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Dani Fogel
Senior Copywriter
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A mayo makeover’s as easy as combining avocado, salt, a squeeze of lemon and a generous pour of Bertolli olive oil. Put it on everything and thank us later.
A traditional Italian salad built around bread? Sign us up. Roughly chop endive leaves and radicchio and throw in sliced radish and beets for a seasonal spin. We used last night’s leftover loaf to make croutons, but store-bought works just as well. Toss with plenty of EVOO and a squeeze of lemon for a fall panzanella.
No lettuce, no problem. Shaved Brussels sprouts, parmesan, pomegranate seeds and nuts make a side dish that steals the spotlight.
We’re more than just a pretty bottle. The dark green hue helps protect the quality and flavor of our EVOO from changes in temperature, storage conditions and light, so you can enjoy it at its best.
Nothing says fall like a sauté pan full of sliced and spiced apples and a good deal of EVOO. What you will need: a few pinches of cinnamon—and chili if you want an extra kick. What you won’t need: a timer for your oven or a stick of butter. Enjoy straight from the pan or with a helping of vanilla ice cream.
The star of your next dinner party has arrived in the form of Florentine Steak. Begin with a tender slab of meat and the essentials—EVOO, salt, pepper, garlic—already in your pantry. Slice to serve for a simple masterpiece.
You can have a turkey sandwich any day of the week. This year? We're making a brighter, lighter stir-fry. Who's taking their Thanksgiving leftovers to a new level?
Dip, dunk and devour—even if it looks too pretty to eat. Start off your meal with an unexpectedly bright beet hummus, garnished with feta crumbles, pine nuts and sprigs of fresh dill.
Repeat after us: no more sad sandwiches. With Bertolli Organic Extra Virgin Olive Oil, it’s so much more than basic ingredients between two slices of bread.
Looking for roast potatoes that are crispy and golden… every time? We know the trick: EVOO. Raise your 👋🏾 if you're making this tonight.