Ingredients:

• ¼ cup Olivia Organic Classic Extra Virgin Olive Oil
• 1 large onion, diced
• 2 green bell peppers, diced
• 4 garlic cloves, minced
• 2 teaspoons harissa paste (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 6-8 eggs
• Fresh cilantro or parsley for garnish
• Crusty bread for serving

Instructions:

1. Heat the olive oil in a large, deep skillet or pan over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the diced peppers and continue cooking for another 5 minutes until softened.
4. Stir in the minced garlic, harissa paste, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes and tomato paste. Stir well to combine. Reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens slightly.
6. Using a spoon, make 6-8 indentations in the sauce. Carefully crack an egg into each indentation.
7. Cover the pan and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
8. Garnish with fresh cilantro or parsley.
9. Serve hot directly from the pan, with crusty bread for dipping.

Ingredients:

• For the salad:
• 1 large cucumber, diced
• 4 medium tomatoes, diced
• 1 red onion, thinly sliced
• 1 green bell pepper, diced
• 1 cup Kalamata olives, pitted
• 7 oz (200g) feta cheese, cubed
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• For the dressing:
• ⅓ cup Olivia Chetoui Single Varietal Olive Oil
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, red onion, bell pepper, olives, feta cheese, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature as a side dish or light meal.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup olive oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a large bowl, mix together the flour, cocoa, baking soda, and salt.
3. Add the olive oil, sugar, eggs, and vanilla to the bowl. Mix until smooth.
4. Gradually add the buttermilk to the mixture. Mix until smooth.
5. Add the chocolate chips to the mixture and mix well.
6. Pour the mixture into the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Ingredients:

• 2 cups medium-grain couscous
• ¼ cup Olivia Organic Classic Extra Virgin Olive Oil
• 1 teaspoon salt
• 2 cups hot vegetable or chicken broth
• 1 onion, chopped
• 2 carrots, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon harissa paste (optional, for heat)
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Instructions:

1. Place the couscous in a large bowl. Add 1 tablespoon of olive oil and salt, then mix well with your fingers to coat the grains.
2. Pour 1 cup of hot broth over the couscous, stir quickly, then cover with a tight-fitting lid or plate. Let it sit for 10 minutes.
3. While the couscous steams, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the carrots, zucchini, and bell pepper to the pot. Cook for about 5 minutes until they begin to soften.
5. Stir in the tomato paste, cumin, coriander, cinnamon, and harissa (if using). Cook for another minute until fragrant.
6. Add the chickpeas and the remaining cup of broth. Bring to a simmer and let it cook for 10 minutes to blend the flavors.
7. Uncover the couscous and fluff with a fork. If it seems dry, sprinkle with a little more hot broth or water.
8. To serve, place the fluffy couscous on a large platter and top with the vegetable stew. Sprinkle with fresh parsley and mint.
9. Drizzle with a little more Olivia Organic Classic Extra Virgin Olive Oil just before serving.

Ingredients:

• 4 white fish fillets (e.g., cod, haddock, or halibut)
• 1 cup olive oil
• 1 lemon, sliced
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• 1/2 cup fresh mint
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• 1/2 cup fresh mint

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the fish fillets to the pot and cook for 5-7 minutes on each side until they are opaque and cooked through.
3. Remove the fish from the pot and let it cool for a few minutes.
4. In a separate bowl, mix together the lemon slices, dill, and parsley.
5. Place the fish fillets in a serving dish and top with the herb mixture.
6. Serve chilled or at room temperature as a side dish or light meal.

Ingredients:

• 1 pound (450g) spaghetti
• ½ cup Olivia Mediterranean Herb Infused Olive Oil
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, torn
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Instructions:

1. Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat ¼ cup of the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes (if using). Cook gently for 2-3 minutes until the garlic is fragrant and just beginning to turn golden (be careful not to burn it).
3. Turn off the heat and add half of the chopped herbs to the oil. Let them infuse in the warm oil.
4. When the pasta is ready, drain it (remembering to reserve some pasta water) and add it directly to the skillet with the herb oil.
5. Return the skillet to medium heat. Add the lemon zest, lemon juice, and ¼ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed to create a light sauce that coats the pasta.
6. Remove from heat and add the grated Parmesan cheese and remaining fresh herbs. Toss to combine.
7. Finish with the remaining ¼ cup of olive oil drizzled over the pasta, and season with salt and freshly ground black pepper to taste.
8. Serve immediately with additional Parmesan cheese on the side.