Portions: 4 Time of preparation: 30 minutes Ingredients: 6 large eggs ½ cup ricotta cheese ⅓ cup freshly grated parmesan cheese ¼ teaspoon salt Freshly ground black pepper to taste ¼ cup chopped spring onion ¼ cup of EGREGIO Extra Virgin Olive Oil Intense Fruit 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound) Preparation: In a large bowl beat the eggs until frothy. Add the Ricotta and Parmesan and beat to combine. Add the salt and freshly ground black pepper. Set aside. Heat the EVOO in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the chopped spring onions, sauté for a minute. Then add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve. Serves 2 to 3. For more details about Egregio Intense Fruit -click here-

This is a delicious and easy to prepare variation of the classic cornbread recipe with carrot, walnuts and the exquisite aroma of Extra Virgin Olive Oil.

Summer is here and we are happy to bring healthy options, easy to prepare and delicious. This Mediterranean Salad is perfect for a summer dinner or lunch.

A latke fried in bubbling fat may be a classic way to celebrate Hanukkah, but it’s not the only nosh that can commemorate the oil-centric holiday. Olive oil brownies are another, albeit less traditional, option. This recipe is particularly suited to the task because, unlike others of its ilk, it skips the butter, relying instead on olive oil and the natural cocoa butter in chocolate to enrich the batter. The result is moist in the center, crisp at the edges and perfectly smooth but for the occasional crunch of a chocolate chip. Closer to ganache than to cake, these dense, dark treats are not for anyone who prefers a lighter, feathery type of brownie. They’re for people who live to lick the icing bowl. Because there’s no butter to soften its intensity, the flavor of the olive oil here matters a lot. Don’t use the grassy, sharp, highly aromatic stuff you’d drizzle on lettuce leaves. Choose something milder and more neutral. I use the same extra-virgin oil I cook with — a good-quality, midpriced workhorse. The olive oil gives these brownies a slightly savory quality, highlighted by a sprinkle of flaky sea salt that’s added right after baking. Make sure to sprinkle the salt while the brownies are still warm, which helps it stick. While showering them with salt before baking works with other, frothier brownie batters, it fails here, with the flakes sinking in and disappearing without a trace. Adding it at the end gives each bite a salty snap and a gentle crunch. For an even more pronounced crunch, add chopped, toasted nuts to the batter along with — or instead of — the chocolate chips. Or for an ultra-satiny batch of brownies that are just on the solid side of pudding, skip both nuts and chips, and let the salt provide the only textural contrast. Because these brownies are so deeply fudgy, a tester won’t come out clean even when they’re done. Instead, bake them until the batter looks and feels solid when gently pressed in the center. The brownies firm up enough to cut as they cool, but without losing their essential olive-oil gooeyness, which is a fitting tribute on Hanukkah — and utterly compelling during the rest of the year. Our recipe: https://www.egregioextravirgin.com/egregio-delicate-fruit1 For full article: https://www.nytimes.com/2018/11/26/dining/olive-oil-brownies.html?rref=collection%2Fbyline%2Fmelissa...

The choice of cooking oil used to fry fish is hugely important owing to its impact on the lipid profile in the fish.