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Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
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In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
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Get Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito Recipe from Food Network
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Get Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt Recipe from Food Network
Ingredients: tomatoes, cloves, basil
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Get Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive Recipe from Food Network
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Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.