Olive Oil Recipes

This simple and tasty Mediterranean classic will allow your senses to carry you away to the white washed walls and deep blue seas of coastal France and Greece! Typically made with mayonnaise in France, and with breadcrumbs in Greece. Great as a dip, a sauce, and as a complement to any meal!

Yield:

Approximately 1 cup of Garlic Spread

Ingredients:

• 6 fresh garlic cloves
• 1 cup of whole wheat bread crumbs
• 1 whole lemon - juiced
• 1 teaspoon of white vinegar
• 1 cup of full-flavoured French Extra Virgin Olive Oil or similar (we recommend our Cerasuola)
• coarse sea salt & freshly ground pepper to taste
• finely ground oregano - to taste

Directions: Crush the peeled garlic cloves in a mortar and pestle (or puree using pulse mode in blender). Soak the bread crumbs in some of the olive oil or water using just enough to moisten them. Add the moistened crumbs to the pureed or crushed garlic. Gradually add in the olive oil, lemon juice, and vinegar while interchanging them. Mix well until evenly mixed and a smooth and creamy consistency is reached. Add in the salt, pepper, and oregano to your own taste preference. Mix well and serve in a bowl.

Uses: Great to use as a spread on bread, in sandwiches, as a dip for crudités, as a side with your favourite steak, or with a beet salad.

Variations: Roast the garlic first before crushing, or add some pureed sweet red pepper to the mix! Add mashed potatoes in the mix (without the mayonnaise) for more substance. In some regions of Greece crushed walnuts or almonds are added. Be creative, the options can be endless!

These very simple and extremely quick dressings and sauces can enhance the flavours in your dishes. Quickly elevate a simple dish to new levels!

Oil & Vinegar Dressing (ladoxitho):

• 1 cup Extra Virgin Olive Oil
• 1/3 cup white vinegar
• salt / pepper

Beat the ingredients well until the mixture is emulsified and thick – and your dressing’s ready!

Uses: Drizzle over your favourite salad or boiled vegetables for a perfect accompaniment.
Variations: For a bolder flavour, use balsamic vinegar or red wine vinegar instead of a white vinegar.

Tangy Oil & Lemon Sauce (ladolemono):

• 1 cup Extra Virgin Olive Oil
• ¼ cup fresh Lemon juice
• ½ teaspoon salt
• pinch of pepper
• oregano

Beat the ingredients well until the mixture is emulsified and thick, and you’re done!

Uses: Drizzle over grilled fish, grilled vegetables, and salads. Variations: For a spicier variation, add 1 teaspoon of mustard before beating.

This simple recipe has been enjoyed in the Mediterranean for ages, and while the combination may seem odd for many, it can easily become a new favourite once you've tried it!

Yield: approximately 8 servings

Preparation Time: less than 10 minutes

Ingredients:

• 1.5kg watermelon (diced into 2cm cubes and chilled)
• 250gr feta cheese, crumbled into 1cm chunks
• 1 bunch of fresh mint, finely chopped
• 1 bunch of fresh oregano, finely chopped
• 1/4 sweet red onion, very finely chopped (optional)
• 1/2 cup Kalamata olives (optional)
• 1/4 cup of fragrant Extra Virgin Olive Oil (we recommend our Arbequina or Koroneiki for an authentic Mediterranean experience!)
• freshly ground pepper, to taste

Place the chilled diced watermelon in a large bowl. In a separate bowl, crumble the feta cheese, and add in the finely chopped oregano and mint, pepper, and extra virgin olive oil, until all ingredients are mixed well in the oil. Take the oiled feta cheese and herb mixture and sprinkle generously over the cubed watermelon. Add in the optional ingredients if you like at this point, and your salad is ready to serve! Cypriot Haloumi cheese is sometimes used instead of feta, but we prefer the fresh creamy taste of feta. Try them both!

This salad is very popular in Greece, Cyprus, Turkey, and Lebanon. The creamy saltiness of the feta creates a deliciously balanced salad with the juicy sweetness of the watermelon. Kali Orexi!

A delectable salad with a burst of summer flavours!

Yield: 6 - 7 servings

Ingredients:

• 250gr (8oz) radicchio leaves, washed and well-dried
• 250gr (8oz) romaine lettuce leaves, washed and well-dried
• 250gr (8oz) read leaf lettuce leaves, washed and well-dried
• 150gr (5oz) small seedless green grapes
• 50gr (2oz) kefalotiri or parmesan cheese shavings
• 1/4 sweet red onion, very finely chopped
• 2 teaspoons premium balsamic (we recommend our Traditional Cask-Aged Balsamic)
• 1/4 cup of fragrant Extra Virgin Olive Oil (we recommend our Cobrancosa)
• 1/2 lemon, juiced
• coarse sea salt, to taste
• freshly ground pepper, to taste

Place the washed and well-dried salad leaves in a large bowl after tearing them into small bite-sized pieces. Cut the green grapes in halves and sprinkle over the salad leaves. Add the shavings of kefalotiri or parmesan cheese. In a separate bowl, prepare your dressing with the olive oil, balsamic, lemon juice, salt and pepper. be sure to beat/blend well until the dressing is thick and emulsified.

