CONTEST IS NOW CLOSED
I admit, I love small, family producers of high quality products. Having a small, family business myself, I know what goes behind producing a product and the satisfaction that comes with making that happen.
So, when the Konstantopoulos family contacted me, asking if I would be willing to try their Euphoria Greek Extra Virgin Olive Oil, I was absolutely thrilled to be part of it. Their family has been making extra virgin olive oil in Messinia, Greece, at the base of Mount Taygetos, since the 1600’s. Each generation passing down the traditional, sustainable cultivation practices to the next. Something I hope to do with my own children in regards to winemaking.
I also wanted to make a recipe that would showcase this beautiful oil. When it comes to special oils like this one, I like to use them in salads and to finish a dish. This way I get to taste all the delicate flavors oils like this one have to offer. There is nothing worse than a salad made with low quality olive oil. You miss out on the distinctive and bright flavors. It’s truly a night and day experience.
Anyway, this salad should be the center of your holiday buffet table. Not only is it beautiful, but the presoaking of the components in the salad give it an extra punch of flavor. And what could be more appropriate with this Greek olive oil but one of my favorite cheeses, feta. This salad has a bit of everything for the palate; cool cucumbers, bitter radicchio, spicy radishes, tangy feta, earthy beans and sweet peppers…all topped with this rich, flavorful oil blended with a bit of lemon and honey. It’s mouthwatering.
The Konstantopoulos family has generously offered to send one lucky reader a 500 ml bottle of their extra virgin olive oil, just like the one you see here. Here is another cool thing about this company, if you live/work in Manhattan, New York, they will hand deliver their olive oil to you when you place an order. I love that! What a cool holiday gift that would make for someone you know in the city. Of course they will also ship anywhere, but I love the hand-delivery method. We do that for our customers with our wines as well.
Leave one comment per person telling us, “your favorite dish that showcases using extra virgin olive oil”. We can’t wait to hear your suggestions.
Contest ends tomorrow, December 8th at Noon, Pacific time. Winner will be announced in a new post, make sure to check back. Good luck to everyone.
Don’t forget to try this salad, it really is fantastic.
Holiday Chopped Salad
1 large seedless cucumber, cut into bite-size chunks (3 cups)
2 cups coarsely chopped radicchio or red cabbage
1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
2 small green bell peppers, cut into bite-size chunks (1-1/2 cups)
8 ounces radishes, halved or quartered (1-1/2 cups)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
8 ounces good quality feta cheese, broken into chunks
Snipped parsley or mint
Place cucumber, radicchio, beans, sweet peppers and radishes in separate resealable plastic bags. For dressing, in a screw top jar, combine oil, lemon juice, honey, salt and cracked black pepper. Cover and shake well.
Pour 1-2 tablespoons of the dressing into each bag. Seal bags; turn to coat vegetables and beans. Chill 3-4 hours, turning bags occasionally (cucumber, beans and peppers may be chilled for up to 24 hours).
To serve, arrange undrained vegetables, beans and cheese in strips on a platter. Sprinkle with parsley and more cracked black pepper.
~To turn this into a main dish, add 3 to 4 ounces of shredded cooked chicken or cooked peeled shrimp.
One Year Ago: Dried Apricot & Cherry Granola
Two Years Ago: Would You Rather…
I love to make my mom’s Feta/Black Bean/White Corn dip. REALLY GOOD olive oil is the trick! 🙂
Tim Blassingame says
I use a mixture of extra virgin olive oil and butter when I make shrimp scampi.
Jacqueline Batcha says
We steam mussels in lemon juice, fresh chopped tomatoes, garlic, and cilantro – then drizzle the olive oil over top just before serving.
what a beautiful bottle.
for me with really good olive oil it is simply warm garden tomatoes, basil, balsamic and cracked black pepper. cant mess with perfection.
Rachel Kipnis says
oilive oil cake!
Erica S says
I like olive oil with a little pesto and bread to dip in it.
Karen Dinsmore says
Garlic Bread Crumb Pasta
8 oz. pasta (your choice) cooked as directed
1 cup fresh bread crumbs tossed in 1 T. olive oil toasted in a 250 over for 10 to 15 minutes.
5 fresh garlic cloves, minced
1/4 to 1/3 cup olive oil
1 T. butter
salt and pepper to taste
Prepare pasta as directed, drain
In skillet heat olive oil and butter add garlic and saute for 1 or 2 min. Do ot burn garlic. Add bread crumbs and saute for several minutes. Add pasta and toss. Salt and pepper to taste.
My family loves this. I have also added sun dried tomato and olives to the crumbs for a different twist. Yummy.
My husband makes Caprese(Mozz.,Basil,Evoo,Tomato salad)Using the best Olive Oil makes all the difference in the world.
