Recipes oil olive

Ice lemon with olive oil

ingredients (for4 persons) :

- 200g sugar
- 200g milk
- 200g of cream
- oil olives
- 3 yellow lemons

Preparation :

1) Start by cutting the lemons in half and squeeze them to get the juice.

2) Stir in the sugar and then the milk and cream.

3) Whisk the mixture well and then pour into your ice cream maker

4) Once the ice is finished, just before serving add a drizzle of olive oil to the Vernède. This parfurmera your ice and the association of taste is perfect.

5) Finally, put on ice some lemon zest to give a little bitterness in your ice.

It’s ready! Easy to make and very refreshing, this is a dessert not to miss this summer! Bon Appetite!

Cheddar bread with garlic and herbs

Ingredients for 4 persons

  • 225 ml of warm water (1 cup)
  • 1 package dry yeast bakery (Briochin for me)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 450 g flour (3 cups)
  • From the olive oil
  • slices cheddar
  • From garlic butter and herbs melted

preparation :

1 Preheat oven to 50 ° C for 5 minutes. In a food processor, place the warm water, honey and yeast. Mix with a spoon and let stand for 5 minutes. Add the salt. Mix a few seconds using the dough hook at low speed (2nd notch on the kitchen aid). Fold in the flour three times, while continuing to mix. When the dough begins to pull away from sides, let the robot knead for 5 minutes (or do it with your hands, bravery). After the 5 minutes, place the ball of dough into a hollow container (lightly oiled). Cover with a cloth and let rest for an hour in your preheated oven, just warm.

2 An hour later … Remove dough from oven. Place it on a floured work surface and knead by hand a few seconds. Using a rolling pin, roll dough into a large rectangle. Brush with garlic butter and melted with a brush herbs. Place your slices of cheddar spacing them about an inch. You can double your slices for more greed! Then roll the dough gently (longest side) like a jellyroll. Preheat the oven again for 5 minutes at 50 ° c.

3 Using a sharp knife, slice the roll got to 3/4, that is to say without fully decide. And proceed along the roll, trying to form evenly incisions of a width of about 4 cm. Shift the slices on one side then the other. Cover with towel again and put in your warm oven just for 30 minutes.

4 Half an hour later … generously brush the bread again with the garlic butter.

5 Preheat the oven to 200 ° c. Place the water in the drip tray. Wait until it is warm to put the dough. reduce heat to 180 ° C and then place the bread. Cook for 30 minutes, according to monitor the ovens. Serve warm … Enjoy!



- 500 g fresh broccio
- 1 lemon
- 4 egg yolks
- 120 g caster sugar
- 1 tbsp. tablespoons brandy (optional)
- 2 egg whites
- 3 tbsp. tablespoons olive oil
- salt


1-Preheat oven th.7 (210 ° C).
2-Brush the lemon in water and make it peel.
3-broccio Put in a bowl and crumble it.
4-Add the egg yolks, powdered sugar, lemon zest and brandy.
5-Mix well with a whisk.
6-Beat the egg whites very firm snow.
7-Stir gently to the preparation.
8 Oil-six small baking dishes and pour the batter.
9-Bake for 20 minutes. The top should be golden brown.
10-Remove from oven, let cool slightly.
11-Serve lukewarm or cold.

grilles peppers with Olive oil

Ingredients (6 personnes):

6-8 peppers of different colors and nice firm
6 cloves of garlic, 1 teaspoon anchovy cream (optional)
salt, pepper, parsley
1 tbsp balsamic vinegar


Place the peppers in a baking dish and cook for about 40 minutes at 190 °, turning once. Once finished cooking time cover the dish with foil and leave to cool (this will facilitate peeling peppers).

In a bowl lay out the chopped garlic, anchovy cream, balsamic and olive oil and stir this mixture.

Cut peppers in half lengthwise, remove the seeds and skin cut into strips and place in the bowl of the mixture and thus continue with all peppers.

Once finished mix well adjust the seasoning, add the chopped parsley and cover with olive oil.

PS: You can keep it in the refrigerator a few days. Serve alone with good bread or as an accompaniment to salads…

Chicken with lemon and olives


500-600g of chickens, cleaned and bound
200 ml olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 tbsp. ground ginger
½ tbsp. cumin
2 pinches of saffron
1 liter of water
500g green olives, pitted
3 onions, finely chopped
1 tbsp. sweet paprika
100 ml of lemon juice

Preparation :

In a large saucepan, place the chicken and add the oil, garlic, ginger, cumin and saffron.
Cover with water and season with a little salt.
Cover and cook for 30 minutes over low heat.
Add olives, onions and paprika.
Cook for another 30 minutes; then fill with the lemon juice.
Serve with sauce.

Potatoes with Rosemary

Ingredients :

- 8 medium potatoes
- 1 teaspoon of olive oil
- Salt and rosemary

Preparation :

Peel the potatoes and cut them into large cubes or slices to taste.
Brush a baking sheet with olive oil.
Place the cubes of potatoes on the plate.
Sprinkle with salt and rosemary.
Bake at 200 ° C for about 30-40 minutes. If potatoes become brown too quickly, cover with aluminum foil.

Veal chops marinated in olive oil

Ingredients :

- 4 veal chops
- 1 small clove garlic
- 10 cl of olive oil
- Herbs: parsley, basil leaves, rosemary, savory -thym
- pepper

Preparation :

Peel and chop the garlic. Mix olive oil with herbs and chopped garlic clove.
In a dish, put the ribs marinate in the olive oil mixture, herb-garlic.
Let rest in the fridge for about 1 hour.
Drain and cook in the oven broiler on high heat 2-3 minutes per side depending on your taste.
Pepper after cooking.
Serve the ribs with lettuce.

Spaghetti with herbs

Ingredients :

- 400 g spaghetti
- 2 large tomatoes, finely chopped
- 1 medium onion, thinly sliced
- 6 pitted green olives, thinly sliced
- 2 c.c. fresh oregano, finely chopped
- 60 g fresh parsley, chopped
- 2 cloves of garlic, crushed
- 1 c.s. capers, finely chopped
- 125 ml of olive oil

Preparation :

In a bowl, combine the tomatoes, onion, olives, capers, herbs, garlic and oil, mix well. Cover and let stand overnight. Cook the spaghetti in plenty of boiling salted water, then drain. Pour the sauce over the spaghetti mix well and serve immediately.

Summer Salad with oil olives


350g of strawberries
- 3 peaches
- 1 apple
- 10 cl of olive oil
- 2 vanilla beans
- 1 green cardamom seed
- 4 tbsp icing sugar

Preparation :

Pour oil in a pan.
Add the vanilla beans split and scraped, and the crushed cardamom seeds with the back of a large spoon. Heat for a few minutes over low heat. Cool. Meanwhile, wash, hull and slice strawberries. Peel the apple and cut into small cubes. Wash and slice peaches into thin strips. In a bowl, combine the fruit. Add the olive oil. Sprinkle with icing sugar and mix. Refrigerate and serve chilled.