Recipe Course: 30 Mins or Less

Summer pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve about ½ cup of pasta water before draining.
  2. While the pasta cooks, combine the halved tomatoes, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Let sit at room temperature for at least 10 minutes—this helps the flavors marry.
  3. Add the hot, drained pasta directly to the tomato mixture. Toss well. Add a splash of pasta water if you want a looser sauce.
  4. Stir in the fresh basil just before serving. Top with grated Parmesan if desired.

Functional Olive Oil Soda

  1. In a shaker combine all ingredients aside from the soda
  2. Shake vigorously with ice until well emulsified.
  3. Strain into a glass filled with fresh ice.
  4. Top with probiotic soda

Fall Charcuterie

  1. Arrange all the ingredients on a cutting board.
  2. Olive Oil Dip: Serve a small dish of Filippo Berio Extra Virgin Olive Oil for dipping bread or crackers.
  3. Balsamic Drizzle: Use Filippo Berio Balsamic Glaze to drizzle over fresh figs, pear slices, and cheeses.

Matcha Latte with Olive Oil Cold Foam

Prepare the Matcha:

  • Sift the matcha powder into a small bowl.
  • Add hot water and whisk vigorously in a zig-zag motion until frothy and fully dissolved.

Make the Cold Foam:

  • In a small frothing pitcher or jar, combine milk, olive oil, sweetener, sea salt, and vanilla (if using).
  • Froth using a handheld frother or shake vigorously in a sealed jar until thick and foamy.

Assemble the Drink:

  • Fill a glass with ice and pour in your milk of choice.
  • Add the whisked matcha over the milk.
  • Spoon or pour the olive oil cold foam on top.

Lemon Bars

    Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. Place the store-bought shortbread crust in an 8×8-inch baking dish. If it comes in a disposable pan, you can place it directly on a baking sheet for stability.
  3. If the crust packaging recommends pre-baking, follow those instructions (usually 5-10 minutes at 350°F). If not, you can skip this step.
    Make the Lemon Filling:

  1. In a large bowl, whisk together the eggs, sugar, flour, baking powder, lemon zest, lemon juice, and salt until smooth.
  2. Stir in the olive oil until fully incorporated.
  3. Pour the lemon mixture over the slightly cooled crust.
    Bake the Lemon Bars:

  1. Bake the bars for about 20-25 minutes, or until the filling is set and the edges start to lightly brown. The center should still have a slight jiggle when you gently shake the pan.
  2. Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Then, refrigerate for at least 2 hours (or overnight) for the best texture.
    Serve & Garnish:

  1. Once the bars are chilled and set, use a sharp knife to slice them into squares or rectangles.
  2. Just before serving, sprinkle a light pinch of flaky sea salt and a small drizzle of olive oil on top of each lemon bar to enhance the bright lemon flavor and balance the sweetness.
  3. Serve chilled or at room temperature.

Avocado Olive Oil Margarita

  1. Prepare the Glass: If desired, rim a glass with lime juice and dip it into Tajín or salt. Set aside.
  2. Blend the Margarita: In a blender, combine the avocado, tequila, lime juice, orange liqueur, olive oil, agave syrup, and a handful of ice. Blend until smooth and creamy.
  3. Adjust Consistency: If needed, add more ice or a splash of water for a thinner texture.

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Valentines Day Strawberries

  1. Prepare the strawberries:
    Wash the strawberries gently under cold water and pat them dry with a paper towel. It’s important that they’re completely dry before dipping, as any moisture can cause the chocolate to seize up.
  2. Melt the chocolate:
    Break the chocolate into small pieces or use chocolate chips. You can melt the chocolate in one of two ways:

    • Microwave method: Place the chocolate in a microwave-safe bowl and heat in 20-30 second intervals, stirring in between, until completely melted and smooth.
    • Double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until fully melted.
    • Dip the strawberries:
      Hold each strawberry by the stem or leaves and dip it into the melted chocolate. Swirl it gently to coat the strawberry, leaving the top portion exposed. If desired, you can drizzle a small amount of chocolate over the top to give it a thicker coating.
    • Set the strawberries:
      Place the dipped strawberries on a parchment-lined baking sheet or tray. Let the chocolate harden at room temperature for about 30 minutes, or you can speed up the process by placing the tray in the fridge for about 15 minutes.
  3. Drizzle chocolate covered strawberries with Delicato Extra Virgin Olive Oil and Classic Balsamic Glaze

Dense Bean Salad

  1. Combine ingredients
  2. Toss with vinaigrette
  3. Serve fresh and save leftovers for meal prep, packaged in Tupperware or deli containers