Just before serving, slowly drizzle the dressing along the edges of the large bowl, and then in the middle over the salad leaves/grapes/cheese (drizzling along the edges of your bowl will allow for better and more even coating of the leaves when mixing).

Cut generous wedges of your favourite bread and your salad is ready to serve! ENJOY!

Try this easy to make and refreshing salad on any Summer day and you'll have a new favourite!

Yield: 4 - 6 servings

Ingredients:

• 454 gr (1lb) fresh spinach leaves, washed and well-dried
• 1 pint sliced strawberries
• 1/4 cup of slivered toasted almonds
• 1/4 sweet red onion, very finely chopped
• 100 gr of crumbled chevre (goat cheese)
• 2 teaspoons premium balsamic (we recommend our Traditional Cask-Aged Balsamic)
• 1/4 cup of fragrant Extra Virgin Olive Oil (we recommend Koroneiki)
• 1/2 lemon
• coarse sea salt, to taste
• freshly ground pepper, to taste

Combine the spinach leaves with the chopped onion and sliced strawberries in a large bowl. In a separate mixing small bowl mix the balsamic with the olive oil, lemon juice, salt and pepper until the dressing is thick and emulsified.

Just before serving, slowly drizzle the dressing along the edges of the large bowl, and then in the middle over the salad leaves (drizzling along the edges of your bowl will allow for better and more even coating of the leaves when mixing).

Top the salad with the toasted almond slivers and chevre, and serve!

Try this simple and tasty Southern Italian classic and allow your taste buds to carry you away to the warm, sunny Mediterranean. A great complement to any meal!

Yield: Serves 4

Ingredients:

• 3 buffalo mozzarella cheese balls, 5oz. each (you can use regular mozzarella cubes as a substitute, but the flavours will be less pronounced)
• 4 large tomatoes
• 4 handfuls of arugula
• 1/2 cup of full-flavoured Italian Extra Virgin Olive Oil (we recommend the Coratina "Gran Cru" to pair very well with this salad)
• coarse sea salt & freshly ground pepper to taste

Directions: Make a bed of fresh arugula leaves in a shallow bowl, ensuring the water is all dried off the leaves after washing. Drain the mozzarella balls and cut them into thick slices or pull them apart into chunks, showing the strands. Lay the mozzarella chunks over the arugula leaves. Cut the tomato into quarters or smaller as per your preference. Sprinkle on your preferred amount of sea salt and ground pepper. Just before serving, drizzle with your premium Italian olive oil.

Be sure to have some lightly toasted rustic bread on hand, to dip into the juices.

Variations: For added depth in flavour or for a more substantial meal, you can add some spiced black olives, or even grilled chicken breast, to the salad.

Enjoy one of this season's most popular comfort foods using sweet Butternut Squash. A great source of fibre, vitamins A & C, manganese, magnesium, and potassium!

Yield: approximately 8-10 servings

Preparation Time: 15 minutes

Cooking Time: approx 25 minutes

Ingredients:

• 1 large onion, finely chopped
• 2 tbsp extra virgin olive oil for frying
• 3 lbs butternut squash, peeled, seeded, & cut into 1-inch chunks
• 2 medium sized carrots, peeled & sliced into 1/2-inch circles
• 5 cups (1.25L) low-sodium chicken stock or vegetable broth
• pinch of cinnamon
• pinch of nutmeg
• 1/2 cup (125ml) heavy cream
• salt and freshly ground pepper, to taste
• 1/4 cup (60 - 65ml) of a fragrant and buttery textured Extra Virgin Olive Oil (we recommend our Hojiblanca) for a rich buttery taste (without the actual butter!)

In a large pot, sautee the chopped onion in the cooking olive oil and cook until softened, for approximately 5 minutes. Stir in the chunks of squash, the carrots, cinnamon and nutmeg until everything is lightly coated by the hot oil, for approx 1 minute. Add in your stock or broth and bring to a boil. Let boil for 1-2 minutes, and then reduce to a simmer until the squash and carrots are tender. This should take approx 20-25 minutes.

Puree the soup in a blender or food processor until smooth. You may need to do this in small batches if your blender is not large enough.

