Extra Virgin Olive Oil Recipes To Boost Your Mood
Here is our round-up of simple meals featuring healthy monounsaturated fats like extra virgin olive oil to help support wellbeing throughout the year.
Purchase Evoo
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Amount
2
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Time
20 Min
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Course
Starters & Salads
Add A Quality Olive Oil To Your Feel Good Food Larder
When it comes to wellbeing, the dark nights of winter can leave you depleted, but did you know that adding feel-good foods like extra virgin olive oil to your diet can help support both mood and overall wellbeing?
This warm and colourful salad from OliveMagazine is packed with the polyphenol power of cold-pressed olive oil like Morocco Gold.
Feel-Good Recipes With Extra Virgin Olive Oil
Extra virgin olive oil has long been a cornerstone of the Mediterranean diet, which is widely associated with supporting heart health, balanced energy levels and overall wellbeing. Rich in monounsaturated fats and natural antioxidants, it provides both flavour and nutritional value to everyday meals. If you’re looking for more ways to cook with it, you can also explore our guide on how to use extra virgin olive oil in everyday cooking.
This collection of simple recipes highlights how extra virgin olive oil can be used in salads, warm bowls and comforting dishes during the colder months. Each recipe combines wholesome ingredients with the smooth flavour of high-quality olive oil such as Morocco Gold.
Key Points At A Glance
- Collection of mood-boosting recipes using extra virgin olive oil
- Inspired by Mediterranean cooking traditions
- Includes salads, warm bowls and comfort dishes
- Rich in healthy monounsaturated fats and antioxidants
- Simple recipes suitable for everyday cooking
Ingredients
Total
- 50g tahini
- 1 lemon zested and juiced to make 3 tbsp
- 1 tbsp runny honey
- 3 tbsp Morocco Gold extra virgin olive oil
- 2 tsp rose harissa
- 1 garlic clove grated
- 70g kale tough stems removed, chopped
- 400g tin of chickpeas drained and rinsed
- 1 chargrilled red pepper cut into strips
- Small handful of flat-leaf parsley roughly chopped, plus extra to garnish
- ½ tsp ground turmeric
Instructions
Total
- In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.
- In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of Morocco Gold extra virgin olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.
- Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.
- Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.
Amount
Time
Warming Sweet Potato And ChickPea Curry
Next up, this anxiety and insomnia targeting curry from MarieClaire.co.uk is bound to make you feel better from the inside out!
Ingredients
Total
- 1 tablespoon Morocco Gold extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 large red onion, finely diced
- 2 large garlic cloves, finely diced
- 1 chilli, deseeded and finely sliced
- 4cm root ginger, finely sliced
- 1 heaped tablespoon curry powder
- 1 teaspoon turmeric powder or use 4cm fresh root if you can find it
- 400g tin chickpeas, drained
- 600ml coconut milk
- 500ml vegetable or chicken stock
- 650g sweet potato, diced into 4cm cubes
- 300g spinach leaves
- Juice of 2 limes Zest of 1 lime
- 1 teaspoon chilli flakes
Instructions
Total
- Heat the olive oil in a large pan and add the mustard seeds, red onion, garlic, fresh chilli and ginger. Cook on a medium heat for around 8 minutes. If the onions begin to burn, add a little water.
- Add the curry powder and turmeric and cook for a further 2 minutes.
- Stir in the chickpeas, coconut milk and stock, and simmer for roughly 10 minutes before adding the sweet potato. Simmer for a further 15-20 minutes with the lid half on, half off.
- Check the texture. Depending on the desired consistency you can add more coconut milk but be careful not to stir it too much, as the sweet potato will break up easily and go mushy. 5. Once the sweet potato is cooked, remove the pan from the heat and gently stir in the spinach with the lime juice, lime zest and chilli flakes.
- Serve the curry with brown rice and a little mango chutney.
Amount
Time
Salmon and Avocado Salad
If you’re looking for something lighter, this salad is packed with omega-3 fatty acids from the salmon, healthy unsaturated fats from the olive oil and avocado, all contribute to brain health and wellbeing.
Ingredients
Total
- 1 salmon fillet
- 1 avocado, sliced
- 2 cups mixed greens
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- Juice of 1 lemon
- 1 tbsp Morocco Gold extra virgin olive oil
- Salt and pepper to taste
Instructions
Total
- Cook the salmon fillet in a pan over medium heat, seasoning with salt and pepper.
- Cook for about 4 minutes on each side or until it flakes easily with a fork.
- In a large bowl, toss the mixed greens, cucumber, red onion, and avocado.
- Flake the cooked salmon over the salad.
- Drizzle with lemon juice and olive oil, then toss to combine.
- Serve immediately and enjoy the brain-boosting benefits.
Authentic Moroccan Extra Virgin Olive Oil Straight From The Atlas Mountains
From The Larder
Why Extra Virgin Olive Oil Is Used In Mediterranean Cooking
Extra virgin olive oil is valued in Mediterranean cuisine for both its flavour and its nutritional profile. It contains healthy monounsaturated fats along with antioxidant compounds called polyphenols, which contribute to its distinctive taste and potential health benefits.
When used in salads, warm vegetable dishes and protein-rich meals, extra virgin olive oil enhances flavour while complementing nutrient-dense ingredients such as legumes, leafy greens, fish and vegetables.
FAQs About Cooking With Extra Virgin Olive Oil
Why is extra virgin olive oil used in Mediterranean recipes?
Extra virgin olive oil is widely used in Mediterranean cooking because it provides healthy monounsaturated fats, antioxidants and a distinctive flavour that enhances many dishes.
Can extra virgin olive oil be used for salads and cooked meals?
Yes. Extra virgin olive oil is commonly used in both salads and cooked dishes such as vegetables, grains and seafood recipes.
What makes extra virgin olive oil different from regular olive oil?
Extra virgin olive oil is made from the first cold pressing of olives and undergoes minimal processing. This helps preserve its natural flavour and antioxidant compounds.
Which foods pair well with extra virgin olive oil?
Extra virgin olive oil pairs well with vegetables, legumes, seafood, grains and salads, making it a versatile ingredient in many Mediterranean-style meals.
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