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Fresh summer salads

INGREDIENTS

8 ounces (1 pint) cherry tomatoes, halved or quartered

1 medium seedless cucumber, sliced and quartered

1/4 red onion, diced or very thinly sliced

1 teaspoon finely chopped fresh oregano

2 tablespoons olive oil

1 tablespoon red wine vinegarsalt

and freshly ground black pepper, to taste

2 ounces (1/4 cup) feta cheese, crumbled

  

DIRECTIONS

Combine cherry tomatoes, cucumber, red onion, and oregano in a serving bowl.

Pour over olive oil and red wine vinegar, gently toss to coat and evenly distribute ingredients.

Season to taste with salt and pepper; sprinkle with feta cheese.

Refrigerate until ready to serve.

Salad will keep for up to 2 days, though it does tend to get waterier the longer it sits.

Lamb Chops with Garlic & Herbs

INGREDIENTS

2 pounds lamb chops, (908g) cut ¾” thick, 4 pieces

kosher salt, for seasoning

black pepper, for seasoning

1 tablespoon minced garlic, (10g)

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1/2 teaspoon chopped parsley

1/4 cup extra-virgin olive oil, (60ml), divided

  

DIRECTIONS

Combine cherry tomatoes, cucumber, red onion, and oregano in a serving bowl.

Pour over olive oil and red wine vinegar, gently toss to coat and evenly distribute ingredients.

Season to taste with salt and pepper; sprinkle with feta cheese.

Refrigerate until ready to serve.

Salad will keep for up to 2 days, though it does tend to get waterier the longer it sits.

Olive Oil & Orange Cake

INGREDIENTS

3 eggs

2½ cup granulated sugar

1½ cup extra virgin olive oil

1½ c. whole milk

Zest of 3 oranges + 2 tsp. juice

3 cup all-purpose flour

1 teaspoons baking powder

½ teaspoons baking soda

Pinch of salt

  

DIRECTIONS

Heat oven to 350ºF

Grease two 9-inch round cake pans and line with parchment paper.

In a large bowl, whisk together eggs, sugar, zest and juice until it’s smooth and light yellow color.

Add milk and mix well.

Drizzle in olive oil and whisk together.

In another bowl, sift flour, baking powder, baking soda and salt. Add to egg mixture, stirring just to blend (don’t overmix!).

Pour the batter into the pans and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool then plate.

Top with powdered sugar, fresh fruit, whipped cream or ice cream.

How to make pork in sauce

INGREDIENTS

Para 4 personas

Lean pork 600 g
Onion 2 units
Carrot 3 pieces
Sherry wine 1 generous dash
Chicken or beef stock, to cover
Tomato sauce 1 tbsp
Wheat flour 1 tbsp
Salt and pepper to taste
Extra virgin olive oil 3-4 tablespoons to poach the ingredients
Bay leaves 2 leaves
Fresh thyme 3 sprigs

DIRECTIONS

Peel and chop the carrots into small cylinders. Chop the onion into julienne strips and cut the pieces of lean pork into regular sized cubes. If the butcher left us any thicker ones, we cut them to even them out. In a saucepan, brown the meat, seasoning it with salt and pepper to taste. Do not brown it too much. Set aside.

In the same casserole, fry the onion and carrot, adding the aromatic herbs, and when they soften, but do not brown, add the sherry and bring to the boil. Two minutes later, add the meat or chicken stock.

Return the meat to the pan and leave to cook for 20 minutes. Add a spoonful of tomato sauce, stir and cook for a further 15 minutes, tasting to check.

Sauces made with olive oil

Sauces and marinades made with olive oil are easy to make and are tastier and healthier than ones made with other oils and fats. Below are olive oil based sauces that are bright and flavorful. They pair perfectly with grilled meats, fish, and roasted vegetables, or they can simply be used as a dipping sauce. Make a batch and pour on any dish that needs a little kick!

Avocado-Lime Sauce Vierge

  • 1/2 cup extra virgin olive oil
  • 1/2 medium avocado, pitted, diced
  • 1 jalapeño, seeded, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon finely chopped shallot
  • 2 limes, halved
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon coarsely chopped fresh cilantro leaves
  • Fine sea salt and freshly ground black pepper

Full recipe: Bon Appétit 

Fast and Easy Romesco Sauce

  • 2 large roasted red bell peppers from a jar
  • 1/2 cup whole roasted almonds
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley
  • 1 clove garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • black pepper

Full recipe: Nyssa’s Kitchen 

Charmoula

  • 1 1/2 cups chopped cilantro
  • 1 1/2 cups chopped parsley
  • 2 tablespoons toasted and ground cumin seeds
  • 2 cloves garlic
  • salt, to taste
  • freshly ground black pepper, to taste
  • 3/4 cup extra virgin olive oil

Full recipe: Saveur

 

Sauces made with olive oil

Chimichurri Sauce

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Full recipe: Epicurious

Olive Oil Béchamel

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped shallot or onion (optional)
  • 2 tablespoons flour
  • 2 cups low-fat (1 percent) milk
  • salt, to taste
  • freshly ground white or black pepper

Full recipe: New York Times

Ladolemono (Lemon and Olive Oil Sauce)

  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Full recipe: Saveur