Extra Virgin Olive Oil
13 - 24 of 98 Results
13 - 24 of 98
Extra Virgin Olive Oil
  • Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens

    The salty sweet combination is irresistible—as is the savory bacon “cloak”!

  • Florentine Stuffed Baby Peppers

    It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.

  • Springtime Egg and Ham Hash with Garlic Scape Pesto

    Asparagus, leeks and garlic scape pesto bring springtime flavors to an egg-y dish that is perfect for a Mother’s Day brunch.

  • Radish and Asparagus Wild Rice Salad

    Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

  • Cuban Reuben

    The Big Apple’s always been about creative mash-ups, especially when it comes to food: after all, it’s New York City. The Cuban Reuben offers some uptown-downtown inspiration for your own kitchen creativity by giving two classic food traditions a spin. Pork tenderloin gets a juicy kick from a citrus and garlic marinade, then deli-thin slices are layered with Swiss and tangy sauerkraut.

  • Butternut Squash & Bacon Casserole

    Loaded with roasted butternut squash and crispy bacon, this make-ahead casserole is not only easy to prepare but also tastes delicious.

  • Butter Lettuce and Herb Salad

    Delicate butter lettuce leaves are tossed with fresh herbs and a light lemon juice and olive oil dressing. Flavorful, simple, delicious.

  • Sausage, Sun-Dried Tomato and Pecorino Stuffed Mushrooms

    Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caops the day of your party and fill them in the afternoon.

  • Homemade Naan with Grilled Vegetables and Tzatziki

    These fresh grilled vegetable sandwiches are the perfect summer lunch to share by the pool or to eat while on-the-go. The naan, vegetables, and tzatziki are all prepared ahead of time for simple make-your-own sandwiches that are sure to be a crowd pleaser.

  • Spanish Breakfast Panini

    Portable breakfast sandwiches loaded with chorizo, red peppers, and fried eggs will turn an on-the-go morning into a special occasion. To save time in the morning, the bell pepper and chorizo filling can be made ahead and will keep in the refrigerator for several days.

  • Sautéed Baby Artichokes with Lemon

    Roasted Baby Artichokes with Lemon makes a splendid side dish that is both healthy and versatile.

  • Homemade Tofu Masala Stir-Fry with Saffron Rice

    This spicy, flavorful and completely vegetarian entrée blends all of the amazing herbs and spices you find in Indian food in a very easy to make recipe you can enjoy all summer long. Stir-fry never tasted so good!