From our family kitchen to yours—simple recipes made with extra virgin olive oil and a whole lot of love.

extra virgin olive oil bottle and fresh apples next to an homemade apple cake with glaze

elizabeth’s Apple Cake

For the Cake

  • 4 C Apples-peeled, cored, and sliced

  • 2 C sugar

  • 1/2 C Extra Virgin Olive Oil

  • 2 eggs

  • 2 tsp vanilla

  • 2 tsp cinnamon

  • 1/2 tsp salt

  • 2 C flour

For the Glaze

  • 3 Tbs melted butter

  • 1 1/2 C powdered sugar

  • 2 Tbs heavy whipping cream

  • 1/4 tsp vanilla

Directions: Mix together sugar, olive oil, eggs, vanilla, cinnamon, salt, and flour using a wooden spoon. Fold in the apples. Batter will initially be thick, but will thin out as apples are mixed in. Pour into a 9x 13 baking dish that has been oiled and lightly dusted with flour. Bake at 350 degrees F for 40-45 minutes. For the glaze, mix the butter, vanilla, and powdered sugar together. Slowly add the heavy whipping cream until drizzling consistency. Allow the cake to slightly cool before drizzling the glaze.

pan of homemade Italian Meatballs

Olive Oil Meatballs

Ingredients

  • 1 lb ground beef

  • 1 lb ground veal

  • 1 lb ground pork

  • 1 C freshly grated Pecorino Romano or Parmesan cheese

  • 1 Tbsp dried Italian Seasoning

  • 2 Tbsp garlic powder

  • 1 tsp salt

  • 3 large eggs

  • 1/4 C Extra Virgin Olive Oil

  • 8-10 slices of bread

Directions: Mix together all ingredients EXCEPT the slices of bread. Now for the secret step…To add the bread, first take 3-4 slices at a time between your hands and wet with a slow stream of water. Gently squeeze the bread between your palms to remove excess water, so that the bread is soft and wet rather than dripping. Using your hands, mix the wet bread with the meat mixture. Form the mixture into 2.5 inch balls and bake on a foil lined cookie sheet for 20-25 minutes at 350 degrees Fahrenheit You want the meatballs to be cooked, but not crispy- that way they remain soft when added to your sauce. This recipe makes around 5 dozen meatballs. Too many? Allow the extra meatballs to cool and place in a ziplock to freeze.

Chicken ricotta Meatballs in Garlic Cream Sauce

If you’re a garlic lover, prepare to fall in love with these Garlic Ricotta Meatballs in Garlic Cream Sauce. Each bite bursts with rich, garlicky goodness, made even more irresistible by the golden outer crust and soft, melt-in-your-mouth center—thanks to a drizzle of fresh extra virgin olive oil and the creamy richness of ricotta cheese. The garlic doesn’t just shine—it sings, perfectly balanced by the robust, peppery flavor of high-quality extra virgin olive oil. It’s comfort food with flair, and a must-make for anyone who can’t get enough of that savory, aromatic magic.

For the Meatballs

  • Extra Virgin Olive Oil

  • 1 lb ground chicken

  • 1 C Ricotta Cheese

  • 1/2 C Grated Pecorino Romano Cheese

  • 1/2 C bread crumbs

  • 1 large egg

  • 2 cloves minced garlic

  • 1 tsp dried Italian seasoning

  • 1/2 tsp salt

For the Garlic Sauce

  • 4 Tbs. Extra Virgin Olive Oil

  • 4 Tbs. Butter

  • 1 1/2 C Heavy Whipping Cream

  • 1 Tbsp minced garlic

  • 1 1/2 cup Grated Pecorino

    Romano Cheese

  • pepper to taste

Directions for the meatballs: Mix together all the ingredients EXCEPT the Extra Virgin Olive Oil. Form chicken mixture into 2-3 inch diameter balls and place on foil lined cookie sheet. Drizzle the meatballs with your extra virgin olive oil. Bake at 350 degrees Fahrenheit for 20-25 minutes. For the garlic cream sauce, melt your butter in a sauce pan on medium heat. Add your extra virgin olive oil and minced garlic. Sauté the garlic for less than a minute- just long enough for the garlic to release it’s aromas before adding the heavy whipping cream. Once the mixture comes to a simmer, add the grated cheese, stirring frequently. Season with pepper to taste. Top the cooked chicken meatballs with the garlic cream sauce. Don’t forget to add a little extra drizzle of olive oil.

