our mix; celery, lemon, tomatoes, olive or pickles.

Ingredients

• 4–5 each Campari tomatoes or tomatoes on the vine

• 6 each garlic cloves, peeled 

• 1/2 each yellow onion, peeled

• 1 each jalapeño, halved and seeded

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

• 1 teaspoon salt

• 1 teaspoon celery seeds

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/4 cup lemon juice

• 4 cups tomato juice

• 1 tablepsoon Worcestershire sauce

• 1 tablepsoon grated horseradish

• 2 tablespoons pickle or olive juice

Directions

• Preheat the oven to 450°F and line a large baking sheet with aluminum foil.
• Place tomatoes, garlic cloves, onion, and jalapeño in a large bowl, drizzle with olive oil, and season with salt, celery seeds, black pepper, and smoked paprika. Toss to coat and transfer to the prepared baking sheet.
• Place in the oven and roast for 20 minutes or until the vegetables are tender and moderately charred.
• Once roasted, place the veggies in a blender along with lemon juice, tomato juice, Worcestershire sauce, horseradish, and pickle juice, working in batches as necessary depending on the size of your blender. Blend until smooth and refrigerate until ready to assemble the cocktails.

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.