Recipe by The Olive Scene


For the broccoli:

  • 1 large head broccoli, cut into 1 to 2 inch florets (about 4 cups of florets)

  • 1/4 cup water

For the vinaigrette:

  • 2 tablespoons Garlic Flavoured Extra virgin  Olive Oil

  • 1 tablespoons Sicilian Lemon White Balsamic Vinegar

  • salt & pepper to taste

For the breadcrumbs:

  • 1 tablespoon Olive Scene Garlic Infused Olive Oil

  • 1/3 cup panko Japanese-style breadcrumbs

  • 3 tablespoons grated Parmesan cheese

  • pepper to taste


  1. Combine the broccoli florets and water in a large, microwave-safe bowl. Cover tightly with a lid or plastic wrap and cook on high for 2 minutes. Check broccoli for doneness, you want it to be bright green but you should be able to pierce the stalk with a fork with only a little resistance. If it needs more time, microwave on high for 60 seconds at a time until it is done cooking.

  2. Combine the vinaigrette ingredients in an airtight container such as a mason jar. Shake to combine and emulsify vinaigrette. Taste and adjust seasonings. Drizzle over warm broccoli and toss to combine.

  3. Heat the olive oil until shimmering in a small skillet over medium heat. Add the breadcrumbs and stir well to coat with the oil. Lower heat to medium-low and stir often, 3-5 minutes, until breadcrumbs are a dark-golden brown color. Keep a close eye on them so they don’t burn! When they’re done, remove from the heat and stir in the grated Parmesan cheese, then add salt and pepper to taste.

  4. Plate the broccoli on a serving dish and sprinkle breadcrumbs over the broccoli. Serve warm or at room temperature.