This recipe was adapted slightly from a favorite by Ina Garten. These Balsamic Brussels sprouts become crisp and tender at the same time with a deep caramelized flavor. We Olive Aged Balsamic Vinegar is the perfect finish to this super side dish. The original recipe can be found here. 1 1/2 pounds Brussels sprouts, trimmed… read more
This humble Spanish dish is a genius (and addictive) way to eat bread. Try it with our recipe for Shrimp in Garlic Sauce and a chilled bottle of Albarino! Serves 4 – 6 1 baguette, cut in half lengthwise 1/2 cup fruit extra virgin olive oil such as We Olive Arbequina EVOO 3 medium, ripe… read more
This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of… read more
Adapted from a recipe by Deborah Madison in The New Vegetarian Cooking for Everyone This simple sauteed pepper dish turns run-of-the-mill bell peppers into a delicious side dish, condiment or topping. Try them on crusty bread with ricotta, on an antipasto plate with fresh mozzarella and salami, toss them with pasta, serve them with grilled… read more
This bulgur salad can be served warm or cold and is a great vehicle for any veggies, herbs and cheese you need to use up! 1 cup bulgur wheat 2 tablespoon Extra Virgin Olive Oil, divided 1 small zucchini or summer squash, thinly sliced 3/4 cup of fresh corn kernels, cut from 2 ears of… read more
This simple zucchini recipe is an easy summer side dish and can be made with any fresh herbs that you have on hand. If you don’t have Lemon Olive Oil, substitute regular EVOO and a teaspoon of lemon zest if you have it. If you have leftovers, add them to this Bulgur & Toasted Corn… read more
This gorgeous spring salad features a Lemon-Balsamic Vinaigrette and grated hard boiled eggs that add visual appeal and rich flavor. Serves 4 as a first course Ingredients 1 lb asparagus, tough ends trimmed 1 cup frozen peas 1/2 cup Lemon-Balsamic Vinaigrette 12 Romaine leaves from 1 – 2 whole hearts of Romaine 2 hard boiled… read more
Delicata squash is a cook’s dream because the thin peel is edible, so it takes very little time to prep. If you can’t find delicata, try acorn squash. The peel is thicker, but you can simply eat the squash right out of the center like a bowl. We love this dish with Olio Nuovo*. The… read more
White beans are a natural match for robust, grassy Olio Nuovo, which is available just after the olive harvest for a short time every fall. The beans become rich and creamy from simmering and provide a perfect vehicle for savoring the full range of flavors in Olio Nuovo*. They make a delicious accompaniment to roasted… read more
This super simple cranberry sauce comes together in ten minutes so there’s no excuse for using the canned stuff! Ingredients 1/2 cup water 1/2 cup orange juice 2/3 cup sugar 12 oz fresh or frozen cranberries 2 tablespoon Mulled Spice Balsamic Vinegar (or Aged Balsamic Vinegar) 2 tablespoon Blood Orange Olive Oil In a medium… read more
