In the Holiday Spirit: Festive Recipes Made Better with Extra Virgin Olive Oil

As the holidays draw close, there’s something special about gathering with friends and family - and around dishes that feel both comforting and elevated. Olive oil—fragrant, versatile, and rich with tradition—has a way of bringing that balance to the table. Whether you’re roasting vegetables to caramelized perfection, finishing a festive salad with a peppery drizzle, or baking sweets that stay impossibly moist, olive oil can turn simple ingredients into memorable holiday moments. This holiday season, try one of these very special recipes featuring extra virgin olive oil to brighten your holiday table!

These recipes have been provided by some of our member companies. 

Extra Virgin Olive Oil Citrus Sonder

Ingredients

• .75oz Gin 
• .75oz Lime Juice
• .5oz Simple Syrup
• .5oz Orgeat
• .25oz Olive Oil

Directions

• Combine all ingredients except the rosemary in a shaker. Do not place ice in the shaker as the drop in temperature will prevent the extra virgin olive oil from uniformly mixing with the other ingredients.
• Shake and strain into a glass over ice
• Garnish with a rosemary sprig
• *Skip the gin for a virgin cocktail*

Read the original recipe here: https://olio-piro.com/blogs/piro-blog/evoo-citrus-sonder

Christmas Beef Wellington

Recipe provided by Italica Olive Oil

Ingredients (makes 6 servings)

• 2 lb. beef tenderloin
• 1 puff pastry sheet
• 2 spring onions
• Garlic
• 2 tbsp extra virgin olive oil
• 4 tbsp mustard
• 1 lb. mushrooms
• 12 to 14 very fine slices of Serrano ham or Prosciutto
• 4 oz. foie gras
• 1 egg
• Salt and pepper to season
• Plastic wrap and parchment paper

*Pre-packed Serrano ham from the supermarket is best for this. Hand-cut is too thick and makes it hard to stick to the beef. 

Directions

• Clean the beef tenderloin by removing any excess fat. The piece of meat should fit inside the puff pastry sheet, but don’t worry if the beef tenderloin is larger because we can roll it in two sheets. 
• Season the meat with salt and pepper, and sear it in a skillet with a drizzle of virgin olive oil so more of its juices are released when baked. Once the piece has been browned, set it aside to cool. 
• Cover the beef tenderloin with a layer of mustard and set aside. 
• Use the same skillet to prepare the filling. Heat the olive oil and sauté the spring onions that have been chopped into small pieces. Cook for several minutes and add the mushrooms (finely minced with the garlic), sautéing until soft. 
• Add the foie gras and mix well to create a uniform paste. 
• Place the Serrano ham slices on the plastic wrap, making a bed on which to evenly spread the mushroom and foie gras filling using a spatula.
• Assemble the tenderloin by placing it on the layer of ham and filling. Carefully roll everything together tightly, using the plastic wrap to help, into the shape of a wrapped candy. Place it in the refrigerator for 15 minutes.
• Lay a piece of plastic wrap on the counter and spread out the puff pastry. Place the filled meat on top and roll the puff pastry around it. Cut any excess at the corners and make sure the ends are completely covered. Roll everything together again and set aside in the refrigerator for 5 minutes.
• Brush the pastry with an egg wash and place in a preheated oven (400°F). Bake for approximately 30 minutes until crispy. Wait 10 minutes before serving and it’s ready!

Read the original recipe here: https://italicaoliveoil.com/recipes/christmas-beef-wellington-recipe/

Spanish Lamb Chops with Aioli Sauce

Recipe provided by Goya

Ingredients

For the lamb chops:

• 8 bone-in lamb rib chops, cut about ¾” thick, (about 1¾ lbs. – 2 lbs.)
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 tbsp. fresh rosemary, finely chopped
• 1 tbsp. fresh thyme leaves, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp. Extra Virgin Olive Oil

For the Alioli

• 2 cloves garlic, peeled
• 1 tsp. salt
• 2 medium egg yolks
• ¾ cup Extra Virgin Olive Oil
• 2 tbsp. water 
• 1 tbsp. freshly-squeezed lemon juice

Directions

• Place lamb chops in a deep dish. Season both sides with Adobo.
• Sprinkle lamb with thyme, rosemary, garlic and olive oil. Rub until coated in marinade.
• Cover dish with plastic wrap; transfer to refrigerator. Marinate at least 30 minutes, or overnight. Let chops come to room temperature 30 minutes before cooking.
• Meanwhile, make the aioli sauce. Place garlic cloves and salt in the bowl of the food processor. Process until garlic is chopped, about 10 seconds. Using a spatula, scrape down sides of bowl and process again until garlic is very finely chopped, about 10 seconds more. 
• Add one egg yolk; process until combined, about 10 seconds; scrape down sides of bowl. Add remaining egg yolk and process until combined, about 10 seconds; scrape down sides of bowl. 
• With the motor running, slowly add oil, starting with just a drop at a time and gradually adding remaining oil, scraping down sides of bowl every 10 seconds, until sauce looks emulsified and thick, about 2 minutes. With the motor running, slowly drizzle in olive oil until the mixture comes together as thick sauce, about 2 minutes more. Pour in water and lemon juice; process until sauce is smooth and thick, about 30 seconds. Transfer aioli sauce to a small bowl; cover with plastic wrap and set aside in the refrigerator until ready to use.
• Heat grill to medium-high heat. Alternately, heat grill pan, griddle or cast-iron skillet coated with remaining canola oil over medium high heat. Add lamb chops. 
• Cook, in batches if necessary, and flip once, until very well browned and cooked to desired temperature, about 5 minutes for medium. Transfer chops to platter and serve with reserved sauce.

Read original recipe: https://www.goya.com/en/recipes/spanish-lamb-chops-with-aioli-sauce/

Tuscan Seafood Stew

Recipe provided by Filippo Berio

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 of crusty Italian bread, toasted onion, garlic and red pepper flakes, stirring occasionally, for 10 minutes or until onion has softened.

Directions

• 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.

Read original recipe: https://filippoberio.com/recipes/tuscan-seafood-stew

Dark Chocolate Orange Pots de Creme with Olive Oil and Sea Salt

Recipe provided by Piro

Ingredients

• 2 large eggs
• 2 tbsp granulated sugar
• 7 oz good quality bittersweet baking chocolate
• 1/4 tsp sea salt
• 3/4 cup low fat milk
• 2 tbsp extra virgin olive oil
• Zest of 1 orange, some reserved for garnish
• 1/2 tsp sea salt crystals 

Directions 

• Combine eggs, sugar, chocolate and salt in a blender and set aside
• Heat milk in a small 1 quart saucepan until scalding hot (approx. 180 F)
• Pour the milk into the blender with the other ingredients and blend immediately (so the egg doesn’t cook) on medium until the chocolate has melted and mixture is smooth. Scrape the sides of the blender, as needed, until the chocolate is smoothly incorporated. 
• Add the olive oil and orange zest and pulse in the blender to distribute evenly
• Pour into ramekins, shot glasses, or shorter champagne flutes and chill at least 6 hours in the fridge.* 
• To serve: Drizzle with olive oil and sprinkle with the sea salt crystals and reserved orange zest. 

*Makes about 12 when poured into tall shot glasses. Serve with cocktail/hors d’oeuvre spoons. 

Read original recipe:  https://olio-piro.com/blogs/piro-blog/dark-chocolate-and-orange-pot-de-creme-with-piro-and-sea-salt