Meat and Poultry Recipes with Olive Oil

Recipes / - All Meats & Poultry -

Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

A unique and easy way to make a delicious dish for every occasion. The result is a moist and tender chicken with wonderful flavors as the paper captures in all aromas from peppers, tomatoes, herbs and melted cheese!

Mini Souvlaki of Smoked Cretan Pork, Cherry Tomatoes, Zucchini

“Greek Souvlaki” consists of small pieces of grilled meat served alone on the skewer, or together with some other ingredients in pita bread, or on a dinner plate.

Lamb Chops Calabrese

Typical dish of the feast. Composed mostly of lamb, green olives and peppers.

Breakfast Bruschetta

With a touch of everything from the Food Guide, there is no better or tastier way to start your day.

Guerillas Lamb! (Kleftiko/Κλεφτικο)

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours.

Ready For Your Spanish Breakfast?

“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español

You Can’t Butter a Salad

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Sole Searching

It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

Bacon Wrapped Stuffed Prunes

So many different flavors floating by on silver trays. This was food I could savor while slipping in and out rooms and conversations, food that didn’t require the burden of plate, knife or fork.

Star Chef Recalls the Humble Cretan Tastes of his Childhood

"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

Joëlle Laffitte: Notes from the Farmers Market

One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.