With a kiss of olive oil!

Although regular usage of oil in cooking is associated with an unhealthy diet, one cannot deny that oil is ubiquitous when it comes to cooking. A healthier alternative to use instead of regular cooking oil is extra virgin olive oil, such as Well's Extra Virgin Olive Oil. 

Olive oil is packed with several health advantages. For starters, it is rich in healthy fats and vitamins, contains antioxidants in abundance, and reserves beneficial anti-inflammatory and antibacterial properties.

Adding to that, olive oil has a unique taste that enhances the flavour of any dish, be it hidden in a marinade or drizzled as a garnish. Apart from frying or grilling food, this versatile ingredient is used in myriad ways, such as preparing delectable confit, sauce, or dressings.

Extra virgin olive oil goes through minimal processing and its high smoke point makes it a safe option for most cooking methods. With plenty of beneficial properties, Well's Extra Virgin Olive Oil is indeed liquid sunshine packed in a bottle.

SHRIMP AGLIO E OLIO

Ingredients

1 cup pasta

150g shrimp (peeled and deveined)

1/3 cup + 2 tbsp Well's Extra Virgin Olive Oil

1 head garlic, chopped

4 red chillies, sliced

1 tsp chilli flakes

½ tsp sweet paprika

1 tsp garlic powder

½ tsp lemon pepper

1 tbsp lemon juice

½ tsp lemon zest 

½ tsp salt

Method

Set the pasta to cook in salted boiling water and marinate the shrimp with couple tablespoons of olive oil, half of the garlic and chillies, chilli flakes, sweet paprika, garlic powder, lemon pepper, lemon zest and salt.

Meanwhile, pour a one-third cup of Well's Extra Virgin Olive Oil in a pan on medium heat and add the remaining garlic and chillies. Let them come up to temperature together and infuse. In another pan, sear the shrimp until they curl up and once fully cooked, toss with fresh lemon juice.

As the garlic turns a nutty brown colour and diffuses a toasted aroma, add the cooked pasta and shrimp into it and toss together. Garnish with chilli flakes and a drizzle of Well's Extra Virgin Olive Oil before serving warm. 

LEMON OLIVE OIL CAKE

Ingredients

1 cup Well's Extra Virgin Olive Oil

1¼ cup flour

1 tsp baking powder

½ tsp baking soda

½ cup sugar

3 eggs

1 tbsp lemon zest

3 tbsp lemon juice

Method

Beat the eggs until airy and add sugar. Once it reaches a foamy consistency, pour in a cup of Well's Extra Virgin Olive Oil and mix. Gradually incorporate flour, baking powder, baking soda and lemon zest. Mix together until it becomes a homogenous mixture and lastly, stir in fresh lemon juice.

Pour this mixture into a greased and lined baking dish and allow it to bake in a preheated oven at 160° C for 30-40 minutes. Take out the cake when a skewer inserted comes out clean, and let it to cool slightly before slicing in.   

MEDITERRANEAN TRAY BAKE

Ingredients

1/3 cup Well's Extra Virgin Olive Oil

4 chicken thighs

2 carrots

2 potatoes

1 eggplant

½ cup pitted olives

1 garlic bulb

1 tsp sumac 

½ tsp cumin powder

½ tsp coriander powder

½ tsp oregano

½ tsp rosemary

½ tsp paprika

½ tsp salt

Method

Pat the chicken thighs dry and cut the carrots, potatoes, and eggplants evenly into batons. Slash the garlic head in half and mix all the spices, herbs, and condiments with Well's Extra Virgin Olive Oil. Drizzle this over the vegetables and chicken, and massage to coat well. 

Lay the chicken and prepared vegetables along with olives in a baking tray lined with a sheet. Place two halves of the garlic bulb and drizzle over Well's Extra Virgin Olive Oil. Cover this with aluminium foil and let it bake for 40 minutes at 180° C. Flip the chicken and toss the vegetables halfway.

CROSTINI WITH OLIVE OIL BREAD   

Ingredients

2 tsp yeast

¼ cup warm water

1/3 cup Well's Extra Virgin Olive Oil

2½ cups flour

1 tsp sugar

1 tsp salt

Method

Add sugar and yeast to warm water, and let it sit for 10 minutes. After that, add in flour, salt, and Well's Extra Virgin Olive Oil. Mix this until it forms a dough and add more flour if required. Knead the dough until it becomes a smooth ball and transfer it to a greased bowl. Cover this and allow it to rest until it doubles in size, for about 2 hours.

Punch and deflate the dough and knead it once more. Shape the dough like a boule and let it rest covered for 30 minutes. Bake this in a preheated oven at 170° C for 30-40 minutes. Once baked, slice the bread and drizzle over Well's Extra Virgin Olive Oil and fresh tomatoes. 

By Fariha Amber

Food and Photo: Fariha Amber