Olive~Me & Co.’s Creamy Caramel Ice Cream

Olive~Me & Co.’s Creamy Caramel Ice Cream

Yield: 6-8

Ingredients:

  • 4 cups 35 % cream (1L)
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar (250 ml)
  • 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
  • 2 cups Olive~Me & Co.’s Caramel balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
  • Fresh berries as a garnish (optional)

 

Directions:

  1. Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
  2. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
  3. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
  4. Put in the freezer until firm – a minimum of 4 hours.

For the serving: Scoop into bowls and serve with fresh berries, if using.

Olive~Me & Co. Vanilla Cupcakes with Strawberry Balsamic Frosting

vday strawberry balsamic cupcakes

Ingredients:

Vanilla Cupcakes:

  • 1 1/2 cups flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 2 eggs, room temp
  • 1/2 cup milk, room temp
  • 1 tsp vanilla extract
  • 1 tbsp Olive~Me & Co Extra Virgin Olive Oil

Strawberry Balsamic Frosting:

  • 1 cup butter
  • ½ cup confectioner’s sugar
  • 1 cup strawberry puree
  • Olive~Me & Co Strawberry Balsamic Vinegar

Instructions:

  1. Heat oven to 350F.
  2. Whip butter until it’s light and airy. Add the sugar, mix thoroughly. Add eggs and vanilla, mix thoroughly. Mix flour, baking powder, and salt in a bowl. Mix half of the dry ingredients into the wet ingredients. Mix thoroughly. Add milk to mixture. Mix thoroughly. Add remaining dry ingredients to mixture, mix thoroughly.
  3. Bake at 350F for 15m. Yields 18 medium sized cupcakes.
  4. Reduce strawberry puree: Place your 1c strawberry puree over high heat, stirring constantly until boiling, and then reduce heat. Stir continuously until you have reduced puree to 1/2 c. Entire process should take about 20m.
  5. Whip the butter until it is light and airy. Add some confectioners’ sugar, mix thoroughly. Add strawberry puree reduction. Mix thoroughly. Keep adding sugar until you’ve attained the right level of sweetness to your liking. Splash in balsamic vinegar, mix thoroughly. Taste and repeat as necessary.
  6. Yields more than enough frosting for all the cupcakes, could likely frost 24 total cupcakes.

NOTE: Try switching out the strawberries for cherries, and substitute the Strawberry Balsamic for our Cherry Balsamic!

Olive~Me & Co. Chocolate Raspberry Balsamic Cupcakes

vday chocolate raspberry balsamic cupcakes

Ingredients:

Cupcakes:

  • 1 cup soy milk
  • 1 1/2 tablespoons Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/3 cup Olive~Me & Co Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoons almond meal
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting:

  • 1/2 cup fresh raspberries plus 12 raspberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/2 cup butter or margarine, room temperature
  • 2 tablespoons cocoa powder
  • 3-4 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line muffin pan with paper liners.
  3. Whisk together the soy milk and balsamic vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, olive oil, and vanilla.
  4. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).
  5. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
  6. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  7. Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
  8. Cream butter until smooth and fluffy, about 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.
  9. Spread or pipe onto cooled cupcakes.

Olive~Me & Co. Balsamic Cupcakes

Olive~Me & Co. Balsamic Cupcakes

vday balsamic cupcakes

Makes 1 dozen cupcakes.

 

Ingredients:

Cupcakes:

  • 1 Tsp Olive~Me & Co. Dark Balsamic (flavour of your choice)
  • 1/3 Cup Olive~Me & Co. Blood Orange, Butter or plain Olive Oil
  • 1 cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Cup flour
  • 1/3 Cup Cocoa
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt

Icing:

  • 1/4 Cup Butter, softened
  • 1/4 Cup Cream Cheese, softened
  • 2 Cups Confectioners’ Sugar
  • 1 Tbsp Olive~Me & Co. Dark Balsamic (flavour of your choice)

 

Directions:

Preheat oven to 350˚F.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.
Put about 1/4 cup in each cupcake wrapper.
Bake for 20 minutes or until risen and a toothpick comes out clean.
For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add vinegar and mix until well blended. Taste and add more if desired.
Wait for cupcakes to cool, and decorate with icing.

