It’s no secret that extra virgin olive oil is a delicious and healthy way to add vital fats and nutrients to any diet. The best way to enjoy the fruity and vibrant oil is in fresh, flavorful dishes that’ll take you from the beginning to the end of a meal. Below, you’ll find a starter and a sweet recipe filled with olive oil nutrition and deliciousness.
Roasted Tomato Crostini
By Hannah Abaffy of @milkandhoneythebakery
- 2 pints cherry tomatoes
- 7 whole garlic cloves, crushed
- 1 tsp. salt
- ½ tsp. red pepper flakes
- pepper to taste
- ¼ cup plus 1 Tbsp. Bertolli®Extra Virgin Olive Oil
- 1 tsp. fresh thyme leaves
- 1 medium baguette, sliced
- Preheat oven to 400°F.
- In a medium bowl, combine cherry tomatoes, garlic cloves, salt, red pepper flakes, pepper and olive oil.
- Pour on a sheet tray and roast tomatoes for 20 minutes, or until soft.
- While tomatoes roast, combine remaining olive oil and fresh thyme in a medium bowl.
- Once tomatoes are finished, toss with the olive oil thyme dressing. Spoon tomatoes over baguette slices; serve immediately.
Oatmeal Raisin Cookies
By Danielle of @sweeterthanabumblebee
- ¾ cup almond flour
- ¾ cup rolled oats
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. pumpkin pie spice
- ¼ cup Bertolli®Extra Virgin Olive Oil
- ¼ cup maple syrup
- 1 egg, beaten
- 1 Tbsp. almond butter
- 2 tsp. vanilla
- ¾ cup raisins
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine almond flour, oats, baking soda, salt and pumpkin pie spice. Set aside.
- In a medium bowl, combine olive oil, maple syrup, egg, almond butter and vanilla extract.
- Pour half of the liquid mixture into the dry ingredients and stir to combine. Pour in the remaining liquid mixture and mix until no dry patches remain. Fold in raisins.
- Scoop onto baking sheet, leaving space between cookies. Bake for 11 to 14 minutes. Cool on baking sheet for five minutes before removing to a wire rack to cool completely.