No products in the cart.
This is a terrific, low-fat and almost zero-carb recipe for fish that is sure to be a crowd-pleaser. A light coating of oil ensures that the fish bakes up crispy and juicy without an oily, bitter taste that frying can cause. The light coating of breadcrumbs and cheese adds a flavor boost and welcome crunch. I like to top it with a simple tomato garnish on the side.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Serves 6
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.
- ¾ cup finely grated parmigiano-reggiano cheese
- ½ cup panko breadcrumbs
- 2 tablespoons finely minced parsley
- 1 teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon fresh grated pepper
- 6 tilapia fillets (about 2 pounds)
- 2 tablespoons olive oil
Categories:
Featured Recipes, Main Courses, Recipes From The Web
Pasta with Spinach, Olives, and Mozzarella
A delicious pasta salad that's great for lunch or picnics. The homemade vinaigrette dances off of flavorful olives and fresh mozzarella. Serve fresh or prepare up to two days in advance.
- Prep: 15 min
- Cook: 10 min
- Total: 25 mins
- Serves 6
- 4 quarts of water
- 1 pound pipe rigate pasta
- 1 tablespoon salt
- 8 ounces fresh mozzarella cheese
- 14 ounces kalamata olives, pitted and halved
- 6 ounces baby spinach (1 bag), washed and dried
- 1 cup finely grated Parmesan cheese
Categories:
Featured Recipes, Main Courses, Recipes From The Web, Uncategorized
Minestrone Soup
This variation on the Italian classic cooks up into a thick, delicious soup that's perfect for a cold winter night. The secret to making great minestrone is to sauté the vegetables over medium heat, adding each one in turn. Starting with the onion builds a robust, flavorful base that provides a solid backbone for the soup. Take your time to ensure that the vegetables are cooked and you'll reduce your overall cooking time.
Prep: 30 min
Cook: 3 hours
Total: 3 hours 30 min
Serves 10 to 12
- Beans
- 1 cup dried Great northern white beans
Categories:
Featured Recipes, Recipes From The Web, Salads
Apple Walnut Salad with Raspberry Vinaigrette
The last few days of summer are upon us. Celebrate with this yummy salad as we kiss summer goodbye and welcome fall with sweater clad arms.
Salad
- 1 head of Romaine lettuce, shredded
- 2 apples, chopped
- 1 cup walnuts, chopped or whole
- ½ cup feta cheese
Raspberry Vinaigrette
½ cup chopped red onion (about half of a small red onion) ½ cup sugar ¼ cup red raspberry vinegar 1 teaspoon salt Place onion, sugar, vinegar, and salt in a food processor or blender. Blend until smooth, about 1 minute. ¼ cup olive oil (Try our Arbequina with this one!) Put blender on low speed and slowly pour in olive oil to combine. Put dressing in a small bowl and serve on the side to let people top salad as desired. Alternatively, pour dressing over salad and toss to combine.Recipe and
Categories:
Recipes, Recipes From The Web, Salads, Vegetables
Marinated Beet Salad
Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.
- Prep: 10 min
- Cook: 1 hour
- Total: 1 hour 10 min
- Serves 4 to 6
- Preheat oven to 350°F.
- 5 medium beets (about 1 pound)
- Trim any greens from beets and wash throughly.
- water
- Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
- 1 teaspoon salt
Categories:
Desserts, Featured Recipes, Recipes, Recipes From The Web
French Yogurt Cake
The Arbosana Extra Virgin Olive Oil would be great with this one!
This recipe is traditionally one of the first things French children learn to make. Since the size of a yogurt container is about ½ cup, you can simply wash the container and let your kids do all of the measuring with the yogurt cup. My daughter thought it was the funniest thing to make a cake using yogurt and the yogurt cup. I've also included traditional measurements if you prefer to use normal measuring scoops.
- Prep: 15 min
- Cook: 45 min
- Total: 1 hour
- Yields 1 small cake
- cooking spray
- Preheat oven to 350°F. Generously coat a 9' cake pan with cooking spray and set aside.
- 6 ounces vanilla yogurt (preferably full fat)
- Pour yogurt into
Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don't like them, it just leaves more for you.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Serves 6 to 8
- 2 pounds Brussels sprouts
- Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
- 3 tablespoons olive oil - Try our Garlic Olive Oil!
- 1 tablespoon water
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Pour olive
Pixar commissioned commissioned the famous chef Thomas Keller to create an amazing ratatouille recipe for them to 'use' in their film Ratatouille. This recipe is what Remy makes at the end of the film. To make it easier to get the vegetables sliced thinly, I recommend using a mandoline. If you want to get fancy with the spices, this recipe can also be called Confit Byaldi. As for me, I just call it delicious. Be sure to try our Garlic Olive Oil for this recipe!
Added to cart
- Prep: 45 min
- Cook: 3 hours
- Total: 3 hours 45 min
- Serves 4 to 6
Preheat oven to 450°F.
