Baked feta cheese with olives
Preheat your oven to 350 degrees.
Drain feta cheese and and cut into cubes.
Drizzle some extra virgin olive oil on the bottom of your baking dish.
Roasted Cherry Tomato Caprese
Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet in a single layer. Add the garlic cloves. Sprinkle over the olive oil and salt.
Roast the tomatoes until they are wrinkled and lightly browned, about 25 minutes. Remove from the oven and let cool.
Arrange the mozzarella on a platter. Spoon the tomatoes on top with their juices and the oil, over the mozzarella.
Extra Virgin Olive Oil Mayonnaise
In a tall container, whisk together the egg yolk, lemon juice, water and mustard. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running. Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
Kebbeh
In a large pan, over medium high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
Sauté onions until soft, about 5 min and remove from heat.
Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.