Extra Virgin Olive Oil
61 - 72 of 96 Results
61 - 72 of 96
Extra Virgin Olive Oil
  • Roasted Asparagus with Balsamic Drizzle

    This deceptively simple recipe takes asparagus to new heights.

  • Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries

    Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.

  • Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino

    This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring.

  • Simple Roasted Fennel

    Roasting fennel heightens its natural sweet flavor and leaves just a subtle hint of the enticing licorice flavor for which it is known.

  • Celery, Fennel, and Apple Salad with White Balsamic Dressing

    This crisp and refreshing salad offers a satisfying array of flavors and textures.

  • Caramelized Cauliflower

    Roasting cauliflower by this method brings out and intensifies its natural sugars, and minimizes the cabbage-like flavor of this cruciferous vegetable.

  • Muffin Pan Frittatas with Bacon, Mushrooms and Sun-Dried Tomatoes

    Individual frittatas are perfect for brunch and buffet parties—as well as lunch. They may be made ahead and served at room temperature.

  • Pan Roasted Cod with Puttanesca

    The robust flavors of classic puttenesca sauce—garlic, anchovy, tomato, olives and parsley—have found their perfect mate in pan roasted cod. The contrast of the big, bold, sharp and slightly wild sauce with gentle, flaky and mild cod proved that sometimes, opposites really do attract.

  • Chicken and Mushroom Risotto with Tarragon

    Creamy risotto may be the quintessential comfort food, and a labor of love for the cook, who must stand at the stove for a half hour in order to get it to just the right consistency. The rice should be creamy on the outside, with a gentle bite, or substance in the center.

  • Pan-Seared Salmon with Tomato, Basil, and Balsamic Topping

    Don’t be afraid to let the top surface of the salmon get deeply browned. You can prevent the fish from getting overcooked by decreasing your cooking time on the second (under) side—that way, you ensure a truly crisp crust on top.

  • Almond and Olive Oil Cake

    A cake enjoyed in cafes all over France, particularly in the southern parts is dense and moist, and made using olive oil and almonds – healthily delicious!

  • Grilled Eggplant Sandwich with Aïoli

    These Italian sandwiches make a nice main dish for a summer lunch or supper. The eggplant can be grilled a day ahead, refrigerated and then brought to room temperature before using. The aïoli can be made ahead as well.