Extra Virgin Olive Oil is the essential ingredient in most of the Rea family’s kitchen creations. We invite you to share with you these 5 coveted recipes straight from family cookbook, some that have been passed down for generations.
So open a bottle of beautiful, healthful olive oil and try these 5 Best Olive Oil Recipes…
1. Virgin Waffles
This is our Virgin twist on the traditional waffle. We use our Vanilla Bean Olive Oil in place of butter to give it that little something extra. It’s a breakfast staple in our household!
Equipment
- Waffle iron
Ingredients
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup Vanilla Bean Olive Oil
- 2 tbsp brown sugar
- 2 cup unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
Other great flavors to try!
Instructions
- Preheat waffle iron and when hot, spray with nonstick spray or olive oil.
- Whisk together the eggs, buttermilk, Vanilla Bean Olive Oil, and brown sugar in a large bowl.
- Combine remaining dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a separate bowl. Add to the wet ingredients and mix until just combined.
- Pour by half cupfuls into the hot waffle iron and cook until golden brown.
- Remove and finish with a drizzle of pure maple syrup. Try drizzling our Strawberry Balsamic Reduction or Blueberry White Balsamic Reduction on top of the waffle instead of syrup!
2. Garbanzo Bean and Pine Nut Soup
Equipment
- blender
Ingredients
- 2 tbsp Balanced Extra Virgin Olive Oil
- 1 1/2 cups finely chopped ren onion
- coarse salt to taste
- freshly ground pepper to taste
- 4 cloves of garlic finely chopped
- 1 sprig of fresh rosemary chopped
- 1 (15oz) can stewed tomatoes
- 2 (15 oz ea) cans garbanzo beans rinsed and drained
- 4 cups chicken broth
- 1/4 cup toasted pine nuts and more for serving
- sliced avocado for serving
- parmesan cheese freshly grated
Other great flavors to try!
Instructions
- Heat oil in a medium pot over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes.
- Add garlic and fresh herbs and cook, stirring, until fragrant, about 1 minute. Add tomatoes, beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through about 10 minutes; let cool 10 minutes.
- Using a stick blender add some of the pine nuts and process until beans are coarsely chopped but not pureed (do not over process). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining pine nuts, avocado, and finish with Parmesan cheese.
3. Spaghetti Aglio, Olio e Peperoncino
This dish makes an appearance at family supper at least once a month, and we still can’t get enough of it! Serves 4.
Ingredients
- 1 lb spaghetti
- 1/2 cup Balanced Extra Virgin Olive Oil
- 4-6 garlic cloves chopped
- 1/2 tsp red chili flakes
- parmesan cheese grated
- italian parsley chopped
- sea salt to taste
- 1 cup reserved cooking water
Other great flavors to try!
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain.
- A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta once it has cooked.
- Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the saute pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated Parmesan cheese and chopped parsley.
4. Chicken with Artichoke & Tomato Stuffed Olives
Ingredients
- 4 chicken breasts thinly sliced
- 1 cup flour + 1 extra tbsp to thicken sauce
- 1 tsp salt
- 1 tsp fresh ground pepper
- 3 tbsp Rosemary Olive Oil
- 2 cloves garlic finely chopped
- 1/2 cup Sun Baked Tomato Basil Stuffed Olives sliced
- 1/4 cup pinot grigio
- 1 cup chicken broth
- 1 cup marinated artichoke hearts quartered
- 3 sprigs fresh rosemary
- milk as needed
Other great flavors to try!
Instructions
- In a medium size shallow dish mix flour, salt & pepper. Dip chicken in milk & dredge in flour mixture.
- Add olive oil to a large skillet over med-high heat until hot but not smoking. Add chicken and sauté 4 minutes on each side until golden brown. Remove chicken and set aside.
- Add garlic and saute for 1 minute making sure you don’t burn the garlic. Add wine & deglaze the pan. Add the chicken broth & bring to a slight boil.
- Turn heat to low & add a small amount of flour & whisk until thickened. Return chicken & sliced olives & artichoke hearts to the skillet & simmer for 3-5 minutes.
- Place chicken on platter and pour sauce evenly over the chicken. Garnish with the rosemary sprigs. Enjoy!
5. Healthy Chocolate Chip Cookies
Ingredients
- 1/2 cup butter or Ghee
- 1/2 cup Vanilla Bean Olive Oil
- 1 1/4 cup brown sugar firmly packed
- 2 eggs
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup flax seed meal
- 1 tsp baking soda
- 2 cups steel-cut oats
- 1 1/2 cups chocolate chips and/or chopped nuts, cranberries, carob chips
Other great flavors to try!
Instructions
- Preheat oven to 350 degrees. Beat butter, olive oil and brown sugar. Add eggs and beat well.
- In a separate bow, combine the flour, flax seed meal, baking soda, and salt. Add the dry mixture to the oil mixture. Mix in oats and chosen add-ins (chocolate chips/ carob chips/ chopped nuts/ raisins/ dried cranberries until well incorporated.
- Drop dough by tablespoon onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool for 3 minutes and then remove to wire rack to finish cooling.
Have you tried any of these recipes?
Let us know how you #UseEVOO in the comments below!
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