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In a large skillet over medium heat, warm 2 teaspoons olive oil.
Heat 1 teaspoon olive oil in a large, nonstick skillet.
Place the remaining teaspoon olive oil in the skillet.
Fats are limited to a maximum of 3 tablespoons, with 1 to 2 teaspoons olive oil per day.
Add 2 additional teaspoons olive oil and the orange rind to the pan.
Combine 2 teaspoons olive oil and the orange oil in a small bowl.
Repeat with the remaining teaspoon olive oil and the remaining cabbage.
To prepare mushrooms, heat 2 teaspoons olive oil in a large sauté pan.
Heat remaining 2 teaspoons olive oil in skillet.
Heat a wok over medium-high heat and add 2 teaspoons olive oil.
Combine 1 tablespoon balsamic vinegar and 1 teaspoon olive oil.
Drizzle each piece of bread with a couple of teaspoons olive oil, and place toasted side up on large plates.
Toss shrimp with 2 teaspoons olive oil.
Season a large skillet by swabbing 1 teaspoon olive oil around with a paper towel and mopping up any excess.
Toss grapes with 1 teaspoon olive oil and 1/4 teaspoon salt.
Toss onion and garlic with 2 teaspoons olive oil, wrap in foil, and bake 25 minutes.
Add 1 teaspoon olive oil.
Meanwhile, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; whisk.
Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat.
Serve with 2 cups mixed greens and 1 teaspoon olive oil, 1 teaspoon lemon juice.
Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water.
To finish the sauce, whisk in the remaining teaspoon olive oil and olives, and season to taste with salt and pepper.
Toss 3/4 cup cooked whole-grain fusilli or radiatore pasta with 1 teaspoon olive oil.
Prepare 1 egg, omelet-style, in 1 teaspoon olive oil with 2 minced sun-dried tomato halves.
Heat 1 teaspoon olive oil in a pan, then add spinach, stirring occasionally until the leaves are wilted but still bright green, about 3 to 4 minutes.