Appetizers Elevated by Extra Virgin Olive Oil

Roasted Pepper Caprese Salad 

Recipe by: OLYFO

Ingredients:

• 4 Bell peppers
• 50g Cherry Tomatoes
• Mozzarella
• Basil Leaves
• Arugula (optional)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Pepper
  
  

Directions:

• Preheat the oven to 160°C.
• Roughly cut peppers and mozzarella into large strips.
• Halve the cherry tomatoes.
• Add peppers to a roasting tray, toss in extra virgin olive oil, salt and pepper.
• Roast the peppers for 15 to 20 minutes and remove and cool when ready.
• For the vinaigrette: Mix extra virgin olive oil, lemon juice, salt & pepper.
• When ready to plate, arrange ingredients and dress.
• Finish with a drizzle of extra virgin olive oil.

Egg, Salmon, Avocado, and Caviar Toast 

Recipe by: Garcia de la Cruz

Ingredients:

• 2 skinless filets of salmon
• 1/4 cup Extra Virgin Olive Oil + more to drizzle with
• 5 cups water
• 2 cloves garlic
• 3 sprigs thyme
• Half lemon
• 2 eggs
• Caviar
• Sea salt
• Smoked or regular paprika
• Red pepper flakes
• Black pepper
• Green onions, scallions

Directions:

• Poach 2 skinless filets of salmon in a medium saucepan on low heat in 1/4 cup of Extra Virgin Olive Oil, 5 cups water, 1tsp salt, 2 cloves garlic, 3 sprigs thyme, half lemon, for about 10 minutes covered.
• Soft-boiled 2 eggs – about 4 minutes.
• Mash up an avocado and spread it onto two slices of toasted bread.
• Layer some arugula or baby kale over this.
• Add the poached salmon.
• Split and lay the egg on top.
• Add some caviar to top.
• Sprinkle with flaky sea salt, smoked or regular paprika, red pepper flakes, and black pepper.
• Garnish with chopped or thinly sliced green onions/scallion.
• Drizzle some delicious Extra Virgin Olive Oil over it.

Olive Crostini

Recipe by: Stonewall Kitchen

Ingredients:

• 2oz cream cheese, softened
• 4oz feta cheese
• 1 clove garlic
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon honey
• 1 box grilled crostini toast (with sea salt)
• 1 jar of olive salad
• Fresh parsley, if desired, for garnish

Directions:

• Place cream cheese, feta, garlic, oil, and honey in a food processor and blend until a smooth paste is created.
• Top crostinis with a spoonful of whipped feta and a spoonful of olive salad. 
• Top with chopped fresh parsley if desired, and serve.

Mediterranean Mezze Platter

Recipe by: Terra Delyssa

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Hummus
• 1/2 cup Tabbouleh
• 1/2 cup Tzatziki
• 1/2 cup Olives
• 1/2 cup Radish
• 1/2 cup Whole Cherry Peppers
• 1/2 cup Feta, cubed
• 4 pieces Naan, quartered
• 1/4 cup Parsley

Directions:

• Arrange all the ingredients on a large platter, then drizzle Extra Virgin Olive Oil over the hummus and olives. 
• Serve with appetizer plates, small forks, and spoons.