Uncap a bottle of healthy, delicious olive oil and put it to work in appetizers, sides, soups, and even desserts
Sunset
1 /20Thomas J. Story
Garden Vegetable Platter
One of the easiest ways to enjoy your favorite top-quality extra-virgin olive oil is also the most beautiful: by the bowlful with an array of colorful vegetables for dunking.
Our platter featuring a simple dunk sauce of olive oil and the Egyptian seasoning blend called dukkah is designed as an appetizer, but the combination is so good, you just might make a meal of it.
When you make a recipe with only a few ingredients, make sure they’re the best. That’s the secret of this easy and extraordinary dish from a Seattle chef.
You’ll want to keep this recipe for summer’s most popular sauce in your back pocket so you’re ready to drizzle it over cheese, toss it with pasta, or slather it in a sandwich.
12 /20Photo by Iain Bagwell; written by Stephanie Dean, Elaine Johnson, and Amy Machnak
Garlic-Basil Grilled Chicken with Caprese Salsa
A garlicky olive oil-basil rub keeps chicken moist on the grill, and more of the same—along with a little balsamic vinegar—dresses up tomatoes for a nice and juicy salsa.
In a lighter take on classic potato salad, substitute olive oil for mayo. You'll lose half the calories and gain amazing flavor with puttanesca-inspired ingredients.
The Portland chef who created this rich, dense cake likes to top it with summer fruit cooked in a dutch oven, but you could also serve it with sliced berries sweetened with a little sugar.