The Culinary Institute of America

Mediterranean Sauce-Making for American Kitchens

Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn about the world of sauces that the Mediterranean has to offer! Discover the olive oil-based sauces of the European and North African Mediterranean.
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Blistered Padron Peppers with Romesco

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce.
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In the Heat of the Kitchen: Cooking with Olive Oil

Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sautéing, deep frying, and slow braising with olive oil.
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Mediterranean Grain Bowl with Chermoula, Zaalouk, and Tuna

This beautiful, hearty and healthy Mediterranean Grain Bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za’atar chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes.
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Olive Oil Varietals and Flavors

There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor.
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Introduction: Olive Oil in the Mediterranean, Plant-Forward Kitchen

The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What’s more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change, and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet.
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Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree

In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish. 
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Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa

Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite. 
Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe2/