OLIVE OIL PAIRING GUIDEWhether you’re whipping up a healthy salad dressing, grilling fresh fish, crafting a colorful crudité platter, or baking a tempting dessert, Filippo Berio® Olive Oils offer a variety of tastes and aromas that add contrasting and complementary flavors to your favorite meals. Bold and full-bodied olive oils provide contrasting flavors so that individual ingredients can stand out. Mild and light-bodied olive oils have more delicate, subtle flavor profiles that allow the other ingredients in your dish to shine through. Use the suggestions in the Pairing Guide below to learn how olive oil can add harmony to your next healthful creation.

ROBUSTO EXTRA VIRGIN OLIVE OIL delivers an intensely fruity flavor with a peppery finish. It has a fragrant aroma and a dark greenish color.

ORGANIC EXTRA VIRGIN OLIVE OIL is an intensely fruity- flavored olive oil with a greenish-gold color, certified to strict USDA organic standards.

EXTRA VIRGIN OLIVE OIL is aromatic and well-balanced with a deep greenish-gold color. It has a distinctly rich taste.

OLIVE OIL is exquisitely balanced with a mild taste and gentle hint of olives. It has a bright, golden yellow color and mild olive aroma.

DELICATO EXTRA VIRGIN OLIVE OIL is mild and light-bodied with a delicate, slightly fruity taste containing hints of apple and other dried fruits.

EXTRA LIGHT OLIVE OIL has a subtle and delicate flavor with a faint hint of olive. It has a light bouquet and pale yellow color.

Dip for Crusty Bread

Sauces and Gravies

Grains and Beans

Drizzling over Roasted Vegetables

Marinating Meats and Poultry

Dip for Raw Vegetables

Salad Dressings

Uncooked Sauces

Swirling into Soups and Stews

Drizzling over Steamed Vegetables

Salad Dressings

Sauces and Gravies

Drizzling over Pasta

Marinating Fish and Vegetables

Sautéing Fish and Vegetables

Basting Grilled or Roasted Meats, Poultry, and Fish

Sautéing Meats and Poultry

Pizza Dough and Focaccia

Roasting Meats, Poultry, Fish, and Vegetables

Salad Dressings

Poaching Fresh Fish

Drizzling over Fresh Fruit

Drizzling over Sandwiches

Making Pesto, Hummus, and Caponata

Deep-Frying

Stir-Frying

Baking Cakes, Pies, and Cookies

Pan-Frying Steaks, Poultry, or Fish

Braising Meats and Vegetables

S U G G E S T E D U S E S

Breakfast 1. Fried Egg Pitas with ArugulaThe secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Halve 2 pitas and broil them until golden on one side only. In a 12-inch skillet, fry 4 large eggs seasoned with salt and pepper in 2 Tbs. Filippo Berio Olive Oil over medium-high heat. Spread 2 Tbs. tapenade in each pita. Tuck 1/2 cup baby arugula and 2 eggs into each pita. Drizzle a little more oil into each and serve.

2. Balsamic Fruit SaladSeasoning with oil and vinegar highlights the fla-vor of a fresh fruit salad. Combine fresh, halved strawberries, cantaloupe, and halved grapes in a bowl. For every 3 cups of fruit, mix 1 tsp. balsamic vinegar and 1 Tbs. Filippo Berio Organic Extra Virgin Olive Oil, and pour it over the fruit, tossing to coat. Serve chilled.

3. Tomato ToastA favorite breakfast in Spain, try pan con tomate or toast with tomato. Halve crosswise and seed 6 medium firm-ripe tomatoes. Grate the cut sides on the large holes of a box grater. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. In a bowl, mix the pulp with 2 Tbs. Filippo Berio Extra Virgin Olive Oil and 1 tsp. fine sea salt. Halve 1 baguette crosswise and then lengthwise. Broil cut side up until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.

4. Baked Eggs with Spinach and Garlic

Baked eggs are perhaps the perfect choice for brunch. Sauté 2 cloves minced garlic in 1 Tbs. Filippo Berio Extra Virgin Olive Oil until softened and fragrant. Stir in 1/4 cup chopped spinach for each portion, and cook until wilted. Brush four ramekins with more oil. To each, add a layer of

the spinach, top with an egg, a sprinkle of salt and pepper, and a spoonful of heavy cream. Drizzle with Filippo Berio Olive Oil and bake at 375°F until the eggs are set with the yolks still runny.

5. MuffinsMake your favorite muffin recipe even better. Use Filippo Berio Extra Light Olive Oil instead of vegetable oil and enjoy fluffy, moist muffins every time. Simply substitute the olive oil for the vegetable oil in equal measure.

Appetizers9. Marinated Eggplant For an easy appetizer, arrange 10 grilled eggplant slices in a shallow dish, add 3 cloves minced garlic, 1/4 cup total chopped fresh flat-leaf parsley and basil, and 1/2 cup Filippo Berio Delicato Extra Virgin Olive Oil to soak the eggplant. Cover and marinate for 24 hours in the refrigerator before serving at room temperature.

10. Caramelized Onion and Goat Cheese Crostini

Delight your guests with these sweet, creamy treats. Sauté two sliced onions in 2 Tbs. Filippo Berio Olive Oil over medium-low heat until soft and caramelized. Meanwhile, drizzle more olive oil over slices of French bread, sea-son with salt and pepper, and toast until golden. Spread goat cheese on the toasted bread and top with the caramelized onions.

11. Grape-Taleggio FlatbreadBring sweet and savory flavors together in this scrumptious flatbread. Top homemade or store-bought pizza dough with slices of Taleggio cheese (it’s fine to include the rind) and 1 cup halved grapes. Drizzle with 2 Tbs. Filippo Berio Olive Oil, and then sprinkle with 2 tsp. fresh rose-mary and flaky sea salt. Bake until the crust is browned.

12. Grilled Asparagus with ProsciuttoThis starter is welcome at any summer buf-fet—salty prosciutto perfectly complements the smoky-sweet grilled asparagus. Trim 1 lb. aspara-gus spears and wrap each with a very thin slice of prosciutto. Brush with 1/4 cup Filippo Berio Extra Virgin Olive Oil, and grill over a medium-hot fire

until the prosciutto is crisp and the asparagus is crisp-tender.

13. Pea SpreadTreat peas like fava beans and make a tasty fresh pea spread (it’s especially tasty early in spring, when the peas are tiny and sweet). Blanch 1 lb. peas in salted water for a minute or so, drain, and then mash them with 2 Tbs. grated pecorino, 1/4 cup Filippo Berio Extra Virgin Olive Oil, a touch of lemon juice, salt, and pepper. Spread thickly on toasted baguette slices.

14. Avocado and Tuna TartareFor an easy but chic starter, gently toss diced Hass avocado with best-quality diced raw tuna, chopped cilantro, lime zest, and kosher salt to taste. For every cup of tartare, add 2 Tbs. Filippo Berio Delicato Extra Virgin Olive Oil to moisten. Serve over baby greens drizzled with a little more olive oil and a squeeze of lime juice. Sprinkle with flaky sea salt and thinly sliced chives.

15. Olive and Caper TapenadeTake crackers and dip to a new level with a zesty olive tapenade. Mix 25 finely chopped Mediterranean-style olives, 11/2 Tbs. drained and finely chopped capers, 1 tsp. lemon juice, 4 tsp. Filippo Berio Extra Virgin Olive Oil, 1/2 tsp. garlic powder, 1/2 tsp. anchovy paste, and freshly ground black pepper. Refrigerate for an hour or more. Serve with crackers.

16. Broccoli Rabe and White Bean Bruschetta

Top grilled bread with a combination of garlicky broccoli rabe and a rich, creamy bean spread. Blanch broccoli rabe in boiling salted water and drain. Coarsely chop, then sauté in 2 Tbs. Filippo Berio Olive Oil with sliced garlic and crushed red pepper flakes. Toss with cooked cannellini beans, lemon juice, salt, and pepper. Serve over grilled bread with shaved Parmigiano-Reggiano.

6Spread the news about a new spread. Refrigerate Filippo Berio Extra Virgin Olive Oil in container with a tight-fitting lid overnight. When the oil is creamy and thick, remove and serve as a heart-healthy spread.

7. Bread with ChocolateDo you love chocolate spread but not the buttery calories? For an easy-to-make rich chocolate spread, melt 4 oz. high-quality bittersweet choc-olate and mix with 3 Tbs. Filippo Berio Extra Light Olive Oil, 3 Tbs. cocoa powder, raw sugar to taste, and a generous dash of cayenne. Let stand at room temperature until thickened.

