Search Tips

Found 7 result(s) for "olive oil"

Greek Salad: The Feta Block Trick

Put the feta on top as one whole block instead of cutting it into cubes. It stays creamier and makes the salad taste closer to the Greek original.

Chop leftover herbs, cover them with olive oil in an ice cube tray, and freeze them. Drop a cube straight into a pan, sauce, or soup later.

5 ingredients, 12 minutes, under €1 per serving: the pasta water trick makes Spaghetti Aglio e Olio restaurant-creamy — no cream needed.

Turn canned tomatoes, spices, and eggs into a fast one-pan meal. It works for breakfast, lunch, or a low-effort dinner.

Turn canned tomatoes into a smooth, cozy tomato soup in minutes. The trick is simmering, adding fat, blending, and seasoning properly.

Restaurant-quality avocado toast for ~€2 instead of €8-12 – with poached egg and runny yolk in just 10 minutes.

Pasta, sauce and vegetables cook together in one pot. With the right amount of liquid, you get a creamy dinner and barely any cleanup.