Pepper-Tomato Sauce (Piperade)
- 1 yellow pepper
- 1 orange pepper
We slightly modified this one... Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won't regret it! If you like the idea of a brownie that's been transformed into a doughnut and infused with espresso, then this recipe is for you.
- Prep: 15 min
- Chill: 30 min
- Cook: 30 min
- Total: 1 hour 15 min
- Yields 18 doughnuts
Preheat oven to 325°F.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1 teaspoon sea salt
In a large bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
2 eggs
In a small bowl, beat eggs.
1 ½ cups packed brown sugar
1 cup milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
Add brown sugar, milk, oil, and vanilla extract to bowl with eggs. Whisk until smooth.
Pour liquid ingredients into larger bowl with flour and whisk until fully incorporated.
Measure out
Categories:
Featured Recipes, Recipes, Recipes From The Web, Salads
Lemon Vinaigrette Wheat Berry Salad
Try the classic Arbequina with this one!
- Prep: 20 min
- Cook: 1 hour
- Total: 1 hour 20 min
- Serves 4 to 6
3 cups vegetable broth
In a small saucepan, bring broth to a boil
1 cup red wheat berries
¼ teaspoon salt
Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour.
1 pound brussels sprouts, trimmed and quartered
1 green onion, chopped
About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.
1 tablespoon olive oil
Drizzle olive oil over vegetables and toss to coat.
Bake at 425°F until lightly browned, about 20 minutes.
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine.
When
The deep, rich flavor of black raspberries is dramatically enhanced in this pie by balsamic vinegar and tempered with honey to create one of our favorite dessert recipes yet. If fresh black raspberries are not in season, you can use fresh blueberries instead for equally amazing results.
- Prep: 40 min
- Cook: 1 hour 10 min
- Total: 1 hour 50 min - Serves 8
Dough
2 ⅔ cups all-purpose flour Measure flour into a large bowl. 2 teaspoon salt ¾ cup vegetable shortening Add the salt and shortening. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas. 10 to 12 tablespoons ice cold water Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large
Use any of our extra virgin olive oils for this one!
Roll up your sleeves - you're making bread. From scratch. By hand. No mixing machines. It's always a little daunting the first time you make bread yourself, but once you actually take the time to do it, you'll find that it's a lot easier than it looks. Plus, nothing is better than fresh baked, homemade bread. It's warm, rich smell will fill your house. It's flavor will far surpass anything you can buy at the store. Anyone that tastes it will marvel at your culinary skills. Plus, you can brag you did it all by hand. You're going to do an awesome job.
Pro Tip: For the best results, when making bread always use a digital food scale to measure your flour by weight. Using a cup (or volume) measure is actually wildly inaccurate. Depending
Categories:
Featured Recipes, Main Courses, Recipes From The Web
Gazpacho: The most famous cold soups with olive oil
Try this recipe with our Garlic Olive Oil!
Ingredients:
- 5 tomatoes
- 1 little cucumber
- ½ green pepper
- 1 onion, and a garlic teeth
- Water, Olive Oil, Vinegar and Salt
Steps:
- Chop tomatoes, cucumber, onion and pepper (reserve a bit of onion, pepper and cucumber and chop them finely to serve as a side dish).
- Place them all together in the blender,add the garlic and shred.
- Add 1/2 cup of water, oil, vinegar and salt to taste and mash again.
- If you like gazpacho as a cold drink strain the mixture and serve, but if you like gazpacho as a soup to be taken with a spoon, just don’t do it.
- Accompanies the summer gazpacho garnished with chives, cucumber and pepper.
Advice:
- Add some Extra Virgin Olive Oil to take gazpacho if it isn’t just made and it will be like it would be
Try using our Garlic Olive Oil for this one!
Ingredients
– 2 potatoes – 4 eggs – Some basil branches – 1 little iceberg lettuce – 50 gr of parmigiano cheese – 30 gr of pinions – A half a garlic teeth – Extra Virgin Olive Oil – SaltPreparation:
Basil and pinions for your pesto
– Wash the lettuce and let the water drain – Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes) – Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result. – Serve lettuce, potatoes and eggs with prepared sauce. – Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil. Recipe and Pciture taken from howtooliveoil.com undet the Creative Commons License.
Categories:
Beauty Purposes, Featured Recipes, Recipes, Recipes From The Web
Oatmeal and Honey Cookie Bastille Soap
I bet you thought this was going to be a food recipe again eh?? Trying to keep you on your toes! Olive oil has so many health benefits, both by ingesting and using on your body for beautification! For all you new soap makers out there, see the tips below. (Any of our Extra Virgin Olive Oils will do just fine.)
- It’s SO easy. Don’t bother with the Cold Processed Method where you have to heat several bowls and take the temperature of both the lye and the oils. Room Temperature Method is THE WAY to make soaps for busy Mamas. No temperature issues. Less clean up. And it takes about 1 hour or less to make a whole batch, including prepping the molds to cleaning up. This process works for soaps with lye, oil, and butters only. Check out these links:
Shopping Cart
Close