We can’t think of any food we would not use this on. Fragrant with garlic, tangy with fresh lemon juice, and transported with Sparta’s Best Olive Oil, you can use it for basting or as a marinade in any dish. Make with your favorite herbs or a mix of several. 

Ingredients
1/4 cup fresh lemon juice
1/2 tsp pepper flakes
1/2 tsp fresh ground black pepper
1/2 tsp coarse salt (kosher or sea) to taste – we use about 1⁄2 tsp
3/4 strips of lemon zest
3 crushed garlic cloves, or minced
1/4 cup coarsely fresh parsley, chopped
1/4 cup coarsely chopped fresh herbs: oregano. basil, dill, or cilantro or a mix of all four 1/2 cup fresh pressed extra virgin olive oil

Preparation
Mix both peppers, lemon juice, and salt in a bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Whisk in the olive oil. Best used fresh, but it can be stored in the refrigerator.

Recipe by Steven Raichlen

What makes this classic Greek salad memorable? True Greek Kalamata olives and fresh slabs of feta, not dried-up pre-packaged crumbles. The marriage of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can't find good beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.

Ingredients

1 large cucumber
1/2 red onion
1/2 green bell pepper, cored, seeded, and sliced into rings 2 large, ripe tomatoes, quartered
10 Greek Kalamata olives
2 3-ounce slices of Greek feta
6 tablespoons extra virgin olive oil
Dried oregano to taste
Freshly ground black pepper
Coarse salt, like Maldon sea salt flakes, to taste
2 lemon wedges (optional)

Preparation
In two serving plates or bowls, arrange the cucumber slices first and then layer on the red onions and green peppers. Space the tomato quarters and olives around the outside of the dish and place a slab of feta in the center. Drizzle on the olive oil and sprinkle on oregano and black pepper. Sprinkle the tomatoes lightly with the salt. Add a squeeze of lemon juice if desired.

Recipe from T.J. Robinson

Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. Makes about 7 cups.

Ingredients
3 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 1/4 cup raw pecans and pecans, left whole or coarsely chopped 3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/4 cup packed light brown sugar 1 pinch coarse salt, to taste

Preparation
Heat oven to 300F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Bake on two cookie sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

Ingredients

1 and 1/8 cup of high-quality cocoa (such as Pernigotti) 4 large eggs
1 scant cup granulated sugar
2 pinch kosher salt
2 teaspoon vanilla extract
3/4 cup olive oil

Preparation
I use the small Tuxton mini prep cups (amazon) that hold to 1/3 cups. GREASE cups with olive oil. Bake at 400 for 8 minutes (10 min. for larger ramekins-do NOT over bake).