This traditional Italian pasta dish, known as Spaghetti Aglio e Olio, is a beautiful example of how just a few high-quality ingredients can create something extraordinary. The secret lies in the details: perfectly al dente pasta, fragrant garlic gently warmed in extra virgin olive oil, and a subtle heat from red chili flakes. Be sure...Read More

Simple yet full of flavor, this olive oil herbal bread dip is the perfect way to start a meal or accompany a basket of warm, crusty bread. Fragrant herbs, rich olive oil, and a touch of seasoning come together in minutes, making it a versatile appetizer or side that feels both rustic and elegant. Whether...Read More

I have made this cake countless times with butter. It is easy to assemble and always garners raves from guests. Now I have a new way of making one of my favorites—using olive oil instead. A delicate olive oil mimics the flavor profile of the butter version of this cake, although the oil adds an...Read More

There are many versions of this cake recipe on the internet, but I especially enjoy the version from Babbo Cookbook, by Mario Batali. It’s the perfect, not-too-sweet kind of cake to enjoy with an espresso or cup of tea. INGREDIENTS: Cake 4 eggs 3/4 cup sugar 2/3 cup extra-virgin olive oil 2 tablespoons finely chopped...Read More

Chocolate and olive oil have a natural affinity for one another. INGREDIENTS: 4 squares unsweetened chocolate 2/3 cup extra virgin olive oil, mild or buttery tasting 4 large eggs 2 teaspoons vanilla extract 2 cups granulated sugar 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup nuts (optional) 1 large Hershey...Read More

These exquisite-tasting cookies are made with olive oil, a healthier alternative to butter. You’ll never notice the olive oil! INGREDIENTS: 2 cups unbleached all-purpose flour 1 1/2 cups confectioner’s sugar, divided 1 cup almond meal, toasted 3/4 teaspoon baking soda Pinch of salt 3/4 cup extra virgin olive oil, buttery or mild-flavored 1/2 teaspoon pure...Read More

By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild-tasting olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent...Read More

In addition to being a flavorful dipping sauce for warm focaccia or francese, it’s equally delicious drizzled over bruschetta. INGREDIENTS: 1 cup extra virgin olive oil 1 clove garlic, pressed 1 small shallot, finely chopped 2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped 2 teaspoons finely chopped, dry-packed, sun-dried tomatoes 2 to...Read More