from the

KITCHEN

introduction to COOKING WITH

OLIVE OIL

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CARROT, ZUCCHINI AND SCALLION

FRITTERS

TOTAL TIMEYIELDS

16 servings 1 hr 10 minsPREP TIME

45 minsCOOK TIME

25 mins

Directions1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

2. Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.

3. To make the yogurt dip: In a food processor, puree the yogurt, parsley, reserved carrot tops, 1 tablespoon Colavita extra virgin oil and 1 tbsp tahini. Cover and refrigerate until ready to use.

4. Fill a wide saucepan with 1 inch of Colavita olive oil; heat until the temperature registers 375°F degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

Ingredients 1 cup all-purpose flour, more as needed1 tsp baking powder1 tsp coriander¾ tsp kosher salt, more for serving1 cup milk, more as needed1 large egg¼ tsp grated lemon zest¼ tsp pepper2 large carrots, grated (about 1 1/2 cups) with tops reserved1 large zucchini, grated (about 2 cups)2 scallions, finely chopped½ cup plain yogurt1 tbsp chopped parsley1 tbsp Colavita Extra Virgin Olive Oil1 tbsp tahini sauceColavita Olive Oil, for frying

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CHICKEN AND CHICKPEA STEW

TOTAL TIMEYIELDS

4 servingsPREP TIME

15 mins 55 minsCOOK TIME

40 mins

Directions1. Season the chicken with salt and pepper.

2. Heat 2 tbsp Colavita Olive Oil oil in a medium stock pot over medium-high heat.

3. Add chicken to the pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

4. Reduce the heat to low. Add the onion and saute, stirring often, about 5 minutes.

5. Add the garlic and saute another 2 minutes.

6. Add cumin, smoked paprika, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute.

7. Add the chicken back to the pot, along with bay leaves and the bone broth or stock. Scrape up any browned bits

on the bottom of the pot.

8. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

9. Transfer chicken to a plate.

10. Add chickpeas to the pot and bring back to a simmer and cook for 5 minutes.

11. Shred the chicken, then add it back to the stew.

12. Ladle into bowls and garnish with fresh cilantro and lemon zest.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Ingredients 2 tbsp Colavita Extra Virgin Olive Oil

1 small yellow onion (vidalia), diced

1/2 lb carrots—peeled, quartered and sliced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp crushed red pepper

2 bay leaves

4 cups chicken bone broth or chicken stock

1 can (15 to 16 oz.) chickpeas, rinsed

1 package Colavita Diced Tomatoes

1 tbsp tomato paste

2 skinless, boneless chicken thighs

1/2 cup fresh cilantro, chopped

1 1/2 tsp lemon zest

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PASTAAGLIO E OLIO

TOTAL TIMEYIELDS

4 servingsPREP TIME

10 mins 20 minsCOOK TIME

10 mins

Directions1. Bring a large pot of water to a boil. Generously salt the water and add the Colavita Spaghetti to the pot.

2. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain the pasta, reserving 1 cup of the cooking water.

3. Add the Colavita Olive Oil to a large skillet and heat slowly over a low flame.

4. Add the garlic to the olive oil and increase the heat to medium.

5. Slowly toast the garlic, stirring constantly and allowing it to lightly brown (but not burn!) -- about 10 minutes.

6. Add the red pepper flakes during the last few minutes of sautéing the garlic.

7. Stir the pasta into the skillet with the oil and garlic. Mix until well combined.

8. Add the parsley and mix again.

9. Serve immeditely topped with the remaining Parmigiano-Reggiano cheese.

Ingredients 1 lb Colavita Spaghetti

6 cloves of garlic, thinly sliced

½ cup Colavita Premium Italian Extra Virgin Olive Oil

½ tsp red pepper flakes (or more, depending on taste)

¼ cup finely minced fresh parsley

1 cup freshly grated parmigiano reggiano

1 tsp sea salt, plus extra for seasoning

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EASY SKILLETLEMON CHICKEN

TOTAL TIMEYIELDS

6 servingsPREP TIME

5 mins 30 minsCOOK TIME

25 mins

Directions1. Put the lemon juice, EVOO, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl and whisk to combine.

