Select your favorite chunky 8oz. tuna packed in water and drain (set aside). Combine 3 tablespoons of Boscoli Family Olive salad, 1 tablespoon chopped parsley, 1/4 cup chopped green or white onions, 1 tablespoon lemon juice, 1 tablespoon Boscoli Family Extra Virgin Olive Oil and mix. Add mixture to tuna, salt and pepper to taste and fold together. Garnish with sliced hard boiled eggs, and fresh chopped parsley.

Slice eggplant, mushrooms, red onion, and tomatoes into 1/4 inch slices and layer in sheet pan. Drizzle with Boscoli Family Extra Virgin Olive Oil and salt and pepper to taste. Broil or bake on both sides till brown, and layer together in oven proof dish. Top with Boscoli Family Italian Olive Salad and sprinkle shredded mozzarella cheese. Broil until cheese melts. Serve as an appetizer, side vegetable dish, or place on top of your favorite toasted bread.

Dice 8-10 Boscoli Family Sun Dried Tomatoes (set aside). Cook 1 pound pasta in boiling water until firm (al dente), remember to add salt and a little olive oil to the boiling water. In a deep 10-12 inch sauté pan on medium heat, place 4 tablespoons of Boscoli Family Extra Virgin Olive Oil and heat until oil starts smoking. Add diced Boscoli Family Sun Dried Tomatoes, 2 tablespoons Boscoli Family Capers, 12-14 sliced and pitted calamata olives, lightly salt and add pepper to taste and let sauté for a few minutes.

Boil 2-3 pounds red potatoes, al dente, cool and slice. Slice 2 hard boiled eggs and set aside. Combine 1/2 cup Boscoli Family Olive Salad, 1/2 cup chopped green onion, 1/4 cup chopped parsley, 2 cloves fresh diced garlic, 4 tablespoons Boscoli Family Extra Virgin Olive Oil, 2 tablespoons Red Wine Vinegar, and mix. Add the mixture to sliced potatoes, salt and pepper to taste and fold together. Garnish with hard boiled eggs, and freshly chopped parsley. Add crushed red pepper to kick it up.