Our Recipes

Ingredients

Did you know that you can substitute butter or margarine with one of the Laleli Olive Oils? Mom's old recipe or cake mixes from the store can be prepared much healthier! Substitute butter with Laleli Olive Oils using the conversion chart below.

Conversion Chart

Butter/margarine = Olive oil

1 teaspoon = 3/4 teaspoon
1 tablespoon = 2-1/4 teaspoons
2 tablespoons = 1-1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup

Ingredients

Grab your favorite Laleli and pair it up with one of these suggestions for a great meal!

Directions

• Basil Olive Oil - Tomatoes, cucumbers and mozzarella
• Bay Leaf Olive Oil - Salmon, top sirloin steaks and mixed rice
• Bergamot Olive Oil - Salads, asparagus and cheese pizza
• Garlic Olive Oil - Chicken, shrimp, beef flank, pasta and balsamic vinegar
• Lemon Olive Oil - Salads, fish, crab, chicken, rice and vegetables
• Orange Olive Oil - Chocolate cake, pancakes, white fish, chicken and duck
• Red Pepper & Hot Red Pepper Olive Oil - Pizza, pasta, sandwiches, cheeses, potatoes, chicken, and omelets
• Rosemary Olive Oil - Potatoes, lamb, chicken and beef
• Tangerine Olive Oil - Asian salads, sandwiches and pancakes
• Thyme Olive Oil - Eggs and white fish

Ingredients

• Small cherry tomatoes
• Thin bamboo or metal skewers
• Kosher salt (to taste)
• Laleli Basil Olive Oil

Directions

Preheat an outdoor grill for medium heat. Carefully thread the tomatoes on to the skewers. Drizzle with Laleli Basil Olive Oil to coat the tomatoes (or apply with pastry brush) and sprinkle with salt (to taste). Cook skewers on the preheated grill, turning occasionally, until the tomatoes start to wrinkle, 5-10 minutes. Remove skewers from grill and give a light drizzle of Laleli Basil Olive Oil.

My Mediterranean Secret

Serve a little crumbled Feta alongside the tomatoes for a wonderful side dish.

Ingredients

• 1 pound frozen black eyed peas
• 1 medium red onion chopped
• 1 cup apple cider vinegar
• 1 can black olives sliced (6 oz)
• 2 tomatoes diced
• 1 bell pepper (red or green) diced
• 2-3 tablespoons salt to taste
• 1/4 cup Laleli Early Harvest Extra Virgin Olive Oil

Directions

1. Add peas to boiling water and cook until peas are tender, but still firm. Drain and let cool.
2. In a large bowl, combine all ingredients and stir until combined. Slowly add salt to your taste.

My Mediterranean Secret

Salad is best when allowed to sit for 2-3 hours to let the flavors mix. The peas soak up the vinegar and you may have to add a splash of vinegar if you have stored in the fridge for a day or two. Spice it up a little and add a few diced Jalapenos.

Ingredients

• 2 carrots (shredded)
• 1 clove garlic (minced or pressed)
• 1 cup Greek yogurt
• 1 teaspoons salt (to taste)
• 3 tablespoons Laleli Garlic Olive Oil
  

Directions

1. Preheat medium pan and add Laleli Garlic Olive Oil, carrots and garlic clove. Sauté for 5-10 minutes until carrots are cooked through. Set aside and let cool.
2. In a bowl, add yogurt, carrots and mix until combined. Add salt slowly to taste.
3. Garnish with parsley and serve with your favorite whole wheat cracker.

Ingredients

• 2 pounds chicken wings, cut apart at joints, wing tips discarded
• 3 teaspoons Grill Mates® Montreal Chicken Seasoning (to taste)
• 1 1/2 teaspoons Kosher salt (to taste)
• Laleli Rosemary Olive Oil

Directions

Preheat an outdoor grill for medium heat. In a bowl, drizzle chicken wing pieces with Laleli Rosemary Olive Oil until wings are lightly coated. Add remaining ingredients and toss to coat. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 20 to 25 minutes. Remove wings from grill and give a light drizzle of Laleli Rosemary Olive Oil.

My Mediterranean Secret

Spice things up a bit and try a drizzle of Laleli Hot Red Pepper Olive Oil.

Ingredients

• 1 can (15oz) drained Garbanzo Beans or Chickpeas
• 1 tablespoon Toasted Sesame Seeds
• 3 cloves Garlic, crushed
• 1/2 fresh, de-seeded Red Bell Pepper — or 1/2 Red Bell Pepper from a Jar
• 1/2 tablespoon coarse sea salt
• 1/2 lemon, loosely squeezed
• 1/4 cup Laleli Hot Red Pepper Oil

Directions

1. Combine all ingredients in a food processor, blend for 3-5 minutes until smooth.
2. Chill, garnish, and serve with bread or crackers.

Ingredients

• 24 ounces of thick Greek yogurt
• 3 medium cloves of garlic, finely chopped or pressed
• 1 3/4 cup of peeled, diced or grated cucumber (Kirby or "English")
• 2 Tsp of Laleli Garlic Olive Oil
• 3 Tsp of apple cider vinegar
• 1 1/2 Tsp salt (to taste)
  

Directions

Combine all ingredients in a large mixing bowl. Fold the yogurt in slowly, stir until evenly distributed. Garnish with black olives and serve well chilled.

