Heirloom tomatoes, fresh mozzarella, basil, and fresh olio nuovo. The simplest Italian salad — proof that great olive oil changes everything.

A 30-second Italian sandwich that eats like a restaurant course. Warm focaccia, burrata, pistachio mortadella, crushed pistachios, basil, and olio nuovo.

A quick snack that isn’t boring. Creamy tuna, grilled artichokes, parsley, and pistachios on crostini — huge flavor in five minutes.

Crispy roasted chicken finished with fresh chimichurri — parsley, garlic, vinegar, chili, and good extra virgin olive oil. Simple food done right.

There’s a reason chefs still make pesto by hand. Fresh basil, toasted pine nuts, Parmigiano, and extra virgin olive oil — crushed in a mortar, no blender.

Creamy burrata, fresh pesto, and crisp crostini — a simple 3-element appetizer that hits way above its weight, made with good olive oil and good bread.

Pan con tomate is the simplest way to show off great olive oil — grated tomato, a generous pour of EVOO, flaky salt, good bread. Ready in 5 minutes.

A small morning shot of fresh extra virgin olive oil delivers polyphenols and antioxidants linked to heart health and lower inflammation — if the oil is fresh.