Cheesy Mashed Potatoes with Olive Oil
For the fluffiest potatoes, use a ricer instead of a potato masher. Add the olive oil to the potatoes gradually. This recipe serves 12, but can easily be halved.
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“Finger Burner” Lamb Chops
Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.
Rigatoni with Swordfish, Capers, and Olives
With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.
Portuguese Rice and Tomatoes
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.