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Roasted Red Potatoes

This Roasted Red Potato recipe is a versatile side dish that can accompany a grilled filet of beef or be served alongside a vegetable omelet for breakfast. Be creative and use a flavored infused olive oil, such as chipotle to spice things up or sprinkle  fresh herbs and parmesan cheese on top to add more flavor.… Continue Reading

Eggplant Parmesan

This end of summer meal is so sweet and savory, you’ll never know it’s meatless.  Serve with a couple of slices of crusty bread so you can scoop all remaining traces of leftover tomato sauce on your plate. Remember, fresh ingredients are best! Recipe serves 4 – 6. Ingredients 2 or 3 medium sized eggplants,… Continue Reading

Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes

The simplicity of this recipe makes all ingredients count. We use Yukon Gold potatoes because they are soft and fluffy with a buttery taste and have thin skins. Use your best extra virgin olive oil to add flavor. Recipe serves 6. Ingredients 6 medium sized Yukon Gold potatoes, cut into quarters, leave skin on 1/4… Continue Reading

Spinach with Pine Nuts and Raisins

This is yet another one of my favorite recipes from the book “Olive Oil – From Tree to Table” by Peggy Knickerbocker*. This is a classic dish that is eaten with only minor variations in Greece, Sicily, and other parts of Italy, Spain, and France. It is a flavorful accompaniment to almost any dish. Continue Reading