If you want some acidity, add a bit of fresh lemon juice when you transfer the pasta to the skillet. For crunch, toast breadcrumbs in olive oil to sprinkle on top.

“You want to have something that’s kind of fruity, balanced,” which is typical of the olive oils from Liguria that she ...

In a stand mixer, whip the eggs, olive oil, and sugar at a medium speed until the mixture becomes very voluminous and light in color. Turn the mixer down to low, and slowly pour in the milk and white ...

Add flour, sugar, baking powder and salt, and stir to combine. Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light ...

The Barefoot Contessa has been a devotee of California's Olio Santo EVOO for 20+ years: 'I use it for everything.' ...

1 pound dry spaghetti noodles 1/2 cup extra virgin olive oil 6 garlic cloves minced ... Sprinkle in a pinch of red pepper flakes. Serve aglio e olio immediately with an extra pinch of red pepper ...

The olive oil should liberally coat the ingredients ... Add a gener­ous amount of the sakura shrimp aglio e olio and mix it with the pas­ta, drizzling in a little pasta water if it seems ...

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Next time you find yourself prepping a tuna salad, be sure to thrown in some capers; they will bring a whole new ...

This simplest of pastas, known in Italy as spaghetti aglio e olio, needs a quality extra virgin olive oil for flavour. We have served it here in its purest form. It’s also good with the zest of ...

North and south unite over these luscious pasta strands enveloped in a velvety emulsion of olive oil, garlic, chilli and acqua di cottura (pasta cooking water). Italians rigorously eat this dish ...