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

Baked Eggplant Parmesan

This recipe was created in partnership with McCormick®, whose products spice up our own kitchen on a daily basis. Thanks for supporting us and the brands we love! A baked version of a vegetarian version of a dinnertime classic. Although, in my humble opinion it should really be called Eggplant Mozzarella because seriously, with all...

Lychee Ceviche

Some dishes stick with you, long after the plate has been cleared. This is one such dish: a lychee ceviche from Accés in Barcelona, where we dined during our trip there last spring. It is one of those dishes that promptly imprinted itself on my brain after a single bite and I have not been...

Canning 101 and Blueberry Vanilla Jam

For someone who doesn’t eat much jam, I sure make a lot of it. It’s safe to say I am addicted to canning, and I know once you get started you will be too. It’s the best way to preserve a little bit of summer sunshine for year-round enjoyment. I love making unique flavors of...

Cold Spicy Kimchi Noodles

Can a recipe be both spicy and refreshing at the same time? Because that’s exactly what this one is. Other than boiling the eggs and the noodles, this recipe requires no additional heat or cooking, so it’s a perfect dish to prepare on the hottest of summer days. Granted, the ingredient list is a bit...

Homemade Blueberry Soda Syrup

This blueberry soda syrup is tart and tangy and vibrantly magenta. Mix it with club soda or ginger beer for a fun and fuchsia blueberry soda. Add some booze (might I suggest gin or vodka?) for even more fun. Or, hello blueberry bellini (just add champagne) or marvelous milkshake (blend with vanilla ice cream and...

Strawberry Tomato Jam

I’m all about canning it forward: spreading the love and joy of canning and preserving in any way I can (can). That’s why I’m excited to be sharing this recipe in advance of Can-It-Forward day on July 22nd, sponsored by Ball® brand. Read on for more information about how you, too, can #CanItForward! Sometimes I...

Spicy Refrigerator Pickled Peppers

Peter piper ain’t got nothin’ on me. I whipped up these homemade pickled peppers as part of the lamb and clams recipe I prepared for KitchenAid’s #HaveDinnerWithUs campaign. The peppers are tossed with red onion, fresh mint, and lemon juice for a bright and colorful topping. (Speaking of KitchenAid, don’t forget about the fab giveaway...

Bourbon Peach Lemonade Punch

This perfect summertime cocktail recipe is inspired by a similar concoction I enjoyed last summer at Husk restaurant. Unfortunately it was right at the tail end of peach season and I wasn’t able to recreate it then (because using anything other than the sweetest of peaches would have done it a grave injustice). So I...

Ginger Plum Granita

I think there’s something wrong with me. Just thinking about granita or sorbet or popsicles or anything even remotely ice makes my entire body break out in goosepimples. Like, instantly. Seriously. It could be eight hundred degrees outside and I’ll still get full body chills at the mere thought of something cold and icy. It’s...

Fudge Brownie Mudslide Ice Cream Cake

Talk about summer lovin’…. this ice cream cake is layers upon layers of goodness: a rich and fudgy brownie and a no-churn coffee-infused ice cream that’s as easy as it is delicious. The cherry on top (icing on the cake, rather) is the mountain of brownie chunks, chocolate covered espresso beans, and a hot fudge...