Fresh olive oil can turn the simplest ingredients into a brilliant meal. Depending on the types of olives used, an olive oil can add the heartiness of grass and pepper, the delicacy of soft butter, or the bright kick of green apple or pepper to your dishes.

Experiment with the bounty of fresh California olive oils with these mouth-watering recipes from our members.

Tapenade

Recipe courtesy of Deanna Gimelli, Pietra Santa Winery

• 2 cups of pitted Kalamata olives
• 4 tablespoons of fresh garlic puree
• 1/3 cup chopped fresh parsley
• 1/3 cup of Extra Virgin Olive Oil
• 3 tablespoons of anchovy fillets

Place all ingredients in a food processor and puree.
Place in sealed container and refrigerate.

Greek Spinach Pita

Recipe developed by Theo Williams at Globalgardensgifts.com

• 1-lb. pkg. phyllo dough
• 2, 12-oz pkgs. frozen spinach
• 1 lb. kefalotiri or romano cheese, shredded
• 1 lb. feta cheese, crumble
• 1 large onion, diced
• 1 cup olive oil
• 2 eggs, beaten
• salt, fresh-ground mixed peppercorns

Thaw and squeeze all excess water from spinach.
Brown onion in 1/4 cup olive oil.

Using a pastry brush, lightly coat a 13" x 9" roasting pan with olive oil. Place 10 sheets of phyllo one at a time into bottom of pan, brushing each sheet with olive oil, trimming each sheet with a sharp knife afterwards

Thoroughly mix cheeses, spinach, eggs, browned onions, salt and pepper in a bowl. Spread mixture onto phyllo base. Place 10 more sheets of phyllo, one at a time on top of spinach mixture, again brushing each sheet with olive oil and trimming each sheet evenly around perimeter of pan.

Cut evenly into 24 pieces before baking at 350? for 45 minutes until golden brown.

Greek Onion Pie

Recipe developed by Theo Williams at Globalgardensgifts.com

• 1 Pie Crust
• 1 large onion, diced
• 1 c. diced baby leeks
• 1/4 c. Olive Oil
• 3 eggs, beaten
• 1 c. kefalotiri or hard cheese (Romano)
• salt
• fresh-ground black peppercorns

Lightly saute onion and leeks in olive oil.
Make sure to chop some of the greens from the leeks into the mixture.
Add eggs, cheese, salt and pepper into onion mixture.
Fill pie crust.
Bake at 350? approximately 35 minutes until golden brown.

Chargrilled Lettuce

Recipe developed by Theo Williams at Globalgardensgifts.com

• 1 head butter, Boston bibb, romaine or radicchio lettuce
• 1/4 c. Olive Oil (per head of lettuce)
• salt
• fresh-ground mixed peppercorns
• Raspberry Champagne Vinegar

Wash lettuce and make sure it is very dry before brushing generously with olive oil.
Salt and pepper.
Place entire head on hot charcoal grill until grill marks appear; lettuce wilts.
Sprinkle with vinegar. Serve warm.

Rustic Style Summer Salad (serves 4 to 6)

Recipe courtesy of KATZ

• 1/2# each young spinach, frissee and red-leaf lettuce
• 1 red onion sliced very thin
• 1 cucumber peeled and seeded, thinly sliced
• 1 cup brine-cured black olives (like Kalamata)
• 1/4# goat cheese crumbled
• Fresh mint and young basil leaves to taste (small leaves)
• 1 garlic clove minced
• 1 anchovy rinsed and chopped
• 1/4 cup fruity, green extra virgin olive oil
• 3 Tbls. good quality red wine vinegar
• salt and pepper
• 1 tsp. lemon juice (optional)

Possible additions: hazelnuts, hard boiled eggs, pancetta, nectarines, chive blossoms In a large bowl, place greens, onions, cucumbers, olives, goat cheese and herbs.

Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.

Roasted Chicken Breast with Salsa Verde

Recipe courtesy of KATZ

Salsa verde is basically a piquant herb sauce traditionally made with parsley. We have added a handful of other appropriate herbs for a slight variation. Serves 6 Preheat oven to 400 To Make the Salsa Verde:

• 1 tablespoon capers, rinsed and drained
• 1 or 2 oil packed anchovies, rinsed and chopped
• 2 garlic cloves chopped finely
• 1 tablespoon fresh lemon juice grated zest from
• 1 lemon
• 2 cups fresh parsley leaves
• 1 cup mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
• 1/3 cup full-flavored extra virgin olive oil salt and pepper to taste (be careful not to over salt!)
• 6 chicken halves boned, with skin on

To make the sauce, add all ingredients except oil. Puree until finely chopped. Slowly add all of the oil until smooth. Check for seasoning.

To Prepare the Chicken Breasts: Gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast. Reserve some to top finished dish. Set in a baking dish and brush with a little olive oil. Roast in oven until done, about 20 minutes. Serve with a little more sauce spooned over the top.

Greek Roasted Pepper & Feta Dip

Recipe courtesy of Olive Oil -from Tree to Table by Peggy Knickerbocker

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 2 cups crumbled feta cheese (about 1 pound)
• 3 or 4 bottled picked red bell peppers (drained and cut into 1" pieces

In a small skillet over medium heat, warm the extra virgin olive oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes.

Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from the heat.

Place the garlic mixture in a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrape down the sides of the bowl every now and again.

Transfer to a bowl and cover and store in the fridge for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.

Serve as directed in the introduction (as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.)

Pasolivo Oranges

The Pasolivo family serves this often at their ranch in Paso Robles. You can really taste the olive oil, it's easy, fresh tasting and looks beautiful on the table.

• a handful of oranges
• a pinch of sugar
• freshly ground black pepper
• Pasolivo or other intensely fruity olive oil
• a loaf of fresh bread

Slice the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter.
With a fork, press the orange slices to release some of the juice.
Sprinkle just a pinch of sugar over the oranges.
Generously drizzle with Pasolivo so that the oranges are covered in olive oil.
Pepper the oranges.
Cut the bread, and dip it onto the oranges slices. You'll taste the oil, with a hint of fresh citrus.

You can also try this with lemons or grapefruit. Tucking basil leaves under the oranges adds even more color.