Golden Honey Granola with Extra Virgin Olive Oil

This wholesome homemade granola is lightly sweetened with honey and elevated by the rich, fruity depth of extra virgin olive oil—the star ingredient that brings a luxurious twist to every crunchy bite. Perfect for topping yogurt, snacking by the handful, or gifting in jars.

Ingredients:

  • 1/2 C Extra Virgin Olive Oil

  • 1/3 C honey

  • 1/3 C brown sugar

  • 1 Tbsp. vanilla extract

  • 1/2 tsp salt

  • 1 1/2 tsp. cinnamon

  • 3 C old fashioned oats

Directions: Whisk together the extra virgin olive oil, honey, brown sugar, vanilla, salt, and cinnamon. Fold in the oats. On a cookie sheet lined with parchment paper, spread the oat mixture in a single layer. Bake at 325 degrees Fahrenheit for 15-20 minutes, or until the granola turns slightly golden. Allow to cool completely and then break into pieces.

Chocolate Ganache Cake with Extra Virgin Olive Oil

This is not your average chocolate cake.
Made with bold, rich cocoa and finished with a silky ganache, this decadent dessert gets its signature moist texture and depth of flavor from high quality extra virgin olive oil — the star ingredient that sets it apart. The olive oil lends a subtle fruitiness, enhances the chocolate’s intensity, and keeps every bite tender and luxurious. It’s a cake that feels indulgent but rooted in the simplicity of real, beautiful ingredients.

Perfect for dinner parties, birthdays, or any time chocolate cravings call for something extraordinary.

For the Cake

  • 2 C Flour

  • 2 C Sugar

  • 3/4 C cocoa

  • 2 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1 tsp. salt

  • 2 tsp. vanilla extract

  • 1/2 C Extra Virgin Olive Oil

  • 2 eggs

  • 1 C milk

  • 1 cup espresso (cooled)

For the Ganache

  • 1 C Heavy Whipping Cream

  • 12 oz. 60% cacao chocolate chips

Directions: Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. Combine the vanilla, oil, eggs in a separate bowl. Mix with an electric mixer at medium speed. Add the dry ingredients to the wet and continue to mix thoroughly. Reduce the mixing speed while slowly adding the milk and then the espresso. Divide the batter between two 9- inch round pans that have been slightly oiled and lined with parchment paper. Bake at 325 F for 15-20 minutes.

To make the ganache, heat the heavy whipping cream in a small saucepan just until it begins to simmer around the edge of the pot. Pour the hot whipping cream over the chocolate chips. Whisk together to slowly form the smooth ganache.

Allow the cakes to cool completely before assembling

picture of vanilla ice cream in a bowl with a drizzle of chocolate ganache made with extra virgin olive oil and a bottle of evoSi placed next

chocolate and Extra Virgin Olive Oil Ganache

What if we told you the secret to the silkiest, most luxurious chocolate ganache isn’t cream or butter… but extra virgin olive oil?

By adding in high-quality EVOO, you get a ganache that’s just as rich and decadent, but with a velvety smoothness and a subtle, fruity depth only olive oil can bring. It’s a little unexpected, a little Mediterranean, and completely unforgettable.

Whether you drizzle it over cakes, dip fresh fruit, or simply savor it by the spoonful, this recipe will change the way you think about chocolate forever

Ingredients:

  • 1 1/3 C chopped quality chocolate

  • 1 C heavy whipping cream

  • 1/4 C extra virgin olive oil

  • 1/8 tsp fine sea salt

Directions: Place the chopped chocolate in a mixing bowl. Place the chocolate at low power in the microwave for 20 seconds at a time, stirring each time until melted. Heat the heavy whipping cream in a small saucepan just until the outer rim begins to simmer. Do not boil. Pour warm whipping cream over melted chocolate, and whisk to combine. Add the Extra Virgin Olive Oil and sea salt and continue to whisk until smooth and creamy. As the temperature cools, the ganache will thicken.