Organic Coratina Extra Virgin Olive Oil Recipes

Caesar Salad

This salad dressing can not be stored. It is made with raw egg.

Ingredients are all to taste and there are no measurements:

Lemon juice
Worcestershire sauce

Salt and Pepper
1 egg yolk
1/4 cup Organic Coratina Extra Virgin Olive Oil
Romaine lettuce
Parmesan cheese


Put first 5 ingredients in a blender or food processor to puree. Slowly add Coratina Extra Virgin Olive Oil. Toss with romaine lettuce, parmesan cheese and croutons.

*Recipe adapted from Food Network magazine, Aug/Sept 2009

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Italian croutons


2 cups of your favorite bread (use left-overs)
2 tablespoons Organic Coratina Extra Virgin Olive Oil 
2 tablespoons soft butter
Garlic salt and pepper to taste


Preheat oven to 350 F
Cut bread into cubes
Combine oil, butter and seasoning
Coat bread cubes in mixture
Arrange cubes on ungreased baking sheet
Bake for 20 minutes, cool and savor with soups and salad

*recipe adapted from Lucero olive oil

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Pizza from Scratch (Easy)

Makes 1 lb of dough or 4 10 inch pies

You must make dough ahead of time so it can rise. You can refrigerate it for 2 days and freeze it up to a month. Let dough rest about 15 minutes before using.

Ingredients for Dough:

1 tsp sugar

1 packet (1/4 ounce) active dry yeast

2 tsp Organic Coratina Extra Virgin Olive Oil plus more for bowl and brushing of dough

Coarse salt and ground pepper

2 1/4 cups bread flour or all-purpose flour, plus more for work surface


-Pour 1 cup of warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

-Whisk oil and tsp salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto floured work surface. Knead until dough comes together in a elastic ball (about 2 minutes). Transfer to an oiled, medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft free place until dough has doubled in bulk (about 45 minutes). Punch down dough and cover; let sit another 30 minutes.

Turn out dough onto a lightly floured work surface. Divide into 4 equal parts. Let dough rest about 15 minutes before using.

Making the PIZZA:

Stretch the dough: On a lightly floured surface, stretch or roll 1 piece of dough to desired shape. Brush one side (lightly) with olive oil, salt and pepper.


Heat one side of grill to medium - high heat. Clean and oil hot grill. Using your hands put dough over direct heat source. Brush dough with olive oil and cook until lightly charred and bubbles form all over the top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Add topings. Put pizza on the opposite side of grill so it is getting indirect heat.

Oven or skillet:

Cook pizza in cast iron skillet over high heat or in a preheated oven at 500F. Put all of your toppings on and cook at the same time. Try cooking it on a sheet pan, pizza stone or salt block.

*Recipe adapted from Food Everyday, issue 74


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