Hearty, filling, and needing only one pot, this comforting dish will warm a three-dog night. I first cooked with passata (strained uncooked tomato purée) during a visit to Italy, but have since found passata on some upscale American supermarket shelves.

Rustic and moist, this Ligurian cake deserves a place in your olive oil baking repertoire. It will infuse your kitchen with the scents of late fall—apples, cinnamon, and nutmeg. No frosting is required, but we wouldn’t say no to a drizzle of warm honey or a scoop of premium vanilla ice cream.

Some of our favorite members of the Brassica family, brussels sprouts, star in this vegan-friendly mélange of seasonal vegetables. Large king oyster or shiitake mushrooms can be found at many supermarkets or Asian food emporiums. Feel free to substitute other meaty mushrooms, such as portobellos or creminis.

Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.

Nothing says “special occasion” more eloquently than beef tenderloin. To make sure the mild flavor of the meat is front and center, we rub it with a fragrant paste of fresh herbs, garlic, and extra virgin olive oil before oven-roasting. You can even skip the red wine sauce and drizzle the sliced meat with more olive oil.

Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.

While you can make Ribollita your own by adding in other vegetables, three ingredients define this soup: cannellini beans, hearty (and stale) Tuscan bread, and Tuscan kale. If you’ve been saving your Parmigiano-Reggiano rinds, now is the perfect time to use two of them!

A cornucopia of seasonal flavors comes together in this creamy vegetarian soup. It’s homey, yet you can serve it to the most sophisticated palates in your best china or rustic soup bowls. It gets a double hit of fresh-pressed olive oil, which is used in the vibrant, herbaceous pesto as well as the soup.

Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.

Perfect for brunch or overnight guests, this low-carb breakfast goes together in minutes. It’s an excellent opportunity to introduce family or friends to the pleasures and versatility of fresh-pressed olive oil.