It's olive oil week at Epi, where we're answering *all* of your olive oil questions (even the ones you didn't know you had). Make some of these while you follow along:
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca JurkevichGrilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well with any grilled meat or fish.14/38If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.
Pan-searing dates turns them into a warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.Perfect Pesto Pasta In this classic pesto recipe, we add the basil at the very end instead of blending everything all at once. That way it doesn’t get bruised or lose its flavor, plus it maintains its vibrant green color. Use an olive oil that’s good enough for sipping—there’s a lot of it here.
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