#extra virgin olive oil

[darlin-djarin]

The Ghost family is great because the parents are in their twenties, the oldest and youngest are in their mid-teens, and the middle child is pushing forty

SCREAMING LMFAOIUHFJHHG this is so true 😭😭 zeb is such an outlier it's hilarious. hera and kanan keep calling them "the kids" meanwhile zeb is literally double their age i'm shitting myself

[danosrosegarden]

how edward nashton feels when another fic is written starring him and he has to say “i-it’s my first time” again for the thousandth time

[prawnlegs]

having an emergency; anyone know where to find that maybe ‘90s-looking vegan cooking show clip where they are making cookies(?) and there is weird sinister singing/chanting of the ingredients? I’m haunted

[elliottnotyet]

[Image ID: drawing of a green glass bottle of "extra slutty olive oil." End ID]

[fieriframes]

[Then we're gonna take a fresh-basil pesto. We each survive in our own way with some extra virgin olive oil.]

[0rph3u5]

like a honey bee, I was circling 'round my pre-prandial treat

[askwhatsforlunch]

Anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.

[munchymunchkin]

[blackplaaague]

*takes a long swig from a bottle of extra virgin olive oil like it's alcohol*

I am... what the kids call...

Gay.

Also extra virgin. Like this olive oil. You can use my blood for rituals.

[joblessquinoa]

hello who is looking up extra virgin olive oil on tumblr dot com

[darlin-djarin]

i love star wars so much i wish it didn’t suck

[mission-to-dietitian]

Polyphenols in olive oil are destroyed with heat (but that doesn't mean you cannot use it to do healthy high heat cooking).

Try it as a finishing oil or lightly drizzle it on your salads.

Choose extra virgin, as the oils that do not have these words in the label can be some other oleic oil (like canola, safflower, or sunflower, which have more omega-6, which is more inflammatory. Aim to have more omega-3).

Avoid refined oils. The refining process is what makes them unhealthy. It's better to get healthy oils from NON-refined oils, or directly from the nuts and seeds they are coming from.

[themanhattanfoodproject]

Tagliolini with citrus-herb pesto.

Tagliolini with citrus-herb pesto.

Tagliolini with citrus-herb pesto Happy winter solstice! It may seem a little odd, or at least aseasonal, to be sharing a pesto recipe on the first day of winter, but this one is special due to its inclusion of both lemon and orange, both of which taste their best in the colder months. Inspired by a recipe in Giada De Laurentiss’s Everyday Pasta, I made some tweaks to it based on my own pesto…

[rubys-kitchen]

Greek Goddess Dip

Chef’s Note: Okay, so I was crazy and, instead of using a blender or food processor, chopped everything by hand and mixed using a hand mixer. It still tastes great, but probably not as creamy or incorporated as the original. Wasn’t colored green with this method.

Original recipe’s link

Ingredients

1/2 cup packed fresh dill

1/2 cup packed fresh mint

1/2 cup packed fresh parsley

1/3 cup packed fresh basil

2 garlic cloves, chopped

2 green onion, sliced

1 1/2 tbsp lemon juice

Pinch kosher salt, more to taste

1/2 cup extra virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup Greek yogurt

(opt.) 1/4 cup mayonnaise

Raw chopped vegetables or pita chips, for serving

Instructions

1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice, and salt in a food processor/blender. Process until finely chopped

You could also be crazy like me and chop everything yourself.

2. With the motor running, drizzle in the olive oil until incorporated.

3. Add feta and process until smooth

4. Pulse in the yogurt. Taste dip and add more salt, if desired.

5. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

6. Serve dip immediately with vegetables or pita chips. Cover and store in the refrigerator for up to 3 days.

[chezkazu]

Garden Tomato Salad

[fieriframes]

[Fresh mint, extra virgin olive oil. And the long road hurried to nowhere and had no end. So, you got pistachio, Parmigiano, extra virgin olive oil, pinch of salt.]