8. Waffles or PancakesCook your favorite waffle or pancake recipes in Filippo Berio Extra Light Olive Oil to make them crispy-brown. And to make them especially heart-healthy, replace any fat in the batter as well. Serve with yogurt and fresh fruit.

17. Grilled Watermelon and Mozzarella Bites

Surprise guests with a refreshing mouthful of watermelon wedges with mozzarella cheese. Slice watermelon into 1-inch-thick wedges. Brush with 1 Tbs. Filippo Berio Olive Oil per slice, season with salt and pepper, and grill both sides over medium-high heat until grill marks form. Slice the flesh into 1-inch squares and slide each square onto a toothpick with a small ball of fresh mozzarella, an arugula leaf, and a basil leaf. Drizzle with raspberry vinaigrette and serve.

18. Smoky Baba GhanoushUse this flavor-packed eggplant classic as a dip or on sandwiches. Prick an eggplant or two a couple of times and broil, turning as needed, until collapsed and the skin is charred. In a food processor, purée the flesh with 1/4 cup tahini, 1 mashed garlic clove, 2 Tbs. fresh lemon juice, 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil, salt, and ground dried chile, like Aleppo (which is mildly hot and smoky).

19. Classic HummusSnack on luscious, creamy hummus with fresh veggies or crackers. Just load up your food pro-cessor with one 16-oz. can of chickpeas (drained and rinsed), 5 Tbs. lemon juice, 1/4 cup water, 1/4 cup tahini, 2 garlic cloves, 1/4 tsp. ground cumin, and 2 Tbs. Filippo Berio Extra Virgin Olive Oil. Process until the mixture is thick and creamy. Season to taste with salt and hot pepper sauce, if desired. Drizzle with more olive oil and serve with warmed pita bread or chips.

20. Beet and Balsamic CrostiniEarthy, sweet beets on toast? You bet. Purée roasted, peeled beets in a food processor with 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil for every 1 lb. of beets, rosemary, salt, and balsamic vinegar. Spread goat cheese on toasted baguette slices, and then top with the beet purée.

21. AntipastoPrepare Pinzimonio, a classic Italian raw vegetable antipasto, by grinding generous amounts of coarse sea salt and black pepper into Filippo Berio Extra Virgin Olive Oil. Use as a flavorful dip for assorted raw vegetables such as celery, fennel, radishes, carrots, and red peppers.

22. Parmesan PopcornLiven up a bowl of popcorn with olive oil instead of melted butter. Drizzle Filippo Berio Robusto Extra Virgin Olive Oil over warm popcorn. You can also add honey, sea salt, and grated Parmi-giano-Reggiano and toss to evenly distribute. Perfect as an appetizer for a large party, or a snack with a movie.

Top with the tomato mixture and serve as an hors d’oeuvre.

25. Cheese PlatterDress up a cheese course with an olive oil and honey drizzle. Mix equal parts Filippo Berio Organic Extra Virgin Olive Oil and honey. Drizzle over a platter of hard and soft cheeses, and com-plement with dried fruits and nuts. It’ll be lovely to look at and even better to eat.

26. Fresh Pita ChipsFor freshly made pita chips, brush quartered pita bread sections with 2 tsp. Filippo Berio Extra Virgin Olive Oil per pita and sprinkle lightly with salt. Broil until crisp and golden, and serve. Guests will come back for seconds and most likely thirds.

27. Eggplant CaviarAdd a tasty surprise to your party menu with this “caviar.” Heat oven to 400°F. Cut 2 eggplant in half lengthwise and place on a baking sheet cut side down. Bake for 20 minutes or until fork-tender. Scoop out the pulp and purée in a blender. Place in a medium bowl and mix with 1/4 cup minced scallions, 1 minced garlic clove, 2 tsp. lemon juice, 1/2 tsp. dried basil, 1/4 cup Filippo Berio Extra Virgin Olive Oil, and 1/4 tsp. black pepper. Serve at room temperature or chilled with crackers or toast.

28. Radicchio and Ricotta Bruschetta with Hazelnuts

The slightly bitter bite of radicchio is balanced by the sweetness of ricotta in this standout starter. Sauté coarsely chopped radicchio and chopped fresh thyme in 2 Tbs. Filippo Berio Olive Oil until tender. Season with salt and pepper. Whisk together honey and a dash of balsamic vinegar. Brush sliced rustic bread with more olive oil, broil until lightly toasted, then rub with a cut clove of garlic. Top with a smear of ricotta, the radicchio, chopped toasted hazelnuts, and a drizzle of the honey-balsamic vinegar and Filippo Berio Extra Virgin Olive Oil.

29. Marinated Artichoke HeartsAdd flavor and texture to a cheese board with these easy marinated artichoke hearts. In a saucepan, simmer 1/4 cup white wine vinegar, 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil, 1/2 tsp. each oregano and basil, plus salt and pepper to taste. Drain two 15-oz. cans artichoke hearts. Slice in half lengthwise and add to the mixture. Simmer for 10 minutes, pour into a dish, and refrigerate. Drain before serving.

30. Greek Vegetable DipServe this flavorful eggplant and tomato dip with pita wedges or chips. Prick an eggplant all over with a paring knife and rub with 1 tsp. Filippo Berio Olive Oil. Grill over a medium fire until collapsed, meltingly soft inside, and the skin is entirely charred. Skin the eggplant and chop the flesh. Mix with 1 Tbs. fresh lemon juice, 2 Tbs. of the same olive oil, 1/2 cup chopped tomato, 1/4 cup chopped onion, parsley, oregano, and mint.

31. Roasted Nectarines with GorgonzolaSweet, caramelized roasted fruit is a knockout salad ingredient. Slice firm-ripe nectarines into sixths and toss with 1 Tbs. Filippo Berio Extra Light Olive Oil for every 3 nectarines, honey, salt, and pepper. Roast at 350°F until barely softened, sprinkle crumbled Gorgonzola on top, and then continue to roast until the cheese starts to melt. Serve warm over a lemony arugula salad with crusty bread.

Salads32. Cherry Tomato SaladWant a quick, fresh lunch? Try a cup of cherry tomatoes tossed with crumbled feta, chopped sweet onion, chopped fresh flat-leaf parsley, and 1 Tbs. Filippo Berio Organic Extra Virgin Olive

Store your Filippo Berio Olive Oil in a cool, dry place away from direct sunlight, and with the cap firmly closed to keep it as fresh as possible.

23

24. Fingerling Potato “Bruschetta”Sliced grilled fingerling potatoes make a great base for a summery tomato topping. Halve fingerling potatoes lengthwise, and toss with 2 Tbs. Filippo Berio Extra Virgin Olive Oil for every 1 lb. potatoes, salt, and pepper. Grill the potatoes cut side down on a sheet of aluminum foil over a medium-hot grill fire, flipping oc-casionally, until tender. Meanwhile, toss finely chopped tomatoes, red onions, basil, and garlic with 1 Tbs. olive oil and 1 tsp. balsamic vinegar for every cup of topping, and salt and pepper. Top the cut side of each potato with a slice of fresh mozzarella, and grill until the cheese melts.

torn Boston lettuce with halved cherry tomatoes, crumbled cooked bacon, the croutons, salt, pepper, and a creamy lemon vinaigrette made with a touch of mayonnaise.

40. Fennel-Apple SlawThis fresh, crisp slaw is perfect to serve alongside braised meat or grilled pork. Toss thinly sliced fennel, grated apples, and grated carrots with a vinaigrette made from apple cider vinegar, Filippo Berio Extra Virgin Olive Oil, salt, and pepper.

41. Bibb Salad with Pears, Roquefort, and Pecans

Soft, buttery lettuce is a beautiful backdrop for fruit, cheese, and nuts. Slice Bartlett or Anjou pears and add to a salad of Bibb lettuce, crum-bled Roquefort, and candied pecans. Top with a simple vinaigrette made with minced shallots, red wine vinegar, salt, freshly ground black pepper, and Filippo Berio Delicato Extra Virgin Olive Oil.

42. Carrot and Jícama SlawThis wintery slaw is light and refreshing. Toss grated carrots and jícama with halved green and red grapes, Filippo Berio Extra Virgin Olive Oil, Champagne vinegar, salt, and a pinch of red pepper flakes. Garnish with cilantro leaves. Serve with fish or as a taco topping.