Chi Chi says
Broccoli, olive oil, salt & peper … roasted is our favorite.
my boyfriend likes it when i put some bruschetta bread under the broiler that has been brushed with olive oil. after, we dip it in some really good balsamic vinegar. yum-my.
Bowl, bread, dip, enjoy!
Traci W says
My favorite is simply cooking any type of pasta and adding pesto and a LOT of extra virgin olive oil. Mmm.
I love olive oil drizzled over fresh tomatoes, with a hint of salt and fresh ground pepper.
Fresh boiled beets with a nice crack of fresh pepper, salt and a healthy drizzle of extra virgin olive oil. What a treat!
(I hope I win because I am running out of my good olive oil.)
Mixed with pesto and used for dipping bread!! YUM!
Gary Hackle says
Love to make Focaccia Bread with Rosemary using a good quality olive oil then have some oil infused with roasted garlic for dipping.
Heather Bebout says
I love to make my special red onion focaccia bread and have really good olive oil, parmesan cheese and fresh cracked black pepper to dip it in! My biggest challenge is finding really good olive oil here in Western Ky! I have to travel over an hour away to get anything remotely good!
Pasta e fagioli showcases extra virgin olive oil so nicely, especially right before serving when it is drizzled over fresh parmesan cheese. YUM!
I like to make corn salad with evoo and apple cider vinegar, with onions, peppers and fresh dill.
Milea Kittle says
I use good olive oil to make amazing croustini and home made olive tapanade!
I like to use extra virgin olive oil in the hummus I make almost every week for our church potluck. Or drizzle a little over tomatoes just picked from the garden (didn’t get many chances to do that this year!). Or add to the top of a focaccia just out of the oven…
I love some warm fresh bread dipped in extra-virgen 🙂
… reminds me of a Russian salad a neighbor from Holland made – hardboiled eggs, avocado, greens, veggies – arranged in strips on a platter – would be great with this dressing – must try.
Caprese salad with fresh-from-the-garden basil. Yummmmm.
Fresh green beans, steamed then chilled, with extra virgin olive oil and balsamic vinegar. Divine!
Virginia H says
I love making pesto! My mother always goes crazy with her basil plants and so i get to stock up on the pesto. My favorite thing to do with it is make home made pizzas with fresh mozzarella and home grown tomatoes with a little sea salt on top! delicious!
So simple…..wonderful olive oil, a few drops of aged Balsamic vinegar, warm crusty bread….yum!
baguette with balsamic and olive oil for dipping
Simply – bread for dipping and a good olive oil, perhaps some Balsamic. Yum!
My favorite dish using extra virgin olive oil is rosemary and olive oil cake with a hint of lemon. The quality of the oil used makes all the difference!
I make my own flavored oils – basil and lemon are my favs. Rub on chicken or fish. And then there’s summer tomatoes and pesto. Life is good.
I’d say a caprese salad with baguettes.
with good balsamic and some nice bread to dip!
a simple lemon vinaigrette for a romaine salad. perfection.
I love to make dressing with olive oil. In fact, I love to use olive in everything!
Start with the olive oil, add a little pesto, throw in a little good balsamic and dip french bread into the goodness. Did I mention to wash it all down with a wine? mmmmmmm
Hands down Focaccia! Yum yum!
Caprese salad with fresh heirloom tomatoes, mozzarella, basil, olive oil, balsamic vinegar, and cracked black pepper. Delicious!
marinated mozzarella balls
Jane George says
My all time favorite is Spaghetti Aglio Olio, with anchovies and calamata olives!
My absolute favorite dish is fresh mozzarella slices alternated with thick ripe red slices of beefsteak tomatoes, sprinkled with extra virgin olive oil!
Lynda M says
What a beautiful salad!
I love roasting vegetables in the oven using EVOO, so tasty!
Angela Filler says
Homemade black bean hummus, served with a drizzle of extra virgin olive oil and homemade pita chips.
Two ways I use Extra Virgin Olive Oil: Chunk up fresh ripe tomatoes in a bowl. Add a little salt, some fresh chopped oregano, fresh cracked pepper and drizzle with extra virgin olive oil. Serve with fresh mozzarella.
Also, drizzle over homemade hummus made with garbanzo beans, fresh garlic, lemon juice and tahini.
A good olive oil makes all the difference!
The salad looks fantastic by the way. A great, healthy contrast to all the heavy holiday food this time of year!
Kay Nicholas says
I use olive oil for everything: salads, fried potatoes, marinades, popcorn, baking recipes when oil is called for….everything!! My fav is root vegetables, salt, pepper, and drizzled with olive oil baked in a hot oven. Yum!!!
olive oil cakeâ€¦we LOVE it!
it showcases the oil â€¦soâ€¦the oil has to have a beautiful bouquet.
thanks for including me in this fab giveaway!
all the best.
