Olive Oil Poached Salmon
Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You'll want to use a tasty extra-virgin olive oil for this because the fish will absorb a lot of the oil's flavor during the cooking process. I went with simple flavors (lemon, garlic, chile, oregano) to let the olive oil and fish shine, but it would be easy to sub in any additional herbs and spices (think rosemary or other citrus) you like. Click here to see Why You Should Cook with Olive Oil.
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Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus notes from the lemon. You can substitute a different citrus fruit, or even add some fresh herbs to make this cake yours — I love adding some fresh lemon thyme and serving it with a dollop of yogurt. — Maria Loi and Sarah Toland, The Greek Diet Click Here to See More Cake Recipes
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All year round, there’s a citrus fruit in season. In September, it’s the Valencia varietal, which is typically used for making orange juice. Make a classic Italian dessert that melds the flavors of sweet oranges, robust almonds, and rich olive oil. This cake calls for a light homemade organic Orange Whipped Cream for dessert.
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salmon
Perfectly cooked fish is, well, sexy. This simple technique will yield a perfectly cooked, silky, and decadent piece of salmon. Just be patient with this method, and like all good things, it will pay off in the end. Make sure you use the absolute freshest and highest quality salmon available. I recommend using wild king salmon, preferably center-cut portions.  — PICNIC LA Executive Chef, Alex Resnick
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Infused Olive Oil Trio
Infused olive oil is a delicious salad topper and excellent for dipping crusty Italian bread. Make a big batch and gift bottles of olive oil to all of your food-loving friends.
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This cake is epic! It stays moist for days and taste like a lighter version of pound cake.
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Steaks with Rosemary, Garlic, and Olive Oil
Looking for an easy, tasty steak recipe? Look no further. Here's a marinade that works just as well for sirloin as it does for flank steak, which is often my go-to red meat. Make sure to use fresh rosemary; the flavor profile of dried rosemary is just not the same as the fresh product. Click here to see Cooking Temperatures, Simplified.
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Chocolate Mousse
The delicate extra-virgin olive oil adds a silky texture to this dark chocolate mousse.This recipe is courtesy of Williams-Sonoma.
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Grilled Octopus
There's no reason to shy away from cooking octopus at home. It is as easy as boiling chicken. Every waterfront restaurant in Greece prepares it in this simple manner, first simmering it until tender, then searing it on the grill. If you buy fresh octopus, ask the fishmonger to clean it for you by removing all the viscera from the head. Frozen octopus is cleaned before freezing. 
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Easy to make, this pasta is the perfect accompaniment to any barbecue or summer meal. Stocked with fresh asparagus and plump grape tomatoes, it has the pefect amount of bite with almonds and a dash of basil olive oil. To learn more about Nudo products and where to buy them, visit their website.
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  From the mind (and kitchen) of acclaimed chef Jimmy Bradley, this baked fontina is creamy and rich, and is sure to warm up your heart in just a few bites. With simple flavors that add to the depth of the dish, you wouldn’t want to share this anyway.
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Olive Oil Cake
This extra-virgin olive oil cake is moist and just a touch sweet. Serve with your favorite gelato for a simple dessert. As always, this recipe is meant to be a guideline. Cooking is not always an exact science, so enjoy making it your own!
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