43. Spicy Mango Shrimp SaladLight and fruity, this salad makes an ideal lunch. Toss a small-diced mango with shredded lettuce of your choice. Whisk together lime juice, fish sauce, minced Thai chiles, minced garlic, Filippo Berio Robusto Extra Virgin Olive Oil, and sugar. Toss with the mango mixture. Top with chopped peanuts and chilled cooked shrimp.

44. Couscous SaladServe a bright pomegranate couscous salad with steak for dinner. Cook Israeli couscous according to package directions and cool to room temperature. Toss with 1 tsp. Champagne vinegar and 1 Tbs. Filippo Berio Extra Virgin

Oil. If the feta doesn’t hit the spot, sprinkle a little sea salt on top.

33. Kale and Quinoa SaladMake a healthful salad with nutritional power-house ingredients. Trim kale, and massage in cold water until slightly darker and softer. Toss with cooked quinoa, dried cranberries (softened in water first), chopped walnuts, and crumbled feta. Make a vinaigrette with Filippo Berio Robusto Extra Virgin Olive Oil, Dijon mustard, balsamic vinegar, lemon juice, and garlic, and toss with the salad.

34. Frisée and Grapefruit SaladFor this elegant and light salad, make a vinai-grette with fresh orange and grapefruit juices and Filippo Berio Extra Virgin Olive Oil. Segment a grapefruit, and toss with frisée and just enough dressing to coat. Top the salad with torn fresh mint, sunflower seeds, and queso fresco.

36. T omato Salad with Arugula, Chickpeas, and Blue Cheese

This simple-to-make tomato salad is colorful and absolutely scrumptious. Toss a pint of halved cherry tomatoes with a cup of cooked chickpeas. Add a little thinly sliced onion or scallion and toss again with a splash of Filippo Berio Delicato Extra Virgin Olive Oil and a splash of white bal-samic vinegar. Season with salt and pepper. Just before serving, toss with arugula and crumbled blue cheese.

37. Grape and Celery SaladLight and refreshing, this fruit and celery salad makes a perfect addition to a light lunch menu. Combine 1 cup very thinly sliced celery and 1 cup halved grapes in a medium bowl. Toss with thinly sliced fresh mint and basil leaves and a vinaigrette made with 1 tsp. stone-ground mustard, 11/2 Tbs. white wine vinegar, and 1/2 cup Filippo Berio Organic Extra Virgin Olive Oil.

38. Moroccan Orange-Olive SaladTry this bright and flavorful spicy citrus salad. Trim the peel and pith from 2 oranges and slice segments from membranes into a bowl. Add pit-ted black oil-cured olives. Combine Filippo Berio Robusto Extra Virgin Olive Oil and red wine vinegar with a bit of paprika, cayenne, salt, and black pepper. Toss the salad with the dressing and sprinkle with chopped fresh flat-leaf parsley.

39. Spinach BLT SaladIf you like BLTs, you’ll love this spinach salad. Brush slices of sandwich bread with 2 tsp. Filippo Berio Extra Virgin Olive Oil per slice, season with salt and pepper, and toast until crisp; cut into croutons. Toss baby spinach and

Olive Oil per cup of couscous, chopped fresh flat-leaf parsley and mint, crumbled feta, and pomegranate seeds.

45. Fig, Arugula, and Prosciutto SaladSweet figs beautifully balance the bitter greens and salty meat in this salad. Simply dress baby arugula lightly with sherry vinegar and Filippo Berio Delicato Extra Virgin Olive Oil and mound on salad plates. Top with slices of prosciutto, fresh fig wedges, and Parmigiano-Reggiano shav-ings. Drizzle with more vinaigrette and serve.

46. Bread SaladMake a hearty, tasty heirloom tomato and wa-termelon panzanella. Brush thickly sliced rustic bread with 1 tsp. Filippo Berio Extra Virgin Olive Oil per slice, season lightly with salt, and grill until golden on both sides; tear into bite-size pieces. Combine ripe heirloom tomato wedges, watermelon cubes, cucumber chunks, very thinly sliced red onion, crumbled feta, chopped fresh basil and mint, fresh lemon juice, about 1/4 cup olive oil, salt, and pepper; let sit for 5 minutes. Add the bread, toss, and serve with grilled sea-food, meat, or poultry.

47. Grilled MaroulosalataGrilling adds depth of flavor to romaine lettuce and scallions in this classic Greek salad. Lightly coat a bunch of trimmed scallions and two halved heads of romaine with 3 Tbs. Filippo Berio Olive Oil. Grill until slightly charred and wilted over a medium-hot fire. Coarsely chop the lettuce and scallions, and toss with 1/2 cup finely snipped dill and a vinaigrette of Filippo Berio Extra Virgin Olive Oil, red wine vinegar, dried oregano, salt, and pepper.

48. Citrus Spinach SaladFor a vibrant spinach salad, place 1 bag baby spinach leaves, 2 sectioned navel oranges, 1 sliced avocado, 1/2 sliced red onion, and 5 slices crumbled

crisp bacon in a bowl. With the back of a spoon, press some of the orange slices to release their

35Keep your cool…it’s okay if your olive oil gets cold. All olive oils also have a “solidification point,” the temperature at which they start to congeal (45°F or lower). The oil is not dam-aged and can actually be restored to its original and beautiful color simply by placing the bottle in a pan of warm water.

Remember that a basic ratio for dressing is 1 part vinegar to 3 parts olive oil. Season with Dijon mustard, lemon juice, or other flavorings to taste.

52. Apple-Parsnip SoupThe flavors of fall come together in this seasonal soup. In a large pot, sauté 1/2 cup chopped onion in 2 Tbs. Filippo Berio Olive Oil until soft, then add 1 minced garlic clove and 2 tsp. minced fresh ginger; sauté 2 to 3 minutes more. Add about 1 lb. each peeled and chopped parsnips and apples. Barely cover with chicken broth and let simmer until the parsnips and apples are soft. Purée until smooth, stir in some heavy cream, and season to taste with sea salt.

53. PistouWhip up a pistou topping and swirl it into bowls of your favorite dish. Simply blend 3 minced garlic cloves, 1/2 cup fresh basil leaves, and 1/4 cup Filippo Berio Extra Virgin Olive Oil in a blender or food processor until smooth.

54. Spiced Parsnip SoupTake the chill off with a warming bowl of spiced soup. Toss chunks of parsnips with a big pinch of ground ginger, a small pinch of ground car-damom, plenty of salt and pepper, and enough Filippo Berio Olive Oil to coat; roast in a 350°F oven until tender. Purée with half-and-half until smooth, then gently reheat and serve.

55. Cucumber SoupIn this take on summery gazpacho, cucumber is the star. Put a clove of garlic, a seeded

jalapeño, and 1/4 cup Filippo Berio Olive Oil in a food processor and pulse until finely chopped. Add 2 scallions and a handful each of cilantro and parsley; pulse again. Add 2 chopped bell peppers and 2 peeled, seeded, and chopped cu-cumbers; process until smooth. Pour into a bowl and stir in some coarsely chopped cucumber, and garnish with a dollop of crème fraîche, balsamic vinegar, lime juice, salt, and pepper.

57. Curried Butternut Squash SoupEnjoy a bowl of this sweet, smooth squash soup. Halve a butternut squash lengthwise and roast in a 350°F oven until tender. Scoop out and discard the seeds; scrape out the flesh from the skin. In a heavy-duty pot, sauté chopped onions and garlic in 2 Tbs. Filippo Berio Olive Oil until fragrant. Stir in a spoonful of red curry paste, and then add chicken broth and the roasted squash. Sim-mer for about 1 hour, purée, and season to taste. Serve garnished with pepitas.

58. Leek and Watercress SoupThe flavors of spring abound in this refreshing soup. Cook the white part of chopped leeks in a large saucepan in Filippo Berio Extra Virgin Olive Oil until soft. Cover by about an inch with chicken broth, bring to a boil, cover, and simmer until very tender. Remove the pan from the heat, add a big bunch of chopped watercress, cover the pot, and let it sit for 5 minutes. Season to taste with salt and pepper and serve as is, or purée for a smooth version.