A beautiful Caprese salad, fresh and bright, always makes my tastebuds happy.
My favorite recipe showcasing olive oil was a lemon olive oil cake (muffins) with a light lemon glaze on top. If you use a good olive oil it imparts the most wonderful taste to the cake.
I love spring salad greens tossed with toasted pine nuts, grated parmesan, juice from 1/2 a lemon, salt, pepper, and olive oil. So good!
Joan Callaway says
I use olive oil for everything,but there
s nothing better than a drizzle of a good extra virgin olive oil over a bowl of minestra just before serving along with a grating of some Parmigiano-Reggiano or Pecorino Romano cheese.
I use olive oil just about every time I cook. I also use it sometimes in cakes. It’s fantastic used in a dressing and sprinkled over a salad or for dipping bread in it.
Tom Saaristo says
1/4 cup carp roe
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 slices good white bread, trimmed of crusts, soaked in cold water, and squeezed dry
1/2 cup Extra virgin Greek olive oil
1/4 cup safflower (or other neutral) oil
1/4 teaspoon grated Spanish onion
Blend carp roe, lemon juice, lemon zest, bread, and Extra virgin Greek olive oil in an electric blender or in a food processor fitted with the metal chopping blade about 1 minute, scrape blender cup or work sides down with a rubber spatula, and blend again 30 seconds. Add safflower oil and blend 30 seconds. Fold in grated Spanish onion. Serve dip at room temperature with your favorite cruditÃ©s and/or sesame crackers.
Carly. D says
I looove homemade pesto – basile, pine nuts, garlic, Parmesan cheese, olive oil :)anything and everything goes with pesto Pasta, omelette’s, potatoes, tomatoes, pizza…the list goes on.
I love to use it in the dressing for my cold quinoa salad. My son often takes this in his lunch.
Caprese salad would be my pick.
Green apple and brie panini sprinkled with salt and drizzled with some excellent olive oil.
Garlic bows. Slice refrigerator biscuits into 3 strips. Roll and stretch dough until long enough to tie in a small knot. Bake as directed. As soon as you pull them out of the oven toss them in a mixture of good olive oil, Parmesan cheese, fresh garlic and herbs. Yum.
We’ve been making alot of white pizzas lately, and instead of tomato sauce, I rub the dough with olive oil before adding toppings like scallops and bacon.
black beans, corn, diced tomato, onion, cilantro, salt & pepper and olive oil. great with chips, crackers or by the spoonful.
I love toasting a smashed potato under the broiler brushed with olive oil and sprinkled with rosemary and sea salt!
Erin Hamway says
My favorite way to enjoy high quality EVOO is very simply… homemade bread, excellent EVOO and some home grown herbs chopped and floating on top of the oil for dipping the bread – YUM! I thank this simple method to a tour of Tuscany and tasting some amazing olive oils (and wine) in a tasting that left me wanting to drink the oil in its little shot glass!
Zahra Duffy says
simple sour dough bread dipped in olive oil and balsamic vinegar. mmmmm 🙂
Barbie with a T says
Pesto! I love pesto made with basil, pine nuts, garlic, extra virgin olive oil, S&P, and parmesan cheese. We swirl pesto in all our tomato based soups, on hot pasta dishes, and use as a topping for grilled meats, etc. There is no better use for olive than in pesto. An added bit of information about olive oil, is that 40 ml of olive oil is a great cure for arthritic pain (I do not have arthritic pain in my fingers anymore because I started using 40 ml a day of extra virgin olive. It worked for me! A lot more healthy than using over the counter or RX pain relievers. So I have a large pot of sweet basil growing and just waiting for me to make the next batch of pesto.
I love picking fresh Roma tomatoes from my garden; slow drying them in the oven; then sauteing them in extra virgin olive oil. Cook up a pot of penne pasta, toss with olive oil and sun dried tomatoes and add a handful of fresh minced basil and grated Asiago cheese.Faaabulous !!
My favorite is caprese salad with fresh mozzarella, tomatoes, and basil. So good
Maureen Whitman says
That salad looks so divine…I will be copying you for party on Saturday.
For me, olive oil showcases well in:
1 C cooked pasta
1 oz drained tuna
1 C cooked green beans (still snappy!)
1 tsp lemon juice
1 T olive oil
1 tsp capers
1/4 tsp dried oregano
Lunch for one. Low fat but ultimately flavorful and satisfying!
Tomato and basil chopped small and tossed in olive oil, spread on toasted garlic baguettes with mozzarella cheese. It’s my most frequent summer meal. Yum!
Nancy L says
I love olive oil all on it’s own with just some crusty bread to dip in it.
My favorite dish that showcases using extra virgin olive oil is Caprese Salad using heirloom tomatoes and fresh mozzarella.
