Olive Oil Recipes

Great Olive Oil Recipes 

White Bean and Radish Salad

(Recommended Olive oil: OlioCRU  Cassaliva 2012)

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a meal, fold in sliced hard-boiled eggs.

Recipe by Alison Roman Photograph by Hirsheimer & Hamilton May 2013

White Bean and Radish Salad

 White Bean and Radish Salad Ingredients


2 anchovy fillets packed in oil, drained    3/4 cup extra-virgin olive oil     2 tablespoons drained capers     2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided     1/4 cup (or more) white wine vinegar    Kosher salt, freshly ground pepper    1 bunch radishes, trimmed, cut into thin wedges    2 scallions, thinly sliced    3 15-ounce cans cannellini (white kidney) beans, rinsed 3/4 cup oil-cured black olives, pitted, quartered

Preparation     Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.     Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.


Bean Soup “Zuppa di Fagioli”

Preparation Time: 30 Minutes Serves 4 Submitted by: Agricola Petrarella Suggested Olive Oil: Agricola Petrarella

bean soup.jpg

Recipe poor but very common in the Mediterranean diet of Calabrian peasants. The bean soup, very rich in iron and proteins, replacing the meat in the meal of the peasants. It is very easily prepared with dried beans, onion, rosemary and a prince of the kitchen, the extra virgin olive oil.


1/4 Cup Agricola Petrarella Extra Virgin Olive Oil 500 g dried beans 1 onion 1 sprig rosemary Salt Pepper 400 gr stale bread


In a crock pot Boil the beans after holding them in water for an entire night, adding to the beans, sliced ​​onion, a tablespoon of olive oil, salt and rosemary. When the beans are cooked, pour in a bowl in which you have diced bread. Season with the remaining olive oil and coarsely ground black pepper when the heat and let rest. Served after the soup stirred with a wooden spoon. (courtesy of The Olive Oil Times, oliveoiltimes.com)


Black-Eyed Pea Salad

Preparation Time: 30 Minutes Serves 4 Submitted by: Nikki Rose, Founder, Crete’s Culinary Sanctuaries

 black-eyed pea salad.jpg

We eat a lot of beans in Crete. Some varieties are made into fritters (chickpeas and split yellow peas) and added to a long list of vegetable or meat dishes. Some are mashed and served as a dip along with other meze items. We also use chickpea flour for rustic breads. I like beans as the star of a salad. Certain beans make ideal medleys with certain herbs. For instance, black-eyed peas with fresh dill is a fantastic combination. Lentils have a very robust flavor, so they hold up to powerful seasonings and garlic. Plan to make bean salads about an hour before serving (or overnight) to let the flavors meld. Bean salads will keep under refrigeration for 3 days.

Black-Eyed Pea Salad

Serves 4-6 people as part of meze

2 cups cooked black-eyed peas 1 small onion, diced (purple onions work great for this) 2 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 small chili pepper, minced or a pinch of dried red pepper flakes 2 tablespoons extra virgin olive oil 1 teaspoon white wine vinegar a pinch of salt and black pepper


Mix all ingredients together, marinate in the refrigerator for at least an hour before serving.

Kali Orexi!

Chef Nikki Rose (courtesy of The Olive Oil Times, oliveoiltimes.com)


Bulgur Wheat Risotto with Peas, Asparagus and Graviera

Preparation Time: 30 Minutes Serves 8 Submitted by: Gaea Products S.A. Suggested Olive Oil: Gaea Kritsa

 bulgur risotto.jpg

Crunchy asparagus combined with peas in a delicious bulgur wheat risotto. Perfect to be served as a main dish for vegetarians or side dish to accompany meat.


2 Tablespoon Gaea Kritsa Extra Virgin Olive Oil 8 scallions, coarsely chopped 3 garlic cloves, minced 1 1/2 cups coarse grained bulgur Approximately 5 to 6 cups stock 1 ½ cups white wine 8 stalks of asparagus, trimmed and cut into 6-mm / 1/4-inch pieces 2 1/2 cups shelled peas (frozen) 1 1/2 cups grated graviera, or other hard goatcheese plus more for garnish 1/2 cup heavy cream


Sauté the scallions and then garlic in olive oil. Add the bulgur and toss to coat. Add half the stock and stir while the bulgur cooks. Heat should be medium-low. Pour in the white wine. Let the alcohol cook off. Let the bulgur absorb the wine. The bulgur should be soft and like risotto at this point. Add more stock if necessary to achieve this creamy texture. Add the peas and asparagus. Cook through until tender. Add the cheese and cream and stir until the cheese melts.

• Drizzle with a few drops of olive oil and serve immediately. (courtesy of The Olive Oil Times, oliveoiltimes.com)


Lamb Chops Calabrese

Preparation Time: 30 Minutes Serves 4 Submitted by: Agricola Petrarella Suggested Olive Oil: Agricola Petrarella

 lamb chops.jpg

Typical dish of the feast. Composed mostly of lamb, green olives and peppers.


1/2 Cup Agricola Petrarella Extra Virgin Olive Oil 750 gr lamb chops 6 tomatoes 100 g green olives Parsley 1 onion 1 green pepper 1 yellow pepper Salt Pepper


Heat olive oil in a saucepan and cook for 15 minutes the chopped onion with parsley, peppers (deprived of the stem, seeds and small pieces), peeled and sliced ​​tomatoes, olives, salt and pepper. Sauté in another pan with oil and then pass the chops to the pan with the vegetables. Adjust salt and pepper, cook for 5 minutes. (courtesy of The Olive Oil Times, oliveoiltimes.com)


Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

Preparation Time: 45 Minutes Serves 4 Submitted by: GAEA PRODUCTS S.A. Suggested Olive Oil: Gaea DOP Sitia Crete

 chicken in paper.jpg

A unique and easy way to make a delicious dish for every occasion. The result is a moist and tender chicken with wonderful flavors as the paper captures in all aromas from peppers, tomatoes, herbs and melted cheese!


