Delicious Mediterranean Recipes with Olive Oil & Balsamic Vinegar

Variety of recipes using premium, imported olive oils and balsamic vinegar from The Olive Taste of Delray. Easy and delicious dishes that promote a healthy lifestyle for the everyday gourmet.
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No-bake, Raw Coconut Lemon Bars

No-bake, Raw, Vegan Coconut Lemon Bars

Pure Ella - Page 2 of 204 - healthy recipes - nutrition information - gluten free recipes - gluten free living - vegan recipes - egg free recipes - dairy free recipes - wheat free recipes - healthy diet - weightloss - healing through food - inspiration

Garbanzo chickpeas

Greek Inspired Chickpeas Cooked in Tomato Sauce

zucchini appetizer

Stuffed Zucchini with Feta and Herbs

Olive oil, lemon, sesame seeds and sea salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks. Our newest item in our Grab-n-go case!!

Cheesy Kale chips recipe (oven baked) will not use oil.not needed in other recipes viewed. Can swap out sesame seeds and soy with onion powder

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.

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.

SIMPLE EASY SIDE DISH...  Slice the zucchini in half. Slice off the bottom to keep in stable. 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.. Bake 375 for 20 to 30 minutes until soft.

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. Yum! — at The Olive Taste of Delray

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

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