Tag Archives: olive oil

Mashed Potatoes with Olive Oil

I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy.  The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.



Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes).  Strain under cool water to stop the cooking process.

Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes).  Pour this mixture into a bowl.  Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils.   Whisk until well mixed.

Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed.  For some color, top with chives or scallions.


Cinnamon Maple Granola with Olive Oil & Goji Berries


  • 3 C      Rolled Oats
  • 3/4 C  Pistachios (unroasted, unsalted, shelled)
  • 1/2 C  Walnuts (unroasted, unsalted, chopped)
  • 1/2 C  Cashews (unroasted, unsalted, chopped)
  • 1/4 C  Peanuts (unroasted, unsalted, shelled)
  • 1 C      Pumpkin Seeds (unroasted, unsalted)
  • 1 C      Maple Syrup
  • 3/4 C  Lucini Extra Virgin Olive Oil
  • 1/4-1/2 C   Light Brown Sugar (i use 1/4 C)
  • 1 tsp    Kosher Salt
  • 1 tsp    Cinnamon (ground)
  • 1/8 tsp Nutmeg (ground)
  • 1 tsp     Lucini Fig Infused Balsamic Vinegar
  • 1/4 C    Dried Cherries
  • 1/4 C    Goji Berries
  • 1/4 C    Dried Apricots (chopped)
  • 1/4 C    Dried Figs (chopped)


Preheat your oven to 325 degrees.  In a large bowl, combine the oats, nuts, pumpkin seed, maple syrup, olive oil, sugar, salt, cinnamon, nutmeg and vinegar and mix until well distributed.  Pour onto a lined baking pan (preferably with a silicon baking mat like a Silpat) and spread evenly.  Bake in the oven for 45 minutes, stirring every 9 minutes.

Transfer back to your large bowl and add dried fruit.  Mix well.

Blueberry Muffins (using Olive Oil)



Adjust the oven rack to the middle-lower part of the oven.   Preheat your oven to 375°F.  Place paper liners in a standard12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar.  Gradually beat in the oil.  Beat in one half of the dry ingredients until just incorporated.  Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.  Beat in the remaining dry ingredients and then the remaining yogurt.  Again be careful to beat until just incorporated.  Do not over beat. Fold in the berries.  If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Coat each muffin cup lightly with olive oil using a pastry brush.  Distribute the muffin dough equally among the cups.  Bake until muffins are golden brown, about 25 to 30 minutes.  Test with a long toothpick to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin and serve when still warm.

Roasted Broccoli

Broccoli has more vitamin C than an orange and as much calcium as a glass of milk.  Just one medium spear has three times more fiber than a slice of wheat bran bread.  And broccoli is one of the richest sources of vitamin A in the produce section.  Broccoli is also rich in isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances – “phase two enzymes.”

This simple recipe will have even broccoli-haters reaching for a second helping – it is so much tastier than boiled broccoli!



Preheat oven to 450°F.  Using a peeler, remove the tough outer layer of the broccoli stalks.  Cut the broccoli lengthwise keeping the stalk and broccoli florets intact.  Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.  Remove the broccoli from the oven, turn pieces over and then drizzle the garlic infused oil and parmesan over the broccoli. Roast until the broccoli begins to brown and the parmesan melts, about 6 minutes longer.  Season to taste with salt and pepper.  Serve immediately.

Chocolate Chip, Almond and Olive Oil Cookies

This cookie recipe replaces butter with olive oil and they taste amazing!  Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.



  • 1 C           all-purpose Flour
  • 1/2 tsp   Baking Powder
  • 1/2 tsp   Salt
  • 1/4 C      Lucini Extra Virgin Olive Oil
  • 2/3 C     Brown Sugar (high quality makes a big difference)
  • 1              Egg
  • 1/2 tsp  Vanilla
  • 1/2 C     Chocolate chips
  • 1/2 C     Chopped toasted almonds


Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.  

In medium bowl whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes.  Beat in egg and vanilla until well blended, about 1 minute.

Stir in the flour mixture until just combined.  Stir in the chocolate chips and almonds until well distributed.  Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies).  Bake 12 to 15 minutes, until golden around the edges.

Remove from the oven and transfer the cookies onto wire racks to cool.

Olive Oil Preserved Mushrooms

I love pickled mushrooms of all kinds, but find this recipe works well with wild mushrooms (I find them at farmers’ markets or specialty stores like Whole Foods).  The recipe is incredibly easy – just bringing your liquids and mushrooms to a boil then covering them with a great olive oil.  The only hard part is waiting a month for the finished product!



Sterilize picking jar or jars sufficient to hold your mushrooms (usually 2 pint jars).  Clean the mushrooms well, removing any blemished or woody sections.  Cut any musrooms that will not fit easily into the jars whole.

Heat the scallion, vinegar and wine in a large saucepan – as it reaches a boil, add the mushrooms, salt and garlic.  Boil for 3 minutes then quickly drain well in a colander.

Pack the mushrooms in to your sterilized jars and cover with the olive oils (do not forget the infused oil!) so that there is no air left in the jar.  Cover and store in a dark, cool spot for 4-9 weeks.

Pasta Salad

This simple pasta recipe is great as a side dish for meals at home or a certain hit when you bring it to BBQs and picnics, a nice variation to traditional macaroni salad.  The Lucini olive oil and artisinal vinaigrette are a healthier alternative to the usual mayonnaise-based dressings and add a lot more flavor to the dish.  Just about any fresh vegetable works well here, so add or substitute your favorites.  I find using about 1.5 – 2 cups of fresh veggies per pound of pasta works best.    I have added pesto, sun-dried tomatoes, broccoli, onions, pineapple, roasted peppers, finely diced carrots and celery, eggs, cooked mushrooms, corn, leftover greens and even cubed turkey, ham and Spam in the past.


Use any vegetables you like

Use any vegetables you like


Cook pasta according to directions until al dente.

Drain pasta well and coat with salt, pepper, olive oil and cucumber vinaigrette until well distributed.  Add vegetables and stir well.  Refrgerate for at least 1 hour (I find overnight is best).  Bring salad up to room temperature, top with grated parmesan and serve.