It isn’t easy being green. Or is it? Avocados have a reputation for being difficult to choose. But, if you know a simple trick, you can avoid the disappointment of cutting into this fickle fruit before it’s ripe. Simply peel back the stem. If it comes off easily and is green underneath, your avocado is ready to eat. If the stem doesn’t come off, it needs more time to ripen.
Cupcakes can easily be transformed for any occasion. Arranged on tiered trays, they create a whimsical, yet elegant display. Especially when you serve up gourmet flavors. As an added benefit, they’re easy to serve. No need to cut or struggle with that first slice. For your next celebration, try some swoon-worthy Fig, Pistachio and Olive Oil Cupcakes.
Click here to get the recipe from Kitchen Konfidence.
Come this time of year, there’s no shortage of pumpkin recipes. But often, we forget about one of the simplest, healthiest ways to enjoy this seasonal favorite – roasting the seeds! Drizzled with olive oil and sprinkled with salt, they make a deliciously snackable treat. The trick is getting the salt to flavor the inside of the seed and knowing which spices to add to really make the flavor pop.
Just because fall’s on the horizon, doesn’t mean we have to say goodbye to our favorite summer flavors. Make tomato sauce now and freeze-you’ll enjoy its fresh-picked taste well into winter. Tomatoes are abundant this time of year, and it doesn’t take a lot of ingredients or effort to transform them into a rave-worthy sauces. Click here to get the recipe from Playin’ with My Food.
Top off the meal with creamy, dreamy, Salted Dark Chocolate Olive Oil Ice Cream. Intrigued? The addition of olive oil adds an extra-indulgent, slightly fruity flavor. So, grab your spoon and dig into this dark, deeply decadent treat. We guarantee you won’t be disappointed. Click here to get the recipe from Pickles & Honey.
Shallots. They’re a delicious ingredient on their own, but cook them in some olive oil and you’ll have a versatile confit that makes almost anything taste better. Use in a salad dressing, as a spread for sandwiches, or on top of your grilled meats. The possibilities are endless. Click here for some simple suggestions from Tasting Table.
Looking for a better way to bring your lunch to work? Try a Mason jar salad. It’s simple to make and travels well. The key–knowing how to layer. Assembling it in the right order will help keep your favorite ingredients fresh until you are ready to shake them up! Click here for some tips from our friends at popsugar.com
Most people have experienced the delicious taste of artichokes—in everything from salads and dips to pizza and pasta. But have you ever handled one raw? Let’s just say they’re not cute and cuddly. Master the art of trimming and cleaning these prickly plants.
April 22nd is the 45th Anniversary of Earth Day. Mark the occasion by recycling your empty olive oil bottles. Just remove the plastic spout, clean by shaking with soapy water, then toss in the blue bin!
Put a new spin on Easter eggs with dramatic swirls of color. Simply dye your eggs as usual. Then, prepare a second dye containing one (1) tablespoon of olive oil. Dip your egg again to create beautiful, marbleized patterns.
Click here for step-by-step directions from Martha Stewart Living.
One of the newest trends hitting bars across the world? Olive oil. Try infusing your gin with it for a modern take on the extra-dirty martini. Or, if you have a drink recipe that calls for raw eggs, use olive oil instead. It will achieve the same frothy top on a shaken cocktail.
Try it for yourself with a recipe from Tasting Table. Click here.
Ever dreamed of having chocolate for breakfast, lunch and dinner? Here’s a simple way to add it to your salad course too. (Without the guilt.) Chocolate balsamic vinegar is a chocoholic’s fantasy, offering a smooth, rich taste that complements a surprising variety of foods. Blend it with Filippo Berio® Extra Virgin Olive Oil and drizzle it over your salad for a decadent dressing.