Pasta with olive oil, white wine, garlic, red pepper flakes and parsley!
Spinkle your favorite herbs (dried or fresh) onto a saucer filled with olive oil. Dip your favorite bread.
It would be a tossup between using it in a delicious pesto pasta dish and with bread and balsamic vinegar plus the olive oil as a dip, yum!
My favorite thing, in which good olive oil is key, is caprese. Good tomatoes, good cheese, fresh basil, rich extra virgin olive oil, salt and pepper. sooo simple and sooo delicious. 🙂
I like it over wehani rice with rosemary, toasted pinenuts, cracked black pepper, coarse sea salt and shreds of parmiggiano.
I love good quality olive oil in Ina Garten’s fresh corn salad
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
(copied from foodnetwork.com)
I love a good ciabatta bread dipped into a mixture of balsamic and a excellent extra virgin olive oil. Keeping it simple is best to taste the fruity olives!
I love making homemade fries with olive oil! It tastes amazing.
Julia C says
Just dipping bread in olive oil and spices. YUM!
I love making olive oil mayo (every week in fact) for all of the various mayo uses. (left over turkey sandwiches? yes and yes!) Fresh mayo is one thing, but fresh and high quality olive oil mayo? My favorite hands down.
Patsy Behrendt says
When it comes to eating, I am a very simple soul. I love a good crusty bread with a big slice of fresh tomato, slice of good quality mozzarella (or any soft white cheese, a few spices and top with a good Extra Virgin Olive oil. If the oil is right, then the food will compliment it. If the oil is not right, it will ruin the taste of the food. Of course, a good wine just makes it all come together and life is good!
I like olive oil in salads — my favorite dressing is olive oil, lemon juice, salt, and white wine vinegar.
Addi Kingslien says
I HAVE to have olive oil in my kitchen! That probably isn’t saying much, but it is pretty abnormal for a college student. My favorite food to make with olive oil would have to be asparagus! I love to drizzle olive oil over it and add some sea salt and pepper. Throw them in the oven at about 375. I like mine very soft, so I wait until they wrinkle. Awesome.
I like a good olive oil for salad dressing, but I also love oil with herbs and a hearty bread for dipping.
I love topping off my soups with a good high quality olive oil.
Jessica G says
EVOO-best for dipping bread w/ a nice Italian bread and parm!
Would love to try a Greek olive oil!! My favorite way to showcase the flavor of a beautiful olive oil, is drizzled on a bowl of Tuscan bean soup.
Carole Penner says
Sauteed Miyaki mushrooms
My favorite recipe featuring Extra Virgin Olive Oil, is so simple. I love chopping up garlic with a little smoked sea salt, and drizzling olive oil over it to dip good, crusty bread in. So easy, but so good!
My favorite is a simple caprese salad, fresh buffalo mozzarella, plum tomatoes and basil from my windowsill.
Addi Kingslien says
Plain and simple, Rip and dip. Dip bread into some olive oil, fresh ground pepper, Parmesan cheese, balsamic vinegar. It should be good bread though, such as a French Salted Baguette (From Mr. Smith’s Grocery store in Vermillion, SD. One year recognized by Oprah as Best Bread in America. Very deserving.)
Caprese salad. Lordy that’s tasty.
Hummus! I love making hummus with a really good olive oil. It makes it taste delicious and it feels so lovely and smooth in your mouth.
One of our favourites is just olive oil in a saucer with some artisan bread for dipping… but my weakness is a simple Caprese salad.
Arrange fat slices of tomato on a serving dish and top them with lovely fat slices of fresh buffalo mozzarella. Top each slice of cheese with a leaf of fresh basil and drizzle the entire concoction with olive oil, a little salt + fresh ground pepper. The colours are always so beautiful and the simplicity of the dish makes for a fantastic starter!
I love love love, bread with olive oil and pesto, like they do at bonefish grill. The pesto is made without streaming the olive oil in, then you put some pesto on a plate and pour some olive oil and swirl. Eat this with warm bread, delicious, and you can really distinguish the flavor of the olive oil.
Anna Marie says
I love making a spicy shrimp dish with pasta.
It requires minced garlic, dried red pepper, olive oil, white wine, salt and shrimp. Deliciousness in about 30 minutes.
There is a great, simple Romesco sauce that really shows off a good olive oil. Just roasted red peppers, garlic, toasted bread crumbs, a little sherry vinegar, almonds and olive oil all blended up into a hearty super-flavorful dipping sauce.
Lauren Murphy says
I love making hummus and pita chips with delicious extra virgin olive oil. The olive oil brings both the hummus and pita together beautifully 🙂
In a shallow bowl with fresh ground pepper and bread for dipping.
I love to make a dipping sauce for french bread. Olive oil, garlic (freshly diced or powder both work), and herbes de provence. Mix together and serve in a pretty dish!
