Preheat oven to 350 degrees.
Rinse and drain the olives well.
In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
Bake approximately 15-25 minutes.
Transfer to divided serving platter.
heet, then spray with an olive oil mister or drizzle evenly
Heat olive oil in a large skillet
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Slice and seed peppers.
Brush with olive oil.
Boil until peppers are slightly blistered.
Cool and chill in refrigerator, approximately 20 minutes or until slightly chilled.
Place peppers on serving platter.
Sprinkle generously with olive oil, chopped black olives, cheese and Italian seasonings.
Serve chilled as a cold salad or appetizer for an Italian dinner.
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.
nd drain.
To make appetizer sauce - Mix all ingredients together
Put all the prepared vegetables into a large mixing bowl with the tomato juice. Season with Tabasco, salt, pepper, lime juice and cumin. Refrigerate for at least 2 hours. Serve garnished with chopped parsley and drizzled with olive oil.
r tray.
Drizzle with olive oil.
Place on grill
Preheat oven to 350 degrees F.
Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
Season with salt, pepper, and lemon juice to taste.
eat 1/2 table spoon olive oil over medium high heat
NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
Slice up bread into appetizer sizes and place on a platter.
In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
Garnish with fresh basil leaves, if desired.
Take a piece of the bread and lightly dunk into the mixture. Take a bite!
Now the Roman gods are happy and you should be, too!
cherry tomato; drizzle with olive oil and sea salt.
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
he same pot, heat the olive oil. Add the garlic, celery
eanwhile, place the 2 tblsps olive oil in a large skillet
Use large round platter or Lazy Susan.
Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.
Combine first 4 ingredients, stirring well.
Spread mustard mixture evenly over salmon pieces.
Combine crushed chips, sesame seeds, and pepper.
Dredge salmon in potato chip mixture, pressing mixture onto salmon.
Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon.
Bake at 350 degrees for 14 minutes or until golden brown.
Garnish, if desired.
Makes 12 appetizer servings.
luminum foil and brush with olive oil.
Brush eggplant slices
an with 1 tablespoon of olive oil on medium-high heat