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your cutlets in a frypan with minimal oil, mostly water and minced garlic. After adding white wine to taste, drizzle on a blend of olive oil, freshly squeezed lemon, shredded parsley, and black pepper.

FISH

Most Mediterranean-inspired fish recipes are already prepared with olive oil, in some form or another. To give your fish an extra flavorful punch, serve it in a fresh mixture of olive oil, lemon juice, white vinegar, parsley and dried thyme.

PIZZA AND PASTA

Most pizzas are lightly garnished with olive oil prior to cooking, to allow the ingredients to set and infuse the crust, herbs and cheeses with an olivey taste.

Many pasta sauce recipes are already cooked with a hearty dose of olive oil. When cooking pasta sauces, experiment with flavored extra-virgin olive oil mixtures, like hot pepper infused oil. Once your pasta is cooked, to prevent stickiness in your pot, after draining your water from the stockpot, drizzle your pasta with a coat of olive oil. This will improve flavor, help your sauce and starch adhere to your pasta, and add a refined taste to your dish.

VEGETABLES

Grilled vegetables marinated in an oil vinaigrette are a fresh way to enjoy veggies. Great for eggplants, zucchini and cauliflower, simply grill your thinly sliced vegetables in a grill pan. When finished, let them cool in a container mixed with a dressing of olive oil, lemon juice, white vinegar, shredded parsley, minced garlic, and oregano. Refrigerate for a few hours and let the mixture soak your vegetables, before eating.

SALADS

By far the most common condiment use, olive oil is an exceptional condiment for most kinds of salads, especially leafy, bean, vegetable, and caprese varieties. Prepare any leafy green salad with a tasty, low calorie vinaigrette, by tossing it in olive oil, balsamic AND red wine vinegar, along with a very light dash of ground black pepper.
When tossing a bean salad, use a bit of oregano, olive oil, red wine vinegar, basil leaves, and a healthy dose of fround black pepper.

Try a multi-purpose, spicy, oil-based vinaigrette on any salad by combining shredded garlic, a few bits of a finely sliced hot peppers, finely cut lime, and the juice of one lemon with a tiny pinch of sugar and one cup of olive oil. Let the mixture settle in the fridge for three hours, and before adding it to the salad, remove the hot peppers.

There are countless, simple, delicious ways to use olive oil as a condiment, without bothering with complicated salsas and hard to follow recipes. If you want to begin using this vitamin E, monounsaturated natural and delicious oil as your food- flavoring tool, simply add it to almost anything you make, and enjoy it raw, garnished over freshly cooked food.

Buon Appetito!

Learn more about this author, Paola Fanutti.
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