Ingredients:

• 3 eggs
• 1 1/4 cup Senza Fina Extra Virgin Olive Oil
• 1 cup 2% milk
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt

For the glaze:

• 1/3 cup lemon white balsamic (or flavor of your choice) 
• 1 cup powdered sugar
• Fruit to garnish (optional)

Topics: Extra Virgin Olive Oil

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup organic sugar
• 1/2 cup packed organic light brown sugar
• 1/2 cup plus 1 tablespoon simply senza sunflower oil
• 1/4 cups plus 2 teaspoons water
• 1 teaspoon vanilla ( or vanilla bean paste)
• 1 1/4 cups dark chocolate chips
• 1/2 cup finely chopped pecans or walnuts
• Maldon salt for garnish

Topics: Sunflower/Safflower Oil

Ingredients:

• 1 can chickpeas (15-ounce)
• 1/2 lime juice of medium
• 2 tablespoons simply senza safflower oil
• 1 teaspoon ground cumin
• 2 tablespoons tajin

Topics: Sunflower/Safflower Oil

Ingredients:

• 1 cup shelled and skinned roasted peanuts
• 1/2 teaspoon kosher salt
• 2 teaspoons honey (or more to taste)
• 2 tablespoons Simply Senza Safflower Oil

Topics: Sunflower/Safflower Oil

Ingredients:

• 1 to 2 Red Bell peppers 
• 2 large Carrots 
• 1 whole Onions 
• Half of an Eggplant 
• Baby Potatoes cut in half (your desired amount)
• 1/2 of a Zucchini 
• 3 cloves of Garlic 
• Olive Oil drizzle
• Salt to taste
• Pepper to taste
• Cherry Tomatoes to desired liking
• Parsley

For Dressing:

• 2 tablespoons Mustard Sauce
• 1 tablespoon Honey
• A dash of Vinegar (1/2 a teaspoon or less)
• Senza Fina Olive Oil drizzle to desired amount
• 1 1/2 tablespoon Water
• 1/2 tablespoon Oregano

Directions:

• In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
• Add olive oil, salt, pepper to the vegetables and give it a toss.
• Cover the baking tray with an aluminum foil and place the vegetables.
• In a pre heated oven, bake them at 180° for 15 to 20 minutes.
• Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
• Add the dressing along with parsley and toss them together.
  

  Dressing:

• In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.

Topics: Olive Oil

Ingredients:

• 4 lbs. Yukon Gold or creamer potatoes, peeled and cut into 1-inch chunks
• 2/3 cup senza fina olive oil, plus more for drizzling
• 2 cloves garlic, gently smashed and peeled
• 2 sprigs fresh rosemary
• 2 1-inch-wide strips lemon zest
• 1/4 tsp. crushed red pepper
• 2 tbsp. chopped fresh flat-leaf parsley

Topics: Olive Oil

Ingredients:

For the Salad:

• 4 cups broccoli cut up and shredded (about 2 medium heads)
• 3 apples of your choice, diced right before you add them to the salad
• 1/4 cup onion red, diced
• 1/2 cup raisins
• 1/2 cup sunflower seeds

Topics: Olive Oil

Ingredients:

• 1/2 cup Senza Fina Extra Virgin Olive Oil
• 1/4 cup sun-dried tomatoes in oil, drained and minced
• 1 teaspoon red pepper flakes
• 2-3 cloves fresh garlic, pressed
• 2 tablespoons fresh basil, minced
• 2 tablespoons freshly grated Parmesan cheese
• Kosher salt and black pepper to taste
• 1 Italian bread boule

Topics: Olive Oil

Cake Ingredients:

• 1 cup senza fina extra-virgin olive oil, plus more for the pan
• 2 1/2 cups all-purpose flour, plus more for dusting 
• 3/4 cup almond flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1 3/4 cups granulated sugar 
• 4 large eggs, at room temperature 
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon pure almond extract 
• 1/2 cup unsweetened almond milk 

Topics: Olive Oil

Ingredients:

• Chicken
• 1 cup fresh basil leaves
• 6 garlic cloves
• 1/4 cup senza fina olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 8 small chicken breast halves with bone and skin (5 lbs. total)
• Salsa
• 1 qt. mixed colors cherry and grape tomatoes, halved
• 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
• 1 cup roughly chopped fresh basil leaves
• 3/4 cup extra-virgin olive oil
• 1/2 cup white balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Topics: Extra Virgin Olive Oil, Olive Oil

Ingredients:

• 5 pounds large Yukon Gold potatoes
• 3 tablespoons senza fina extra virgin olive oil 
• About 1/2 tbsp. sea salt such as fleur de sel

Topics: Extra Virgin Olive Oil

Have you ever wondered how much olive oil to use vs butter in a recipe? When cooking it can be confusing but here is a quick breakdown of the measurements to switch over to olive oil vs butter.

Topics: Olive Oil

Ingredients:

• 2/3 pound spaghettini or angel hair pasta
• 6 tbsp Senza Fina™ Extra Virgin Olive Oil
• 6 garlic cloves, minced
• 1 bunch Italian parsley, chopped
• sea salt
• pepper

Topics: Extra Virgin Olive Oil

Ingredients:

• 2-3 pound roast
• 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
• 4 teaspoons sea salt
• 4 teaspoons black pepper
• 28-ounce bottle barbecue sauce

Ingredients:

• 1 large head cauliflower, cleaned and separated into florets (1 lb.)
• 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan (40 grams)

Topics: Extra Virgin Olive Oil