Olive Oil Cubes
Assorted herbs ice cube trays Bertolli Extra Virgin Olive Oil
Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify. When cooking, use cubes for added flavor.
White Fish Fillets with Pesto
Total time: 15 minutes Servings: 2
Fish: 2 cod fillets (about 7 ounces each) salt, to taste Bertolli Extra Virgin Olive Oil, to taste
Red Pesto: 1 bunch basil 2 tablespoons cashews 1 1/6 tablespoons Parmesan cheese Bertolli Extra Virgin Olive Oil water
To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan. Sear fillets meat-side first followed by skin-side. Heat oven to 350 F. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.
Total time: 20 minutes
2 eggs 8 1/3 tablespoons sugar 8 1/3 tablespoonsBertolli Extra Virgin Olive Oil 8 1/3 tablespoons flour 1 teaspoon cocoa powder 1/2 teaspoon salt 10 1/3 tablespoons pumpkin 1/4 teaspoon baking powder
Heat oven to 350 F. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well. Pour into cake mold lined with baking paper and bake 15 minutes. Let cool and remove cake from mold.