Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.
Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
Serves 4 — Recipe from bonappetit.com
Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts.
Serves 6 — Recipe adapted from Food and Wine, December 2003
Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture.
Serves 4 to 6 — Recipe adapted from spanishsabores.com
This refreshing salad is ubiquitous throughout Chile and is routinely served in homes and restaurants alike.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
One of our favorite restaurants in Chile is Fuegos de Apalta (Fires of Apalta) in the Colchagua Valley. It was opened by celebrity chef Francis Mallmann in 2017. Here is one of his recipes.
Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)
Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available.
Serves 4 — Recipe by Steven Raichlen, adapted from Le Louis XV, Monte Carlo, Monaco
My wife, Meghan, and I enjoyed this simple salad on the first day of our Chilean olive oil expedition, and we recreated it as soon as we returned to Asheville.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
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
How can only three ingredients create such a sublime dish? We can’t explain it!
Serves 4 — Recipe adapted from Bon Appetit, October 2014
The slightly bitter flavor profile of broccoli rabe pairs beautifully with this quarter’s trio of olive oils. And the nuts and raisins give the dish textural contrast.
Serves 4 — Recipe adapted from epicurious.com
The Portuguese are very talented at creating wonderful combinations from a limited palette of ingredients. Rice and tomatoes is a great example. Serve with roasted meats, especially chicken, and plenty of premium extra virgin olive oil.
Serves 4 — Recipe adapted from The Food of Portugal by Jean Anderson (William Morrow, 1994)