Olive Oil Honey Cake

Ingredients of the cake:

  • 1-1/2 cups flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • grated zest of 2 lemons
  • 1/3 cup unsweetened non-dairy milk, such as soy or almond milk
  • 1/3 cup honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract


Ingredients Honey-Lemon Syrup:

  • 2 tablespoons lemon juice
  • 2 tablespoons honey


Ingredients Lemon Glaze:

  • 1 cup powdered sugar
  • 1-1/2 to 2 tablespoons lemon juice
  • Fresh figs and raspberries to garnish


STEP 1 Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.

STEP 2 Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.

STEP 3 In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.

STEP 4 Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.

STEP 5 Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.

STEP 6 To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.

STEP 7 When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.

STEP 8 To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.

STEP 9 Optionally decorate top of cake with fresh figs, raspberries and edible flowers.

STEP 10 Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.

Italian Fried Shrimp Balls


  • 4 cups of fresh uncooked shrimp – minced
  • Carapelli Unfiltered Organic Extra Virgin Olive Oil for frying
  • 2 tbs butter
  • 3 cloves of garlic – chopped
  • ½ cup of red onion – chopped
  • ½ cup grated zucchini
  • 4 cups fresh shrimp – minced
  • ½ cup of celery – about 2 stalks – chopped
  • ¼ cup of Romano cheese – grated
  • 4 – 5 fresh basil leaves – chopped
  • ¼ cup of fresh Italian parsley – stems removed and chopped
  • Zest of ½ lemon
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • eggs
  • 2 cups of Italian bread crumbs – unseasoned
  • 1 cup of seasoned Italian bread crumbs


STEP 1 Melt the butter with 2 tbs. of olive oil in a large cast iron frying pan.

STEP 2 Sauté the onion, garlic, celery, and zucchini until the tender.

STEP 3 Add the shrimp and sauté, for 1 to 2 minutes.

STEP 4 Place the mixture into a mixing bowl; add the parsley and basil, seasonings, grated cheese, lemon zest and 2 eggs; mix well. Blend in the bread crumbs.

STEP 5 Shape into balls about 1 inch in diameter.

STEP 6 Beat the remaining 2 eggs in a small, shallow bowl and place the seasoned bread crumbs in another shallow bowl.

STEP 7 Heat a few tbs. of olive oil in a large cast iron frying pan.

STEP 8 Dip and coat each shrimp ball in the egg mixture, then roll in the bread crumbs.

STEP 9 Fry in the skillet over a medium heat until a beautiful golden color appears on all sides.

STEP 10 Place in a dish prepared with paper towels.

STEP 11 Serve with extra grated cheese and lemon wedges.

Olive Oil Chicken Thighs Mediterranean Style


  • Chicken Thighs
  • 2 tablespoons of Carapelli Organic Extra Virgin Olive Oil
  • Freshly chopped Parsley



  • 4 tablespoons Carapelli Organic Extra Virgin Olive Oil
  • 4 tablespoons Lemon Juice


Spice mixture:

  • 2 tablespoons of Sweet Paprika
  • 2 tablespoons of Dried Oregano
  • 1 tablespoons Cumin
  • 1 tablespoons Coriander
  • 1 tablespoons Garlic Powder
  • ½ tablespoons kosher salt
  • ½ tablespoons grated Nutmeg
  • ¼ tablespoons freshly ground Pepper


Finishing sauce:

  • 4 tablespoons Organic Extra Virgin Olive Oil
  • 4 tablespoons of Lemon Juice
  • cloves of garlic, chopped


STEP 1 Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag.

STEP 2 In a bowl, combine all the spice mixture ingredients and mix well.

STEP 3 Rub the chicken with the spices all over.

STEP 4 In a separate bowl, combine olive oil with lemon juice.

STEP 5 Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade.

STEP 6 Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours.

STEP 7 Preheat your oven to 350F.

STEP 8 Preheat an oven-proof skillet and once hot, add 2 tablespoons of olive oil.

STEP 9 Add the chicken, skin side down, and do not move it for 7-8 minutes (until nicely seared and browned).

STEP 10 Flip the chicken and cook for another 5 minutes.

STEP 11 Transfer the skillet into a hot oven and cook the chicken for 20-25 minutes, until the internal temperature shows 165F.

STEP 12 Carefully remove the skillet from the oven (using oven-proof gloves).

STEP 13 Place the chicken on a serving plate and spoon over the finishing sauce on all the chicken pieces.

STEP 14 Garnish with freshly chopped parsley and serve with your favorite.