59. Lemony Egg Soup with PeasFinishing this soup with eggs gives it a remark-ably velvety texture. Sauté 1 tsp. chopped shallot in 1 Tbs. Filippo Berio Extra Virgin Olive Oil until tender. Add 1 quart lower-salt chicken broth and 3 Tbs. fresh lemon juice and simmer. Whisk 2 large eggs with 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper. Slowly whisk the eggs into the soup. Add 2 Tbs. finely grated Par-migiano-Reggiano, and season to taste with salt and freshly ground black pepper. Divide 2 cups

thawed frozen peas among the bowls just before serving.

60. Spinach-Noodle Soup with Poached Eggs

This is a quick version of the classic ramen we all know and love. Sauté 1/2 small finely chopped yellow onion in 1 Tbs. Filippo Berio Extra Virgin Olive Oil. Add 6 cups lower-salt chicken broth, 1 smashed clove garlic, 2 thin slices ginger, and 1/2 tsp. kosher salt. Bring to a boil over high heat. Add 6 oz. instant ramen noodles (discard sea-soning packets) and 1 packed cup baby spinach and cook, stirring to break apart the noodles, until they sink and the spinach is wilted, about 1 minute. Crack 2 large eggs into the pot, cover, and turn off the heat. Let sit until the whites have set, about 3 minutes. Top with a dash of Sriracha and a drizzle of Asian sesame oil.

Sandwiches 61. Grilled Cheese SandwichesFor delicious grilled cheese sandwiches, brush both sides of the bread with Filippo Berio Extra Virgin Olive Oil before making the sandwich and browning it on a grill or in a skillet.

62. Egg Salad SandwichesDoes your egg salad have a case of the blahs? Add minced fresh dill, minced garlic, and enough Filippo Berio Delicato Extra Virgin Olive Oil to chopped hard-cooked eggs to make them creamy. Season with sea salt and white pepper, and you’ve made an egg salad with attitude.

63. Avocado-Tuna SandwichFor a twist on classic tuna salad, skip the mayo and smash up some avocados instead. Add tuna, salt and pepper, a drizzle of Filippo Berio Extra

juice. Drizzle with 1/4 cup Filippo Berio Extra Virgin Olive Oil. Season with salt and pepper.

49. Chunky Radish SaladIn this radish salad, heat from the jalapeño takes center stage, making the radishes a crisp and refreshing accompaniment. Cut the radishes into quarters and toss them with minced jalapeño, lime juice, 2 Tbs. Filippo Berio Robusto Extra Virgin Olive Oil per 3 cups of salad, a pinch each of sugar and salt, and chopped fresh cilantro.

Soups50. GazpachoNothing fends off summer heat like a cooling batch of gazpacho. In a large bowl, combine 3 cups tomato juice, 4 finely chopped tomatoes, 1 finely chopped green bell pepper, 1 finely chopped cucumber, 1 cup finely chopped celery, 1 cup finely chopped green onion, 3 Tbs. red wine vinegar, 2 Tbs. Filippo Berio Extra Virgin Olive Oil, 1 Tbs. chopped fresh flat-leaf parsley, salt, and 1 finely minced garlic clove. Cover and refrigerate for several hours or overnight before serving. Season to taste with black pepper or hot pepper sauce. Serve cold.

51. Sweet Potato-Leek SoupSweet potatoes change up the potato-leek classic. Sauté some sliced leeks in 2 Tbs. Filippo Berio Organic Extra Virgin Olive Oil in a soup pot until tender but not browned. Add sliced sweet potatoes and enough chicken broth to cover. Simmer with a bouquet garni (bay leaf, thyme, parsley, and black peppercorns in a cheesecloth pouch) until the potatoes are tender. Discard the bouquet garni and purée. Season with salt and pepper. Garnish with toasted pumpkin seeds.

56A finishing swirl of Filippo Berio Organic Extra Virgin Olive Oil not only makes any humble bowl of soup look restaurant-worthy, it can also add a whole new dimension of flavor and aroma, taking soup from so-so to spectacular.

Virgin Olive Oil, and your favorite tuna fixings, such as fresh dill and finely chopped red onion.

64. Mushroom and Pancetta Sandwiches

Have a flavor-packed lunch with these mush- room and cheese sandwiches. Sauté chopped pancetta until crisp. Sauté sliced mushrooms, minced garlic, and fresh thyme in 2 Tbs. Filippo Berio Olive Oil; stir in the pancetta. Layer sliced fontina, the mush rooms, and arugula between slices of sourdough bread that have been brushed with 1 Tbs. olive oil. Cook, flipping once, until the cheese is melted and the bread is golden.

65. Cucumber-Hummus Pita PocketsThese refreshing cucumber sandwiches are a perfect option for a light lunch. Halve and lightly toast a pita bread. Fill with hummus, lots of thinly sliced cucumbers, a few slices of ripe tomato, crumbled feta, chopped pitted Kalamata olives, a few grinds of black pepper, and a drizzle of Filippo Berio Extra Virgin Olive Oil.

66. Sausage and Grape SandwichesGo Italian for lunch. Cook Italian sausage links until almost done, then slice into rounds. Sauté with thinly sliced onions, garlic, and 2 Tbs. Filippo Berio Olive Oil until the onions are tender and the sausage is cooked through. Toss in a handful of halved grapes. Put the mixture on a roll with crumbled Gorgonzola.

Sides67. Roasted Asparagus with TakliahYou’ll be wowed by this dish of roasted asparagus drizzled with takliah, an easy-to-make Egyptian condiment. To make takliah, gently heat chopped garlic in Filippo Berio Organic Extra Virgin Olive Oil until it begins to turn golden. Add a little ground coriander, let it heat briefly, and then

pour the takliah into a small heatproof bowl. Drizzle it, along with a little lemon juice, over the roasted asparagus.

68. Summer Squash GratinEnjoy the flavor of these summer vegetables by baking them with herbs and cheese until they’re melty and delicious. Cut small zucchini or yellow summer squash into half-moons. Toss with enough Filippo Berio Extra Light Olive Oil to coat, fresh finely minced rosemary, panko, salt, and pepper. Layer the vegetables in a baking dish and top with Parmigiano-Reggiano. Bake at 350°F until the cheese starts to brown.

69. Herb-Roasted Fingerling Potatoes and Garlic

Wonderfully crisp on the outside and soft on the inside, roasted potatoes are always welcome on the dinner table. Separate garlic into cloves, but don’t peel. Combine in a roasting pan with fingerling potatoes, and chopped fresh thyme and rosemary. Add enough Filippo Berio Organic Extra Virgin Olive Oil to coat along with salt and pepper to taste. Roast at 350°F until the pota-toes are tender. Peel and serve the garlic along with the potatoes.

70. Braised Green Beans and Leeks Braising green beans develops fantastic flavor and makes them remarkably tender. In a medium sauté pan, combine 1 small leek cut into thin strips, 12 oz. green beans snapped into 2-inch pieces, 1/4 cup water, 1 Tbs. Filippo Berio Olive Oil, and salt. Cover and cook over medium heat for about 6 minutes, or until the beans are tender. Remove the lid and cook over high heat for 1 to 2 minutes, if needed, to cook off any remaining liquid. Serve with lemon wedges and pepper.

71. Grilled Radicchio with BalsamicSavory, smoky grilled radicchio is a fabulous accompaniment to grilled chicken or pork. Simmer balsamic vinegar in a small saucepan

until syrupy. Cut a head of radicchio into wedges; brush with enough Filippo Berio Olive Oil to coat and season with salt and pepper. Grill over a me-dium flame until charred but not wilted. Drizzle the balsamic reduction over the radicchio and top with shaved Parmigiano-Reggiano.

72. Roasted Cauliflower with Parmesan Crumbs

Perfect with salmon or chicken, cauliflower becomes sweet and mellow when roasted. Toss cauliflower florets with enough Filippo Berio Olive Oil to coat, salt, and pepper, and roast at 425°F until tender and golden in places. Mean-while, sauté fresh breadcrumbs and chopped fresh thyme in butter until crisp and golden. Cool, then toss with grated Parmigiano-Reggia-no, salt, and pepper. Toss the roasted cauliflower in fresh olive oil (just enough to help the crumbs stick) and scatter the crumbs over the top.

73. Tuna-Bean SaladThis ready-in-minutes dish is great for a quick dinner or light lunch with crusty bread. Drain one 19-oz. can of cannellini beans and place in a bowl with 1/2 onion (thinly sliced). Add one 6-oz. can of tuna (drained), 1/3 cup Filippo Berio Extra Virgin Olive Oil, 2 tsp. red wine vinegar, salt, and freshly ground black pepper to taste. Toss and serve.

