Some Great Recipes Using Bertolli Organic Extra Virgin Olive Oil

Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

• 4 Tomatoes
• 3 Grilled red bell peppers in oil
• 1 Shallot
• ½ Cup Bertolli Organic Extra Virgin Olive Oil, plus additional for brushing on bread 
• 3 Tablespoons sherry vinegar
• 1 Clove garlic
• 10 Basil leaves
• Salt, to taste
• Pepper, to taste
• 4 slices crusty bread

1. Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds.
2. Let tomatoes cool in ice water 30 seconds then remove skins.
3. In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth.
4. Add mixture to large pot and heat, stirring frequently.
5. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

Chocolate-Pumpkin Cake

Total time: 20 minutes

Makes 9 servings

• 2 eggs
• 4½ ounces (about ⅔ cup) sugar
• 4½ ounces (about ½ cup + 1 tablespoon) Bertolli Organic Extra Virgin Olive Oil
• 5¼ ounces (2/3 cup) pumpkin puree
• 4½ ounces (1 cup) all-purpose flour
• ⅓ ounce (about 1 tablespoon + 1 teaspoon) cocoa powder
• ⅛ ounce (a generous ½ teaspoon) salt
• 1/10 ounce (1/2 teaspoon) baking powder

1. Heat oven to 350 F.
2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
4. Pour into cake mold lined with baking paper and bake 15 minutes.
5. Let cool and remove cake from mold.