Mediterranean Pasta with Herbed Lemon Olive Oil

Ingredients Herbed Lemon Olive Oil Dressing:

  • ¾ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp oregano, finely chopped
  • 2 tsp parsley, finely chopped
  • ½ tsp red pepper flakes
  • ¼ tsp freshly cracked black pepper
  • ½ tsp salt


Ingredients For The Pasta:

  • 5 cups (cooked) Farfalle pasta
  • 4 tsp minced garlic
  • 1 cup diced onion
  • ⅓ cup thinly sliced sun-dried tomatoes
  • 1 cup broccoli, chopped into small pieces
  • 2 cups mushrooms, thinly sliced
  • ½ cup diced roasted red peppers
  • 1 ¼ cup artichokes, quartered
  • ½ cup pitted kalamata olives, halved
  • 1 ½ cups cherry tomatoes
  • 1 tps oregano
  • 1 tsp parsley
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper


STEP 1 Add all ingredients to a bowl and whisk well. Alternatively, place all ingredients in a glass jar, seal jar and shake vigorously for 10 seconds.

STEP 2 Cook pasta according to package directions.

STEP 3 Heat 2 tbsp of herbed lemon olive oil in a pan heated to medium. Sauté onions for 5 minutes, stirring often. Add garlic and continue to cook for 2-3 minutes, stirring frequently to prevent garlic from burning.

STEP 4 Add in 4 more tbsp of the oil, then add the broccoli. Cook for a few minutes, until slightly softened.

STEP 5 Add mushrooms and sun-dried tomatoes. Cook until mushrooms are softened.

STEP 6 Add whole cherry tomatoes, oregano, parsley, red pepper flakes, salt and black pepper. Stir well and cook until tomatoes are softened.

STEP 7  Add roasted red peppers, artichokes, and olives. Pour in remaining olive oil mixture and cooked pasta. Toss gently with tongs until well coated. Enjoy!

Herbed salmon and fennel en papillote with olive oil drizzle


  • 2 fennel bulbs
  • 4 salmon fillets, 4–6 oz. each
  • 8 thyme sprigs + 1 tsp. fresh thyme leaves
  • 1 Tbsp.  orange zest
  • Kosher salt
  • Carapelli Oro Verde Extra Virgin Olive Oil


STEP 1 Preheat the oven to 425º F (218°C).

STEP 2 Remove the stalks and fronds from each fennel bulb, saving a few fronds. Slice the bulb into paper-thin rounds with a mandoline or knife. Discard the root end of the bulb.

STEP 3 Cut four 2-foot-long pieces of parchment paper. Place on a clean work surface and divide the sliced fennel between the parchment paper, making a small pile of fennel in the center of each piece.

STEP 4 Place one salmon fillet on top of each pile of fennel. Top each piece of salmon with two thyme sprigs and 1–2 fennel fronds. Sprinkle the orange zest over the salmon, dividing it evenly between the four fillets. Sprinkle each fillet lightly with kosher salt.

STEP 5 Fold the two long ends of parchment together so they meet above the salmon, then roll and pinch together to seal the edges. Do the same to the short edges of parchment paper to make a packet.

STEP 6 Place the four packets on two large baking sheets. Roast for 12–15 minutes, then carefully transfer each packet to a serving plate. Carefully open each packet and drizzle Carapelli Oro Verde Extra Virgin Olive Oil on the cooked salmon and sprinkle with fresh thyme leaves. Serve immediately.

Creamy potato leek soup with olive oil pistou


  • 3 medium to large leeks
  • 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable broth



  • 1 packed cup fresh basil
  • 1 packed cupflat leaf parsley
  • 1 medium to large garlic clove, roughly chopped
  • 3 Tbsp. pine nuts or ¼ cup walnuts
  • ½ tsp. kosher salt
  • ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered


STEP 1 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 2 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 3 Add the potatoes and broth. Cover and increase the heat to medium. Bring the soup to a simmer, then uncover and continue to cook for 30 minutes more.

STEP 4 Puree the soup with an immersion blender until smooth, or carefully ladle into a standing blender to puree (in batches if necessary). Taste and add more salt if needed.

STEP 5 Make the pistou: Pulse the basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor to make a chunky herb sauce. To serve, ladle the soup into bowls and spoon the pistou on top of each.

Marinated roasted shiitake mushrooms with olive oil agrodolce


  • 2 lbs. shiitake mushrooms
  • Kosher salt
  • 2 tsp. fresh minced sage
  • 2 tsp. fresh minced rosemary
  • ½ cup Extra Virgin Olive Oil Carapelli Organic
  • Freshly ground black pepper


  • ½ cup red wine vinegar
  • 2 Tbsp. honey
  • Extra Virgin Olive Oil Carapelli Organic


STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.