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Olive Oil in Recipes

An Olive Oil Story

Olive Oil Recipes:

Olive Oil in Dressings

Olive Oil in Salads

Olive Oil Recipes

Olive Oil Recipes

Stuffed Tomatoes

Peel sound tomatoes, and scoop from stem end a part of
center. Place them on ice and jut before serving fill with celery cut fine and mixed with mayonnaise. Put a little mayonnaise on lettuce leaves and place the stuffed tomato on the dressing in the center of each leaf.

Tomatoes may be stuffed in the same way with chopped veal, celery and veal or chicken, celery and sweetbreads or chopped hard-boiled eggs and shredded lettuce.

A very pretty salad may be made by preparing the tomatoes as above, partly filling them with mayonnaise and pressing into each one half of a hard-boiled egg, letting the rounded top rise a little above the tomato, and serve on lettuce leaves as above.

Deviled Eggs

Remove the shells from hard-boiled eggs, cut in halves and remove the yolks. Work into the yolks sufficient Olive Oil, lemon juice and a little dry mustard to form a smooth paste. Season with Cayenne pepper and a little salt and return to the whites. Serve on lettuce leaves.

Roquefort Sandwiches

Make a paste of Roquefort cheese, ¼ as much butter, a little Olive Oil, pepper and salt. Spread on buttered toast.

Cold Slaw

Cut very fine, one pound of young green cabbage on a cucumber slicer, also one Spanish onion; add 3 tbsp. Olive Oil, 3 tbsp. vinegar, and pour over cabbage and onion; add some chopped chives or parsley, salt and pepper; mix well and serve on lettuce or water cress when cold.

Mayonnaise (recipe for 2 cups)

Mix 1 tsp. dry mustard, ½ tsp. salt, 1 tsp. sugar and a pinch of red pepper with a tsp. of lemon juice or vinegar; add to
this the yolk of an egg and beat well; then add 1 C. Olive Oil (a few drops at a time) until a third is stirred in, then it may be put in a little faster. Egg and olive oil must be ice-cold.

The quantity of mayonnaise made by the above recipe may be increased and the color decreased by the addition just before serving of ½ C. of very stiff whipped cream or the white of one egg whipped very stiff.

If mayonnaise is intended for fruit salad, omit the mustard.

Cooked Mayonnaise

Take ½ tsp. of dry mustard, ½ tsp. salt, ½ C. Olive Oil and mix to a paste. Add the yolks of two raw eggs, ¼ C. vinegar or lemon juice and boil in double boiler. Constantly stir mixture until thick. Keep in cool place until ready to serve.

If mayonnaise is intended for fruit salad, omit the mustard.

Tartar Sauce

To a cupful of Mayonnaise (recipe above), add 1 tbsp. capers, 3 chopped olives and 2 chopped gherkins or small pickles and 1/2 tsp. finely-chopped green herbs, if desired.

Anchovy Sauce (for fish)

Work 1 tsp. anchovy paste with 2 tsp. Olive Oil until very smooth; then work in, a little at a time, 4 tbsp. Olive Oil, and then add 1 tbsp. of lemon or lime juice, a pinch of salt, a pinch of paprika and 1 tsp. chopped parsley or chives. As the anchovy paste is salted, one must taste the sauce to ascertain how much salt to use.

This sauce may be served with all forms of fish dishes either hot or cold.

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