Learn To Cook With EVOO

• Our Greek Koroneiki Extra Virgin Olive Oil
• Dried Onion
• Dried Garlic
• Red Pepper Flakes
• Smoked Paprika
• Chili Powder
• Sea Salt

The following are our olive oil alternatives:

• Spanish Picual
• Tunisian Chetoui
• Palestinian Nablus

1. Warm our Greek Koroneiki Extra Virgin Olive Oil over low heat.
2. Toast dried onion and garlic until golden and crisp.
3. Remove from heat.
4. Stir in red pepper flakes, smoked paprika, a touch of chili powder, and sea salt. Adjust amounts to taste.

Bold, savory, and delicious on just about anything! From eggs and meat to seafood and grilled bread. It adds the perfect amount of texture and depth!

• Your favorite pasta shape
• Our Croatian Biancherra Extra Virgin Olive Oil
• Garlic
• Fresh herbs (e.g., Chopped Parsley, Basil, or Mint)
• Freshly Grated Parmesan or Pecorino Romano
• Lemon Zest
• Salt
• Pepper

Here are some olive oil alternatives:

• Portuguese Cobrançosa
• Turkish Ayvalik
• Egyptian Shemlaly

1. Boil your favorite pasta shape in a pot.
2. In a pan, heat our Croatian Biancherra Extra Virgin Olive Oil (If you know, you know ;)) on low heat.
3. In the same pan, sauté minced garlic until golden.
4. Add cooked pasta in the pan and toss well.
5. Finish with fresh herbs, a sprinkle of cheese, lemon zest, salt, and pepper. Adjust amounts to taste.

Enjoy this simple, bright dish that brings flavor to your table and warmth to your days! It adds the perfect amount of texture and depth to keep you running as the world outside slows.

• Our Spanish Picual Extra Virgin Olive Oil
• Fresh bread (Baguette or Ciabatta)
• 3 cloves garlic, minced
• Salt, to taste
• Fresh Parsley, chopped

Here are some olive oil alternatives:

• Tunisian Chetoui
• Moroccan Picholine
• Palestinian Nablus

1. Preheat the oven to 375°F (190°C).
2. Place slices of bread onto a baking sheet.
3. In a small bowl, mix our Spanish Picqual Extra Virgin Olive Oil, minced garlic, and salt.
4. Brush the garlic-infused olive oil over the bread slices.
5. Bake for 10-12 minutes, or until golden brown.
6. Garnish with fresh parsley and serve warm.
   
   

• 1/4 cup of our Portuguese Cobrançosa Extra Virgin Olive Oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• salt and pepper, to taste
  

Here are some olive oil alternatives:

• Israeli Organic Barnea
• Egyptian Shemlaly
• Turkish Ayvalik

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey (if using).
2. Season with salt and pepper to taste.
3. Drizzle over salads just before serving.

• 1/2 cup of our Italian Organic Nocellara Extra Virgin Olive Oil
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Zest from 1 orange

Here are some olive oil alternatives:

• Lebanese Sourani
• Palestinian Nablus
• Egyptian Shemlaly

1. Preheat the oven to
   350°F (175°C).
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In a seperate bowl, whisk eggs, olive oil, vanilla extract, and orange zest.
4. Combine wet and dry ingredients and mix until smooth.
5. Pour into a greased cake pan.
6. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let cool, then drizzle lightly with olive oil before serving.

• 1/2 cup of our Portuguese Cobrançosa Extra Virgin Olive Oil
• 1 tbsp balsamic vinegar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp fresh basil, chopped
• Salt, to taste

To change it up, use one of our soft and delicate olive oil alternatives (or even try a more peppery oil):

• Israeli Organic Barnea
• Egyptian Shemlaly
• Croatian Bianchera

1. In a shallow bowl, combine olive oil, balsamic vinegar, red pepper flakes, and salt.
2. Sprinkle with fresh basil.
3. Serve with warm bread for dipping.

• Our Italy Nocellara Extra Virgin Olive Oil
• Vanilla Ice Cream
• Caramel Sauce
• Flaky Sea Salt

1. Add a scoop of vanilla ice cream to a bowl.
2. Drizzle generously with caramel sauce.
3. Sprinkle with flaky sea salt.
4. Finish with a drizzle of our Italy Nocellara Olive Oil.

The result is sweet, salty, silky — with a subtle depth that only great olive oil can bring!

• Our Spanish Picual Extra Virgin Olive Oil
• Freshly chopped herbs
• Freshly minced garlic
• Lemon juice
• Oregano
• Salt
• Pepper
• Crushed Red Pepper
  

To change it up, use one of our soft and delicate olive oil alternatives:

• Greek Koroneiki
• Tunisian Chetoui
• Croatian Istrian Bianchera

1. In a bowl, combine 2 parts herbs, 1 part of our Spanish Picual EVOO, 1/2 part lemon juice, 1 tsp salt, 1 tsp oregano, 1 tsp pepper, and 1 tsp crushed red pepper.
2. Season to taste, add more/less based on preferences.

If it is too thick, add more oil. Too salty? Add more lemon juice. Want more heat? More crushed red pepper.

• Our Clementine Koroneiki Extra Virgin Olive Oil
• Pomegranate Seeds
• Sliced Clementines
• Mixed Greens
• Lemon Juice
• Sea Salt

1. Toss fresh pomegranate seeds and sliced clementines into a bed of mixed greens.
2. Drizzle generously with Olive Oil Flights' award-winning Clementine Koroneiki.
3. Add a squeeze of fresh lemon juice, a pinch of sea salt, and toss gently until every leaf glistens.