As an Italian, I find nearly every dish I make features olive oil. We can never have enough of it in my house. But honestly, the best way to feature a good olive oil is with some crusty artisan bread, grapes, and a cheese platter.
homemade hummus drizzled with delicious olive oil. yum! (serve with pita chips – lightly toasted with olive oil as well!)
Christine Zarp says
Rye toast, smear with cottage cheese, slices of tomato, drizzle of balsamic and lemon juice, salt and pepper, finished with olive oil….makes the perfect breakfast, lunch, or dinner.
I love the basic olive oil over fresh tomatoes mozarella with basil.
I love it over broiled veggies. Yum!
Mmm, I love a good olive oil.
Love making salad with a sherry vinegar/olive oil vinaigrette.
I’ve always wanted to try a cake with olive oil.
Bruschetta! Black olives, fresh tomatoes and fresh basil, all chopped up and spooned on top of crusty Ciabatta, then drizzled in extra virgin olive oil. the best thing every to have with a glass of wine to treat yourself with!
I put olive oil in everything and on everything. Best as a dipping sauce with fresh herbs for crusty bread.
Sarah Moyer says
The only thing better than a great baguette is a great baguette with some delicious olive oil!
My favorite? Fresh New Jersey Tomatoes, Mozzarella, Basil drizzled with olive oil!
I prefer to use extra-virgin olive oil in salads too since it has a low smokepoint I don’t want to cook with it. My favorite salad to make with it is five bean salad which has a sweet/sour dressing and onion mixed in with the different beans. With really really good olive oil that has no bitterness, you can make your own mayonnaise quite easily in the food processor. I also like to make hummus and pesto with it or combine the two and use the pesto hummus on a mediterranean veggie sandwich on tomato basil bread. Obviously I’m a fan of olive oil and I’d love to try this one! Your recipe sounds so good–I will be trying it.
I like to make a simple side dish – orzo pasta, toasted pine nuts, spinach, and whatever else you want to throw in there (feta cheese, tomatoes, etc). Toss it in a bowl and stir in some olive oil and you’re set!
debbi eberle says
BBQ corn on the cob, olive oil, salt, pepper, granulated garlic. Let marinate in a zip lock for a couple hours and hit the heat!
In a word: Carpaccio! I LOVE it! Super thin slices of raw fillet, capers, shavings of the best Parmigiano-Reggiano and a touch of arugula. Drizzling all with fine Extra Virgin Olive Oil brings the flavors of all the ingredients into stunning harmony. Utterly delicious!
Allison H says
A simple caprese salad. Heirloom tomatoes, big basil leaves, fresh buffalo mozzarella, aged balsamic vinegar, salt, pepper, and of course a great olive oil!
There, I said it.
Really. It is so good.
Warm bread in olive oil. Delicious!!
Grilled pizza topped with tonno, sliced tomatoes,
capers, calamata olives and of course a generous
drizzle of fragrant EVOO. Mmmm, perfection!
April in CT says
I love a good crusty bread dipped in olive oil with seasonings sprinkled in. YUM!
I like to use a really good olive oil to marinate cracked olives, peppers, sun-dried tomatoes, lupini beans, and feta. Add crushed garlic and oregano, let sit for a day. Delicious.
Jenn C. says
I would make this salad with the oil. It sounds so good! I would also make some hummus with it.
Rachel S. says
I love olive oil for so many things but I especially love it in White Pizza, Crust, Olive Oil, Garlic, Mozzarella cheese. Yumm!
Simple but delicious appetizer: drizzle plenty of olive oil over some ChÃ¨vre cheese, generously season with crushed black pepper, serve with pita bread.
My favorite is a caprese salad with Mortgage Lifter tomatoes straight from the garden.
My favorite is a nice drizzle of good extra virgin olive oil on top of some homemade hummus.
Brenda S 'Okie in Colorado' says
Since it is cold outside, nothing tastes better than a great hearty soup made and topped off with extra virgin olive oil. Seafood soups, bean and pasta, potato, asparagus and bread soups. It just isn’t complete without the extra drizzle.
I like it just on bread…
Carole Resnick says
I love to mix extra virgin olive oil, balsamic vinegar and an ssortment of herbs to use as a dipping sause for warm, crusty bread
Pasta salad drizzled with really good olive oil, some sun dried tomatoes, fresh basil, and really good cheese. Simple, but perfect.
Gorgeous salad, so fresh and colourful. I think a good EVOO is central to a great dish. I love dunking roasted bell peppers in an good EVOO and topping it on a crusty warm artisan bread.
Happy Holidays Cathy!
Joey Nardinelli says
I typically, being a simple college student, prefer my olive oil simple, on bread, with a little pepper in it. How else can you truly showcase the flavor? That or to nuance some pasta with a little shaving of parmesean. What can I say, I’m a simple man.