2. Season your chicken with salt and pepper

3. Pour half the olive oil mixture into a large metal skillet and heat over high heat until the oil is hot- about 5 minutes.

4. Using metal tongs, place the chicken, skin-side down, on the skillet. Allow them to brown on that side for about 10 minutes.

5. Flip the chicken over and pour the rest of the olive oil mixture over them. Cover and cook another 12 minutes.

6. Garnish with fresh parsley and serve!

Ingredients 1 cup fresh lemon juice

2/3 cup Colavita Extra Virgin Olive Oil

1 tbsp Colavita Aged Red Wine Vinegar

2 tsp minced garlic

1 tsp dried oregano

Salt

1/4 tsp black pepper

4 bone-in chicken breast halves with skin on

6 bone-in chicken thighs with skin on

1/4 cup fresh Italian (flat-leaf) parsley

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TOTAL TIMEYIELDS

1 cakePREP TIME

1 hour 2 hoursCOOK TIME

1 hour

Directions1. To make the cake, preheat the oven to 350°F. Generously brush a 10- to 12-cup bundt pan with olive oil. Dust with sugar, knocking out any excess.

2. In a large mixing bowl, combine the sugar, oil and extracts and whisk until incorporated. Add the eggs and yolks, one at a time, whisking to combine after each addition. Add the sour cream and whisk until smooth.

3. Sift the flours, baking powder, and salt onto a sheet of parchment paper. With a rubber spatula, gently fold the dry ingredients into the wet (using the paper as a funnel) in two additions. Stop mixing when you can still see a streak or two of flour.

4. Transfer the batter to the prepared pan and bake for 55 to 65 minutes, until a cake tester inserted in the center comes out with a moist crumb or two.

5. Make the ganache while the cake bakes. Place the chocolate in a microwave-safe bowl and melt on high in 20 second bursts, or place it in a medium-sized heat proof bowl set over a pot of simmering water and stir until melted. Once melted, add the oil and salt off the heat and stir until smooth. Let rest on the counter until it thickens and is pourable, about two hours, stirring periodically. If it does not thicken by the time the cake has baked andcome to room temp, about two hours, try sticking it in the refrigerator for 10 minutes. But watch it carefully: as the ganache goes from liquid to solid quickly. Alternatively, if the cake bakes and cools and the ganache is no longer pourable, reheat it briefly in the microwave or over a double boiler.

6. Let the cake cool in the pan about 5 minutes right side up, and then flip the pan onto a cooling rack for an additional 5, then lift the pan off of the cake. If the cake does not slide out, run a butter knife around the outside edge of the pan and around the middle tube and try again. Brush the cake with the remaining three tablespoons of olive oil. Let cool to room temperature before drizzling with the ganache.

7. Place the cooled cake (still on its cooling rack) over a cookie sheet with sides and pour the ganache over the cake. Sprinkle with the almonds. Let cool until the glaze is set. The cake will keep tightly wrapped in plastic wrap on the counter for a few days - and is even better on day two.

Ingredients For the cake:

2 1/3 cups granulated sugar, plus more for dusting the pan

1 ¼ cups plus 3 Tbsp, divided, Colavita Olive Oil,

Premium Italian, plus more for greasing the pan

1 ½ tsp almond extract

1 tsp pure vanilla extract

4 eggs

2 egg yolks

1 ½ cups sour cream

2 ½ cups all-purpose flour

¾ cup almond flour

1 tbsp baking powder

1 tsp table salt

For the glaze:

1 cup bittersweet chocolate, chopped

¼ cup Colavita Olive Oil, Premium Italian

1/8 tsp fine sea salt

¼ cup blanched almonds, toasted, for decorating

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OLIVE OIL CAKEWITH CHOCOLATE

GANACHEby Jessie Sheehan