Classic Olive Oil

I distinguish classic olive oil from the extra virgin. For most cooking, I use the classic, sometines referred to as "regular" olive oil. I like the way it sautes. It has a very subtle flavor which adds to but doesn't detract from the other elements of a dish.


Baked Pasta with Roasted Pumpkin
Blackeyed Pea Soup with Greens
Brown Rice and Barley Salad
Christmas Eve Kuchen
Hash of Vegetables
Mediterranean Stew
Pasta in a Simple Sauce with Spinach
Potatoes Roasted with Sauteed Onions and Lots More!
Rice Pilaf
Risotto with Braised Pumpkin and Dried Cranberries
Roasted Vegetable Stew
Savory Thanksgiving Vegetables
White Bean Soup
Winter French Stew