ANYTHING I saute
So many ways! In a bowl with a little good balsamic and a nice crusty bread for dipping. Tossed with grilled or roasted vegetables. Or in a nice pesto or bean dip.
I make an orzo salad that needs good quality olive oil.
I always brush my homemade pizza crusts with good EVOO before grilling. I also love some hot chile infused EVOO along side to drizzle on my finished pizza.
Roasted asparagus, done simply with extra virgin olive oil, kosher salt, and freshly ground pepper. Mmmmmm.
I loooove making crostini with mozzarella, fresh basil, freshly ground black pepper and Kosher salt with a drizzling of chili-infused extra virgin olive oil. SO delicious!
I love to dip fresh, crusty french bread in some good olive oil mixed with fresh herbs. Yummy!
Mary at Deep South Dish says
A seafood pasta salad that I adore.
Julie C. says
My husband’s homemade Pesto
Directly on a spoon into my mouth, that is how much I love olive oil! Dribbled over warm pasta w/a squeeze of lemon and a touch of sea salt…
Oh, olive oil how I adore thee.
What a lovely salad!
Thank you !
to be honest i have never had the opportunity to cook w/ really good olive oil so i would like to try it – probably make a cake w/ it as that has always sounded intriguing to me.
I would use this olive oil to dress salads and as a dip for crusty bread.
Keep it simple…fresh tomatoes, mozarella, and basil with a drizzle of oil
I love dipping warm, crusty bread in olive oil or using it to saute fresh green beans and a little garlic.
Janice Stenger says
Cacio e Pepe all the way….totally delish!
Lemon Pound Cake…yummm
Spaghetti cacio e pepe. I don’t use any butter and just use olive oil and cheese. The sauce is made up of these components plus butter– delicious, and it really highlights the flavor of the olive oil.
I use EVOO to make Challah Bread. We do not buy any bread at our house, I make 20 loaves of this at a time, yum yum!
Mine is a bit simple compared to the others given, and doesn’t so much feature the oil but the difference it makes is quite noticeable. When making spaghetti I add Extra virgin olive oil to the water i boil it in, the flavor of the oil infuses itself in the pasta and gives it a wonderful flavor and texture.
Cindy Allen says
From Carter & Cavero in Red Bank, NJ:
Sweet Potatoes with Pomegranate Balsamic Glaze
2.5 lbs. of sweet potatoes, peeled and cut into large bite-size chunks
Course sea salt to taste
Sprinkle of cinnamon
4 tbsp. of Carter & Cavero Meyer Blood Orange Olive Oil
1 large onion thinly sliced
3 tbsp. extra-virgin olive oil
4 to 5 tbsp. of Carter & Cavero Pomegranate Balsamic
Preheat oven to 400 degree F.
In a medium bowl toss the sweet potatoes with the Blood Orange Olive Oil.
Spread the sweet potatoes on a baking sheet.
Sprinkle the course sea salt and add a dash of cinnamon.
Roast sweet potatoes in oven for 20 to 25 minutes, giving a toss halfway through.
Roast until fork-tender.
While the sweet potatoes are roasting saute the onion in a medium saucepan with the Extra-Virgin Olive Oil.
Cook onion on low heat until they are brown and sweet (almost caramelized) about 12 to 15 minutes.
Stir frequently to avoid burning them.
Add the Pomegranate Balsamic Vinegar.
Continue cooking for a few more minutes until it thickens into a glaze. Remove from heat. Remove sweet potatoes from oven and transfer to medium bowl. Drizzle with the glaze and toss to coat.
Serves 4 to 6
Happy Thanksgiving from the Carter & Cavero family!
My favorite dish isn’t really a dish. I like to sprinkle the oil over some french or european bread and then toast it. The smell of the oil and fresh bread is amazing!
oven-roasted cauliflower with an italian blend of spices in olive oil. delicious!
salad dressing using olive oil 🙂
Arland Dorais says
Holy Cow! Look at all these yummy ideas. I love my salad dressing. Very good olive oil, aged basalmic vinegar, a clove of garlic grated on the microplane. Mix all that with a teaspoon of good dijon mustard, and tablespoon of honey, some good sea salt and fresh ground pepper. Sometimes I put in a bit of fresh mashed up raspberries, or some jam if I dont have fresh berries. This is great on practically any salad. Enjoy!
I love to make a caprese salad using baby heirloom tomatoes and little mozzarella balls. A great olive oil is key!
Unfortunately because of work and school, I currently on the other side of the country from my girlfriend. However, whenever she flies down south to visit me I make her the dish I made for her on the night of our first date. By simply tossing some al dente pasta with a splash of great olive oil, squeeze of a fresh lemon, a dab of butter and top it with capers and garlic, magic happens. A great olive oil turns this super simple meal into something a dish for our special occasion!
