As fall begins to settle in, it’s the perfect time to bring a little warmth to the table while still enjoying the freshness of late-summer produce. Dishes like Moroccan-Style Chicken Tagine with Olives and Candied Lemons, Tuscan Seafood Stew, and Spanish Omelet with Zucchini strike just the right balance—comforting enough for cooler evenings yet still bright with the flavors of the season.
These recipes are a great blend of summer and fall flavors, held together by the richness and versatility of olive oil. Try any one of these versatile recipes and savor the freshness and flavor!
These recipes have been provided by some of our member companies.
Moroccan-Style Chicken Tagine with Olives and Candied Lemons
Ingredients:
- 1 whole chicken, 3-4 pounds
- 2 onions, finely chopped
- 2 cloves of garlic, grated
- 2 candied lemons
- 1 tablespoon powdered ginger
- 1/2 teaspoon ground cinnamon or ½ cinnamon stick
- 2 or 3 saffron threads (optional)
- 2 teaspoons turmeric
- 3 tablespoons olive oil
- Juice of one lemon
- 1/2 pound pitted green olives
- 1 teaspoon butter
- 1 teaspoon salt
- Pepper to taste
Directions:
- In a casserole or tajine, heat the olive oil and the butter.
- Saute the onions until softened.
- Add the chicken and brown well on each side. Add the spices (pepper, ground ginger, turmeric, salt, cinnamon stick or powder) and the grated garlic.
- Add one of the candied lemons (cut into small pieces) and the lemon juice.
- Add a large glass of water and simmer over very low heat for 30 minutes. Moisten with a little sauce if it starts to dry out.
- Desalinate the olives by boiling them several times with fresh water, changing it 2 or 3 times. Remove the chicken and add the desalted green olives and cook for about 20 minutes. Reduce, the sauce should be thick and syrupy.
- Serve in the tagine dish with possibly potatoes or rice, along with 1/2 candied lemon cut into thin strips.
Recipe provided by: Morocco Foodex
Tuscan Seafood Stew
Ingredients:
- 3/4 cup Extra Virgin Olive Oil
- 1 red onion, coarsely chopped
- 4 cloves garlic, minced
- 1 1/2 tsp crushed red pepper flakes
- 1 cup dry red wine
- 1 can (28 oz) crushed plum tomatoes
- 1/2 cup minced fresh parsley
- 1 1/2 tsp salt
- 3 cups water
- 24 Manila clams
- 24 large shrimp, uncooked (peeled or unpeeled)
- 2 to 2 1/2 lb halibut fillets, cut into 2-inch chunks (see tip, below)
- 6 to 8 thick slices crusty Italian bread, toasted
Directions:
- In a 6-quart Dutch oven, heat oil over medium heat; cook onion, garlic and red pepper flakes, stirring occasionally, for 10 minutes or until onion has softened.
- Stir in wine. Increase heat to medium-high; simmer for 5 minutes or until alcohol has evaporated. Add tomatoes, all but 2 tbsp of parsley and salt. Bring to boil; reduce heat to low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in water; simmer for 10 minutes.
- Scrub clams (discard any that do not close when tapped); stir into tomato mixture. Cook for 2 minutes, or until shells begin to open. Gently stir in shrimp and halibut. Increase heat to high; cook for 2 minutes or until the liquid starts to bubble, clams open, and shrimp and halibut are opaque in the center. (Discard any clams that do not open.) Place one slice of bread in the bottom of each soup bowl; ladle stew over top. Sprinkle with remaining parsley.
Tips:
- Choose the freshest fish available. Use one type or as many as three or four, as long as the total does not exceed 2 1/2 lb. Sea bass, monkfish, cod, halibut, swordfish, shark, tilapia, turbot, catfish or red snapper are all good choices.
- The tomato base may be cooled, covered and refrigerated for up to two days before using in the fish stew.
View original recipe here: https://filippoberio.com/recipes/tuscan-seafood-stew/
Spanish Omelet with Zucchini
Ingredients:
- 1 zucchini
- 1/2 onion
- 3 eggs
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper
- 4 teaspoons Extra Virgin Olive Oil
Directions:
- Wash the zucchini well, without peeling and cut into small squares.
- Chop the garlic and onion and add them, along with the zucchini, in a pan with the olive oil
- Sautee for 15 to 20 minutes until the zucchini is soft. Remove the zucchini, drain and set aside.
- Beat the eggs and add the zucchini, salt and pepper to taste and let it rest for a few minutes.
- Pour the egg mixture into the same pan in which the zucchini was made.
- Give the omelette the desired shape and cook it little by little on all sides.
Read the original recipe: https://garciadelacruzoliveyou.com/blogs/recipes/spanish-omelette
Linguine with Tomatoes Au Gratin
Ingredients:
- 1 pound linguine
- 3 cups cherry tomatoes
- 2 cloves of garlic
- 1/4 cup bread crumbs
- 2/3 cup caciocavallo or mozzarella cheese
- Basil to taste
- Chili pepper to taste
- Extra virgin olive oil
- Salt to taste
Directions:
- Preheat oven to 350 degrees.
- Cut the cherry tomatoes in half and place them in a baking pan with a drizzle of olive and a sprinkle of salt.
- Mix the breadcrumbs with the garlic and finely minced basil, chili pepper and cheese.
- Spread the mixture over the cherry tomatoes and bake in until the bread crumb mixture is golden brown.
- Cook the linguine very al dente in salted water, pour into a baking pan and mix together with the cherry tomatoes.
- Add a drizzle of extra virgin olive oil.
Recipe provided by Manfredi Barbera
Skirt Steak with Chimichurri Sauce
Ingredients:
- 1 shallot, chopped
- 1 cup parsley leaves
- 1 pound skirt steak
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt
- 4 cloves garlic, chopped
Directions:
- In a food processor, combine parsley, shallot, garlic, Pompeian Organic Red Wine Vinegar, Pompeian Robust Extra Virgin Olive Oil, and 1/4 teaspoon each of the salt and pepper. Pulse until combined and set aside.
- Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/2 teaspoon salt and pepper over steak. Grill about 3- 4 minutes per side.
- Remove steak from grill and place in a glass baking dish. Spread the prepared sauce over top and cover the dish with foil; allow to sit for 5 minutes.
- Remove steak from dish and slice. Serve with sauce that remains in the baking dish.
Read the original recipe: https://pompeian.com/recipes/skirt-steak-with-chimichurri-sauce/