700 extra virgin olive oil recipes

Quinoa, wild rice, sweet cherries and grapes are tossed with celeries, feta cheese and a tasty vinaigrette. You will be impressed by both yummy flavor and great texture.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. An easy yet tasty meal is on one plate within less than 30 minutes. Using whole wheat penne makes it even healthier.

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

Orange and ginger dressing is so refreshing, coriander spiced scallops go very well with it. Also it is so quick and easy to make.

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.