Olivari Classic Mediterranean Olive Oil 25.5 oz Pack Of 3

recipes

1. Greek Salad with Olive Oil Dressing:
- Ingredients: 
  - 2 tomatoes, diced
  - 1 cucumber, chopped
  - 1 red onion, thinly sliced
  - 1 green bell pepper, diced
  - 1 cup Kalamata olives (pitted)
  - 1 cup feta cheese, crumbled
  - ¼ cup Olivari Classic Mediterranean Olive Oil
  - 3 tbsp lemon juice
  - 1 tbsp dried oregano
  - Salt and pepper to taste
- Instructions:
  1. In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and olives.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Sprinkle the feta cheese on top and serve.

2. Garlic Parmesan Roasted Brussels Sprouts:
- Ingredients:
  - 1.5 lbs Brussels sprouts, trimmed and halved
  - 3 tbsp Olivari Classic Mediterranean Olive Oil
  - 4 cloves garlic, minced
  - ½ cup grated Parmesan cheese
  - Salt and pepper to taste
- Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper.
  3. Spread the sprouts evenly on a baking sheet.
  4. Roast for about 20-25 minutes or until crispy and lightly browned.
  5. Remove from the oven, sprinkle with Parmesan cheese, and toss to combine. Serve hot.

3. Lemon Herb Grilled Chicken:
- Ingredients:
  - 4 boneless, skinless chicken breasts
  - ⅓ cup Olivari Classic Mediterranean Olive Oil
  - Juice of 2 lemons
  - 4 cloves garlic, minced
  - 2 tbsp fresh herbs (such as rosemary, thyme, or oregano), chopped
  - Salt and pepper to taste
- Instructions:
  1. In a bowl, whisk together olive oil, lemon juice, minced garlic, fresh herbs, salt, and pepper.
  2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them.
  3. Seal the bag and refrigerate for at least 30 minutes, or overnight for best results.
  4. Preheat the grill to medium-high heat.
  5. Cook the chicken on the preheated grill for about 6-8 minutes per side, or until cooked through.

4. Mediterranean Hummus:
- Ingredients:
  - 2 cups canned chickpeas, rinsed and drained
  - ¼ cup Olivari Classic Mediterranean Olive Oil
  - 2 tbsp lemon juice
  - 2 cloves garlic, minced
  - 1 tsp ground cumin
  - 1 tsp smoked paprika
  - Salt and pepper to taste
- Instructions:
  1. In a food processor, combine chickpeas, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper.
  2. Process until smooth and creamy.
  3. Taste and adjust the seasoning if needed.
  4. Transfer to a serving bowl, drizzle with a little more olive oil, and garnish with extra smoked paprika.
  5. Serve with pita bread or fresh vegetables.

5. Tomato Basil Bruschetta:
- Ingredients:
  - 4 thick slices of Italian bread
  - 2 tomatoes, diced
  - ¼ cup red onion, finely chopped
  - ¼ cup fresh basil leaves, thinly sliced
  - 2 tbsp Olivari Classic Mediterranean Olive Oil
  - 1 clove garlic, minced
  - Salt and pepper to taste
- Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Place the bread slices on a baking sheet and toast for about 5 minutes or until lightly golden.
  3. In a bowl, combine tomatoes, red onion, basil leaves, olive oil, minced garlic, salt, and pepper.
  4. Spoon the tomato mixture evenly over the toasted bread.
  5. Serve as an appetizer or a light lunch.

6. Garlic Shrimp Pasta:
- Ingredients:
  - 8 oz linguine or spaghetti
  - 1 lb medium shrimp, peeled and deveined
  - ⅓ cup Olivari Classic Mediterranean Olive Oil
  - 4 cloves garlic, minced
  - 2 tbsp lemon juice
  - 2 tbsp fresh parsley, chopped
  - Salt and pepper to taste
- Instructions:
  1. Cook the pasta in a large pot of boiling salted water according to package instructions.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until opaque and cooked through.
  4. Stir in lemon juice, chopped parsley, salt, and pepper.
  5. Drain the cooked pasta and add it to the skillet. Toss everything together until well combined.
  6. Serve hot with grated Parmesan cheese, if desired.

7. Caprese Skewers with Balsamic Glaze:
- Ingredients:
  - Cherry tomatoes
  - Fresh mozzarella pearls
  - Fresh basil leaves
  - ¼ cup Olivari Classic Mediterranean Olive Oil
  - 2 tbsp balsamic glaze
  - Salt and pepper to taste
- Instructions:
  1. Thread a cherry tomato, a mozzarella pearl, and a basil leaf onto a toothpick or skewer.
  2. Repeat until all ingredients are used.
  3. Arrange the skewers on a serving platter.
  4. Drizzle olive oil and balsamic glaze over the skewers.
  5. Sprinkle with salt and pepper.
  6. Serve as a colorful and delicious appetizer.