Gaea DOP Sitia Crete Extra Virgin Olive Oil 2 boneless chicken breasts, skin removed 6 Tbsp. Gaea DOP Sitia, Crete extra virgin olive oil 1 celery stalk, trimmed and chopped 2 onions, peeled and coarsely chopped 1 red bell pepper, cut into rings or slices 1 green bell pepper, cut into rings or slices 4 garlic cloves, minced 2 tsp. dried oregano Salt and pepper to taste 250 gr \ 1/2 pound Greek kefalotyri, kefalograviera or feta, cut into 1 1/4 cm/ 1/2-inch cubes


Cut the breasts into large cubes and toss with 1 tablespoon olive oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside. Heat 2 tablespoons olive oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove. Preheat the oven to 180°C / 350°F. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment or wax paper, sprinkle with oregano and top with the vegetables. Place an equal amount of cheese in each parcel. Fold up the edges like a parcel to close the packets. Place on an oiled baking pan, sprinkle with a little water and bake for about 30 minutes, until the chicken is tender. Remove, drizzle with a few drops of olive oil and serve. (courtesy of The Olive Oil Times, oliveoiltimes.com)


Cuttlefish Flowers in Bloom … or Alien

Preparation Time: 30 Minutes Serves 2 Submitted by: TENUTA ZIMARINO MASSERIA DON VINCENZO Suggested Olive Oil: Masseria Don Vincenzo


Recipe for Bruna:


Masseria Don Vincenzo Extra Virgin Olive Oil 500 grams of squid two handfuls of clams (500 gr) three handfuls of mussels (700 g) parsley, basil 3 cloves garlic ½ cup white wine 250 grams of peeled tomatoes sauce 4 tablespoons extra virgin olive oil “Costa Trabocchi” chili


Put to purge the clams in salted water for a few hours.

Clean the shells of mussels in salted water and let drain

Sbollentandoli Peel the tomatoes, cut into small pieces or whisk, cook for 15 minutes, with a tablespoon of olive oil, chilli and a clove of garlic, until the sauce is a little narrower.

Remove the tentacles from the cuttlefish clean and wash and chop.

Cut a cross on the bags large enough.

In two separate pans to open the mussels and clams with olive oil, garlic, parsley and white wine.

Shell the mussels in their shells for keeping some gasket and filter the water used to cook the clams.

Mince the parsley with the basil and garlic, soffriggerne half with a few tablespoons of extra virgin olive oil

Add the tentacles chopped and, after 5 minutes, the bags with the cutting upturned.

Deglaze with white wine, add the tomato sauce.

Let cook slowly for about 20 minutes.

5 minutes before end of cooking add the mussels and clams, sprinkle with herbs chopped and serve.

And … hope that does not grow in the Alien chest! (courtesy of The Olive Oil Times, oliveoiltimes.com)


Salmon Ceviche with Merquen and Spiced Quinoa

Preparation Time: 30 Minutes Serves 4 Submitted by: Chile Olive Oil Suggested Olive Oil: Chile Extra Virgin Olive Oil


A tasty light dish, that will have you feeling healthy and satisfied. This dish is perfect for any occasion! Simple and fresh!


2 Tablespoon extra virgin olive oil 2 cups of finely diced salmon 2 soupspoons chives 4 soupspoons diced red peppers 1.76 fluid oz (50 ml.) lemon juice 2 teaspoons merquén ½ cup mote ½ cup quinoa ½ cup tomatoes diced brunoise-style 2 tablespoons coriander assorted lettuce leaves


  • Mix the salmon with the peppers, chives, sprinkle with the salt and the merquén, lemon juice and a little olive oil.
  • Cook the mote and quinoa separately. Mix with the tomatoes, coriander, olive oil, salt and pepper.
  • Put the mote and quinoa salad into a timbale (small round mould) and then place the ceviche of salmon on top.
  • Press out the contents of the timbale onto one side of the plate, sprinkle merquén around them. Finally, arrange the lettuce leaves in the centre of the plate, sprinkled with lemon dressing. (courtesy of The Olive Oil Times, oliveoiltimes.com)


“Tonno alla Siciliana” – Sicilian Tuna

Preparation Time: 45 Minutes Serves 4 Submitted by: Olio Provenzani Suggested Olive Oil: Olio Provenzani



This is a typical Sicilian way to cook tuna. The taste is amazing and strong! It’s perfect for dinner, Sunday meal and other occasions. I suggest to combine the dish with a strong and flavoured white wine like “adenzia” (chardonnay) by Cristo di Campobello.


1/4 Cup Olio Provenzani Extra Virgin Olive Oil

4 slices of fresh tuna 400 gr. ripe red tomatoes 1 handful of breadcrumbs 10 gr. capers 20 pitted green or black olives 6 basil leaves


Oil an oven dish with care and lay down the slices of tuna, sprinkle with chopped basil and grinded olives and then add the diced tomatoes. After having sprinkled breadcrumbs on, arrange, here and there, capers, olives and a few whole pieces of tomato. Adjust then with salt and black pepper, drizzle with abundant Olio Provenzani Extra Vergin olive oil and place the dish in a preheated oven, and cook at 160 ° C for about 25 minutes. Serve hot tuna. (courtesy of The Olive Oil Times, oliveoiltimes.com)