Olive~Me & Co Olive Biscotti

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 2/3 cup semolina flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/3 cup black olives
  • 2/3 cup sugar
  • 1/3 cup and Olive~Me & Co. extra virgin olive oil (try our Blood Orange Olive Oil for an even more intense orange flavour)
  • 1 tablespoon freshly grated blood orange zest (or regular orange zest)
  • 2 eggs

Directions:

  1. In a medium mixing bowl, combine flour, semolina, baking powder, salt, and rosemary. Set aside. If your olives are packed in oil or brine, drain. Finely chop olives and add to dry mixture.
  2. In a small mixing bowl, whisk together the sugar, oil, zest and eggs. Scrape into dry mixture and fold together until dough is fully mixed. Pat into a log about 12 inches long and nearly 3 inches wide, wrap in plastic and chill at least half an hour.
  3. Meanwhile, place a rack in the center of the oven. Preheat oven to 350°F. When ready to bake, place dough on a cookie sheet lined with parchment paper or a silicone mat, patting into an even rectangle. Place in center of oven and bake for 20 minutes, then rotate and bake another 10 minutes. To test , press lightly in center of biscotti loaf. The loaf is done when center is firm and springs back to the touch. Remove from oven and allow to cool fully.
  4. Turn oven down to 300°F. Using a serrated bread knife, gently slice cooled biscotti into 1/2 inch slices. Lay slices out on parchment or silicone-lined baking sheet and bake for 7 minutes. Touch tops of slices; if they’re still soft on the surface, bake another 2-4 minutes. Once the tops are crisp, remove baking sheet from oven, flip slices and bake until biscotti is crisp throughout, another 3 to 5 minutes. Allow to cool completely before storing in airtight containers.

Olive~Me & Co. Hazelnut and Olive Oil Shortbread Cookies

Makes 18 to 24 small cookies

Ingredients:

  • 1 1/4 cup hazelnut meal
  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup powdered sugar, plus 1/4 cup for your glaze
  • 1 teaspoon kosher salt
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla
  • 1/2 cup Olive~Me & Co Extra-Virgin Olive Oil or our Butter Flavoured Extra Virgin Olive Oil

Directions:

  1. Heat the oven to 375 F. Whisk together the hazelnut meal, flour, brown sugar, 1/4 cup powdered sugar, salt and lemon zest. Whisk in the vanilla and you r choice of olive oil. The dough will be sandy and quite crumbly.
  2. Press the dough firmly into a 8- by 8-inch (or 9- by 9-inch) dish. Bake for 20 minutes or until just lightly browned around the edges. Immediately cut the shortbread into squares or fingers. Let cool completely before lifting them out of the pan.
  3. Meanwhile, whisk together 1 tablespoon of the lemon juice and the remaining 1/4 cup powdered sugar and drizzle over the warm cookies. Alternatively drizzle Olive~Me & Co Chocolate Balsamic over.

Chocolate And Extra Virgin Olive Oil Cake- Drizzled with Chocolate Raspberry Balsamic Vinegar!

You can make the  cake plain or add  in almonds, hazelnuts, walnuts or raisins into the cake mixture before baking. You could also dust the cake with icing sugar.

