Ingredients 12 Cookies

• ½ cup (120 ml / 4 fl oz) Domaine Didon extra virgin olive oil
• ½ cup (100 g / 3.5 oz) brown sugar
• ¼ cup (50 g / 1.8 oz) granulated sugar
• 1 large egg
• 1 tsp (5 ml) vanilla extract
• 1 + ¼ cups (160 g / 5.6 oz) all-purpose flour
• ½ tsp (2.5 ml) baking soda
• ¼ tsp (1.25 ml) salt
• ¾ cup (120 g / 4.2 oz) chocolate chips
• Optional: a pinch of cinnamon or some chopped nuts for extra flavor

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together Domaine didon extra virgin olive oil, brown sugar, granulated sugar, egg, and vanilla until smooth.
3. Combine dry ingredients: In a separate bowl, mix flour, baking soda, and salt (and cinnamon if using).
4. Combine wet + dry: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
5. Add chocolate chips: Fold in the chocolate chips (and nuts if using).
6. Scoop cookies: Use a spoon or cookie scoop to place dough onto the prepared baking sheet, leaving space between cookies ( About 2 inchs) .
7. Bake: 10–12 minutes, until edges are lightly golden. Cookies may look soft in the middle,don’t overbake!
8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Ingredients

Wet ingredients:

• ½ cup (120 ml) Domaine Didon extra virgin olive oil
• ¾ cup (150 g/ 5,3 oz) sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ¼ cup (60 ml) fresh lemon juice

Dry ingredients:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Optional:

• ¼ cup milk (or almond milk) for extra moisture
• Domaine Didon Lemon-infused olive oil spray (to enhance citrus flavor)

Instructions

1. Preheat oven: 350°F (175°C). Grease and flour an 8-inch (20 cm) cake pan.
2. Mix wet ingredients: In a large bowl, whisk together Extra virgin olive oil, sugar, and eggs until smooth. Stir in vanilla extract, lemon zest, lemon juice and Lightly spray with lemon infused olive oil for an extra burst of citrus flavor.
3. Combine dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
4. Fold dry into wet: Gradually mix the dry ingredients into the wet mixture until just combined. Add milk if using.
5. Pour and bake: Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. Add flavor spray: Once slightly cooled (still warm), lightly spray the top with lemon-infused olive oil to enhance citrus aroma and taste.

Ingredients (Serves 4)

• 250 g (8,8 oz) pasta (penne, fusilli, or your choice)
• 1 small onion, diced
• 150 g (5,3 oz) cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cucumber, diced
• 1 medium carrot, thinly sliced
• 50 g (1,8 oz) olives, sliced
• 100 g (3,5 oz) feta cheese, crumbled

Dressing

• 3 tbsp Domaine Didon Lemon Infused Organic Extra Virgin Olive Oil spray
• 1 tsp mustard
• 1–2 tsp lemon juice (adjust for acidity)
• 1 tbsp balsamic vinegar
• Salt (light) and black pepper to taste
• 1–2 sprays Domaine Didon Lemon-Infused Olive Oil (for finishing)
• 1–2 sprays Domaine Didon Herb-Infused Olive Oil (thyme + rosemary, for finishing)

Preparation

1. Cook Pasta
   • Cook the pasta according to package instructions until al dente. Drain and let it cool completely.
2. Prepare Vegetables
   • Dice the onion, bell pepper, and cucumber. Halve the cherry tomatoes. Thinly slice the carrot. Slice the olives and crumble the feta.
3. Make Dressing
   • In a small bowl, whisk together 3 tbsp Lemon-Infused Olive Oil, mustard, balsamic vinegar, 1–2 tsp lemon juice, salt, and black pepper until smooth and emulsified. Adjust seasoning to taste.
4. Combine
   • In a large bowl, combine the cooled pasta, vegetables, cherry tomatoes, sliced carrots, olives, and feta. Pour the dressing over the mixture and toss gently until evenly coated and vibrant.

Finishing Touch

• Just before serving, lightly spray Lemon-Infused Olive Oil over the salad to enhance freshness and brightness.
• Add 1–2 sprays of Herb-Infused Olive Oil (thyme + rosemary) for aromatic depth and a refined Mediterranean touch.

Serve

Serve chilled or at room temperature. Enjoy a fresh, crunchy, colorful, and flavorful pasta salad, with the natural sweetness of cherry tomatoes, the crunch of sliced carrots, tangy feta, and layered aromas from Domaine Didon organic infused olive oils.

Ingredients

• Chicken thighs
• Salt
• Black pepper
• Paprika
• Garlic
• 1–2 tbsp soy sauce
• 1–2 tbsp barbecue sauce
• Domaine Didon Organic Extra Virgin Olive Oil Spray
• Domaine Didon Organic Extra Virgin Olive Oil Rosemary-Infused Spray
• Domaine Didon Organic Extra Virgin Olive Oil Chili-Infused Spray (optional, for heat)
• Domaine Didon Organic Extra Virgin Olive Oil Garlic or Basil-Infused Spray (optional, for finishing)

Preparation

• In a bowl, combine the chicken thighs with soy sauce, barbecue sauce, Domaine Didon Organic Extra Virgin Olive Oil Spray, salt, black pepper, paprika, and garlic.
• Mix well and let marinate for at least 15–30 minutes for deeper flavor.

Before Cooking

• Lightly spray the chicken with Domaine Didon Rosemary-Infused Olive Oil to enhance the aroma and help achieve a beautifully golden, slightly caramelized crust.

