Greek Salad made with Greek yogurt, fresh parsley, grape tomato, cucumber, toasted walnuts, Koroneiki Extra Virgin Olive Oil and lemon juice. Finished with Bergamot Orange Lime balsamic drizzle. Beautiful and delicious! — at The Olive Taste of Delray.
Zucchini Bake Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.sprinkle with basil. Bake 375 for 20 to 30 minutes until soft.
Kale Pesto made with Arbequina EVOO, topped with asparagus grilled with Blood Orange EVOO tossed with cherry tomatoes and Pecorino Cheese, and finished with a drizzle of Pear Cinnamon Balsamic Vinegar. — at The Olive Taste of Delray