nch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.

Reviewer
Beverly Toler

Recipe Used
Pasta and Fresh Tomatoes
This could be a nice dish with some chicken or fish.

Ingredients
1 - 1/2 lb. fresh ripe tomatoes
1/2 C. (4 oz.) sliced pitted black olives
1 clove (1 tsp.) chopped garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/8 tsp. black pepper
1/2 C. O Olive Oil
3 Tbs. sliced fresh basil leaves
3 Tbs. minced parsley or 1 Tbs. dry parsley
1 (8-oz.) package medium sized cooked pasta

Directions
Cut tomatoes into wedges. In medium bowl toss tomatoes, olives, garlic, salt, red pepper, and black pepper. Pour olive oil over mixture and toss gently. Let this stand at room temperature in a covered container for 30 minutes. Just before serving, add basil and parsley mixing well. Serve immediately over cold or warm pasta.

Yields: 4 (1 1/2 C.) servings.

Review
"Let me begin by telling you that the recipe I used was "Pasta and Fresh Tomatoes," this was not my first choice. I originally planned on making the salmon dish, but while I was in the bedroom folding a load of clothes my 3, yes 3, cats decided to eat supper... need I say more. So we, the people of the house got to eat the pasta and tomatoes dish.

As you can see the granddaughters really liked this recipe. At first they didn't think they would, but once they tasted it they liked it. Even my mother liked it and she isn't very open to new experiences. She and I both agreed that the olive oil was very light and did not leave ones mouth feeling oily as is the case with a lot of oils. I will admit that I went a little heavy with the garlic, but not so much as to ruin the flavor of the dish itself.

All-in-all I would definitely tell my friends about this olive oil and how well it worked with the recipe, a definite improvement over the other olive oils on the market."

Reviewer
Linda Thomas, Cheney, KS

Recipe Used
Roasted Vegetables

Ingredients
1 lb. eggplant, peeled and sliced into circles
1 lb. ready to use baby carrots
1 lb. butternut squash, peeled, seeded,and sliced 1/4" thick
1 lb. fresh Brussels sprouts, trimmed and cut in halves
1 large onion, sliced 1/4" and separated into rings
1 large red bell pepper, seeded and sliced into 1/4" rings
1 can chicken broth
Granulated garlic
1/4 C. O Olive Oil Meyer Lemon

Directions
Preheat oven to 400 degrees F.

Layer prepared vegetables into a 9"x12" deep pan , which has been sprayed with cooking oil spray, in order listed. Add one can chicken broth. Sprinkle liberally with granulated garlic then drizzle 1/4 cup O Olive Oil with Myer Lemon Flavor. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-30 minutes, depending on how well cooked you like your vegetables.

Review
"This is a family favorite recipe that I make frequently with plain olive oil. Using the O Olive Oil with the lemon flavor was such a refreshing addition. It managed to bring out the delicate flavors of the root vegetables as well as a new twist on the red bell peppers and the Brussels sprouts. This recipe makes a large amount so is excellent for large family meals. I was very favorably impressed with the product and look forward to using it in other dishes."

Other Recipes
Marinated Grilled Salmon
Classic Greek Salad
Parmesan Risotto
Artichoke Rosemary Bruschetta
Lemon Chicken
Orange Roasted Salmon
Baked Orange Roughy with Tomatoes and Herbs
Salmon with Orange Glaze

For more on O Olive Oil, visit http://www.ooliveoil.com