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Fig and Almond Olive Oil Cake

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

There are several things I love about this cake: it’s easy; it’s gluten-free; it’s Paleo-friendly; it uses a modest amount of extra virgin olive oil (some cakes call for as much as a cup of your precious liquid gold); and it utilizes figs, which forever more will remind me of my latest idyll in Abruzzo. I ate the best figs of my life on this trip, all plucked from the trees on the Di Mercurio farm. If you can’t find fresh figs, top the cake with slices of fresh pear that have been tossed in a light coating of sugar and lemon juice.

Slow-Roasted Zucchini Spears

Posted on December 1, 2019January 29, 2025 by The Olive Oil Hunter

Olive oil’s affinity for roasted vegetables is well known. Here, it coats zucchini, a somewhat watery vegetable that benefits from a long roast. Serve it with chicken pork, beef, or tofu.

Greek Okra Stewed with Tomatoes and Olive Oil (Bamies Ladera)

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

In Greece, stewed okra is colloquially called bamies (pronounced bum-yes) and is a staple in many homes, restaurants, and even the cafeterias attached to gas stations.

Shaved Fennel Salad

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

Fennel is ubiquitous in the Mediterranean, growing wild in many areas. All parts of it are utilized, from the seeds that give Italian sausage its unique flavor to the bulb to the celery-like stalks and fronds. Its anise-y flavor goes well with a medium to bold extra virgin olive oil.