Some of the Best Olive Oil Recipes in the World

A quick look at some of the tastiest Olive Oil Recipes to make your mouth water, your family applaud, and your friends jealous.

Recipes can be found at http://www.oliveoilsource.com/olive_recipes_.htm. They have many, many more.

Walnut Pesto Sauce

A very quick and easy sauce to make, Pesto sauce is great for pasta, sandwiches, and appetizers.

1 cup toasted walnuts
2 cloves garlic
1 handful fresh basil
1 handful fresh parsley
1 pinch dried chili flakes
1/3 cup extra virgin olive oil
juice of one lemon
salt and pepper

Set the lemon juice and olive oil to the side for a moment, and place all other ingredients in a food processor. ‘Pulse’ the processor several times until the ingredients are broken up and crumbly. Slowly pour in the olive oil, followed by the lemon juice. Stir and refrigerate.  Pesto sauce should remain good for at least a week if kept covered and refrigerated.

 Fennel, Olive, and Blood Orange Salad

This salad is very popular, and is especially tasty in the winter. It’s very flavorful and healthy as well!

3 fennel bulbs
2 cup mesclun salad mix
2 oranges, segmented
1 orange for juice
1/3 cup pitted olives ½ cup Italian parsley leaves
1/3 cup extra virgin olive oil
1 lemon, juiced
¼ lb Parmesan
salt and pepper

Get a good grasp on your fennel, and trim off the tips and any bruised sections. Slice very thinly.
Add orange juice, olive oil, salt and pepper together in a small bowl and whisk until they are well mixed, making a vinaigrette dressing.

Combine the other ingredients into a large salad serving bowl, and pour the vinaigrette of the top. Gently toss for several seconds. Shave the parmesan over the top and serve when ready.

Meyer Lemon Olive Oil Crème Brulee

This is among the list of some of my favorite deserts ever. I’m a big fan of banana crème pie, but this is by far tastier! And it makes a better appearance, as it looks a lot harder to make than it is. 

1 Qt. Heavy Cream
10 Egg Yolks
2 Whole eggs
1 drop vanilla
9 oz. granulated sugar
1 sprig Rosemary
zest of 1 Meyer lemon (if in season)
zest of 1 Eureka lemon
1 Cup Meyer Lemon Olive Oil

Combine cream, rosemary, sugar, vanilla, zests of lemons, and olive oil in a pot. Heat to just below a boil. Do no boil, or the cream will break and you’ll have to start over again. Remove from heat, and remove rosemary aver about 5 minutes. Whisk the egg yolks, and let them come up to room temperature. Heat the cream mixture again, careful no to boil, and add half of this mixture to your egg yolks. Whisk together, and then add the mixture back into the pot with the rest of the cream mixture. Stir over low heat until the mixture begins to thicken.

Remove from heat and place in ice bath. Stir and let sit for 2 minutes.

Fill ramekins with crème brulee mixture, and place in hotel pan. Place hotel pan in a 350° oven, and add enough water to the pan to come half way up the ramekins. Cover with a sheet pan, and bake until custards set, and there is no "jiggling" in the middle. Cool at room temperature, and then put in refrigerator. When cool, sprinkle sugar on top to make a crust, and burn with a torch until very deeply caramelized.

Nutritional facts about Olive Oil

Although olive oil is one of the higher fat content cooking oils out there, it is actually much better for you than most. As with most any cooking oil, Olive Oil contains about 120 calories per tablespoon. However, unlike many others, Olive Oil is also a very good source for vitamin E, an antioxidant, and has been shown to have many healthful properties. Olive Oil has been linked to such healthy side effect as decrease in blood sugar levels, reduction of cholesterol, lowered risk of heart disease, lowered blood pressure, increased absorption of several vitamins, stimulation of the gall bladder, and promoting cellular growth, which speeds healing and helps the metabolism.
Additionally, Olive Oil is also great for your hair and skin, and can ease the pain of an earache with only a drop of oil in your ear. And they say aspirin is the wonder drug.

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