HOME > Chowhound > Home Cooking >


Using E.V. Olive Oil - Do You Have Ideas/Recipes?

A year & a half ago I went a little crazy and bought several bottles of a great organic extra virgin olive oil. I have one bottle left and I noticed it 'expired' last month. It still smells & tastes good, but I'm thinking I should use it up as much as I can before year's end or so.
Any great ideas? (I know there's an olive oil cake out there etc.) Do you have any favorite recipes that call for plenty of e.v. olive oil? Fortunately entertaining season is coming up.
All ideas, and recipes, are welcome and much appreciated!

  1. Click to Upload a photo (10 MB limit)
  1. If you're up for gelato, there's a wonderful olive oil gelato recipe:


    As you'll see in the link, the original is in the Babbo cookbook. The gelato has a rich smoothness from the olive oil and you can definitely taste the olives.

    1. You might like to make some flavored oils, Store them in the fridge.

      I always keep three kinds of EVOO on hand. One is the inexpensive kind for cooking,COLAVITA EVOO made from Italian olives in Italy.($11.99 per liter). A fruity, rich Italian EVOO for salads. A more expensive, thick, unctious, fruity,over the top Tuscan EVOO for drizzling.

      2 Replies
      1. re: Fleur

        For flavored oils, do you chop up some herbs (fresh/dried?) and let them sit in the oil for a few days? Do you have a fav. herb or combination of herbs that you use? I like to have several kind of evoo on hand as well; this time I'm trying to use up the good stuff! Thanks!
        cheryl, thanks for the gelato recipe, it does sound delicious, but no ice cream maker. :(

        1. re: morebubbles

          For the flavored oils, I make a chili oil with small dry chilis, heating them in the oil on a low flame until hot. Then cool and store in a bottle with a pouring spout. I keep the chilis in the oil for color. Use it on pasta, great on pizza after it comes out of the oven. The herb oils are best made with fresh herbs. I use the COLAVITA EVOO for the flavored oils. Heating the very good ones makes no sense, they are best uncooked.

          Michael Chiarello has a great book on Flavored Oils.

      2. lucky for you hannukah is coming up and traditionally food is supposed to made with oil, you can try the two classice, latkes-or fried potatoe pancakes, or sufganiyot-or jelly doughnuts

        2 Replies
        1. re: chai18

          Ahhh, but olive oil's smoking point is too low for heavy duty frying like that.

          1. re: chai18

            even though I don't celebrate hannukah, we did fry some potato-carrot pancakes this weekend in olive oil, they were excellent.

          2. Make some infused oils!!! Scallion and garlic are my favorites. Basically what you do is roughly bash or slice your scallion/garlic/peppercorns and put them in the biggest stainless pan you've got. Cover with oil, and then set over the lowest possible flame for about an hour, uncovered. It is especially important with EV olive oil that it not be heated too harshly, or you'll lose all of the olive flavor. The leftover garlic and scallions won't be burnt and can be used in a variety of dishes. Scallions used to make infused oils are ESPECIALLY fantastic in stocks.

            3 Replies
            1. re: cpanagakis

              Sounds great! Will make some. How do you use the resulting oil(for salad dressing?) hmm leftover scallions....

              1. re: morebubbles

                You can't use it in high-heat applications anymore as all of those extra organic oils and sediments burn fairly easily. Infused oils are really nice as a garnish flavor with soups and meats, fantastic on steamed and roasted veg. So long as you've used good oil to start with (olive and peanut are my two favorites), it the infused oil can also be used as a dip for bread, etc.

              2. re: cpanagakis

                Just remember that infused oils carry a danger of BOTULISM if you use fresh ingredients. If you infuse with anything fresh, make sure you keep the oil refrigerated and use within 2 weeks or throw out.

              3. How about an olive oil cake? I have yet to make one but have enjoyed many!

                1 Reply
                1. re: debbiel

                  I've thought of this, but can't decide on whether a stronger-tasting olive oil would be good for a cake or if it should only be made with a mild tasting one. The one I have is flavorful.
                  (By the way, do you have a recipe in mind?..)

                2. An old recipe from a nonna in Cortona:
                  Chicken breasts or thighs on the bone, with a crazy amount of garlic (2 heads at least) and lots of sage (20-30 leaves).
                  In a baking dish, place the garlic under the skin and around the chicken and place the sage leaves all around as well. DROWN the chicken, garlic and sage in extra virgin olive oil and bake for about 45-60 minutes at 350. Raise to 400 for the last 10 minutes to browm the chicken.
                  This dish is spectacular.

                  1. I can't recommend a specific recipe since I've not yet made it. I have at least two recipes, one in Veg Cooking for Everyone and one in Batali's Simple Italian Cooking (I don't have other Italian cookbooks--yet). Lots of hits on google as well. Here's one: http://www.epicurious.com/recipes/rec...

                    Neither of the recipes I have make an olive oil recommendation. I was actually going to try it with a stronger olive oil, but I'd love to hear from others who have made it. If not, I'll try finding time to make a couple on Sunday and let you know.

                    2 Replies
                    1. re: debbiel

                      That's so nice of you!! I should just be more daring & go ahead with making the cake with the oil I have (recipe does look good). We can let each other know the results when & if we make the cake(s)!

                      1. re: morebubbles

                        That sounds good! I've been meaning to make one of these for ages and haven't gotten around to it. This will be the kick in the pants I needed.

                    2. http://www.oliveoilsource.com/recipes...

                      when I'm searching for good olive oil based recipes, I visit this link.

                      Keep a bit aside to warm for body massage, it's excellent.

