tbsp olive written
tablespoon of olive oil

Heat 3 tablespoons olive oil in an 8- to 10-quart pot.

Put 1 tablespoon olive oil in a large skillet and turn heat to high.

Heat 6 tablespoons olive oil until it is quite hot, but not smoking.

In a large skillet, heat 1 tablespoon olive oil until very hot.

In a heavy skillet, heat the 2 tablespoons olive oil.

Heat 2 remaining tablespoons olive oil in a large skillet.

Place 2 tablespoons olive oil in a small saucepan over medium heat.

Add wine, vinegar, 2 tablespoons olive oil and 1 cup water.

Add 3 tablespoons olive oil and process 2 minutes.

Heat a saucepan and add the remaining 3 tablespoons olive oil.

Place a large skillet over medium heat, and add 3 tablespoons olive oil.

With machine running, drizzle in remaining 3 tablespoons olive oil.

Stir in the bread crumbs and 3 tablespoons olive oil.

Place in skillet with 1 tablespoon olive oil and large pinch salt.

Drain, toss with 1 tablespoon olive oil and set aside.

Whisk in salt and pepper, followed by two tablespoons olive oil.

Sprinkle with 3 tablespoons olive oil and the orange juice.

Add 1 to 2 tablespoons olive oil, as necessary, to facilitate the processing.

Add the rosemary leaves, garlic and one tablespoon olive oil.

Beat 6 tablespoons olive oil with vinegar and bacon fat.

Combine with the bread crumbs and 1 tablespoon olive oil.

Add remaining tablespoon olive oil to pan and increase heat to medium high.

Place half the cod in a food processor with garlic and 2 tablespoons olive oil.

Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high.

Cool, toss with two tablespoons olive oil, season to taste and set aside.