5 Autumn Recipes For Olive Oil Lovers

Olive oil is not just that gold-ish liquid you slosh, or spray, in a pan before you start cooking. Whether it's adding flavor to a slow-cooked meal or introducing a savory side to your sweet desserts this  Autumn, here are 5 recipes where olive oil is the star of the show:

1. Cherry Tomato Caprese

Got some fresh tomatoes you're not sure how to utilize? We've got you covered! The classic tomato and mozzarella salad is not just the main character of summer days - You can give it a cool-weather makeover with a generous amount of La Española Extra Virgin Olive Oil and thyme.

Instructions: 

Preheat oven to 350°F (or 176 °C). Toss tomatoes, thyme, garlic, and La Española’s EVOO on a baking sheet and season lightly with pink sea salt. Spread out in a single layer and roast until tomatoes are lightly browned (40-45 minutes). Let cool. Arrange mozzarella cheese on a platter and spoon warm tomato mix with juices over. Sprinkle the bundle with pink sea salt. Serve with La Española’s Organic Extra Virgin Olive Oil toasted bread for soaking up all those extra juices, and voila!

2. Slow-Cooked Salmon With Harissa

The low cooking temperature and abundance of La Española Olive Oil make this precious dish nearly impossible to overcook - after you try it, you'll forget there's any other way to cook salmon!

Instructions: 

Preheat oven to 275°F (or 135°C). Whisk La Española Extra Virgin Olive Oil, harissa, and garlic in a bowl. Pour half tablespoon of the mix into a baking dish and swirl to coat. Thinly slice half a lemon, remove any seeds and add it to the dish. Season salmon on all sides with salt and place in the dish. Pour another half tablespoon of La Española Olive Oil mix over the salmon, spreading evenly over flesh with a brush. Roast 15 minutes. Remove from the oven and baste fish with La Española oil pooled in the dish. Return to the oven and continue to roast 10–20 minutes longer. Arrange salmon and lemon slices on a platter. Drizzle with a bit more of La Española Extra Virgin Olive Oil, squeeze the remaining lemon over, and scatter some herbs around.

3. Serrano Salsa Verde

Grilling chiles tames their heat a bit and adds a smoky flavor for an amazing Fall evening. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste!

Instructions: 

Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often until softened, for about 6 minutes. Let the chiles cool down and remove stems. Pluck leaves from basil and leaves and tender stems from cilantro and parsley. You should have about 2 cups of each herb. Push chiles, basil, cilantro, and parsley into a food processor until finely chopped. Add La Española Gourmet Extra Virgin Olive Oil (be generous), La Española Sherry Vinegar, and salt and pulse until a thick sauce forms.

4. Greens and Beans with Fried Bread

Bread is a must during the Fall season. A loaf of good, high-quality bread can reach new heights when it's thick-cut and pan-fried in award-winning olive oil. Additionally, the saucy little mix of beans, greens, and garlic, gives us a reason to look forward to sweater weather.

Instructions: 

Bring wine, garlic, oregano, salt, red pepper flakes, and 1/4 cup water to a boil in a large pot. Add kale, cover it and cook, stirring occasionally, for about 4 minutes. Mix in beans and 1/2 cup of La Española Gourmet Extra Virgin Olive Oil and cook, uncovered, for about 2 minutes. Heat 2 tbsp of La Española Mild & Light Olive Oil in a large pan. Fry bread in a pan until golden brown. Transfer to paper towels to drain. To serve, place fried bread on a plate and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little more of La Española Gourmet Extra Virgin Olive Oil and La Española Balsamic Vinegar.

5. Olive Oil–Basted Fried Eggs

Olive Oil basting plus eggs is a winning combination for every breakfast (or brunch); especially in the Fall season, when temperatures decrease and everyone’s oil craving increases.

Instructions: 

Heat La Española Classic Olive Oil in a medium nonstick pan over medium-high heat. When oil is shimmering, carefully add eggs one at a time. Cook eggs for about 2 minutes, shaking pan occasionally to keep them from sticking to each other until edges are golden brown. Carefully tilt the skillet toward you so that oil pools at the front edge of the pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks. Transfer to a paper towel-lined plate to blot oil; season with salt and pepper.

Popular opinion: olive oil rocks! And you can use it to make lots of delicious, easy-to-make dishes this Fall season. Can you think of another rockstar fall dish where olive oil is the main star? Head over to our social accounts (Facebook and Instagram) and let us know so we can include it on our list.