cup olive AmE

Heat 1/4 cup olive oil in a heavy 2-quart saucepan.

Put basil in a blender with 1/4 cup olive oil.

Place 1/4 cup olive oil in large skillet over medium high heat.

Turn blender on high, and drizzle in 1/2 cup olive oil.

Slowly whisk in 1 cup olive oil until well blended.

Process, adding 1/2 cup olive oil in a thin stream.

Stir in the spinach and the remaining 1/4 cup olive oil.

With motor on high, gradually add remaining cup olive oil.

Mix the remaining 1/3 cup olive oil with the garlic in a small bowl.

Put 1/2 cup olive oil in saute pan over medium heat.

In large saucepan, warm 1/2 cup olive oil, add chopped onion.

Beat in one-third cup olive oil, the lemon juice and sugar.

Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.

Pour about 1/3 cup olive oil over the cauliflower and toss to coat.

In a soup pot, heat 1/4 cup olive oil and the purée.

Add the yeast mixture, the 1/4 cup olive oil and 2 eggs, very well beaten.

Add 1/2 cup olive oil and set aside.

In a medium skillet, add 1 1/2 cups olive oil and set over high heat.

Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley.

In a separate small saucepan, combine capers, olives and 1/2 cup olive oil.

Heat 1/2 cup olive oil in small sauté pan and fry bread until golden.

Combine 1/4 cup olive oil, lime juice and shallots in a shallow dish.

Place in saucepan with garlic and 3/4 cup to 1 cup olive oil, so tuna is just covered.

Add cup olive oil and stir together.

In a small bowl, whisk together 1/2 cup olive oil, lemon juice, cumin and fennel.