Using ingredient olive oil

Carole's Pasta Salad With Basil Vinaigrette

• 12 black greek olives
• 4 garlic (cloves)
• 3 green onions
• 3 chicken breast (cooked)
• 2 tomatoes
• 2 zucchinis
• 300 ml olive oil
• 220 gr steam zucchini
• 60 gr parm cheese (grated fresh)
• 40 gr fusilli (dried)

Carpaccio

• 2 calverts cedar street garli
• 1 olive oil (light)
• 1 shallots (fresh)
• 1 salt
• 1/2 extra virgin
• 450 gr beef filet
• 120 ml lemon juice
• 60 ml wine (red)
• 40 gr mushrooms (fresh)
• 6 gr capers (drained)

Carrot & Zucchini Vichyssoise

• 2 onions
• 1 water
• 1 leek
• 500 gr carrots
• 375 gr zucchini
• 120 ml olive oil

Carrot And Acorn Squash Soup

• 2 garlic (cloves minced)
• 1 acorn squash (baked)
• 1 onion (chopped)
• 1,900 ml vegetable broth
• 1,800 ml water
• 375 gr carrots (grated)
• 80 gr rolled oats
• 16 ml olive oil
• 4 gr thyme
• 3 gr salt

Carrot And Zucchini Vichyssoise

• 2 onions
• 1 water
• 1 leek
• 500 gr carrots
• 375 gr zucchini
• 120 ml olive oil

Carrot Cake Bread

• 2 eggs
• 220 gr sifted cake flour
• 200 gr sugar
• 180 ml olive oil
• 130 gr carrots (raw)
• 65 gr pecans
• 65 gr all purpose flour
• 5 gr baking powder
• 3 gr cinnamon (ground)
• 2 gr salt

Carrot Soup With North African Spices

• 2 garlic (cloves minced)
• 1 vegetable stock (light)
• 1 onion thinly (yellow sliced)
• 1 potato thinly (sliced)
• 500 gr carrots thinly (sliced)
• 120 ml orange juice (fresh)
• 120 gr creme fraiche
• 18 gr cilantro coarsely (chopped)
• 16 ml olive oil (light)
• 4 gr ginger root (fresh)

Carrot With Fennel

• 1 spanish onion coarsely (chopped)
• 1,900 ml chicken broth
• 500 gr carrots (peeled)
• 16 ml olive oil
• 2 gr fennel seed (dried)

Carrot, Leek And Olive Stew

• 2 carots (raw)
• 1 potatoe (raw red)
• 1/2 ripe plives
• 475 ml vegetable broth
• 270 gr leeks
• 16 ml olive oil
• 1 gr salt and pepper
• some garlic

Carrot, Orange & Radish Salad

• 1 onion
• 250 gr carrots
• 85 gr radishes
• 65 gr cilantro
• 45 ml olive oil
• 30 ml orange juice
• 30 ml lemon juice
• 1 ml orange blossom water
• 1 gr cinnamon

Carrots With Ginger And Orange

• 3 oranges
• 1 ginger root (fresh)
• 1 garlic clove
• 1 walnut kernals
• 1 bunch of mint
• 1 orange a bowl (into)
• 16 ml olive oil
• 5 ml honey
• 5 ml lemon juice

Catalan Saute Of Calamari

• 3 onions
• 1 1/4 calamari
• 1 dry chile pepper (red)
• 45 ml olive oil

Catfish And Shrimp Stew

• 1 bay leaf
• 950 ml water
• 525 gr tomatoes
• 230 ml clam juice
• 240 gr onion (chopped)
• 240 ml dry wine (white)
• 120 gr shrimp shelled
• 50 gr tomato paste
• 30 ml olive oil
• 1 gr salt

Cauliflower

• 2 garlic (cloves minced)
• 2 carrots thinly (sliced)
• 2 milk
• 1 onion (chopped)
• 1 head cauliflower broken up
• 1/2 lime
• 850 ml chicken stock
• 120 ml dry sherry
• 18 gr chives (chopped)
• 14 gr butter

Cauliflower Gratin

• 2 cauliflower heads
• 1 flowerets
• 1 anchovy paste
• 2,400 ml water
• 240 ml milk
• 45 ml olive oil
• 28 gr bread crumbs (fresh)
• 20 gr parmesan cheese
• 16 ml lemon juice
• 6 gr salt

Cauliflower Soup

• 6 garlic (cloves)
• 6 pecorino (freshly grated)
• 1 head cauliflower
• 700 ml meat broth (hot)
• 60 ml olive oil
• 9 gr parsley (chopped fresh)
• 1 gr pepper flakes (hot)

Cavatelli With Spicy Tomato

• 3/4 cavatelli
• 3/4 ricotta
• 475 ml quick tomato sauce
• 190 gr italian sausage (hot)
• 120 ml reserved juice from (canned)
• 16 ml olive oil
• 4 gr basil (fresh)

Caviar With Shallots And Olive Oil Over Pasta

• 4 shallots
• 1/4 american golden caviar
• 60 ml olive oil
• 14 gr chives (fresh)

Cebiche

• 7 limes
• 4 chiles serranos (canned)
• 2 tomatoes
• 475 gr skinned fillets of mackerel
• 60 ml olive oil
• 1 gr oregano

Celery Soup

• 2 onions
• 2 carrots
• 2 potatoes
• 1 1/2 l water
• 1 head of celery
• 1 sea salt
• 1 black peppercorns
• 1 parsley
• 45 ml olive oil

Ceviche

• 30 pitted green olives
• 20 capers
• 2 tomatoes
• 1 fish filets
• 1 onion
• 1 jalapeno pepper
• 230 ml lime juice
• 60 ml olive oil
• 24 gr coriander
• 1 gr cumin

Ceviche Acapulco

• 6 limes marinade
• 4 serrano peppers
• 2 tomatoes
• 3/4 onion (white)
• 240 gr scallops
• 180 ml tomato juice
• 160 gr snapper fillets (red)
• 100 gr pimento-stuffed green olives
• 65 gr cilantro
• 32 gr jalapeno pepper