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"From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up."

Ingredients: pitted black olives, fresh flat-leaf parsley...

"Full-flavored, versatile and quick, this sauce tastes like you slaved over it for hours and is good to have on hand for busy weeknights. Its possibilities are endless - a sauce for anything from pastas to Italian sausage or meatball sandwiches, to eggplant parmigiana, or as a dipping sauce for fried mozzarella sticks."

Ingredients: dried basil, dried oregano...

"I love the dipping oil served at my two favorite Italian restaurants. Both restaurants vary slightly in ingredients. Here is my version that brings the best of both worlds. Serve with warm bread fresh out of the oven and enjoy!"

Ingredients: fresh basil, garlic, olive oil...

"I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes."

Ingredients: cucumbers, extra virgin olive oil...

"A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish."

Ingredients: extra virgin olive oil, garlic...

"Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish."

Ingredients: pepper, extra virgin olive oil...

"When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished."

Ingredients: green beans, milk, olive oil...

"Boston's North End section is where you will find the most wonderful Italian restaurants, bakeries, Italian delicatessens, and shops. And, if you are lucky enough, like I am, to have Italian friends living in the North End, when visiting them, it is like taking a stroll into an era long gone. Everything is homemade, all from scratch, and the smell..."

Ingredients: fresh Italian parsley, dried oregano...

"Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.
Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to..."

Ingredients: fennel bulbs, eggplants...