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COOK.

Polenta with mushrooms sautéed in olive oil.

Olive Oil Jones oil. Garlic, shallots, oyster mushrooms, endive, polenta. Parmesan for grating.

Winter Salad dressed with Lambrusco vinegar and Olive Oil Jones olive oil.

It's cold but we're craving a salad. This one holds up to winter. Arugula, slivered brussels sprouts, slivered red cabbage, scallion, quinoa, toasted pecans, dress with salt, pepper, olive oil jones' lambrusco vinegar, olive oil jones' olive oil. Toss, toss, toss, toss, toss, toss, toss, toss. Dammit, this is good.

Olive Oil Jones Aglio Olio

I’m not sure it’s been scientifically proven that garlic is nature’s antibiotic, but I’ve always believed it is. I suppose when you see the amount of garlic in this recipe, you’ll realize this is a disclaimer of sorts. Plus, I do love garlic. Click to read and download the whole recipe.

Onion Pasta.

Might not sound good but it is frigging fantastic. Original recipe from Marcella Hazan many years ago, may have morphed in the meantime. Olive oil in a pan. Slice onions thinly. Lots and lots of pepper. Cook gently in covered pan till onions have melted and become golden. Add some white wine and turn up heat to cook off liquid. Add chopped parsley. Toss with spaghetti. Grate lots of parmesan on top and eat.

Make Beans

Wash and pick over beans. Soak them overnight. Soften carrot, onion, celery, garlic in olive oil. Add beans. Add water. bring to boil for 10-15 minutes, then turn heat down and cook till tender. Cook rice. Clean and cook spinach with a little olive oil, cover pan to wilt spinach. Assemble for maximum attractiveness. Salt, pepper, hot sauce or how you like them. Beans.

Yes, you can make grilled cheese with olive oil instead of butter. Yes, arugula holds up well in grilling. Yes, I ate all the cheese that melted into the pan. Drain the tomato slices between paper towels if you don't want a soggy grilled cheese. I used cheddar, dijon and a hearty sourdough boule.

Asparagus Scallion Pasta

Clean and cut asparagus and scallions into equal sizes. Smash a few garlic cloves. Heat olive oil in a pan (while you bring water for pasta to boil) then gently brown garlic (don't burn!) add asparagus and scallions, cook till bright, add a little white wine, cook the wine down. Mix with penne. Grate parmesan at table. 

Summer Sandwich II. Vinaigrette made with Lambrusco vinegar, Cabeço das Nogueiras olive oil, dijon, garlic. The quinoa catches the vinaigrette. Also making an appearance: eggs, anchovies, scallions, greens, avocado.

Summer Sandwich I. Sourdough baguette, pull out some of the doughy part to make a bed for things, then greens, thinly sliced onion, avocado, thin slices of radish, tuna, salt & pepper, drizzle balsamic then Biancolilla olive oil (you don't have to be as messy as me). 

Sautéed Tomatoes four ways. Tomatoes sautéed in Baena olive oil supercharges your tomatoes. On toast. On toast and feta. On toast and avocado. On toast under an egg. 

What you see is what it is. Oh boy. 

People who love to eat are always the best people.
— JULIA CHILD