For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.
This dairy-free cake, with its dense crumb and bold dark chocolate flavour, is the perfect ending to a Hanukkah dinner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work.
We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all oil or all butter if you prefer.
Using olive oil instead of butter makes this lovely light green purée vegan.
Because of the sheer deliciousness of Spain's olive oils and vinegars, salads are simple affairs. Dad will approve.
Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
If desired, garnish with shavings of Parmesan cheese or drizzle with a touch of extra-virgin olive oil.
Extra-virgin olive oil adds a glossy sheen to this dipping sauce. It's also tasty with fried shrimp or grilled chicken.