Love and Olive Oil - Eat to Live. Cook to Love.

Sauteed Brussels Sprouts with Lemon and Almonds

Good brussels sprouts? Isn’t that an oxymoron? You might think so, but then you haven’t tried these. This post is hereby redemption from the barrage of sweets I’ve posted in the past few weeks. My apologies. I am not trying to put anyone in a sugar coma… but sometimes the desserts are the only part...

Empty-the-Fridge Fritatta

You know all those poor vegetables that start to wilt? Don’t put them out of their misery, put them to good use! Make a fritatta! This recipe was inspired by a Leek and Asparagus Fritatta recipe from the February Bon Appetit. But we figured, since we’re already making a fritatta, why not throw in a...

(Almost) Molten Chocolate Cakes with “Bruised” Berry Sauce

Happy New Year! We’re quickly approaching the 1-year anniversary of Love and Olive Oil (our first post was of our Valentine’s dinner last February!). We are still trying new things and have yet to run out of recipes… needless to say we’re not stopping any time soon! Our holiday treat to ourselves were some delicious...

Cookie Madness: Homemade Oreos

When most people get a sugar craving, they reach for the candy bar. Not me. When I get a sugar craving, I bake cookies. These little gems are the ultimate cure for that craving. Chewey chocolately cookies with sweet vanilla frosting. Taylor thinks they are too sweet… (treason I say! no such thing!). But I...

Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

Bread pudding is one of those things I have never had. When it comes to dessert I want something that really sounds like dessert, like something rich and chocolatey. Bread for dessert never sounded appealing to me. Maybe this recipe caught my eye because of the chocolate chips, but I decided that for our unconventional...

Bourbon-glazed Baby Back Ribs with Wasabi Mashed Potatoes

Special occasions mean we get to treat ourselves to something normally out of our budget. This Christmas, that special something was a rack of baby back ribs. I have to say, I’ve never been a fan of pork, but this asian-inspired bourbon glaze would make anything taste delicious. And compared to the all day endeavor...