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.

Vegan Stuffed Sweet Potatoes with Spinach and White Beans


  • 4 sweet potatoes
  • 2 tablespoons Carapelli Extra Virgin Olive Oil Organic, plus more for finishing the dish
  • 3-4 garlic cloves, minced
  • 10 ounces frozen chopped spinach, defrosted and excess water removed
  • 14 ounces canned great northern beans, rinsed and drained
  • ¼ teaspoon ground nutmeg
  • Coarse kosher salt and freshly ground black pepper
  • ¼ cup sun-dried tomatoes



  • ¼ cup tahini
  • teaspoon garlic powder
  • teaspoon salt
  • Warm water



STEP 1 Preheat the oven to 400ºF.

STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

STEP 3 While the sweet potatoes are baking, prepare the toppings.

STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.


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!

Zesty mediterranean salad


  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste


STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.


  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO


STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Zucchini carpaccio salad drizzed with olive oil and lemon


  • 3 small zucchini or 2 medium zucchini
  • 1 medium lemon
  • Extra Virgin Olive Oil Carapelli Unfiltered
  • ¼ cup pistachios, coarsely chopped
  • 1 Tbsp.  torn mint leaves
  • 1 small block Pecorino cheese


STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.

STEP 2 Pile the zucchini ribbons onto a serving platter.

STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.

STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.

STEP 5 Sprinkle the pistachios and mint over the zucchini.

STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.

STEP 7 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.