Classic italian Dishes

Secondo - Main Course

Olive Oil: A Recipe Requirement

Flour’s a given. Salt’s a suggestion. And olive oil? How does that come into play when creating culinary classics?

Olive oil is to cooking as oxygen is to living. Whether you opt for the 5 minute salad or a full-on Italian feast, there are a variety of delicious dishes that rely on this simple ingredient for a full-bodied taste.

Below are a few favorites that make a perfect meal or scrumptious standalone:

House Salad with Olive Oil and Lemon Dressing

Dressing Ingredients:

  • 8 cloves garlic, minced or finely chopped

  • 1/2 tsp of black pepper

  • 2 tsp salt

  • 1/2 cup Botticelli Extra Virgin Olive Oil

  • 1 cup freshly squeezed lemon juice


Mix all ingredients into a container with securable lid. Shake vigorously until olive oil and lemon juice blend into one (about 1 minute). Spread over fresh spinach or any shredded salad greens.

Olive Oil and Parmesan Garlic Bread


  • 1 loaf French bread

  • 1/3-1/2 cup Bottecelli Extra Virgin Olive Oil

  • 1/4 teaspoon salt (to taste)

  • 1 teaspoon oregano

  • 1/2 teaspoon basil

  • 1/4-1/2 teaspoon garlic powder

  • 2 teaspoons minced garlic

  • 1/4 cup parmesan cheese

Preheat over to 425 degrees. Split loaf lengthwise with a serrated knife and brush both halves with olive oil till well coated. Sprinkle with salt, garlic powder and the rest of the seasonings. Spread 1 tsp of minced garlic per half of loaf.
Finally, sprinkle both halves with parmesan and bake for 10-15 minutes or until the bread is fragrant and the edges are starting to lightly brown. Cool slightly, cut and serve!

Spaghetti with Garlic, Olive Oil and Red Pepper


  • 1 pound dried spaghetti

  • 1/2 cup Botticelli Extra Virgin Olive Oil

  • 3 garlic cloves, peeled

  • 1 tablespoon Botticelli’s Fire Roasted Sweet Red Peppers, finely chopped

  • Italian flat-leaf parsley

  • 1 tablespoon chopped fresh basil leaves

  • 1 tablespoon chopped fresh mint leaves

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water for the sauce.

sauté pan, heat olive oil over medium heat. Add the garlic and sauté until light brown and fragrant. Remove and discard the browned garlic. Add the red pepper and sauté for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.

Remove pan from heat and top with fresh herbs.

Olive Oil Chocolate Chip Cookies


  • 2 ¼ cup all-purpose flour

  • 1 ½ tsp. salt

  • 1 tsp. baking soda

  • ¼ cup Botticelli Extra Virgin Olive Oil

  • 1 tsp. vanilla extract

  • ¾ cup granulated sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 or 2 Tbsp. of milk

  • 1 cup chocolate chips

Preheat the oven to 375 degrees. Combine the flour, baking soda and salt in a medium bowl and set aside.

Combine sugars, vanilla and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in 1 Tbsp. of milk to make the dough a bit firmer (add another tablespoon if the dough is too sticky or dry). Roll the dough into balls and place on a greased and/or lined baking sheet.

Bake for 10-12 minutes, until lightly golden. These over bake quickly, so it’s better to take them out a bit early if you’re unsure. Allow them to cool, and enjoy!

Bon appetit!

Older Post Newer Post