Olive Oil

Olive Oil

Olive oil is used in the Mediterranean kitchen for salads, for marinating meat and vegetables and for frying. The highest quality has extra virgin olive oil, which tastes mostly fruity. The second quality is called virgin olive oil and tastes milder. The third quality is called olive oil. Depending on taste and method of preparation one can vary olive oil in the recipes.

All data per 100 g:
897 kcal
0 g
0 g
99 g

Recipes with Olive Oil

Accordion Schnitzel
Accordion Schnitzel For accordion schnitzel, first tap turkey schnitzel thinner with the flat side of the meat tenderizer. Cut into 20 cm long and 5 cm wide strips. ...
Acquacotta with tomato soup
Acquacotta with tomato soup is a typical mushroom soup from Tuscany. Cleaning mushrooms. ...
Adana Kebap
Adana Kebap is a spicy minced meat skewer made from lamb minced, which is served on flat bread. I used a flat pita bread, as you can see in the picture above, as it gets crispier when grilling and looks more decorative. ...
Adana Kebap with rice
Adana Kebap with rice For Adana Kebap with rice cut off the ends of an eggplant. Cut the eggplant lengthwise into 0.5 cm thick slices, season with salt and leave to stand for 30 minutes. ...
Aioli Eggs Salad
Aioli Eggs Salad This aioli egg salad is prepared with prawns. Boil the eggs hard. ...
Aioli original
Aioli original is prepared in Spain without an egg, as otherwise a mayonnaise is formed, which would easily spoil with the heat. Aioli original is a very hot spice paste that is used to season salad sauce, meat, poultry, vegetables or to spread on toasted bread. ...
Aioli vegan
Aioli vegan For Aioli vegan, put unsalted cashew nuts in a bowl, cover with water and soak overnight. Pour the water away the next day. ...
Ajvar Paprika Sauce
Ajvar Paprika Sauce is versatile. It comes from the Balkans and goes very well with grilled steak and cevapcici. ...
Ajvar soup with minced meat
Ajvar soup with minced meat For Ajvar soup with minced meat first cut red onions into fine cubes. Drain the pickled eggplants in oil and dice. ...

(C)opyright by Marions Kochbuch