Return the pureed soup to the pot, and stir in the cream. Bring to a brief simmer, and then remove from the heat. While still hot, add in the Hojiblanca olive oil. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg, or drizzle additional buttery Hojiblanca if desired. Bon Appetit!

This simple and flavourful Greek classic is sure to satisfy everyone around your dinner table!

Yield: approximately 4 to 6 servings

Ingredients:

• 1/4 cup full flavoured Greek (or Greek varietal) extra virgin olive oil (we recommend Koroneiki for an authentic flavour)
• 2 lbs (900gr) of boneless lamb - cut into 1 inch cubes
• 2 cloves of fresh garlic - cut into thin slivers
• 2 tsp of finely chopped oregano
• 1 tsp of fresh thyme - finely chopped
• 1 sprig of fresh rosemary
• 1/2 lemon - juiced
• course sea salt & freshly ground pepper to taste
• 3 carrots - cut into 1/2 inch cubes
• 3 potatoes - cut into 1/2 inch cubes

Heat half of the olive oil in a pan and add the cubes of lamb, and cook, stirring frequently for approx 5-7minutes, until lightly browned. Add in the garlic, carrots, and potatoes, and stir for another 2 minutes until they are all thoroughly coated with the hot oil. Remove from heat and remove the lamb and vegetables from the pan with a slotted spoon, placing in a separate bowl. Place the lamb and vegetables onto the parchment paper you have laid out on a baking sheet. Add the oregano, salt, pepper, thyme and rosemary with the remaining olive oil and the lemon juice to the lamb and fold the paper over the lamb until you have a tightly sealed yet loose package. Place in a preheated oven at 180C or 350F for approximately 1 hour, or until tender. Remove from the oven, and let it rest for approx 8 minutes before cutting open the parchment. Serve immediately with its juices along with the potatoes and carrots. Kali Orexi!

Origins: "Kleftiko" means "hidden" or "stolen" meat. During the time of Ottoman occupation, tradition states that while hiding in the mountains, the Greek freedom fighters would hide the scent of their meal, by cooking the lamb in its hide burried beneath their campfire! This recipe can also be made by wrapping all the contents in phyllo!

Escape to the south of France with this simple dish that is full of fresh flavours. Light yet satisfying, this meal will impress everyone around the table!

Yield: 4 servings

Ingredients:

• 4 fresh 5 oz tuna steaks (approx 3/4 inches thick)
• 4 - 5 avg size tomatoes - roughly diced
• 1/2 cup of chopped and pitted black olives (use French - Nicoise olives if available)
• 2 - 3 cloves of garlic, finely minced
• 1/2 sweet red onion, very finely chopped
• 1/2 cup finely chopped fresh parsley
• 1/2 lemon, juiced
• 2 tablespoons of fragrant Extra Virgin Olive Oil from Provence or similar (we recommend our Arbequina or for more flavour, try our Herbes de Provence flavoured oil)
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• coarse sea salt, to taste
• freshly ground pepper, to taste

Directions: Combine the diced tomato, garlic, onion, parsley, olives, olive oil, lemon juice, salt/pepper in a bowl, with half the quantity of the dried herbs. Let the flavours marry and blend with each other in the refrigerator for approx. 15-20min. While the other ingredients are in being chilled, prepare your grill, and coat the rack with some oil to keep the tuna steaks from sticking. Use the remaining dried herbs from above to lightly coat the tuna steaks and season with the coarse sea salt and freshly ground pepper. Place the tuna on the oil coated rack and grill for approx. 3 minutes on each side or to your preferred level of doneness.When done, remove the tuna from the grill, and serve with your tomato-olive mixture. Slice some warm French bread to put on the side, bring out your favourite olive oil, add a glass of crisp white wine, and your spring entrée is ready to enjoy! BON APPETIT!

Note: You may also use a pan to sear the tuna steak if a grill is not available.

A quick and simple gelato! Pure and refreshing. Try yours today and get creative with variations and flavours of your choice!

Yield: 2 pints

Ingredients:

• 6 egg yolks
• 1 cup white sugar
• 3/4 cup of extra virgin olive oil (we recommend our Arbosana)
• 3 cups of milk
• 1 cup heavy cream

Directions: Combine the 6 egg yolks and the white sugar in the bowl of an electric mixer. Use the whip attachment to beat the egg and sugar mixture for 5 min on medium speed, or until the mixture is thick and very pale and forms a ribbon when the whip is lifted. Continue beating and drizzle in the olive oil, and then beat for 2 more minutes.

Add the milk and cream and continue to beat the mixture until all ingredients are combined well. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. ENJOY!

Credits: This Olive Oil Gelato originally appeared in Mario Batali's BaBBo Cookbook!