Robin O. says
Shrimp Fra Diavolo with Lemon Basil Spaghetti that features using a high quality extra virgin olive oil. Also Spaghetti Aglio Olio!
We use EVOO for an antipasti type appetizer. Some bread, roasted garlic, roasted tomatoes, prosciutto and a good olive oil and balsamic to dip. mmmmmmm.
I love to roast vegetables (whatever I have on hand) with EVOO, sea salt & freshly ground black pepper in the oven for 20 minutes at 425. Delicious!
Just enjoy it with bread and balsamic vinegar!
I use olive oil with just about everything. With really good olive oil, pour some out, get crusty bread to dip, and slices of feta on the side. Delicious!
Alexa V. says
Okay, so I love green beans. It was a love discovered not long ago as I was learning to fend for myself, and to feed myself, in college. One of my favorite after-class snacks/meals was garlicky green beans. Simple enough, green beans sauteed with just a bit of garlic in olive oil (sometimes some bacon sneaks in there…I don’t know how but I never argue with bacon 😉 ). Extra drizzle of oil on top and it’s time to dig in!
What a great idea for all the vegetarians in ou family!!
Good evoo and fresh bread – what could be better!?! Well, maybe some grilled or roasted veggies drizzled with the good stuff! YUM!!
Chris S says
I have a pasta salad with roast chicken, feta, kalamata olives, and a great mustard vinaigrette. Your salad recipe looks fantastic. I’ll definitely be trying it!
Pearl bakery bread, torn and dipped in evoo. The best!
Olive oil and orange shortbread!
My favorite dish that shows off all that is good and glorious concerning olive oil. I use olive oil in my feta artichoke brushetta toasts, and it really enhances the natural flavors of the dish.
Basically, you take one can of tomatoes, add two jars of chopped marinated artichokes, and 1 package of feta to a bowl, 1tbsp of olive oil, and mix. While that marinates, cut up one loaf of french bread into slices and apply olive oil to both sides then brown. Take out the toasted slices, spoon cheese mixture to the tops of the toasts, and broil until the cheese is melted. Fabulous!
I like showcasing my olive oils at olive oil tastings with my friends
Julie Do says
I love my aunt’s mandarin salad she makes that i learned from her. It consists of a spring mix salad, with julienned carrots, mandarins or clemintines if that’s what you have, and poached white chicken diced. The dressing consists of extra virgin olive oil, lime juice, and bit of soy sauce. Then you finely chop cilantro and green onions and toss it in the dressing to mix with a dash white pepper. The dressing is poured over the salad with toasted crushed peanuts to top off! Yummm!!
I like dipping bread into good olive oil, perhaps with a bit of cracked pepper.
I mix whole wheat pasta with fresh spinach leaves, salmon and cheese (any white cheese works well)and then toss with olive oil!
Marci Williamson says
I love a good olive oil as a dipping sauce to hamemade bread.
Heather Sh says
Olive Oil Cakes with Lemon and Thyme from Tasty Kitchen 🙂
I made a new favorite at Thankgiving which is a Edame Salad with cherry tomatoes in a buttermilk basil dressing….YUM!
Sue S says
Either caprese salad or a salad dressing made with olive oil and white balsamic vinegar. The chopped salad recipe looks delicious!
Jenn D. says
Nothing showcases a REALLY good olive oil like a simple homemade salad dressing. Or maybe just adding a few herbs and dipping some crusty bread in it…but that’s for special days 😀
Hmm…so hard to pick just one dish! I love to infuse my olive oil with rosemary or thyme or whatever herb I have and putting some fresh parm and crushed red pepper in there and dipping fresh crusty bread into it! Yumm…Only 8 AM and I’m craving already!
Oh I love a classic caprese salad, but infusing the olive oil with Madagascar Green peppercorns gives the dish a new life, a bit of spice, and a whole lot of deliciousness!
Tricia Reynolds says
I just love extra virgin olive oil with a little Italian seasoning to dip my French bread into! If I’m not careful, I could eat a whole loaf of bread this way!!
Hummas with a big pool of olive oil on top to drag the fresh, warm pita slices through
My favorite thing food with olive oil would be cripsy tacos!
You take a frying pan… add some EVOO and place two corn torillas on the pan. Let them crisp up! In the mean time open a can of black beans. Mash them and add few teaspoons of cumin or as much as you want. Then flip the corn torillas and add the mashed black beans/cumin mixture to them, to heat the black beans and crisp the other side of the torilla.
Then take a bag of shredded cabbage, and dice one-two bundles of cliantro and then add some EVOO. Now you have made your filling for your crispy tacos!
Now, your cripsy tacos are done, and just add your filling and you have created my favorite dish with EVOO! CRISPY TACOS!
