Consuming just half a tablespoon of olive oil a day is good for your brain, according to a May 2024 study in JAMA Neurology. Chef Linda Monastra put together these olive oil-infused recipes to help you up your intake.
Olive Oil Scrambled Eggs with Herbs
Serves 1
- 2 large eggs, at room temperature
- ¼ tsp. fine sea salt
- 1 tbsp. extra-virgin olive oil
- 2 tsp. minced chives
- 1 tsp. minced fresh thyme leaves
- 1 tbsp. sliced fresh basil leaves
Crack eggs into small bowl and whisk with salt, until yolks and whites are combined. Warm olive oil in small skillet, preferably non-stick or cast iron, over medium-low heat. Add eggs. Once eggs start to set around the edge of pan, use a silicone spatula or wooden spoon to slowly pull eggs to the center from the edge. Repeat as eggs continue to cook. After 30 seconds, sprinkle in herbs and stir to combine. Continue cooking eggs for an additional 2 minutes, or until desired firmness. Remove from heat and eat immediately.
Smashed Olive Oil-Roasted Brussels Sprouts with Lemon-Mustard sauce
Serves 4
- 1 ½ lbs. Brussels sprouts, ends trimmed
- ½ tsp. fine sea salt, divided
- ¼ cup extra-virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 1 tsp. lemon juice
- 1 garlic clove, minced
Preheat oven to 400°F.
Bring medium pot of water with ¼ tsp. salt to boil. Add Brussels sprouts and cook for 10 minutes, or until easily pierced with a knife. Cooking time will depend on size of sprouts. Drain sprouts and immediately put in bowl of ice water to stop cooking. Allow to cool for about five minutes. Drain and place on clean dish towel to absorb excess water, and pat dry.
Spread sprouts on rimmed baking tray and drizzle with 2 tbsp. olive oil and remaining ¼ tsp. salt. Stir so sprouts are evenly coated with oil. Using the bottom of a glass or mason jar, flatten each spout. Roast for 20 minutes, flip flattened sprouts and roast for an additional 10 minutes.
While sprouts bake, whisk the remaining 2 tbsp. olive oil, Dijon mustard, lemon juice, and garlic in small bowl. When sprouts are done, drizzle with sauce, and serve immediately.
Rustic Vegetable Tart with Olive Oil Crust
Serves 4
- 1 ¼ cups (150g) all-purpose flour
- ¼ cup (30g) whole wheat flour
- 1 tsp. fine sea salt, divided
- ¼ tsp. + 1/8 ground black pepper, divided
- ¼ cup + 3 tbsp. extra-virgin olive oil
- ¼ cup ice water
- 1 cup diced red bell pepper
- ½ cup diced yellow onion
- 1 ½ cups diced zucchini
- ¼ cup diced fennel bulb
- 2 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- 1 tbsp. roughly chopped fresh oregano leaves
- 2 tsp. Dijon mustard
Preheat oven to 375°F.
In medium bowl, sift together all-purpose flour, whole wheat flour, ½ tsp. salt, and 1/8 tsp. black pepper. Add ¼ cup olive oil, and stir with silicone spatula or your hands to make sure all flour is coated in oil. Add ice water and mix until all dough comes together. Be careful not to over-mix, which will create too much gluten and make dough tougher.
Roll dough into an 11″ circle between two pieces of parchment. Slide parchment onto rimmed baking tray and refrigerate for 15 minutes.
While dough is chilling, prepare vegetable filling. Pour 2 tbsp. olive oil into medium sauté pan and warm over medium heat. Add peppers, onions, and remaining ½ tsp. salt and ¼ tsp. black pepper. Cook for five minutes, stirring occasionally. Stir in zucchini, fennel, garlic, and herbs. Cook an additional three minutes and remove from heat.
Remove dough from refrigerator. Spread mustard evenly on dough. Place roasted vegetables in the middle, leaving two inches from edge of pastry. Make a slight cut every 4 inches from the edge of the dough up to vegetable filling. Gently fold edges of dough, one piece at a time, over vegetable filling while leaving an area in the center uncovered. Brush dough with remaining 1 tbsp. olive oil.
Bake for 35 to 40 minutes, rotating halfway through cooking time, until crust begins to take on a golden color. Cut into 4 pieces and serve.
Citrus-Olive Oil Cake
Makes 10-12 slices
- 1 ½ cups all-purpose flour
- ½ cup almond meal or finely ground raw almonds
- ½ cup cane sugar
- 1 ½ tsp. fine sea salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. ground ginger
- ¾ cup extra-virgin olive oil
- 1 ¼ cups whole or 2% milk
- 3 large eggs, lightly beaten
- 1 tbsp. grated lemon zest (from about 2 lemons)
- ½ cup fresh orange juice (from about 2 navel oranges)
Preheat oven to 350°F. Lightly oil and flour 9” round cake pan with 2” high sides
Sift flour into large bowl and add almond meal, sugar, salt, baking soda, baking powder, and ground ginger. Whisk to combine and break up any clumps.
In medium bowl, whisk together olive oil, milk, eggs, lemon zest, and orange juice then add to flour mixture and whisk until combined. Do not over-mix.
Pour batter into prepared pan and bake for 55 minutes to an hour, until top of cake is golden brown and an inserted toothpick comes out clean. Allow to cool completely before cutting and serving.
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