Appetizer Recipes with Bertolli Olive Oil

Looking for appetizer recipes?

Try our simple appetizers with Bertolli Extra Virgin Olive Oil.

Cauliflower Arancini

By Francesca, of  @plantifullybased

Ingredients:

Filling:

• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 20 oz riced cauliflower
• 3/4 cup vegan mozzarella
• 1/2 tablespoon onion powder, garlic powder
• 1/4 tablespoon salt and black pepper
• 2 tablespoons chickpea flour + 2 tablespoons water (mixed together)
• 1 cup breadcrumbs

Breading:

• 1 cup breadcrumbs
• 1/2 tablespoon paprika, dried parsley, garlic powder, onion powder
• 1/4 tablespoon salt
• 2 tablespoons Bertolli Extra Virgin Olive Oil

Directions:

1. In a pan add 1 tablespoon of Bertolli Extra Virgin Olive
2. Then add the riced cauliflower and seasonings
3. Cook for 8-10 mins until the cauliflower is soft
4. Mix the cooked cauliflower rice, vegan mozzarella, chickpea flour “egg” and breadcrumbs in a bowl. Mixture should be able to hold it’s shape and not very wet
5. Refrigerate for at least 1 hour
6. When ready preheat oven to 400F. In a large dish add breading ingredients and mix
7. Scoop 1-2 tablespoon of the cauliflower mixture and form a ball
8. Roll in breadcrumbs and place on a baking sheet
9. Once they are all rolled out brush on the 2 tablespoons of Bertolli Olive Oil on all of the balls
10. Bake for 25 minutes until golden brown and crispy
11. Enjoy!

Hasselback Russet Potatoes

By Lauren, of  @flora_and_Vino

Ingredients:

• 5-6 Russet potatoes (scrubbed, skins on)
• 4 tablespoons Bertolli Organic Extra Virgin Olive Oil
• 1 tablespoon fresh thyme, chopped
• Sea salt
• Black pepper

Directions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper
2. Carefully begin cutting narrow 1/8” slits in the potatoes, being careful to leave the bottom intact
3. Arrange potatoes on the baking sheet and brush generously with half the olive oil. Season with sea salt and black pepper and fresh thyme
4. Bake potatoes for 25-30 minutes, then remove from the oven. Fan open the slits if they haven’t already spread and brush remaining olive oil over the potatoes, brushing oil between the slits as you go
5. Place potatoes back in the oven and bake for another 20-30 minutes, until potatoes are crispy on the sliced edges and fork-tender. (Bake time will vary based on potato size so watch closely in the last few minutes.)
6. Remove from the oven and serve immediately!
7. Enjoy!

Vegan Whipped Pea Ricotta

By Eva, of  @thecuriouscheckpea

Ingredients:

Vegan Whipped pea Ricotta:

• 3/4 cup cashews
• 1 lb firm tofu
• 2 cups green peas
• 2 tablespoons Bertolli Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 1/2 tablespoons salt
• 2 tablespoons minced fresh basil

Garlic Olive Oil Linguine:

• 1 lb linguine, gluten-free optional
• 1/4 cup Bertolli Extra Virgin Olive Oil
• 6 cloves garlic, thinly sliced
• 1/2-1 tablespoon red pepper flakes, to taste
• salt, to taste
• 1/2 cup chopped parsley, extra for garnish
• 1/2 cup vegan parmesan or 1/4 cup nutritional yeast
• toasted pine nuts, to serve (optional)

Directions:

Vegan Whipped pea Ricotta:

1. In a food processor or blender combine all the ingredients and process until fairly smooth, pausing to scrape down as needed. It’s ok if it’s a bit grainy. Transfer to a container and store in the fridge until ready to use.

Garlic Olive Oil Linguine:

1. Cook the pasta according to package directions in well-salted water, until 1 minute from being done
2. Remove 1 1/2 cups of pasta water to reserve, then drain the pasta and set aside
3. Heat a skillet large enough to accommodate the pasta (otherwise use a shallow pot) over low
4. Add Bertolli Olive Oil and the garlic, and cook for 1-3 minutes, stirring almost constantly and keeping a close eye on the garlic so it doesn’t burn
5. Once the garlic is a pale golden in color, add the red pepper flakes and let cook for 30 seconds
6. Carefully pour in 1 cup of reserved pasta water and bring to a boil, turn the heat up to medium if needed
7. Let boil for about 2 minutes to reduce slightly
8. Add the cooked pasta, turn the heat down to medium-low and toss to combine
9. Once the sauce has absorbed somewhat into the pasta and it is perfectly cooked, about 1 minute, turn the heat off
10. Add the parsley and vegan parmesan (or nutritional yeast) and toss to combine
11. Taste and add salt if desired
12. Enjoy!