Trudy Medrano says
I love to make a butterbean or cannellini bean hummus – it is a nice departure from the traditional chickpea hummus (which I also love).
Jamie Mosley says
My favorite is chopping potatoes into bit size pieces and baby carrots. Drizzle EVOO all over them and then bake them. Its sooo good.
Lynnette Scofield says
A pound of linguini boiled and drained and mixed with a bunch of green onions chopped (using both white and green parts). Equal parts of soy sauce and really good olive oil mixed well together and poured over the pasta and onions. Yum!
Diane in Cincinnati says
Being Greek, we use olive oil over everything! But mainly over salad and horta which is cooked dandelion leaves. It is delicious! But it would be great over this salad too! yum!
I’m half Greek and I’ve been to Greece a number of times where I’ve stayed with my grandparents in a village in Sparta for months on end. When I was growing up, my grandpa would bring us extra virgin olive oil which was made using his orchards. My grandma would drizzle it over EVERYTHING, but my favourite dish by far is very simple.
In Greek it is called Horiatiko (village style Greek salad, the real way!)
and TONS of olive oil
bake some bread and dip in the juices once you’ve finished eating the salad.
When I have a very good bottle of olive oil I only use it in fresh applications. I like to just dip a great tasting bread in it, or mix up a simple salad dressing where the olive is the star.
Kay E Dalton says
I adore my black bean, corn, avocado salsa with extra-virgin olive oil and lime dressing with lots of cilantro and savory goodness!
drizzled over tuscan kale soup
christine yoo says
pesto, such simple ingredients that all of them need to be top notch or it will not taste yummy.
my favorite dish showcases evoo is a bean dip made with small pink beans, black beans, white beans, corn, chopped onion, and chopped grape tomatoes. you rinse all and then drizzle a good amount of balsamic vinegar and extra virgin olive oil over and let it set for an hour or 2 (I usually like to let it sit overnight) then serve it with scoops! delish!!!
pesto with fresh basil from my garden!
One of my favorite ways to use a great quality olive oil is to swirl some in to a great vegetable based soup right before serving. OH and to top a bean and pasta soup. This olive oil (and salad) sounds delicious!
Robin W. says
Love to saute veggies and roast veggies with olive oil. I watch alot of food tv and see them top salads and finish off entrees with them – I intend to be bolder next year with my olive oil!!!
Tuscan white bean soup….Oil drizzled on top just before serving.
Nicole DiMara says
I love a great cucumber, tomato red onion and feta salad with the oil drizzled on top!
I love EVOO with cracked spices mixed in to dip my bread in!
good bread dipped in some good quality olive oil and balsamic vinegar – so simple and good
Karen A. says
Over Ina Garten’s Tomato Feta Salad.
over fresh tomatoes with sea salt
My absolute favorite way to eat olive oil is with a delicious chunk of hearty artisan bread and a splash of aged balsamic vinegar spilled into a pool of fruity extra virgin.
Erin Stackhouse says
I love to combine the oil, garlic, parsley, and some fresh parmesan to add to hot cooked pasta. So simple but so tasty!
mmm… I grew up in a house-hold that cooked almost exclusively italian cuisine. Needless to say, I love oliveoil. My absolute fav is an old family pasta dish with an oliveoil garlic sauce and lots of other goodies in there.
I love to make oil concoctions for dipping bread!
I’ve been on a gnocchi making kick lately. Infusing olive oil with a bit of Meyer lemon adds a great touch to these. Fry them up in a bit of butter and olive oil, add in some fresh sage, and top with Parmesan and the infused oil. Yum!
I love homemade hummus with an extra glug of good olive oil on top, then finished with cracked black pepper. The perfect dip!
I was taught how to make paella using extra virgin olive oil to bring out the various flavors of the dish. It is one of my favorites and go to dishes!
I use olive oil in just about everything!
I really like mixing it with some lemon juice and pouring it over some pearled couscous with asparagus and red peppers!
I have a cannellini bean dip recipe that is perfect with a drizzle of really good olive oil.
Lori D. says
caprese salad with olive oil drizzled on top. It’s delicious.
Drizzled over grilled Zuchini and squash with balsalmic vinegar.
Emily Thompson says
I really love a good pasta cooked perfectly al dente with delicious olive oil and a smidge of parmesan!
Mozzarella and cherry tomato salad, yummo!
My favorite dish that makes the olive oil flavor stand out is my Nana’s simple recipe for baby red potatoes. You slice them into medium circles, place them in a frying pan on medium, put a generous amount of olive oil in the pan, and sprinkle with salt, pepper, and rosemary to taste. Other vegetables like zucchini, summer squash, and onion can go nicely in addition to the potatoes, but they’re just as great on their own and the olive oil really puts wonderful flavor into them.
Noble Pig says
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