74. Braised RadishesFor a lovely side dish to serve with roasted meats, turn to luscious, tender braised radishes. Gently simmer whole radishes in a little broth with a tablespoon or so of Filippo Berio Olive Oil until crisp-tender, and then sprinkle with sea salt and thinly sliced chives.

75. Spicy Sear-Roasted BroccoliThis flavorful broccoli is caramelized in the pan on the stovetop, then roasted at 350°F until crisp-tender. Toss broccoli florets with enough Filippo Berio Olive Oil to coat, Sriracha, salt, and pepper. Sear on one side in a hot cast-iron skillet

or griddle. Flip the florets, transfer the skillet or griddle to a hot oven, and roast until just tender. Finish with a squeeze of lemon juice.

77. Garlicky Brussels Sprouts

with Toasted AlmondsThis fresh and nutty Brussels sprout recipe is quick enough for weeknights, but also makes an excellent addition to a dinner party menu. Steam a pint of trimmed Brussels sprouts until tender, about 10 minutes. Remove from the heat, let cool, and slice in half lengthwise. Heat 3 Tbs. Filippo Berio Extra Virgin Olive Oil in a skillet. Then sauté the Brussels sprouts with a few minced cloves of garlic, salt, and pepper until browned. Toss with toasted sliced almonds and serve.

78. Pesto Potato SaladPrecious little beats potato salad when it comes to summer barbecue sides, especially when it features a flavorful pesto base. Start by boiling or microwaving 6 to 8 medium red-skinned potatoes until tender. In a large bowl, whisk 1/4 cup pesto with 2 Tbs. mayonnaise, 2 Tbs. Filippo Berio Extra Virgin Olive Oil, salt, and black pepper. Add 1 bunch sliced scallions. Cut the potatoes into 1/2-inch chunks, add to the bowl, toss, and serve.

76Be sure to use your Filippo Berio Olive Oil before its “best by date.” A good rule of thumb is to use it within the first three months after opening. Be sure to stock up on only what you need.

79. Creamy Braised Belgian EndiveBelgian endive makes an elegant side. Cook some chopped garlic in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until fragrant. Add halved Belgian endives and some chicken or vegetable broth. Cover and braise until tender. Finish with a little cream, a squeeze of lemon juice, and some chopped fresh flat-leaf parsley.

80. Spiced Sweet Potato Wedges Flavor-packed sweet potatoes for supper? Yum. Toss wedges of sweet potato with paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, and enough Filippo Berio Olive Oil to coat. Roast at 400°F until the edges are slightly charred, 30 to 35 minutes. Sprinkle with salt and chopped fresh cilantro.

81. Cheesy FocacciaSavor this classic flatbread as a snack or a side. First, oil an 8x10-inch area in the center of a cookie sheet. Then, gently stretch 1 loaf thawed frozen bread dough to fit the oiled area. Dimple the dough with your fingertips, and coat with 2 Tbs. Filippo Berio Olive Oil. Scatter 2 to 3 Tbs. chopped fresh basil over the dough. Cover with ¾ cup grated mozzarella cheese and 1/4 cup grated Parmesan. Bake at 400°F for 30 to 40 minutes.

82. Oven-Roasted Carrots with Honey-Chipotle Glaze

Sweet and tender, these carrots are both roasted and glazed for flavor. Diagonally slice carrots into 1/2-inch-thick pieces. Toss with olive oil, salt, and pepper, and roast at 400°F until tender, about 15 minutes. Glaze the carrots with a sauce made of Filippo Berio Robusto Extra Virgin Olive Oil, honey, red wine vinegar, minced chipotle pepper in adobo, and chopped fresh cilantro.

83. Sweet and Smoky Acorn SquashSquash becomes fabulously sweet and flavorful when it’s roasted in a coating of maple syrup and spices. Cut 2 seeded acorn squash into 1-inch wedges and toss with enough Filippo Berio Olive Oil to coat, pure maple syrup, chipotle powder, and salt. Transfer to a large, foil-lined rimmed baking sheet, and sprinkle with coarse sea salt. Bake at 450°F until browned and tender.

84. Roasted Cabbage SteaksSweet, roasted red cabbage pairs perfectly with pork or beef. Cut a head of red cabbage vertically into slices, making sure each slice is held together at the stem. Put the slices on a parchment-lined baking sheet, brush both sides with 2 Tbs. Filippo Berio Olive Oil, and sprinkle with whole cumin seeds, salt, and pepper. Roast at 400°F, flipping once, until tender and browned at the edges. Drizzle with pomegranate molasses and serve.

85. Rice PilafBrighten up plain rice by tossing with it a couple of tablespoons of Filippo Berio Extra Virgin Olive Oil, chopped scallions, chopped sun-dried toma-toes, Gorgonzola cheese, and chopped fresh basil. This is a great way to jazz up leftover reheated rice, too.

86. Braised Artichokes with Black Olives and Tomatoes

Serve tender artichokes for supper with lamb or beef. Sear trimmed and quartered fresh artichoke hearts in 2 Tbs. Filippo Berio Olive Oil until the cut sides are golden. Add minced garlic, a few sprigs of thyme, black olives, grape tomatoes, and enough water to cover the artichokes half-way. Cover and simmer until the mixture reduces slightly and the artichokes are fork-tender, about 20 minutes. Season with salt and pepper, and garnish with chopped fresh flat-leaf parsley.

87. Cheesy Skillet PotatoesWho’s up for cheesy potatoes? Peel and slice 11/2 lb. potatoes, season with 2 tsp. kosher salt and black pepper, and cook in 3 Tbs. Filippo Berio Olive Oil until the slices are crisped and browned. Top with grated sharp Cheddar and raclette or Emmentaler. Cover, remove from the heat, and let sit until the cheese melts. Sprinkle with thinly sliced fresh chives, and season to taste with salt and freshly ground black pepper.

88. Collard Greens with Pumpkin Seeds and Raisins

Super flavorful, these hearty greens are balanced by the natural sweetness of raisins. In a skillet, sauté minced garlic in 2 Tbs. Filippo Berio Olive Oil until fragrant. Add trimmed and very thinly sliced collard greens and a pinch of salt. Cover and cook until the collards wilt and be-come tender. Stir in balsamic vinegar, toasted pumpkin seeds, and raisins.

89. Balsamic Roasted Sweet OnionsThe complex sweetness of roasted onions is great alongside roast chicken, beef, or pork. Cut sweet onions into thick wedges, arrange them on a bak-ing sheet, drizzle with enough Filippo Berio Olive Oil to coat, and season with salt and pepper. Roast at 350°F until browned and tender, and finish with a touch of balsamic vinegar.

91. Herbed Pea-Potato SaladFresh and light, this potato salad is perfect for a spring supper. Toss lots of cooked peas with halved and boiled baby red potatoes, enough Filippo Berio Organic Extra Virgin Olive Oil to coat, salt, and chopped fresh tarragon, flat-leaf parsley, and chives. Serve with grilled salmon or any summertime favorite.

92. Grilled Yellow Squash with Lime Vinaigrette

Grilled summer squash slices are a lovely addition to any summer meal. Cut yellow squash diagonally into 1/2-inch-thick slices. Brush with 1/4 cup Filippo Berio Olive Oil and sprinkle with kosher salt. Grill on both sides over high heat until well browned and just tender. Whisk together Filippo Berio Delicato Extra Virgin Olive Oil, lime juice, chipotle chile powder, and salt and drizzle over the squash.

93. Sautéed Kale with CoconutUnexpectedly, kale and coconut have comple-mentary flavors that sing in this hearty side. Sauté thinly sliced onion in 2 Tbs. Filippo Berio Extra Virgin Olive Oil with turmeric and mustard seeds. Add thinly sliced kale and unsweetened shredded coconut; cook until the kale is tender. Finish with fresh lime juice and season with salt and pepper.

94. Roasted Cauliflower and ApplesAn oven’s high heat brings out the toasty sweetness in roasted cauliflower. Toss cauliflower florets with enough Filippo Berio Olive Oil to coat, dried oregano, sea salt, and freshly ground black pepper. Partially roast at 450°F, then add peeled apple cubes. Continue to roast until the cauliflower is tender and golden in places and the apple has softened. Toss with grated orange zest, sprinkle with a little fresh orange juice, and serve hot.

