This simple but jewel-like appetizer or side dish can be served hot or at room temperature. Don’t forget the last drizzle of olive oil for a spectacular presentation!
Serves 4 to 6 — Recipe adapted from Bon Appetit, May 2018
This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.
Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004
Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches, strawberries, etc.
Serves 4 — Recipe adapted from annefood.com
In a blender or the jar of a small food processor, combine the garlic, rosemary, thyme, lemon zest, Worcestershire sauce, lemon juice, and salt and pepper, and run until the mixture is fairly smooth. Add more salt and pepper if needed.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club