                      1. Just one food safety thought. If you've had that bottle opened the whole time (you said it was over a year old) I wouldn't do anything with it, especially past the expiration date. If it's been sealed up to now, you're probably okay.

                        3 Replies
                        1. re: sgwood415

                          It's been sealed up until now, so I'm sure it's ok. I had a tiny bit left in bottle #2 (there were 3 in total) and it still tastes great so I figured bottle 3 would be good as well. They all had the same expiry date which I hadn't noticed until recently. Also, it's been kept in a dark, cool place (the bottle is dark also).
                          HillJ, thanks for that link and the suggestion of using some for massage oil; I do rub some on my hands if a little bit accidentally spills & it always surprises me how nice my hands feel after!! Not oily.

                          1. re: morebubbles

                            (moreb...great scalp massage too!)

                            1. re: morebubbles

                              Rancid oil won't kill you. But botulism in infused garlic or scallion oil can if you don't know what you're doing.

                          2. My favorite salad dressing is a mix of:

                            1 Tbs EVOO
                            1 tsp soy sauce
                            1 tsp lemon juice
                            black pepper and thyme to taste

                            Can be scaled up of course. This is from a JP Vongerichten book.

                            2 Replies
                              1. re: morebubbles

                                It's really good, the salad Vongerichten suggests is sliced avocado, blanched asparagus, and raw white mushrooms. It tastes great and is a visual sensation. Thanks.

                            1. How about hosting a gathering that features foods made with olive oil? Lots of fun and informative for those not as familiar with the beauty of the oil. Start with bruschetta and crostini, present a variety of salads with different dressing that are EVOO-based, and marinated meats using EVOO. Depending on quantity, you could even prepare some of the best dressings with the oil, and putting them in small, attractive bottles to give as gifts of the host with the accompanying salad recipe.

                              I host 'Guinea Pig' nights when time permits, where guests know that it is an evening of culinary exploration. For their daring and curiousity, I give them tokens from the evening, normally a little memory sample, and the respective recipe. It makes it fun for everyone. Happy eating!

                              1 Reply
                              1. re: SanseiDesigns

                                SanseiD, that's brilliant; and I have two friends, who don't enjoy cooking, who are always happy to be Guinea Pigs, they'd enjoy this theme! Then I could use some of the suggestions people kindly mentioned here!!
                                Emme, the omelette description had me drooling, pizza sound amazing too!! Also, I vaguely remember a baked mashed potato and/or mashed yuca dish that has an egg & some oil, cheese of course...gotta try making that!

                              2. what about a batch of pesto, that you could freeze the unused?

                                mashed potatoes prepared with olive oil is good.

                                my boyfriend likes an omelette done in olive oil, filled with tomatoes, basil, and buffalo mozzarella.

                                pizza topped with olive oil, rosemary, yukon gold potatoes, parsley, cheddar and mozzarella.


                                or these brownies

                                2 1/2 cups Walnut pieces
                                1/2 lb Bittersweet chocolate
                                10 Tbl. Olive Oil flvaored with orange oil
                                4 Eggs
                                3/4 cup Ground Almonds
                                1 cup Sugar
                                l tsp Baking Soda
                                1/2 cup Flour

                                1. Preheat the oven to 350 degrees. Oil an 8x10-inch rectangular baking pan.
                                2. Coarsely chop walnuts. Break chocolate into pieces and place in the top of a double boiler to melt. Add olive oil and stir to blend. Remove from the heat. Set aside.
                                3. In another bowl, combine eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend.
                                4. In another bowl, combine the baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
                                5. Transfer the batter to the prepared pan and bake for 20-25 minutes. Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack and cool completely.

                                1. Ask Rachel Ray, she always go's crazy with EVOO.

                                  I would use it for a pasta dish, say pasta with peas and salmon or tuna.

                                  1. debbiel -
                                    I made the olive oil cake this morning; it smells wonderful! Not an olive oil smell either-didn't smell like it belonged in a salad!!:)
                                    I have to taste it later because I had to leave it to cool. Thanks for that. I'll let you know how (terrific) it tastes, but I'm excited so I had to share!

                                    1 Reply
                                    1. re: morebubbles

                                      Great morebubbles! I actually made an orange olive oil cake yesterday. The smell was incredible. Unfortunately, I overcooked mine a bit so it was a little dry. I will, however, try again.

                                    2. I think Charlie Trotter has a great looking recipe for fish poached in olive oil.

                                      Be sure and tell us how your cake turned out!

                                      1. Update: Tried a piece at lunchtime - it's totally good!
                                        I used whole wheat pastry flour instead of cake flour & added just a pinch of baking soda and baking powder.
                                        Funny story: I told a co-worker this morning that I made a cake with olive oil, her comment was "Ooh, that sounds soooo gross!" So I just gave her a v. small slice and guess what, she likes it! (at first she said "smells good!" like she was surprised, then bit into it & said it was great, & reminded her of angel food cake, but nice &lemony) I gave here a bigger slice & she beamed.
                                        Overall, top marks. Didn't have that heavy olive oil taste that I feared wouldn't go with sweet.

                                        2 Replies
                                        1. re: morebubbles

                                          I'm so glad it worked out! Which recipe did you use as your starting point?

                                          1. re: debbiel

                                            I used the Epicurious recipe that you had kindly linked. Let us know how your orange cake turns out, and also what recipe you're using, please!

                                        2. I wish I could find the recipe for an olive oil cake that they used to sell at Cooper's Coffee which was a chain that tried to compete with Starbuck's and failed. The cake had rosemary and a crystallized sugar (if that even exists) topping, basically sugar with a large grain that gave the cake an interesting crunchy texture. The rosemary sounded like a huge no no, but it was delicious.