90Keep a cruet of Filippo Berio Extra Virgin Olive Oil on your dinner table to enhance the flavor of vegetables, salads, soups, stews, and pasta. And, of course, for dipping bread.

95. Green Beans with Soy SauceThis Asian-inspired side is perfect with salmon or steak. Heat 2 Tbs. Filippo Berio Extra Virgin Olive Oil in a skillet, add trimmed green beans and a pinch of salt, and cook until tender and well browned. Add a tablespoon or so of soy sauce and stir to coat. Remove from the skillet and serve.

96. Corn Sauté with Shallots and DillThis versatile side elevates corn kernels by layering on the flavors of shallot and dill. Sauté chopped shallots and garlic in Filippo Berio Olive Oil until softened. Add fresh corn kernels and cook, stirring occasionally, until tender. Finish with salt and chopped fresh dill.

97. Steamed Baby Carrots with Lemon-Soy Vinaigrette

Steamed vegetables are great on their own, but add a zingy dressing to make them really come alive. Whisk fresh lemon juice, soy sauce, minced garlic, and honey until combined, then slowly whisk in Filippo Berio Extra Virgin Olive Oil. Spoon over whole steamed baby carrots, and serve with grilled chicken or steak.

98. Rosemary Parsnip PuréeRich and satisfying, this mash would be perfect with broiled fish or roast chicken. Sauté sliced parsnips and shallots in 2 Tbs. Filippo Berio Olive Oil. Add chicken broth and a sprig of rose-mary, cover, and simmer until the parsnips are very soft. Remove the rosemary and purée with 1/4 cup more oil. Add more broth to reach the consistency you like. Stir in finely grated Grana Padano cheese.

99. Creamed Pearl OnionsCreamy onions are a hit as part of a festive spread. Toss peeled pearl onions with enough Filippo Berio Olive Oil to coat, salt, and pepper; roast at 375°F until golden. Meanwhile, make a béchamel sauce seasoned with grated nutmeg,

salt, and pepper. Combine the sauce and roasted onions, and bake until bubbly.

100. Brussels Sprouts with Sesame SaltWin over any Brussels sprouts naysayers with this side. Toast 2 Tbs. sesame seeds, cool, and then coarsely grind with 1/2 tsp. sea salt. Toss halved Brussels sprouts in enough Filippo Berio Extra Virgin Olive Oil to coat and roast cut side down on an oiled baking sheet at 450°F until tender and browned, about 15 minutes. Mix with sesame salt to taste.

101. Honey-Roasted TurnipsSweet honey and peppery turnips create a beautiful side dish marriage. Toss peeled turnip pieces with enough Filippo Berio Olive Oil to coat, honey, lemon juice, salt, and cayenne. Roast at 375°F until tender. Season to taste with salt and more cayenne, if you like your turnips with a kick.

102. Fennel with Pancetta and OlivesFennel’s sweet anise flavor is great with salty pancetta and briny olives. Core and slice a fennel bulb, then toss with enough Filippo Berio Extra Virgin Olive Oil to coat, diced pancetta, salt, and pepper; roast at 350°F until the fennel is tender. Toss with chopped pitted green olives and fresh flat-leaf parsley.

Main Dishes103. Teriyaki KebabsKebabs always make dinner more fun. In a glass bowl, marinate 1 lb. lean sirloin steak, cut into strips, in 1/2 cup soy sauce, 1 tsp. brown sugar, 1/4 cup Filippo Berio Extra Virgin Olive Oil, 1 Tbs. fresh minced ginger, 1/4 tsp. black pepper, and 2 minced cloves garlic for 2 hours. Thread strips of steak on skewers with a water chestnut at each end. Grill or broil for about 12 minutes, turning often.

104. Creamy Leek FlatbreadMake a light, crisp, flavorful flatbread for supper. Slice leeks into half-moons and then cook them slowly over low heat in 3 Tbs. Filippo Berio Extra Virgin Olive Oil until completely tender. Stir in a little crème fraîche, spoon the mixture on top of a stretched round of pizza dough, and bake on a pizza stone (or on the grill).

105. Curried Shrimp with Green BeansThese easy, super-tasty shrimp make a great weeknight dinner. Sauté a chopped onion, a seeded and chopped jalapeño, and some minced ginger in 2 Tbs. Filippo Berio Olive Oil until softened. Stir in curry powder, add coconut milk, and bring to a simmer. Add peeled shrimp and trimmed and halved green beans, and simmer until the shrimp are opaque and the green beans are crisp-tender. Mix in a handful of chopped cilantro, and serve over basmati rice.

106. Broccoli, Tuna, and Cherry Pepper Sauté

Flavorful and filling, this tuna recipe comes together fast. In a large skillet, heat 3 Tbs. Filippo Berio Olive Oil over medium-high heat, and then add bite-size broccoli florets, flaked canned tuna, and chopped pickled cherry peppers. Sauté until the broccoli is crisp-tender, and then season with salt. Sprinkle with finely chopped fresh flat-leaf parsley and finely grated lemon zest, and serve with crusty bread or wild rice.

107. Sweet Potato CurryInfuse sweet potatoes with the aromatic flavors of curry for a savory treat. Cook thinly sliced onion in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until softened. Stir in minced garlic, curry pow-der, grated ginger, and a pinch of cayenne. Add diced sweet potatoes, frozen peas, some low-fat coconut milk, and enough chicken broth to cover. Bring to a boil, then reduce the heat and simmer, covered, until the sweet potatoes are tender. Gar-nish with chopped fresh cilantro and serve over basmati rice or couscous.

109. Spaghetti Squash and Sausage Skillet GratinSpaghetti squash fills the role of pasta or other grain to delicious effect. Roast a halved, seeded spaghetti squash, cut side down, until tender and the flesh separates easily when raked with a fork. Meanwhile, brown sausage, cut in rounds, in a large oven-safe skillet. Add chopped mus-tard greens and sauté until wilted. Rake out the squash flesh and mix it into the sausage mixture along with crumbled feta, chopped toasted pe-cans, a drizzle of Filippo Berio Extra Virgin Olive Oil, salt, and pepper. Top with grated Parmigia-no-Reggiano and roast in the skillet in a 400°F oven until browned on top.

110. Pasta with Broccoli Rabe and SausageHere’s a quick pasta dish with a little kick in the form of peppery broccoli rabe and spicy sausage. Brown crumbled hot or sweet Italian sausage; set aside. Sauté sliced garlic until fragrant in 2 Tbs. Filippo Berio Extra Virgin Olive Oil, and then add blanched broccoli rabe and crushed red pepper flakes. Add the sausage and halved pitted Kala-mata olives. Add the cooked pasta (penne, ziti, or cellentani) and enough pasta water to moisten. Toss with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Use classic Filippo Berio Olive Oil to oil outdoor grills, skillets, griddles, roasting pans, and waf-fle irons to prevent your favorite dishes from sticking.

108

111. Arugula, Caramelized Onion, and Gorgonzola Pizza with Fig Jam

Skip the takeout and make a far more flavorful pizza at home. Spread fig jam lightly on rolled-out pizza dough and top with caramelized onions and a smattering of Gorgonzola. While the pizza bakes, toss arugula with a squeeze of lemon and enough Filippo Berio Olive Oil to coat it lightly. Pile the arugula on the hot pizza, season with salt and pepper, and eat with a knife and fork.

112. Baked Chicken with Fennel and Orange

This flavorful chicken is roasted in a fragrant citrus sauce. Brown the chicken pieces in Filippo Berio Extra Virgin Olive Oil and arrange in a baking dish with sliced fennel and sliced peeled oranges. In a bowl, mix finely grated or-ange zest, orange juice, a splash of ouzo or Pernod, grainy mustard, minced garlic, and enough Filippo Berio Olive Oil to pour over all. Bake at 375°F until the chicken is just cooked through, 45 to 60 minutes. Serve garnished with chopped fresh dill.

113. Poached Eggs with Kale and Polenta

The classic pairing of poached eggs, firm polenta, and greens is a tasty addition to the weekly menu. Make polenta according to package directions and stir in grated fontina cheese. Cook finely chopped bacon in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until golden, add coarsely chopped kale, and sauté until wilted. Season to taste. Divide the polenta evenly among shallow bowls, top with the kale, a poached egg, and a few dashes of hot sauce.

