Comments on: Aglio e Olio

By: Joanna Cismaru

Joanna Cismaru — Sun, 02 Feb 2025 16:52:22 +0000

In reply to Gail. Love your additions! Black olives, anchovies, and toasted pine nuts sound like perfect upgrades for extra flavor!

By: Gail

Gail — Sat, 01 Feb 2025 20:11:15 +0000

Great recipe, easy to understand and make. I add sliced black olives, 2 or 3 chopped filets of anchovies and lightly toasted pignoli nuts. Grated parm is always on my table. The amount of my additions depends on the amount of diners at my table.

By: Joanna Cismaru

Joanna Cismaru — Thu, 05 Dec 2024 17:03:59 +0000

In reply to Ruth Pino. Shrimp is such a perfect addition to aglio e olio—so glad you enjoyed it!

By: Ruth Pino

Ruth Pino — Thu, 05 Dec 2024 02:29:26 +0000

I added shrimp…basically you can add any protein but the shrimp tasted great. Thanks.

By: Joanna Cismaru

Joanna Cismaru — Wed, 06 Dec 2023 18:29:45 +0000

In reply to Jon. Thanks for your feedback! Aglio e Olio can vary in oiliness, so it's a good idea to adjust the amount of olive oil to suit your preference and digestion. Using 1/4-1/3 cups is a great start. It's all about finding the right balance for you.

By: Jon

Jon — Wed, 06 Dec 2023 05:41:45 +0000

We found this to behave a disproportionate amount of olive oil. The flavor was good but eating this much olive oil didn’t sit well digestively.

I looked at some other renditions of aglio e olio and see most using 1/4-1/3 cups max. When we make this again we will definitely reduce the amount.

By: Joanna Cismaru

Joanna Cismaru — Thu, 17 Aug 2023 01:42:53 +0000

In reply to Jeanne. That sounds like a fantastic twist! Cannellini beans are a great addition for some protein, and the spinach must have added a nice pop of color and extra nutrients. I'm so glad to hear you enjoyed the recipe and made it your own. Thanks for sharing your version with us!

By: Jeanne

Jeanne — Wed, 16 Aug 2023 00:01:33 +0000

This was yummy! I added cannellini beans and spinach.