5 Classic Recipes with EVOO

High-quality Extra Virgin Olive Oil is not just a cooking fat—it is a key ingredient that transforms simple dishes into extraordinary culinary experiences. Discover 5 timeless Italian and Tuscan recipes crafted to highlight the aromas, flavors, and health benefits of fresh EVOO.

1. Classic Tomato & Basil Bruschetta
Prep time: 10 mins | Servings: 4

Ingredients:

  • 4 thick slices of rustic sourdough bread
  • 3 ripe vine tomatoes, diced
  • 2 cloves garlic, peeled
  • Fresh basil leaves, torn
  • Extra Virgin Olive Oil
  • Sea salt & freshly cracked black pepper

Instructions:

  1. In a bowl, mix the diced tomatoes, torn basil, a generous pinch of salt, pepper, and a drizzle of extra virgin olive oil. Let sit for 10 minutes.
  2. Toast or grill the bread slices until golden and crispy.
  3. Rub one side of each warm bread slice with a garlic clove.
  4. Top generously with the tomato mixture and finish with a heavy drizzle of fresh extra virgin olive oil.
2. Spaghetti Aglio, Olio e Peperoncino
Prep time: 15 mins | Servings: 4

Ingredients:

  • 1 lb (400g) spaghetti
  • 1/3 cup high-quality Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes (or 1 fresh red chili, chopped)
  • Fresh parsley, finely chopped
  • Sea salt

Instructions:

  1. Cook spaghetti in boiling salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over low heat. Add the garlic and red pepper flakes. Gently sizzle until garlic turns light golden (do not burn).
  3. Add the cooked pasta directly to the skillet with a splash of reserved pasta water.
  4. Toss vigorously over low heat for 1 minute until an emulsion forms. Garnish with fresh parsley and serve immediately.
3. Tuscan Pappa al Pomodoro
Prep time: 30 mins | Servings: 4

Ingredients:

  • 1/2 lb stale rustic bread, crusts removed and cubed
  • 24 oz (700g) canned crushed San Marzano tomatoes
  • 3 cups vegetable broth
  • 2 cloves garlic, smashed
  • Fresh basil leaves
  • Extra Virgin Olive Oil
  • Salt & pepper

Instructions:

  1. Heat 3 tbsp of olive oil and smashed garlic in a pot over medium heat for 1–2 minutes. Add tomatoes, salt, and pepper; simmer for 10 minutes.
  2. Add the bread and vegetable broth. Reduce heat to low and cook for 15–20 minutes, stirring occasionally to break down the bread into a thick, smooth porridge.
  3. Remove from heat, stir in fresh basil, and let rest for 10 minutes.
  4. Serve warm or at room temperature, finished with a rich drizzle of extra virgin olive oil.
4. Tuscan Chickpeas with Olive Oil & Rosemary
Prep time: 15 mins | Servings: 4

Ingredients:

  • Two 15-oz cans chickpeas (garbanzo beans), rinsed and drained
  • 1 fresh rosemary sprig
  • 2 cloves garlic, smashed
  • 1/4 cup Extra Virgin Olive Oil
  • Flaky sea salt & black pepper

Instructions:

  1. In a saucepan, warm the olive oil, garlic, and rosemary sprig over medium-low heat for 3–4 minutes to infuse the oil.
  2. Add the drained chickpeas, salt, and pepper. Stir well to coat.
  3. Simmer gently on low heat for 10 minutes so the chickpeas absorb the flavors.
  4. Discard the garlic and rosemary. Transfer to a bowl and serve warm with an extra pour of olive oil on top.
5. Beef Carpaccio with Arugula & Parmesan
Prep time: 10 mins | Servings: 4

Ingredients:

  • 1/2 lb beef tenderloin (sushi-grade/prime), paper-thinly sliced
  • 2 cups baby arugula
  • 1/2 cup Parmigiano-Reggiano, shaved
  • Juice of half a lemon
  • High-quality Extra Virgin Olive Oil
  • Flaky sea salt & freshly ground black pepper

Instructions:

  1. Arrange the thin beef slices in a single layer on chilled serving plates.
  2. Top the beef with fresh baby arugula and shaved Parmigiano-Reggiano.
  3. Lightly squeeze fresh lemon juice over the top.
  4. Generously drizzle with extra virgin olive oil and season with flaky sea salt and cracked black pepper right before serving.