Olive Oil: A Kitchen Staple

Not only can you replace other oils in recipes with olive oil (or extra virgin olive oil for added flavor), in many recipes you can also replace butter with olive oil to reduce saturated fat, cholesterol and calories.

Studies show that your body absorbs nutrients from greens and vegetables better when they are consumed with a monounsaturated fat such as olive oil. These recipes help you get the most out of your veggies, and enjoy a decadent dessert too.

Prep romaine, eggs and green beans, and chill the day before. Poach tuna and let cool to room temperature.

Boil potatoes until tender and drain. Season potatoes with salt and pepper while still hot. Let potatoes cool to room temperature, cover with plastic and reserve.

Arrange romaine, eggs, green beans, olives, tomatoes and potatoes on four dinner plates. Break and flake tuna on top and drizzle with olive oil from poaching. Squeeze one lemon wedge on each plate and season with fresh pepper and salt. Serve with another lemon wedge.

Drizzle tuna with extra virgin olive oil. Season tuna generously with salt, pepper, garlic, rosemary, parsley and lemon zest. Place tuna in 12-inch saucepot and cover with extra virgin olive oil and juice of lemons. Heat over moderate heat until tuna poaches to medium rare, approximately 7-10 minutes depending on thickness of tuna. Remove from heat; allow tuna to continue to poach and cool to room temperature.

Heat oven to 350°F and heat gas grill or grill pan to medium high.

Brush bread generously with extra virgin olive oil and season with salt and pepper. Grill bread crisp on each side and transfer to baking sheet lined with baking paper. Top each slice with tomato sauce. Cover with grated mozzarella and sprinkle with grated parmesan Reggiano.

Bake until cheese is melted, about 10-15 minutes. Cut into wedges and serve.

In large (5-quart or bigger) thick-bottomed pot, heat extra virgin olive oil over medium heat. Add eggplant, onion, carrot, celery and garlic, and saute gently (not browning vegetables or garlic) until vegetables start to become tender. Add tomatoes, herbs and bay leaves. Simmer, uncovered, for about 1 hour, then season to taste with salt and pepper. Puree until all vegetables are hidden in tomato sauce. Chill and reserve to make quick pizzas. Freeze unused sauce in smaller portions for future use.

Combine extra virgin olive oil, salt, honey and Sriracha. Set aside.

Cut top and bottom off pineapple and remove outer skin. Turn pineapple on side and cut even slices about 3/8-inch thick leaving the core in. Place cleaned pineapple slices in large resealable bag, pour marinade over them, and gently rotate bag to distribute. Marinate overnight or at least 4 hours.

Heat charcoal or gas grill for direct grilling. Use sharp round cutter to remove core before grilling, if preferred. (This is optional; you can eat the core and it is easier to grill with it intact.) Brush grill grates and wipe with rag soaked with olive oil. Grill pineapple on each side about 3 minutes.

Transfer grilled pineapple to plate and top with scoop of Olive Oil Ice Cream. Garnish with sliced strawberries and mint.

In saucepot scald cream, vanilla, cinnamon and milk. In bowl whip yolks and honey. Temper whipped mixture with scalded cream mixture. Pour tempered mixture back into saucepot and cook until it coats the back of a spoon. Don't boil. Strain mixture and cool. Stir in olive oil. Cool and freeze in ice cream machine.