My Mediterranean Secret

The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become. I prefer to prepare the dip a night before. Kirby or "English" cucumbers work best. If not available, seed a garden cucumber before dicing or grating.

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Ingredients

• 4 lean Pork Chops (about 1½ pounds)
• 1/4 cup Aceto Botanico Adriani Greek Balsamic Vinegar
• 1/8 cup Laleli Garlic Olive Oil
• Salt to taste

Directions

1. Cut small slits in the pork chops about a quarter way into the chop spaced about 1 inch apart. Do this on both sides.
2. In a dish pour Greek Balsamic Vinegar and Garlic Olive Oil over pork chops and let marinate (turning once or twice) for 30-45 minutes.
3. Preheat an outdoor grill for medium heat.
4. Remove from marinade and lightly salt each side to taste.
5. Place pork on the preheated grill and cook for 8-12 minutes turning once until pork is cooked through, but do not overcook.
6. Remove pork from grill to serving plate and cover with foil to rest for 5 minutes.

My Mediterranean Secret

Great when served with steamed asparagus with a drizzle of Bergamot Olive Oil and a pinch of salt.

Ingredients

• Cooked spaghetti (al dente)
• Shredded parmesan cheese
• Salt (to taste)
• Laleli Garlic Olive Oil
• Laleli Red Pepper Olive Oil

Directions

1. Place a serving of spaghetti in a bowl and drizzle a small amount of Garlic Olive Oil and Red Pepper Olive Oil over spaghetti (it doesn't take much)
2. Sprinkle on shredded parmesan cheese and salt to taste.
3. Toss and serve.

My Mediterranean Secret

Spice it up a little with Laleli Red Pepper Olive Oil instead. Also try adding a little chopped ham, pepperoni or sliced green olives for an exciting taste sensation. Your imagination is the limit.

Ingredients

• Fresh salmon with skin on (whatever is in season)
• McCormick® Mediterranean Spiced Sea Salt (or just plain sea salt)
• Laleli Bay Leaf Olive Oil

Directions

Preheat an outdoor grill for medium heat. Cut Salmon into serving pieces and coat all sides with Laleli Bay Leaf Olive Oil, then sprinkle on spiced sea salt to taste (flesh side only). Place fish on the preheated grill, Skin side down and cover grill. Cook for 8-12 Minutes (depending on thickness) until fish is cooked through. Remove fish from grill to serving plate and give a light drizzle of Laleli Bay Leaf Olive Oil and cover with foil to rest for 5 minutes.

My Mediterranean Secret

Fish Grilling tip: To prevent the fish from sticking to the grill, Preheat an outdoor grill for medium heat. Cut a lemon in half and stick a long fork into the rind end of the lemon. Dip the cut end of the lemon into some olive oil and rub across the grilling surface. This also cleans away any unwanted flavor from ruining the delicate salmon flavor.

Ingredients

• 4 eggs (or 5 eggs with 2 yolks removed)
• 3 green onions thinly sliced (reserve onion tops to sprinkle on top)
• 6-8 green olives thinly sliced
• 1/4 bell pepper diced (red or green or your favorite pepper)
• 1 1/2 ounces crumbled feta cheese
• 3 ounces diced ham (or your favorite meat)
• Salt and pepper to taste
• 4 tablespoons Laleli Basil Olive Oil

Directions

1. Scramble eggs in bowl with salt and pepper and 2 tablespoons Basil Olive Oil.
2. In a 12 inch skillet over medium heat add 2 tablespoons Basil Olive Oil, peppers, onions and ham. Sauté for 2-3 minutes.
3. Slowly add eggs to pan and sprinkle on olives, feta cheese and remaining onion tops. Let cook for 2-3 minutes.
4. Remove from heat and place pan under broiler set on low/medium. Cook for 3-5 minutes just until egg is cooked through.

My Mediterranean Secret

Also try with diced fresh Mozzarella and Laleli Thyme Olive Oil.

Ingredients

• 2 cup water
• 1 cup Basmati rice
• 1 beef bullion
• 2 tablespoons Bay Leaf Olive Oil

Directions

Combine all ingredients in a medium saucepan and bring to boil. Reduce to slow simmer and cover for approximately 10-15 min (until rice is done and liquid is absorbed).

My Mediterranean Secret

Remove from heat and lay a clean towel between pot and lid and let sit for 10 minutes before serving.

Ingredients

• 1 zucchini (shredded)
• Onion garlic (minced or pressed)
• 2 cups Greek yogurt
• 1 teaspoons salt (to taste)
• 3 tablespoons Laleli Garlic Olive Oil

Directions

1. Preheat medium pan and add Garlic Olive Oil, carrots and onion.
2. Sauté zucchini for 5-10 minutes until they are cooked through. Set aside and let cool.
3. In a bowl, add yogurt, zucchini and mix until combined. Add salt slowly to taste.
4. Garnish with parsley and serve with your favorite whole wheat cracker.

Ingredients

Laleli Orange Flavored Olive Oil is prefect for enhancing brownies and chocolate cake. Or try the Lemon Flavored Olive Oil for lemon cake recipes. If you don’t need flavor just use the Laleli Ancient Extra Virgin Olive Oil or Laleli Selection Extra Virgin Olive Oil. They are great for baking.