Extra Virgin Olive Oil
73 - 84 of 102 Results
73 - 84 of 102
Extra Virgin Olive Oil
  • Muffin Pan Frittatas with Bacon, Mushrooms and Sun-Dried Tomatoes

    Individual frittatas filled with bacon, mushrooms, sundried tomatoes and savory seasoning may be served warm or at room temperature. They are great for brunch for a crowd, buffet gatherings, and luncheons. more

  • 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. more

  • Chicken and Mushroom Risotto with Tarragon

    Creamy risotto with bite size pieces of chicken and mushrooms and just a hint of tarragon may be the quintessential comfort food. more

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

    The rich flavor of a golden-brown crusted seared salmon fillet is balanced by the sweet acidity of balsamic and tomatoes and the earthy grassiness of basil. more

  • Almond and Olive Oil Cake

    This smooth, rich and moist cake is made from eggs, almonds, olive oil and flour. A drop of sweet wine adds a fresh note to this classic French cake, perfect for desserts and afternoon teas. more

  • 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. more

  • Minestrone Soup

    A chunky vegetable soup packed with flavor and nutrients. It gets a little smoky depth of flavor from pancetta, but you can make a strictly vegetarian version simply by omitting it. more

  • 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. more

  • 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. more

  • Farmer’s Market Meat Sauce

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

  • Skirt Steak Tacos

    Marinated skirt steak is pan grilled and combined with onion, tomato, lime and queso fresco cheese inside corn tacos for a crowd-pleasing dinner you can have on the table in less than 20 minutes. more

  • Asparagus with Tarragon Vinaigrette and Eggs Mimosa

    Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette. more