114. Fettuccine with Squash RibbonsA hybrid of the zoodle trend, this dish pairs pasta and squash. Slice yellow and green squash in long, thin ribbons with a vegetable peeler or a mandoline. Then sauté some chopped sweet onions in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until soft, add the squash, and cook until

tender. Toss the mixture with cooked fettuccine and sprinkle with chopped fresh flat-leaf parsley.

115. Chicken CacciatoreIt’s hard to beat the slow-cooked flavor of classic chicken cacciatore. Cut 1 large chicken into serv-ing pieces and brown in 1/4 cup of Filippo Berio Olive Oil in a large skillet. Remove the chicken and add 2 sliced onions to the skillet, along with 2 sliced garlic cloves. Cook until tender, and then return the chicken to the skillet. In a bowl, combine one 16-oz. can of tomatoes, one 8-oz. can of tomato sauce, salt, pepper, 1 tsp. chopped fresh oregano, and 1/2 tsp. celery seed. Pour over chicken. Add 2 bay leaves, cover, and simmer 30 minutes. Stir in 1/4 cup dry white wine. Cook uncovered for 15 minutes longer, turning occa-sionally.

116. Baked Fish on a Bed of LeeksLeeks make a perfect base for baked fish. Sauté minced garlic until fragrant, then slowly cook thinly sliced leeks over low heat in 2 Tbs. Filippo Berio Extra Virgin Olive Oil with lots of chopped fresh thyme and sage, salt, and pepper until soft but not brown. Spread in a baking dish and arrange skinless fish fillets on top. Drizzle the fish with 2 Tbs. more oil and then sprinkle with finely grated lemon zest, salt, and pepper. Bake at 400°F until tender and serve.

117. Lebanese Grilled Eggplant “Lasagne”

Comforting and tasty, this mock lasagne isn’t missing the pasta. Brush sliced eggplant with enough Filippo Berio Olive Oil to coat and grill until tender. Sauté onions and garlic, add ground beef, salt, pepper, and a touch of cinnamon in more oil, and cook until the beef is browned. Stir in toasted pine nuts. Layer the eggplant and beef in a baking dish and top with crushed tomatoes. Bake until bubbling all over.

118. Turkey ScallopineIn this variation on the classic Italian dish, thin cuts of turkey are dredged in flour, sautéed, and

then coated in a rich, flavorful sauce. Season 11/2 to 2 lb. turkey scallopine and coat in flour. Sauté in 2 Tbs. Filippo Berio Olive Oil over medium-high heat until browned. Move the turkey to plates or a serving platter. Add 1/2 cup Marsala wine to the pan. Scrape the bottom of the pan to remove any browned bits. Bring to a boil. Pour over the turkey and serve.

119. Salmon with Mint GremolataGremolata adds a fresh touch to so many dishes, including grilled salmon. Combine chopped fresh mint with pine nuts, lemon or orange zest, a few cloves of finely chopped garlic, a pinch of crushed red pepper flakes, and salt. Add enough Filippo Berio Delicato Extra Virgin Olive Oil to moisten.

120. Wild Mushroom PappardelleThis mushroom pasta dish is easy, but deeply flavorful. Sauté wild mushrooms and garlic in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until browned. Toss with cooked fresh pappardelle, adding pasta water to make a thin sauce. Toss with salt, freshly cracked pepper, and grated Asiago cheese.

122. Butternut Squash and Goat Cheese Pizza

Unique toppings, like squash and goat cheese, take pizza to a delicious new place. Toss diced butternut squash and chopped fresh sage with enough Filippo Berio Olive Oil to coat and roast until tender. Meanwhile, sauté thinly sliced onion in 2 Tbs. more oil over low heat until caramel-ized. Layer the onion, arugula, squash, crumbled goat cheese, and roughly chopped prosciutto over fresh pizza dough and bake in a hot oven until golden.

123. Chicken and Watercress Stir-fryWatercress is the star in this stir-fry. Cooking the peppery greens brings out complex flavors, and it never loses all of its crunch. In a wok, fry thinly sliced shallots in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until browned; drain on paper towels, sprinkle with salt, and reserve. Stir-fry sliced chicken breast and transfer to a plate to reserve. Stir-fry chopped garlic, ginger, scal-lions, and a pinch of chile flakes until aromatic in 2 Tbs. more oil; then add watercress and stir-fry until wilted. Return the chicken to wok, add your favorite stir-fry sauce, and cook until thickened.

124. Spaghetti with Clam Sauce and Kale

Garlicky and comforting, this pasta dish will please everyone at the table. Boil spaghetti in salted water until al dente; drain, reserving some of the water. Sauté chopped onion and sliced garlic in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until tender. Add thinly sliced kale, red pepper flakes, salt, and pasta water. Cover and steam until tender. Add littleneck clams and a bit of white wine, cover, and steam until the clams open. Remove the clams from their shells and return to the pan. Discard any clams that did not open. Add the pasta, a little more olive oil, salt, and pepper, and toss.

121All olive oils have a tem-perature at which they burn. It’s called a “smoke point.” If you notice your olive oil starting to smoke, just turn the heat down. But if you accidentally heat your olive oil beyond its smoke point, it’s best to discard it and start over.

125. Spicy Shrimp SautéMake your shrimp sizzle. Place a heavy skillet over medium heat and sauté 4 minced gar-lic cloves in 1/4 cup Filippo Berio Olive Oil. As soon as the garlic starts to brown, stir in 1/2 tsp. crushed red pepper flakes and 1 lb. large fresh shrimp, peeled and deveined. Stir-fry for 3 minutes. Add 2 tsp. fresh lime juice and contin-ue to cook for 5 minutes. Serve with steamed rice.

126. Spaghetti Squash FrittataThis tasty and filling vegetarian main dish can be served hot or at room temperature. Roast a halved, seeded spaghetti squash until just tender. Use a fork to rake the squash from the skin, and pat dry. Sauté in 3 Tbs. Filippo Berio Extra Virgin Olive Oil in an oven-safe nonstick skillet until it colors a little, then stir in beaten eggs to cover, grated Cheddar, chopped dill, salt, and pepper, and bake until the eggs are set.

127. Oven-Fried ChickenFor a comforting and scrumptious chicken dinner, fill a paper bag with 1/2 cup unbleached flour, 1/4 cup cornmeal, 1/4 tsp. pepper, and 1/2 tsp. paprika. Place 1 lb. skinless, boneless chicken breast halves in the bag and shake until coated. Put the chicken in a baking dish and drizzle 1/4 cup Filippo Berio Extra Virgin Olive Oil over the chicken. Bake at 350°F for 1 hour until browned, turning several times.

129. Spanish Potato TortillaThis take on the classic Spanish tortilla Españo-la is as easy as it is delicious. In a large skillet, fry 3 thinly sliced large baking potatoes, 2 large onions, and chopped roasted red peppers in 1 cup Filippo Berio Extra Virgin Olive Oil until they begin to brown. Put the mixture in a bowl, season with salt, and add 7 beaten eggs. Drain most of the oil from pan; reheat the pan over medium-low heat. Add the egg mixture and cook until mostly set but still wet on top, about 10 minutes. Using a plate, flip the tortilla and cook the other side until set. Cut into wedges and serve.

130. Pecan-Crusted FishServe this crunchy-coated fish with rice pilaf and a green salad. Chopped pecans make a crunchy crust for any thin white fish fillet (think tilapia or sole). Dredge the fillet in flour, dip it in butter-milk, then coat with a mixture of finely chopped pecans, breadcrumbs, salt, and pepper. Cook the fillets in 3 Tbs. Filippo Berio Olive Oil, replen-ishing as necessary, in a nonstick skillet until the crust is golden and the fish flakes.

131. Basil-Tomato Stuffed Chicken Breasts

Savory stuffed chicken is a yummy surprise on the menu and is surprisingly quick to cook. Pound boneless, skinless chicken breasts thin. Place basil leaves and thinly sliced fresh tomato on half of each breast. Fold the other half over, and close with toothpicks. Coat in beaten egg and panko. Sauté in 3 Tbs. Filippo Berio Olive Oil until golden brown, and finish cooking in the oven. Serve with lemon wedges.

132. Savoy Cabbage with Sausage and Caraway

Comforting on a winter night, this sausage dish gets a lift from the licorice flavor of caraway seeds. Brown chicken sausages in 2 Tbs.