Cooking

• Place the chicken thighs in the air fryer basket and cook at 390°F (200°C) for about 20 minutes, or until golden, slightly caramelized, and fully cooked through.

Finishing Touch

• After cooking, elevate your dish with a light spray of Domaine Didon Chili-Infused Olive Oil for a subtle kick, or choose Garlic or Basil-Infused Olive Oil Spray for a fresh Mediterranean touch.

Serve

Serve hot and enjoy perfectly juicy, caramelized, and flavorful chicken, enhanced by the richness of Domaine Didon infused Organic Extra Virgin Olive Oils and the smoky-sweet notes of barbecue and soy

Ingredients

• 200 g (7 oz) dark chocolate (60–70% cocoa), chopped
• 3 large eggs, separated
• 40 /1,4 oz (≈ 3 tbsp) sugar
• 3 tbsp (≈ 50 ml) Domaine Didon Organic extra virgin olive oil or EVOO
• 1 tsp vanilla extract
• Pinch of salt
• Crushed pistachios

Instructions

1. Melt the chocolate
   • Place chopped chocolate in a heatproof bowl over a pan of simmering water (double boiler). Stir until smooth and fully melted.
   • Remove from heat and let it cool slightly.
2. Add olive oil
   • Stir in 3 tbsp olive oil until fully combined.
3. Mix in the egg yolks
   • Lightly beat the egg yolks.
   • Fold them gently into the slightly cooled chocolate mixture until smooth then add the vanilla extract.
4. Whip the egg whites
   • In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
   • Gradually add sugar while continuing to whisk until stiff, glossy peaks form.
5. Fold in the egg whites
   • Gently fold one-third of the egg whites into the chocolate mixture to lighten it.
   • Carefully fold in the remaining whites in batches, preserving as much air as possible.
6. Chill
   • Spoon the mousse into serving glasses or bowls.
   • Refrigerate for at least 2 hours, preferably 3–4 hours, until set.
7. Serve
   • Top it with crushed pistachios for that bright green pop and a gourmet crunch and taste the magic of rich dark chocolate lifted by the smooth, aromatic touch of Domaine Didon Extra virgin olive oil. Silky, airy and naturally indulgent

Ingredients (Serves 2)

• • • 2 slices whole-grain or sourdough bread
    • 1 ripe avocado
    • Juice of ½ lemon
    • Salt & black pepper, to taste
    • 6–8 cherry tomatoes, halved
    • 6–8 black olives, sliced
    • 50 g feta cheese, crumbled
    • 1–2 green onions, thinly sliced
    • Fresh parsley, chopped
    • 1–2 sprays Domaine Didon Lemon-Infused Olive Oil
    • 1–2 sprays Domaine Didon Herb-Infused Olive Oil (thyme + rosemary)
    • 1–2 sprays Domaine Didon Basil-Infused Olive Oil
    • Optional: pinch of oregano or a few drops of balsamic glaze

Instructions

1. Toast the bread
   • Lightly toast the slices until golden and crisp.
2. Prepare the avocado
   • Mash the avocado in a bowl with lemon juice, salt, black pepper, and 1–2 sprays of Lemon-Infused Olive Oil for a fresh, zesty flavor.
3. Assemble
   • Spread the mashed avocado evenly on the toasted bread.
4. Add toppings
   • Layer with halved cherry tomatoes, sliced olives, crumbled feta, and thinly sliced green onions.
5. Finish with infused oils
   • Lightly spray Herb-Infused Olive Oil for aromatic depth.
   • Add Basil-Infused Olive Oil for a fresh, Mediterranean note.
   • Optional: sprinkle a pinch of oregano or drizzle a few drops of balsamic glaze.
6. Serve immediately
   • Serve immediately while the bread is still crisp.
7. Gourmet Tip
   • Using only infused oils maximizes flavor and aroma, while the green onions add a subtle sharpness. Lemon-, Herb-, and Basil-Infused Olive Oils create layers of brightness, herbaceousness, and freshness, making this toast a premium Mediterranean delight.

Ingredients (Serves 2)

• 200 g (7 oz) shrimp, peeled and deveined
• 200 g (7 oz) pasta (spaghetti or linguine)
• 2 green onions, sliced
• 120 g (¾ cup / 4 oz) cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 100 ml (⅓ cup / 3.4 fl oz) cream or milk
• 1 tbsp Domaine Didon Organic Extra Virgin Olive Oil – Lemon Infused (or spray generously)
• 1 tsp Domaine Didon Organic Extra Virgin Olive Oil – Chili Pepper Infused (for finishing)
• ½ tsp black pepper
• ½ tsp paprika
• Salt to taste

Preparation

1. Cook the Pasta
   • Cook pasta in salted boiling water according to package instructions.
   • Drain and set aside.
2. Cook the Shrimp
   • Sauté the shrimp with lemon-infused olive oil, black pepper, salt, and paprika for 2–3 minutes until golden.
   • Remove and set aside.
3. Prepare the Base
   • In the same pan, spray lemon-infused olive oil.
   • Add diced green onions, tomato, and garlic.
   • Sauté for about 5 minutes until fragrant and softened.
4. Make the Sauce
   • Pour in the cream or milk.
   • Stir gently until smooth.
5. Combine Everything
   • Return the shrimp to the pan.
   • Add the cooked pasta and toss well to coat.
6. Finish & Serve
   • Serve immediately with fresh parsley.