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"Another winner from Bon Appetit. A wonderful side dish or appetizer course."

Ingredients: extra virgin olive oil, fresh parsley...

"Low fat--High taste! So easy to make. These make great appys with low fat ranch or blue cheese dressing."

Ingredients: garlic powder, olive oil...

"This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper."

Ingredients: pepper, dried basil...

"This recipe was given to me courtesy of Culinary Herbalist Martha Paul of Martha's Herbary, Pomfret Connecticut. It's Simple, Classic and Delicious!"

Ingredients: French bread, fresh basil...

"This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners."

Ingredients: pepper, extra virgin olive oil...

"Not your usual pizzas, these polenta rounds are based on a recipe from Bon Appétit magazine (October 2000). The brilliance of this recipe lies in the roasting of the tomatoes with a little sugar, which brings out their full flavor. This is a great side dish, or can be served as an appetizer / hors d'oeuvres. Gluten-free. Kosher: Dairy."

Ingredients: dried oregano, extra virgin olive oil...

"Speciality of the Restaurante San Giorgio in Turin, Piemonte, Italia and from a clipping in my grandmother's recipe box."

Ingredients: extra virgin olive oil, red leaf lettuce...

"Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream!
Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7"

Ingredients: coarse salt, fresh edible flowers...

"http://www.theepicentre.com/Recipes/mzeppole.html
Zeppole are fried "puffs" that should be so light you might expect them to float away. This particular version comes from Naples, Italy. There are many zeppole recipes – often they are more breadlike."

Ingredients: egg yolks, marsala, oil...

"Use any mixture of olives that you like but avoid already marinated or spiced olives. These should be made a week before eating and kept refrigerated."

Ingredients: extra virgin olive oil, garlic...

"Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes."

Ingredients: cloves, lemon slices, mace...