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Appetizers Elevated by Extra Virgin Olive Oil
When it comes to entertaining, the spotlight often shines brightest on the main course. Yet, any seasoned host knows that setting the stage with the right appetizers can make all the difference. And what better way to elevate those initial bites than with the lustrous charm of extra virgin olive oil? This Mediterranean elixir, with its rich, fruity undertones, has the power to transform even the simplest ingredients into gourmet delights. As glasses clink and conversations flow, your appetizers—each kissed by the nuanced flavors of extra virgin olive oil—will set the tone, promising an evening of culinary delights and cherished memories. So, pour yourself a drink, dear reader, and let's dive into these recipes that are bound to make your next gathering a gourmet affair.


Roasted Pepper Caprese Salad 

Recipe by: OLYFO


  • 4 Bell peppers
  • 50g Cherry Tomatoes
  • Mozzarella
  • Basil Leaves
  • Arugula (optional)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper


  • Preheat the oven to 160°C.
  • Roughly cut peppers and mozzarella into large strips.
  • Halve the cherry tomatoes.
  • Add peppers to a roasting tray, toss in extra virgin olive oil, salt and pepper.
  • Roast the peppers for 15 to 20 minutes and remove and cool when ready.
  • For the vinaigrette: Mix extra virgin olive oil, lemon juice, salt & pepper.
  • When ready to plate, arrange ingredients and dress.
  • Finish with a drizzle of extra virgin olive oil.


Egg, Salmon, Avocado, and Caviar Toast 

Recipe by: Garcia de la Cruz



  • 2 skinless filets of salmon
  • 1/4 cup Extra Virgin Olive Oil + more to drizzle with
  • 5 cups water
  • 2 cloves garlic
  • 3 sprigs thyme
  • Half lemon
  • 2 eggs
  • Caviar
  • Sea salt
  • Smoked or regular paprika
  • Red pepper flakes
  • Black pepper
  • Green onions, scallions


  • Poach 2 skinless filets of salmon in a medium saucepan on low heat in 1/4 cup of Extra Virgin Olive Oil, 5 cups water, 1tsp salt, 2 cloves garlic, 3 sprigs thyme, half lemon, for about 10 minutes covered.
  • Soft-boiled 2 eggs – about 4 minutes.
  • Mash up an avocado and spread it onto two slices of toasted bread.
  • Layer some arugula or baby kale over this.
  • Add the poached salmon.
  • Split and lay the egg on top.
  • Add some caviar to top.
  • Sprinkle with flaky sea salt, smoked or regular paprika, red pepper flakes, and black pepper.
  • Garnish with chopped or thinly sliced green onions/scallion.
  • Drizzle some delicious Extra Virgin Olive Oil over it.


Olive Crostini

Recipe by: Stonewall Kitchen


  • 2oz cream cheese, softened
  • 4oz feta cheese
  • 1 clove garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon honey
  • 1 box grilled crostini toast (with sea salt)
  • 1 jar of olive salad
  • Fresh parsley, if desired, for garnish


  • Place cream cheese, feta, garlic, oil, and honey in a food processor and blend until a smooth paste is created.
  • Top crostinis with a spoonful of whipped feta and a spoonful of olive salad. 
  • Top with chopped fresh parsley if desired, and serve.


Mediterranean Mezze Platter

Recipe by: Terra Delyssa


  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 cup Hummus
  • 1/2 cup Tabbouleh
  • 1/2 cup Tzatziki
  • 1/2 cup Olives
  • 1/2 cup Radish
  • 1/2 cup Whole Cherry Peppers
  • 1/2 cup Feta, cubed
  • 4 pieces Naan, quartered
  • 1/4 cup Parsley


  • Arrange all the ingredients on a large platter, then drizzle Extra Virgin Olive Oil over the hummus and olives. 
  • Serve with appetizer plates, small forks, and spoons.

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