A super easy olive oil and sea salt brownie mix cake; it’s less chewy than traditional brownie, fluffier, lighter and just as chocolaty!

Garlic bread with herbs, with a crispy crust and a soft and moist crumb. Perfect warm from the oven, sliced and served at the table.

It takes just five ingredients to make this salty, crunchy, totally addictive rosemary truffle popcorn. Forget that microwave stuff!

French sweet olive oil bread or pompe à l’huile is traditionally served as part of the 13 Christmas desserts.

Traditional silky hummus with crunchy and aromatic cumin seeds. (in Lithuanian)

Olive Oil Pistachio Blonde Brownies (Blondies) with Dark Chocolate

Here’s the secret to making Sweet Potato Wedges that don’t stick to the pan!

In Australia they love kangaroo, so we gave it a try and we agree. Kangaroo steak is amazing! Serve with oven roasted veggies and potatoes.

If you love truffle, you have to try our pasta with truffle and red onion! Top it off with pine nuts and serve with a green salad.

Banitsa with olive oil – Traditional Egg and Cheese Phyllo Pie {in Bulgarian with translator}

Cheesy cauliflower soup seems complex, but it’s really easy to create.

Mmmm, a delicious combination of truffle, lamb, eggplant and red onion. Lamb burger with truffle mayonnaise is ready in 15 minutes.

Olive Oil and Parmesan Popcorn- This popcorn is super simple and fast to make! It’s also full of flavor and makes an awesome snack!

Easiest vegetable that takes only 10 minutes, Roasted Bok Choy. Healthy and delicious with a soy-sesame dressing, great for dinner.

Chocolate Olive Oil Cake

Clementine meringue pie with olive oil crust

Delicious Smoked Grilled New Zealand Lamb Lollipop

Amazing centerpiece for Christmas dinner, Slow Cooked Boneless Leg of Lamb

The best granola you’ve ever had – made with olive oil for the perfect sweet and savory balance.

Spelt and olive oil foccacia with braised fennel, pine nuts and rosemary za’atar. (vegan)

Steaming carrots preserves all of the flavors and vitamins. Steamed carrots served with a sweet and bitter caramel sauce.

Basil & Spinach Pesto with Pine Nuts