Recipes for Olive Oil

Ingredients

• 1 loaf French bread
• 1/2 cup expired olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the French bread lengthwise, creating two halves.
3. In a small bowl, mix together the expired olive oil, minced garlic, chopped fresh parsley, salt, and black pepper.
4. Spread the olive oil mixture evenly over the cut sides of the bread.
5. Place the bread halves on a baking sheet, cut side up.
6. Bake in the preheated oven for 15-20 minutes or until the bread is toasted and golden brown.
7. Slice and serve warm.

Ingredients

• 200g spaghetti
• 2 tablespoons slightly expired olive oil
• 4 cloves garlic, minced
• 1 red chili, thinly sliced
• 1 lemon, juiced
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions

1. Cook the spaghetti according to package instructions until al dente.
2. In a large pan, heat the olive oil over medium heat.
3. Add the minced garlic and sliced chili to the pan and sauté for 2-3 minutes until fragrant.
4. Drain the cooked pasta and add it to the pan with the garlic and chili.
5. Squeeze the lemon juice over the pasta and season with salt and pepper.
6. Toss everything together until well combined and heated through.
7. Serve the pasta garnished with grated Parmesan cheese and fresh basil leaves.

Ingredients

• 2 pounds potatoes, washed and diced
• 3 tablespoons expired olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the diced potatoes, expired olive oil, minced garlic, salt, and black pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy, flipping them halfway through.
5. Sprinkle with chopped fresh parsley before serving.