Generously cover the bottom of a large frying pan with olive oil and place over a high heat.
The cheese is drizzled with olive oil, flavoured with oregano, grilled and manageably served on a wooden skewer.
Come dinner time, grab a table at Gariful ( hvar-gariful.hr) for just-caught fish grilled with olive oil, herbs and garlic.
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Dress the salad simply with olive oil and some salt before serving.
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Another favorite is the dukkah, a smoky, crunchy Egyptian spice blend typically mixed with olive oil and used as a dip for bread.
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Then I cut two slices, brushed them with olive oil and added Black Forest ham, a bit of mustard and butterkase cheese before grilling the sandwich.
Other options include frozen or regular yogurt topped with dried fruit and nuts, a big slice of banana bread and milk, or even a bowl of pasta tossed with olive oil and parmesan cheese.
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That evening, he cooked up a big pan of what he preferred to call porcini, with olive oil, pepper, salt, and pancetta, and we ate them with grilled polenta, salad, and red wine, a Barolo.
Ditto the little plates at Mediterranean restaurants (a caprese salad consisting of mozzarella, tomatoes, and basil drizzled with olive oil can be 400 calories) and the small plates at Korean restaurants (fried spring rolls and coconut shrimp).
Anyone who has grilled a cherry tomato, roasted an ear of corn, sampled eggplant slices brushed with olive oil and cooked over an open flame or even broiled a simple mushroom cap can testify to the joys of grilling vegetables.
Drizzle them with the olive oil and sprinkle with the sugar and pepper.
The octopus is also a stand out, with quality olive oil on the side.
"If you do a dressing with an olive oil that is too strong, you hide the other ingredients, " Mr. Ripert explained.
Blitz the orange juice, anchovy, capers and garlic in a food processor and then stir the resulting liquid, along with the olive oil, into the olive-date mixture.
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Cook eggs with sliced ham in olive oil and top with parmesan cheese for breakfast.
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Drizzle with a little olive oil and roll the lamb up in a spiral, seasoning the fatty side with salt and pepper as you roll.
Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne, and toss gently to coat.
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The "heart" of his breakfast is a salad featuring finely chopped tomatoes, cucumbers, parsley, coriander, bell peppers, arugula and mint, tossed with a dressing made with "the best olive oil you can find" mixed together with lemon juice, salt and pepper.
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About three hours in, we got a slab of lamb ribs cooked with honey and a side of potatoes with oregano, olive oil and lemon juice.
At Ubi Maior the group breaks for dinner, a buffet of porchetta (pork stuffed with rosemary and olive oil), pasta fagioli, slabs of salty pecorino cheese and rum cake.
Fried, drizzled with lemon, and served with crunchy pita bread coated in olive oil, it goes perfectly with a crisp Lebanese beer.
Americans have spent the last few years mopping crusts of bread in extra virgin olive oil, proud to have replaced the saturated fats in butter with the supposedly healthier monounsaturated fats in olive oil.
It's decadent enough to be served plain, with a drizzle of olive oil and sea salt.
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The Can Cires speciality is 'crostas con tomato', a dish of crunchy, twice-baked croutons of bread served with fresh tomato and olive oil.
In this recipe, Ms. Louis seasons the fish with a slick of olive oil and a sprinkle of fine sea salt.
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My family adopted this substitution: a bowl of olive oil with a splash of balsamic vinegar for dipping bread or veggies.
Dressed with good salt and olive oil (something fruity and round, Mr. Kahan said) and served at room temperature, it is oozy and at its most seductive.
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