Fried Goat Cheese with Grapefruit Honey Reduction
From Emily Lycopolous’ Spain, Recipes for Olive Oil and Vinegar Lovers
Ingredient: Frescolio Mono-Varietal EVOO
Grilled Garlic Prawns with Chili
From Spain: Recipes for Olive Oil and Vinegar Lovers by Emily Lycopolus
Roasted Tomato Soup with Thyme and Garlic EVOO
Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favourites by Deb Perelman.
Gazpacho
This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is.
Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria.
Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018
Scallops with Bok Choy, Bacon and Apple Cider Vinegar
This recipe will yield 4 servings as an entree or 8 as an appetizer.
A cast iron pan is the best for a great sear on the scallops.
Candied Pecans
These pecans are so great, and easy to make! They’re a perfect addition to any salad. They’re also excellent as an ice cream sundae topping.
Ricotta and Basil Olive-Oil Spread
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
Wild Mushroom and Zucchini Empanadas with EVOO Pastry Dough
These empanadas are delicious with homemade chutney or salsa.
Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
We originally made these pinwheel sandwiches on Mother’s Day weekend and we couldn’t keep up with the demand! This is a fresh take on a favourite, using EVOO instead of store-bought mayonnaise.
Wild Smoked Salmon & Avocado Crostini
Salmon and avocado are a natural pairing, and Frescolio’s fresh Mono-Varietal EVOO is the perfect complimentary ingredient.