 I made this recipe last week and LOVED it!!!! So incredibly moist, taken from Divine Taste and added the chocolate raspberry balsamic vinegar…

 Ingredients:

  • 70 gm (10 tbsp) cornstarch
  • 150 gm plain flour (1 cup + 1 tbsp)
  • 28 gm (4 tbsp) cocoa powder
  • 150 gm (1 cup) icing sugar or fine sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 gm (3/4 cup) ground almonds
  • 20 ml (1 tbsp +1 tsp) clarified butter or melted butter (can substitute with ghee)
  • 60 ml (1/4 cup) Olive~Me & Co’s Mission, Arbequina or Butter olive oil
  • 50 gm dark chocolate, chopped
  • 200 ml cream (I used 25% fat, you can also use 35% fat)
  • 100 gm (1/2 cup) inverted sugar or golden syrup
  • 1 tsp vanilla extract
  • 125 ml (1/2 cup) water
  • Olive~Me & Co’s Chocolate Raspberry Balsamic Vinegar

Instructions:

  1. Grease and line an 8” square or a 9” round tin with greaseproof paper.
  2. In a bowl assemble all the dry ingredients except the powdered almonds, the cornstarch, flour, cocoa powder, icing sugar, baking powder and soda and sieve together to make the mixture uniform and lump free.
  3. In a saucepan, heat the clarified butter and when it melts completely stir in the olive oil. Put in the chopped chocolate and turn off the heat. Whisk with a spoon until the chocolate melts. Stir in the cream and whisk again.
  4. In a large bowl put in the golden syrup and the chocolate mixture. Stir in the vanilla extract and the water.
  5. Add the ground almonds and mix with a hand blender or a whisk if you have strong hands. (Or use a food processor).
  6. Heat the oven to 175 C/350F.
  7. Slowly mix in the sifted dry ingredients little by little and beat until you have a smooth mixture. Pour this mixture into the prepared pan and bake for about 40 minutes, reducing the temperature to 150 C/300F after 30 minutes or until a skewer comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before turning it over a rack to cool. Allow the cake to cool completely before slicing it.
  9. Drizzle Olive~Me & Co’s chocolate raspberry balsamic over top!

Olive~Me & Co’s Carmelized Balsamic Vinegar Popcorn! Perfect for Movie Night….

Ingredients: 

  • 1 bag readily-popped popcorn should equal about 5 cups, microwaved, still in the paper bag
  • 4 tablespoons any Olive~Me & Co Aged Balsamic Vinegar
  • 4 tablespoons any Olive~Me & Co’s extra virgin olive oil
  • 1-¼ cups granulated sugar
  • ½ teaspoon salt
  • 1/3 cup light corn syrup
  • ¼ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ cup toffee peanuts if you desire

Directions:

  1. Preheat the oven to 325°F.
  2. Line a baking sheet with waxed paper and brush with a little olive oil.
  3. Pour Olive~Me & Co’s Traditional or flavored balsamic vinegar into a small saucepan, bring to a boil and let simmer until it reduces by half. Allow the syrup to cool to room temperature.
  4. In a non-stick sauce pan, melt the sugar by itself over high heat. Watch the sugar carefully. As soon as the edges of the pan start caramelizing, lower the heat to medium-low.

 Gently move the saucepan in circles. Lower the heat to the lowest setting when there are only a few non-caramelized pieces left. Don’t let the sugar get dark brown or it will taste burnt. When all the sugar is an amber color, remove from the heat, pause for about a minute, then slowly add the olive oil and salt. Stir frequently with a wooden spoon. Return to the stove using the lowest setting and add the corn syrup and the balsamic reduction you made earlier. Turn off the heat, then add the baking soda and vanilla extract. Stir well.
  5. Immediately pour the caramel while it’s still hot into the popcorn bag. Sprinkle the toffee peanuts (if used) and mix the ingredients until the caramel sauce is spread uniformly.
  6. Spread the popcorn onto the baking pan. Sprinkle with a pinch of salt so it enhances the taste of the popcorn.
  7. Bake in the oven for 10 to 15 minutes. Check the popcorn frequently, stirring it gently
  8. Remove from the oven and let cool for 15 minutes before serving.

Alternatively For Popcorn:

  • You can use drizzle Olive~Me and Co’s Butter Flavoured or Black Truffle Extra Virgin Olive Oil and grated parmesan cheese over freshly popped popcorn