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• Easy Hot Artichoke & Roasted Garlic Tapenade Dip
  
• Easy Hot Spicy Artichoke & Roasted Garlic Tapenade Dip
  
• Aioli
  
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• Del Piero Vinaigrette
  

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• Frittata (Italian Omelette)
  
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Rosemary Roasted Potatoes

This recipe is so simple, yet so delicious, it’s bound to become a family favorite.

Yield: 6 servings

• 4 medium new potatoes, leave skin on
• 1/4 cup QCOM Tuscan Estate Extra Virgin Olive Oil*
• 2 tbsp fresh rosemary, chopped
• salt & pepper, to taste
• fresh parsley, chopped

Preheat oven to 400 degrees. Scrub new potatoes and cut into 1” cubes. In a large bowl, combine Queen Creek Olive Mill Extra Virgin Olive Oil with rosemary, salt and pepper. Add potatoes and mix well to cover potatoes. Spread on a large cookie sheet skin side down in a single layer. Roast on middle rack in oven for approximately 35-40 minutes or until golden. Do not turn potatoes while roasting. Garnish wiith chopped parsley.

*Substitute QCOM Lemon Extra Virgin Olive Oil for Lemon Rosemary rosted potatoes - a Greek favorite.

©Copyright: Queen Creek Olive Mill