Olive

spaghetti (about 180 grams) • walnuts • Garlic • Olive oil • Red pepper flakes • Pesto

fresh anchovies (250 grams) • Olive oil, • Salt, • Juice of 1 lemon

fusilli (500 grams) • broccoli

cooked borlotti beans or canned borlotti beans • feta cheese • ripe tomatoes • celery, preferably plenty of light green • iceberg lettuce, just a little • sweet onion or red onion (such as Tropea) • pitted Taggiasca olives in oil • salt, olive oil, and good-quality vinegar

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

large slices white pizza crust • Taggiasca olive spread (about 40 grams) • prosciutto (about 40 grams) • stracciatella cheese (about 50 grams) • fresh basil leaves • Extra-virgin olive oil,

canned chickpeas, drained (about 240 grams) • tomatoes (about 130 grams) • small fennel bulbs, cleaned • Parmesan cheese (about 60 grams) • pitted green olives • fresh basil leaves • Extra-virgin olive oil, • Salt • dried oregano • Mixing • Cutting board • Knife

spaghetti (200 grams) • garlic clove • fresh chili pepper • pitted green olives or pitted Taggiasca olives (100 grams) • water (400 ml) • fresh parsley • lemon salt (or grated lemon zest; see https://cookpad.wasmer.app/it/ricette/25417326)

fusilli (about 160 g) • boiled broccoli • canned tuna in olive oil, drained (about 80 g) • Red pepper flakes • Kosher salt • garlic clove

turkey ossobuco cuts • bell peppers (depending on size), different colors • Taggiasca olives, • Extra virgin olive oil, • onion • anchovy fillets in oil • Fresh rosemary, • Black pepper, • Scant 1/2 cup good white wine (about 100 ml) • garlic clove • Bread crumbs

fresh orecchiette (about 70 grams) • anchovy fillets in oil • extra virgin olive oil • garlic clove • dried parsley

very ripe tomatoes (about 400 grams) • green zucchini • feta cheese (about 300 grams) • Kalamata olives • radishes for garnish • Extra virgin olive oil • sun-dried tomatoes, already soaked • garlic clove

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

whole wheat fettuccine (400 grams) • small bunch fresh parsley • garlic • Extra virgin olive oil, • Red pepper flakes, • Mullet bottarga, • Salt,

chicken breast • Italian sausage • smoked scamorza cheese • pitted black olives (about 100 grams) • large red onion (such as Tropea) • Extra virgin olive oil, • Salt, • Black pepper,

pasta (penne) (300 g) • About 10 cherry tomatoes • small mozzarella cheese • Taggiasca olives • Extra-virgin olive oil, salt, and pepper • garlic cloves • dry white wine (about 60 ml)

all-purpose flour (about 320 grams) • baking powder (about 6 grams) • sugar (about 3 grams) • salt (about 3 grams) • chia seeds (about 10 grams) • extra virgin olive oil (about 40 ml) • oat milk (about 150 ml) • roasted red bell peppers (about 600 grams) • pitted black olives (about 60 grams) • extra virgin olive oil • garlic powder • breadcrumbs (about 50 grams) •

salted cod, already soaked and desalted (about 400 grams) • Taggiasca olives • garlic clove • large bunch fresh parsley • Extra-virgin olive oil, • spaghetti (about 200 grams) • water (400 ml)

Belgian endive • little onion • green olives • cherry tomatoes • little feta cheese

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

all-purpose flour (about 500 grams) • fresh baker’s yeast (about 25 grams) • water (about 200 grams) • extra virgin olive oil (about 80 grams) • salt • aged goat cheese (about 100 grams) • halloumi cheese (about 100 grams) • Italian cured pork (such as capocollo or lardo, about 150 grams) • grated Parmesan cheese • Salt and pepper

smoked salmon with dill (or other smoked fish) (300 g) • mixed salad greens (80 g) • kumquats (Chinese mandarins) • fennel bulb • Pitted black olives • For the Citronette: • extra-virgin olive oil (90 ml) • lemon juice • Salt and pepper

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

pearled farro (about 200 grams) • pesto • Arugula, • basil leaves • Green olives, • tomatoes • Balsamic vinegar and glaze, • Salt, • Extra-virgin olive oil,

bucatini (400 grams) • smoked salmon (500 grams) • onion

small fennel bulbs • medium oranges • pitted black olives • Pomegranate seeds, • Extra virgin olive oil, to taste

psyllium husk powder (about 4 grams) • water (60 ml) • brown rice flour (70 grams) • cornstarch (50 grams) • oat flour (50 grams) • salt (3 grams) • sugar • instant dry yeast (about 1 gram) • warm water (140 ml) • extra virgin olive oil • tomato puree (150 ml) • extra virgin olive oil •