Chef Mary Ann Esposito, host of the PBS television show “Ciao Italia,” knows all about the joys and benefits of cooking with olive oil. Olive oil is 100 percent natural, contains no cholesterol, trans fats, sodium or sugar. It adds a delicious splash of flavor
to any recipe. As a rule of thumb, she says, substitute an equal amount of olive oil for other cooking oils.
Here are some more of her tips for eating deliciously with Filippo Berio
n Extra Virgin Olive Oil: Has a rich, full flavor, fragrant aroma, low acidity and deep greenish-gold color. It’s ideal for salad dressings, marinades, sauces, roasting potatoes and dipping bread. Drizzle it over air-popped popcorn for a healthier snack, and use it in Chef Mary Ann’s recipe for Marinated Carrot, Caper and Sweet Red Pepper Salad.
n Olive Oil: Has a rich golden color; perfectly balanced with a mild flavor. It’s ideal as a base for sauces and for sautéing meat, poultry, fish or vegetables. Try it in Chef Mary Ann’s recipe for Eggplant Rolls.
n Extra Light Olive Oil: Has a subtle taste and light bouquet, which allows natural flavors of food to come through. It has a high smoke point, which makes it perfect for frying, stir-frying and baking. For a great breakfast, use it to scramble eggs. For dinner, try it in Chef Mary Ann’s recipe for Devilish Chicken.
Visit www.filippoberio.com  and www.ciaoitalia.com  for more healthy, delizioso recipes from Chef Mary Ann.
Marinated Carrot, Caper and Sweet Red Pepper Salad
1/3 cup Filippo Berio Extra Virgin Olive Oil
1 1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon minced garlic
1/4 cup red wine vinegar
2 tablespoons salt-packed capers, well rinsed
4 large carrots, peeled and cut into 2-inch-long
1 tablespoon salt
2 large sweet red bell peppers cut into thin, 2-inch- long strips
1 cup thinly sliced fennel bulb
1/4 cup minced flat leaf parsley
2 tablespoons minced mint
Combine all marinade ingredients in a 12 x 9-inch rectangular glass or ceramic dish. Mix well. Set aside.
Fill a 12- to 14-inch sauté pan three-quarters full with water. Add carrots and salt. Bring to a boil and cook until a knife tip easily pierces carrots. Drain in colander and transfer to dish with marinade. Toss well.
Add peppers and fennel and toss again. Let stand at room temperature for at least 1 hour, tossing occasionally to meld the flavors. Just before serving, toss parsley and mint into salad.
Serve at room temperature.
1 large eggplant (7 to 8 inches long), stem removed,
cut into 8 1/4-inch-thick lengthwise slices
2 tablespoons Filippo Berio Olive Oil
2/3 cup minced fresh oregano or mint
1 teaspoon fine sea salt
1/2 teaspoon coarsely ground black pepper
1/2 cup pine nuts
1 1/2 cups tomato sauce
1 cup toasted bread crumbs, made from stale bread
Chef’s Secret: Purchase eggplants that are very shiny,
have intact stem tops, show no bruising or soft spots and
Preheat oven to 350°F, or fire up the grill. Brush eggplant slices on both sides with olive oil and place in single layers on slightly oiled rimmed baking sheets. Bake for about 10 minutes, or just until soft. Set aside to cool. Alternatively, grill eggplant slices on both sides until they soften and grill marks appear.
Mix oregano (or mint), salt, pepper and pine nuts together in a bowl. Spread a couple of tablespoons of the mixture along length of each eggplant slice, and then roll slices into bundles.
Spread 1/2 cup tomato sauce in the base of a 12 x 9-inch casserole dish. Place eggplant bundles in rows in the dish and spread remaining sauce evenly over top.
Cover dish with aluminum foil and bake for 30 minutes. Uncover, and bake 5 minutes longer.
Serve hot and sprinkle bread crumbs on top.