Recipes

Crispy Smashed Potatoes with Olive Oil, Lemon and Rosemary

Tender centers, crisp golden edges, and a lemony olive oil finish. These easy smashed potatoes turn a handful of everyday ingredients into a side dish worth lingering over.

Easy Roasted Butternut Squash with Olive Oil and Sage

One tray, a handful of ingredients, and about 10 minutes of prep with pre-cut squash. This easy autumn side dish is finished with a drizzle of extra virgin olive oil.

Easy Grilled Chicken with Alonso Arbequina: One Dinner, Three Ways

A simple grilled chicken dinner finished with Alonso Arbequina extra virgin olive oil, plus two easy ways to turn the leftovers into a fresh salad or satisfying sandwich.

Classic Red Wine Vinaigrette — Because Great Olive Oil Doesn't Just Cook, It Transforms

The classic red wine vinaigrette ratio — 3:1 oil to acid — and why great olive oil doesn't just cook, it transforms. One jar, five minutes, better than anything bottled.

Olive Oil Focaccia Recipe — The Bread That Deserves a Truly Generous Pour of Alonso Arbequina

A focaccia recipe built around Alonso Arbequina extra virgin olive oil — poured into the dough, the pan, and over the top. Rich, golden, and unmistakably flavored by the oil.

Whole Roasted Chicken with Alonso EVOO

A whole chicken roasted with Alonso EVOO delivers extraordinary crispy skin and juicy meat — plus Raphael's favourite dry rub and grill method for summer cooking.

Panzanella Recipe — The Tuscan Bread Salad That Transforms Stale Bread

The classic Tuscan bread salad made with Oilala Peranzanna EVOO from Puglia — where two of Italy's greatest food regions meet on one plate.

The Authentic Greek Village Salad (Horiatiki) — And Why the Olive Oil Is Everything

The authentic Horiatiki isn't about the tomatoes or the feta — it's about the olive oil. This is the Greek village salad recipe done properly, with Makaria Terra EVOO at the center.

Spaghetti al Limone Recipe — Bright, Citrusy, and Finished with Apollo Mistral Olive Oil

No cream, no butter — just pasta, two lemons, and Apollo Mistral extra virgin olive oil. Light, fruity, and coastal in every bite.

Pappardelle with Walnut and Olive Oil Sauce — Rich, Silky, Under 20 Minutes

A pasta sauce built on toasted walnuts and great olive oil is one of the most satisfying things to make quickly. No cream, no long-simmered ragù — just walnuts, Regios, garlic, and pasta water doin...