4 Extra Virgin Olive Oil Recipes
4-Course Extra Virgin Olive Oil Meal (w/ Vegan Recipes)
April 17, 2022
3 Reasons to Have Olive Oil In Your Kitchen !
May 5, 2022
In this week’s blog post, we are bringing you more recipes to inspire you in the kitchen, with the usual line up of soup, side, main and dessert with one ingredient in commun: Extra Virgin Olive Oil.
Recipe #1: Vegan Roasted Tomato Soup
Our first recipe is a bright roasted tomato soup, with a hit of fresh basil.
This dish is first and foremost a celebration of the tomato, which is why we kept the variety and amount arbitary: we encourage you to experiment and use your favorite varieties.
As for serving, we suggest extra virgin olive oil croutons or nuts as a garnish, or toasted bread as accompagnement.
One thing that is non-negociable however, is that you share with us your finished result on Instagram
Find the ingredients and the instructions on how to make below :
Ingredients:
- Tomatoes
- 1 blub of garlic
- Extra Virgin Olive Oil
- 1 large red onion
- Fresh basil leaves
- bell pepper (optional)
- Red chili flakes
- Salt & Pepper
tomato soup ingredients
roast tomatoes
Instructions:
- Preheat oven to 180 C
- Chop tomatoes, red bellpepper, onion to large pieces and cut garlic bulb to reveal cloves
- Chop tomatoes, red bellpepper, onion to large pieces and cut garlic bulb to reveal cloves
- Roast for 15 to 20 minutes.
- Meanwhile, bring 2 cups of vegetable broth or water to a simmer. Keep warm.
- Transfer roasted vegetables and fresh basil leaves to blender and add 1/4 cup of broth or water at a time.
- Blend until desired consistency is reached, adding water when necessary. Taste for seasoning and adjust.
- Serve warm. Garnish with a fresh crack of black pepper and a drizzle of extra virgin olive oil.
Tomato Soup garnished
Recipe #2: Roasted Pepper Caprese Salad
We are showing you a riff on Caprese Salad, with oven roasted peppers. If you are looking for the charred flavor: go ahead and roast them on the stove. Make sure you peel the skin!
Steps to make it are below:
Ingredients:
- 4 Bell peppers
- 50g Cherry Tomatoes
- Fresh Mozzarella
- Fresh Basil Leaves
- Arugula (optional)
- 2 tbsp Extra Virgin Olive Oil
- Salt & Pepper
Pepper Caprese Ingredients
Mise En Place
Instructions:
- Preheat the oven to 160°C.
- Roughly cut peppers and mozzarella to large strips and halve the cherry tomatoes.
- Add peppers to a roasting tray, toss in extra virgin olive oil, salt and pepper.
- Roast the peppers for 15 to 20 minutes and remove and cool when ready.
- For the vinaigrette: Mix extra virgin olive oil, lemon juice, salt & pepper.
- When ready to plate, arrange ingredients and dress.
- Finish with a drizzle of extra virgin olive oil.
Roast Pepper Caprese Salad
Recipe #3: Tunisian Ojja Merguez
The main dish is a Tunisian staple: Ojja with Merguez sausages. We thinku may be familiar with its cousin “Shakshuka”, but we guarantee that you will love this too!
Editor’s Note: Feel free to substitue Merguez sausages with your favorite spicy sausage, your most-enjoyed vegan alternative, or to ommit them entirely for a vegetarian dish.
Let’s make it together:
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 4 Tomatoes
- 4 Peppers
- 2 tbsp Harissa paste
- 1 cup Water
- 200g Merguez Sausages
- 3 Eggs
- Ground Coriander seeds
- Ground Carraway seeds
- Salt
- Black Pepper
Pepper Caprese Ingredients
Mise En Place
Instructions:
- Cut vegetables and Merguez sausages to medium sized pieces. Mince garlic. Set aside.
- Heat olive oil in a medium sized pan and sauté garlic until fragrant.
- Add sausages and cook for 3 to 4 minutes.
- Stir in tomatoes and peppers and lightly sweat.
- Add harissa paste and seasonings and stir until fragrant, 1 minute.
- Slowly stream in water and stir then cover and simmer until vegetables have softened and the sauce has thickened up, 15 minutes.
- Remove the lid and crack eggs gently in the sauce.
- Remove the lid and crack eggs gently in the sauce.
- Finish with a sprinkle of dried mint and a light drizzle of extra virign olive oil.
Best served and enjoyed with warm bread.
Recipe #4: EVOO Chocolate Chip Cookies
Ending with a classic chocolate chip cookie, with a spin of olive oil as the main fat content.
Editor’s tip: feel free to add your own spin to the recipe: from adding espresso powder to the dough, to switching out types of chocolates and supplementing with fruity or crunchy elements (or both !).
Steps to make it are below:
Ingredients:
- 100ml extra virgin olive oil
- 230g flour
- 175g brown sugar
- 50g granulated sugar
- 1/2 p salt
- 1tsp baking soda
- 1 egg + 1 yolk
- 150g dark chocolate (cut roughly into chunks)
- flaky salt, for finishing
Instructions:
- Mix dry ingredients (flour, baking soda & salt) in a small bowl. Set aside.
- Seperately,iIn a large bowl, mix sugars and extra virgin olive oil until hydrated.
- Add egg and mix for 30 to 60 seconds to incorporate.
- Gently add dry ingredients and chocolate chunks and mix until no dry streaks of flour remain.
Do not overmix the dough! - Cover the dough and chill for 30 minutes, (or overnight for the best results)
- When ready to bake, preheat oven to 175°C
- Line baking tray with parchment paper and roughly shape cookie dough into balls.
- (Optionally top with reserved chocolate chunks)
- Bake for 9 to 11 minutes. Finish with flaky salt and enjoiy warm.
We hope you have enjoyed our recipes, and that you are excited to replicate them or make them your own. Whatever you choose, be sure to share them with us on Instagram and Facebook.
OLYFO Copywriter
