Summer Recipes with Carapelli Olive Oil

Olive Oil Recipes


The summer will soon be drawing to a close, but it’s not too late to get in to some summer recipes for those of end of  summer and Labor Day barbecues.  Recently I received a sample of Carapelli Olive Oil, and they also sent me some great recipes for the summer time, which I’m happy to share with you today.

By they way, olive oil also has a lot of health benefits and has a lower fat and calorie content in comparison to vegetable oil, so if you were looking to start off the school year a little more healthy, the addition of olive oil to recipes would be a simple place to start.

Avocado, Beet & Olive Oil Salsa

Avocado, Beet & Olive Oil Salsa


¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating

1 avocado

½ lime zest and juice

½ cup roasted red beets, peeled and juice reserved

2 tbsp red wine vinegar

1 tbsp soy sauce

¼ cup scallions, thinly sliced

¼ cup charred green chilies (like hatch, pablano or jalepeno)

Salt and pepper to taste


In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.

Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt. Be as generous as you’d like – there’s always room for more zest at a party. Combine all the ingredients, and toss and taste for seasoning. Enjoy this salsa with tacos, crispy nachos, or simply add some lettuce for a tasty salad.

Chorizo con Papas Tacos

Chorizo con Papas Tacos


1/3 cup Carapelli Olive Oil

1 lb fingerling potatoes split and cut into 1-inch pieces.

1 small sweet onion, halved and sliced

1 green chili, sliced

6 oz piece chorizo, out of the casing

1/2 tsp smoked paprika

Kosher salt and freshly ground pepper to taste

Mexican oregano

2 eggs


Bring a 6-quart saucepan of water to a boil. Add potatoes and cook until just tender, about 6–8 minutes. Drain well and set aside for later.

Heat the Carapelli Olive Oil in a 12-inch skillet over medium-high heat. Fry the potatoes until golden brown, and remove from the pan.

Add onion and chili and sauté until translucent and fragrant, about 3 minutes. Can you smell that? It’s the sweet smell of taco-night success. Add the chorizo, paprika, salt, pepper, and oregano and cook for a minute. Add the crispy potatoes back and cook, tossing everything together.

Remove chorizo and potatoes from heat and serve over warmed corn tortillas. In the same pan with the rich chorizo-flavored oil, lightly fry two eggs sunny-side up and serve over tacos.

Farmers’ Market Melon & Herb Salad

Farmers’ Market Melon & Herb Salad


Carapelli Extra Virgin Olive Oil

½ Canary melon

½ Charentais melon

½ Red watermelon

3 sprigs fresh marjoram, leaves picked

1 tbsp salt

Moscato vinegar


Seed and cut all the melon into bite-sized pieces. Toss the melon in a large bowl and sprinkle with salt. Drizzle the moscato vinegar and extra virgin olive oil over the melons and gently mix. Marinate for up to an hour.

While you wait, imagine your melons soaking up all that lovely flavor. Kind of like when you soak up all that lovely sun (with lots of sunscreen on, of course).

Right before serving, toss marjoram leaves into the melon salad. Serve family style on a large platter.




Disclosure:  I received free product and recipes from Carapelli Olive Oil. However, the opinions are my own. If you’d like to advertise on Simply Sweet Home, please see my PR Page or send me an email. 

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