Keto Diet & Recipes

This high-fat steak recipe utilises the aromatic properties of garlic to enhance red meat.

Ingredients: One 12-ounce rib-eye steak, one tablespoon of our Organic Garlic Extra Virgin Olive Oil, one tablespoon of unsalted butter, one sprig of fresh rosemary, and a pinch of coarse sea salt.

Instructions: Season the rib eye generously with coarse sea salt on both sides. Heat a heavy cast-iron skillet over high heat until it smokes slightly. Sear the steak for three minutes without moving it to form a crust. Flip the steak and immediately add the butter, rosemary, and our Organic Garlic Extra Virgin Olive Oil to the pan. Spoon the melted butter and garlic oil mixture continuously over the steak for another three minutes. Remove the steak from the heat and let it rest for five minutes before slicing.

This clean side dish offers a refreshing profile that balances healthy fats from avocado with bright citrus tones.

Ingredients: Two ripe avocados, one cup of cherry tomatoes, half a cup of diced cucumber, one tablespoon of our Organic Lemon Extra Virgin Olive Oil, one tablespoon of our Organic Basil Extra Virgin Olive Oil, and a pinch of salt.

Instructions: Cut the avocados into bite-sized cubes and place them into a medium mixing bowl. Halve the cherry tomatoes and slice the cucumber before adding them to the bowl. Whisk the Organic Lemon Extra Virgin Olive Oil and Organic Basil Extra Virgin Olive Oil together in a small cup with the salt. Pour the combined dressing over the salad ingredients. Toss the mixture gently with a spoon to coat the avocados without mashing them.

This low-carb alternative to mashed potatoes relies on a luxurious finish to elevate simple ingredients.

Ingredients: One medium head of cauliflower, two tablespoons of cream cheese, one tablespoon of unsalted butter, one teaspoon of our White Truffle Extra Virgin Olive Oil, and half a teaspoon of salt.

Instructions: Cut the cauliflower into small florets and steam them until they are completely tender. Drain the steamed cauliflower thoroughly and press it with a paper towel to remove excess moisture. Transfer the hot cauliflower into a food processor. Add the cream cheese, unsalted butter, and salt to the machine. Blend the mixture on high speed until it reaches a smooth, velvety consistency. Transfer the mash to a serving bowl and drizzle the  White Truffle Extra Virgin Olive Oil over the top just before serving.

This quick low-carb skillet dish brings a bold, fiery heat to succulent seafood.

Ingredients: One pound of large raw shrimp peeled and deveined, two tablespoons of our Organic Hot Chili Infused Extra Virgin Olive Oil, two minced garlic cloves, half a cup of chicken broth, and a pinch of salt.

Instructions: Heat the Organic Hot Chili Infused Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the minced garlic and sauté for thirty seconds until fragrant. Add the shrimp to the skillet and cook for two minutes on each side until they turn pink. Pour in the chicken broth and simmer for two minutes until the liquid reduces into a light sauce. Season with salt and serve immediately.

This rich green side dish pairs earthy white truffle tones with crisp, high-fiber spears.

Ingredients: One bunch of fresh asparagus with the woody ends trimmed, one tablespoon of melted butter, one tablespoon of our premium White Truffle Extra Virgin Olive Oil, and half a teaspoon of sea salt.

Instructions: Preheat your oven to 400 degrees Fahrenheit. Arrange the asparagus spears in a single layer on a rimmed baking sheet. Drizzle the melted butter and sea salt evenly over the asparagus and toss to coat. Roast in the oven for ten minutes until the spears are tender but still crisp. Remove from the oven, transfer to a serving plate, and drizzle the  White Truffle Extra Virgin Olive Oil over the top just before serving.

This savoury meat dish uses a premium balsamic reduction to create a glossy glaze without added sugars.

Ingredients: Two thick-cut bone-in pork chops, one tablespoon of García de la Cruz Organic Early Harvest Extra Virgin Olive Oil, two tablespoons of our Premium Balsamic Vinegar of Modena IGP, and a pinch of black pepper.

Instructions: Season both sides of the pork chops with black pepper. Heat the our Organic Early Harvest Extra Virgin Olive Oil in a heavy skillet over medium-high heat. Sear the pork chops for four minutes on each side until a golden crust forms. Pour the Premium Balsamic Vinegar of Modena IGP directly into the skillet around the chops. Reduce the heat to low and simmer for three minutes, spooning the warming balsamic liquid over the pork until it thickens into a glossy glaze.