Filippo Berio Olive Oil in a large skillet, then cut diagonally into 1-inch slices. Soften some sliced onion and caraway seeds in 2 Tbs. olive oil, add shredded Savoy cabbage, cider vinegar, sugar, salt, and pepper. Cover and cook gently until the cabbage is tender. Season to taste, add the sausages, and cook until heated through, about 5 minutes more.

133. Classic Eggplant ParmesanFor the ultimate Eggplant Parmesan, start by coating peeled slices of eggplant with flour and frying them in 1/4 cup Filippo Berio Extra Light Olive Oil, replenishing as necessary. Set them to drain on paper towels. Layer eggplant, spaghetti sauce, and grated Parmesan cheese in a casserole dish. End with a layer of sauce and cheese. Bake in a 350°F oven until hot and slightly browned on top.

134. Pineapple Fried Rice A classic Thai dish, this sweet pineapple rice is perfect with shrimp. Stir-fry onion, garlic, ginger, and curry powder in 2 Tbs. Filippo Berio Extra Virgin Olive Oil. Add cold cooked rice, and stir-fry until hot. Toss with diced pineapple, and garnish with sliced basil.

135. Orzo with Swiss Chard, Chicken, and Parmesan

Quick and colorful, this sauté will undoubtedly become a part of your repertoire. Chop the chard leaves and cut up the stems. Season bite-size pieces of chicken with salt and pepper, and sauté in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until golden. Remove the chicken and stir in minced garlic, chopped onion, and the chard stems; cook until tender. Deglaze the pan with white wine, add the chard leaves, cover, and steam until wilted. In a bowl, combine the chard, chicken, and grated Parmesan with cooked orzo.

136. Bay Scallops and BroccoliA scintillating seafood dinner starts by steaming 3 cups broccoli florets until just tender. In a large

skillet, heat 1/4 cup Filippo Berio Olive Oil and sauté 2 minced garlic cloves and 2 Tbs. grated fresh ginger for 1 minute. Add 1 lb. bay scallops and stir-fry for 3 minutes. Add the broccoli and 1/8 tsp. hot chili oil and cook until heated through.

137. Spicy ChickenTo add a little flair to your next family meal, serve chicken flavored with hot sauce, citrus, and ma-ple syrup. Cut chicken into sections and marinate for 1/2 hour in a blend of 1/4 cup Filippo Berio Extra Virgin Olive Oil, 1/4 cup orange juice, 1/4 cup soy sauce, 1 tsp. Tabasco pepper sauce, 1 tsp. grated ginger, 1 Tbs. maple syrup, and the juice of 1 lime. Heat oven to 350°F. Bake chicken for 45 minutes to 1 hour.

138. Roasted Garlic and Cauliflower Pizza

The sweet nuttiness of the cauliflower perfectly complements the cheese and greens on this pizza. Toss small cauliflower florets and a few large cloves of garlic with enough Filippo Berio Olive Oil to coat, salt, and pepper. Roast in a 425°F oven until the cauliflower is tender and lightly browned. Smear the roasted garlic over a round of pizza dough and top with the cauliflower, grated fontina, and baby arugula. Bake, then finish with a drizzle of Filippo Berio Extra Virgin Olive Oil and freshly ground pepper.

139. Marinated Asian-Style NoodlesMake an everyday dinner new with Asian- flavored noodles. Simply toss cooked noodles with a mixture of 2 minced garlic cloves, 1/2 cup orange juice, 1/2 cup soy sauce, 1 tsp. fresh grated ginger, 1/4 cup Filippo Berio Extra Light Olive Oil, 1 tsp. Tabasco pepper sauce (optional), and 2 Tbs. peanut butter or tahini. Garnish with chopped scallions. Refrigerate for at least an hour.

128Keep more than one variety of Filippo Berio Olive Oil on hand to accommodate different cooking methods.

topping. Toss sliced strawberries and blackber-ries with sugar and a splash of Triple Sec; let sit for 30 minutes. Brush slices of pound cake with 2 tsp. Filippo Berio Extra Virgin Olive Oil per slice and grill, flipping once, until toasted. Serve the berries over the cake, dolloped with whipped cream.

143. Honey-Thyme Roasted Pears Oven-roasted pears are packed with natural sweetness and flavor. Arrange peeled, cored pear halves cut side up in an oiled baking dish. Drizzle with lemon juice, honey, and 2 tsp. Filippo Berio Extra Virgin Olive Oil per pear. Add a splash of water and tuck fresh thyme sprigs around the pears. Roast in a 350°F oven until they start to soften, basting occasionally. Turn the pears cut side down and roast until very tender and cara-melized. Serve with vanilla ice cream or crème fraîche, or add to a cheese plate or salad.

144. Sweet Pastry DoughFor a more heart-healthy dough, rely on olive oil instead of butter. For a fabulous sweet pastry dough, combine 11/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp. baking powder, and a pinch of salt on a sheet of waxed paper; set aside. Then, in a large mixing bowl, combine 1/2 cup Filippo Berio Extra Light Olive Oil, 1/3 cup sugar, 1 egg, and 2 tsp. grated lemon zest until smooth. Add the dry ingredients until they are ab-sorbed. Shape into a smooth disk and refrigerate wrapped in plastic.

140. Grilled Fish with Spicy Nectarine Salsa

This bright and summery salsa is welcome on a hot night. Cut the nectarines in half, remove the pit, rub with Filippo Berio Olive Oil, and grill over medium-high heat until soft and lightly browned. Then cut into small dice and toss with diced red onion, seeded and minced habanero, chopped fresh cilantro, and a vinaigrette of more olive oil, lime juice, and honey. The salsa is great over seared scallops or grilled fish.

141. Linguine with Walnuts and Garlic Oil

Chopped nuts may sound unusual in pasta, but the flavors and textures are incredible. Cook linguine and drain, reserving some of the pasta water. Sauté minced garlic in 2 Tbs. Filippo Berio Extra Virgin Olive Oil until fragrant. Add a handful of walnut halves and toast until fragrant. Add a ladleful of pasta water to the walnuts and garlic, heat through, and mix in the pasta. Season with salt and pepper, garnish with chopped fresh flat-leaf parsley, and serve.

Dessert142. Grilled Pound Cake

with Berry ToppingGrilling pound cake results in a deliciously toasty texture and a great base for a sweet berry

146. Grilled Plums with Vanilla Ice CreamGrilled fruit makes a tasty dessert. Lightly brush halved, pitted, firm-ripe plums with enough Filippo Berio Extra Virgin Olive Oil to coat and grill cut side down over medium-high indirect heat until just beginning to brown. Flip the plums and continue grilling until tender. Serve over vanilla ice cream with a sprinkle of sugar and a pinch of salt.

147. Pie CrustMake a butter-free classic pie crust. Combine 2 cups all-purpose flour, 7 Tbs. Filippo Berio Extra Light Olive Oil, 1 tsp. sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, and 1/4 cup cold water to make a dough. You’ll end up with a crisp, tasty pie crust that’s perfect for sweet and savory pies.

148. Ice Cream ToppingWant to make your ice cream sing? Scoop vanilla ice cream into a bowl and drizzle with 1 Tbs. Filippo Berio Delicato Extra Virgin Olive Oil. The fruity olive oil enhances the flavor of the vanilla for an otherworldly dessert. If you like, top with sea salt and lemon zest.

149. Strawberry Mojito Skip the drinks and go right to dessert with this fun frozen cocktail on a stick. Use 2 cups chopped fresh strawberries, 1 cup whole-milk yogurt, 1/2 cup chopped mint leaves, 1/4 cup honey, 2 Tbs. Filippo Berio Extra Light Olive Oil, 2 oz. dark rum, 1 Tbs. lime juice, and 1 tsp. grated lime zest. Purée the ingredients until smooth. Pour into ice pop molds and freeze.

150. Tangerine and Chocolate WontonsDeep-fried wontons are a delightful treat. Put a tangerine segment and 1 Tbs. finely chopped dark chocolate in the middle of a wonton wrap-per. Moisten the edges of the wrapper with water and bring them up to form a little sack, pinching to ensure a tight seal. Deep-fry several wontons at a time in Filippo Berio Olive Oil until golden brown, 20 to 30 seconds. Drain, dust with confec-tioners’ sugar, and serve hot.

145Want to bake with heart-healthy olive oil more often? Simply substitute olive oil for vegetable oil in equal measure, or use 3 tablespoons olive oil for each ¼ cup melted butter.

For recipes, how-to videos, to subscribe to our email, and more, visit www.FilippoBerio.com

stay connected