Extra Virgin Olive Oil
61 - 72 of 92 Results
61 - 72 of 92
Extra Virgin Olive Oil
  • 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.

  • Minestrone Soup

    A soul-satisfying , health-nurturing, thick and chunky vegetable stew that is sure to cure whatever ails you. To keep it strictly vegetarian, leave out the pancetta.

  • Potato Soup with Pistachio Pesto

    Presentation is half the fun in cooking and half the appeal in eating! Our eyes often dictate whether we’ll enjoy a dish. The vibrant green, brought by adding the pistachios to the pesto, rather than traditional pine nuts makes a delightful contrast and earthy slightly sweet flavor.

  • Asparagus Tart with Smoked Salmon

    An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.

  • Farmer’s Market Meat Sauce

    Summer’s bounty turns a classic meat sauce into a meal worth celebrating. Serve it over farfalle pasta