OLIVE U

YES! We love this!

Store-bought vanilla ice cream topped with caramelized dates, olive oil and flaky salt has no business being this delicious and fancy-feeling. https://nyti.ms/45u0g2w

Love this recipe!

Burrata Bruschetta

Ingredients:

1 loaf crusty Italian or French bread, sliced (about 1-inch thick)
1 ball (8 oz) Burrata cheese
2 cups cherry tomatoes, halved
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tbsp balsamic glaze
1/4 tsp sea salt

Such a refreshing salad! 🥗

Arugula Salad with Lemon Vinaigrette: https://julieblanner.com/lemon-vinaigrette/

So good!

Marinated Mozzarella Balls, Artichokes, and Olives
😍😍😍😍👍👨‍🍳🇮🇹👩‍🍳🍷
Combining the richness of mozzarella, the tanginess of artichokes, and the savory goodness of olives, this dish is a crowd-pleaser. Fresh herbs and lemon zest elevate the flavors, making each bite a gourmet experience. Simple to prepare, it requires just 10 minutes of prep and 30 minutes of marination. Ideal for summer barbecues, a light lunch or just a add on to a summer meal

Ingredients:
– 1/2 Cup Olive Oil
– 2-3 Tablespoons Red or White Wine Vinegar
– 1 Garlic Clove – finely grated
– 1 teaspoon Dried Italian Seasoning
– Fresh Herbs (thyme, rosemary, oregano, basil, parsley)
– Zest of 1 Small Lemon
– Salt/Pepper to Taste (use salt sparingly)
– 1 Jar Marinated Artichokes – drained, 12oz
– 8 ounces Mini Fresh Mozzarella Balls in water – drained (Ciliegine)
– 1½ Cups Pitted & Stuffed Green Olives – drained

Directions:
1. In a mixing bowl, combine olive oil, vinegar, garlic, Italian seasoning, fresh herbs, lemon zest, salt, and pepper.
2. Gently toss the artichokes, mozzarella balls, and olives in the mixture until they are evenly coated.
3. Allow the mixture to marinate for 30 minutes before serving.
4. Serve with an extra drizzle of olive oil
Extra
Cut some cherry tomatoes in half abd throw in the mix
Recipe from
FullRecipy.com
😍😍😍👩‍🍳🇮🇹👨‍🍳🍷

Perfect salad to start the weekend !

Beef Carpaccio

Classic Beef Carpaccio is an elegant Italian appetizer made with very thin slices of fresh beef tenderloin, arugula, Grana Padano, lemon juice, extra virgin olive oil, sea salt, and black pepper. It’s fresh, delicate, and simple, but the quality of the beef really matters here.

Because the beef is served raw, use only very fresh, high-quality tenderloin from a trusted butcher and tell them you’re making carpaccio.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Serves: 4

Ingredients

14 oz / 400g beef tenderloin
2 handfuls arugula / rocket
Grana Padano cheese, shaved
Juice of 1/2 lemon, or to taste
Extra virgin olive oil, for drizzling
Sea salt flakes, to taste
Freshly cracked black pepper, to taste

How to Make It
Prepare the beef

Use a very sharp knife to slice the beef tenderloin into about 8 slices, roughly 1/4 inch / just over 1/2 cm thick.

Place one slice at a time between sheets of parchment paper and gently pound it with a meat mallet or rolling pin until very thin. Work slowly so the beef becomes delicate without tearing.

Arrange the plate

Lay the thin beef slices flat on a serving plate in a single layer.

Try not to overlap too much, because carpaccio is all about those thin, delicate slices.

Season

Sprinkle the beef lightly with sea salt flakes and freshly cracked black pepper.

Add the arugula over the top, then scatter shaved Grana Padano across the plate.

Finish and serve

Squeeze fresh lemon juice over the beef, then drizzle with good extra virgin olive oil.

Serve immediately while the beef is fresh, cold, and beautifully seasoned.

Helpful Tips

Use only very fresh beef tenderloin from a trusted butcher.
Tell the butcher you’re making carpaccio.
Use a very sharp knife.
Pound the slices gently between parchment paper.
Serve immediately after seasoning.
Do not leave carpaccio sitting out for long.
Grana Padano can be replaced with Parmigiano Reggiano.

Nutrition Estimate Per Serving

Calories: about 250–350
Protein: about 25–32g
Carbohydrates: about 1–4g
Fat: about 16–25g
Sodium: varies depending on salt and cheese