Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)

Ingredients

  • 7 Tbsp unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
  • 3 Tbsp whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or tangerines, or of one orange

Directions:

  1. Preheat the oven to 350°.
  2. Butter and flour a 10-inch round cake pan.
  3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  5. Pour the batter into pan.
  6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
  7. Transfer the cake to a rack and let cool before serving.

TIPS:

  • The cake can be stored at room temperature for up to 3 days.
  • Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
  • alternatively, sprinkle the top with icing sugar

Blood Orange Olive Oil Tart

Blood Orange Olive Oil Tart small

 

Makes a 9-inch tart

Tart Shell:

  • 1 ¼ cups finely ground graham crackers
  • 2 Tbsp granulated sugar
  • 4 Tbps unsalted butter, melted

Blood Orange Curd:

  • 2 large oranges (blood oranges if available)
  • ¾ cup granulated sugar
  • 2 tsp cornstarch
  • 2 whole large eggs plus 2 large yolks
  • ½ stick unsalted butter, cut into ½ cubes
  • 2 Tbsp Olive~Me & Co. Blood Orange Olive Oil

Directions:

  1. Position rack in the center of the oven and preheat to 350 degrees.
  2. Have an ungreased 9-inch tart pan ready. In a medium bowl, mix the graham cracker crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix until evenly moistened. Use your hands to spread the crumbs in the tart pan so that they cover the bottom and sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a ¼ inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. Bake the crust about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
  3. Grate enough zest from the oranges to measure 1 Tbsp, then squeeze 2/4 cup orange juice. Whisk together zest and juice. Whisk together zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes. Remove from heat and whisk in butter and olive oil until smooth. Pour orange curd into cooled tart shell and chill until set, at least 2 hours. Garnish with fresh oranges and mint leaves.

Fried Polenta with Spicy Italian Sausage Pasta Sauce

 

fried polenta spicy sausage

Recipe and Photo submitted by Jennifer Brooks

Makes 6 servings

Ingredients:

  • 4 tablespoons any Olive~Me & Co EVOO, divided (perhaps try Habanero or Basil olive oil instead)
  • 2 tbs butter
  • 3-6 cloves garlic, minced  (to taste)
  • 4 Italian sausages – removed from casing
  • 4 green onions, diced
  • 1/2 red pepper, chopped
  • 1 zucchini, diced
  • 1 package mushrooms, halved
  • 1 tube of ready to heat polenta
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • fresh parsley, chopped, to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes  (with juice)
  • 1 (6 ounce) can tomato paste
  • 1/2 cup red wine
  • cayene pepper (to taste)
  • 2 tablespoons white sugar
  • salt,  to taste
  • 1/2 cup water (if needed)

Directions:

Sauce:

  1.  Heat olive oil in a large skillet or dutch oven over medium-high heat. Saute garlic 1 minute. Place sausage in skillet with garlic until browned.
  2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add red wine, zucchini, red peppers, cayenne, green onions, parsley,  and sugar. Season with salt, to taste. Reduce heat to low and simmer for 1 to 3 hours (add water if sauce is too thick).

Polenta: (begin 20 min before sauce is ready)

  1. Run sharp knife under hot water, then slice polenta into 1/2 inch slices (3 per serving)
  2. Heat 2 tablespoons oil and 1 tablespoon butter in a large non-stick pan, over medium heat until bubbling.
  3. Place 4 – 6 slices of polenta into pan and heat on both sides until lightly browned (the longer you cook them, the crispier the result).
  4. Place three slices  of polenta onto each plate and spoon sauce over the top

 Serve with garlic bread or toasted baguette.

 

 

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Ingredients:

Crust:

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Spread:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch salt

Glaze:

  • 2 tablespoons Olive~Me & Co’s Tropical Passion White Balsamic Vinegar

Fresh Fruit:

  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup sliced nectarines
  • 1 cup raspberries
  • 1 cup strawberries, sliced

 

Directions:

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza; brush or drizzle the Balsamic over the fruit, slice and serve.

Cook’s Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

Olive~Me & Co’s Baked Cinnamon Apples: Crock Pot Style

Olive~Me & Co’s Baked Cinnamon Apples: Crock Pot Style

Serves: 4-6

Ingredients:

  • 6 Large tart apples, cored, sliced and peeled (peel on is okay too)
  • 1 cup golden raisins
  • 1cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cornstarch
  • 4 tablespoons butter, sliced
  • 2 tablespoons Olive ~Me & Co’s Cinnamon Pear Balsamic

Directions:

  1. Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top
  2. Cook on HIGH for 1.5 to 2 hours or cook on LOW for 3/5 to 4 hours, stirring once half way through
  3. Drizzle Olive~Me & Co’s Cinnamon Pear Balsamic over plated dessert
  4. Serve and enjoy!

Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

 

Ingredients:

  • 4 chicken (halves)
  • salt
  • black pepper
  • 3 tbsps Olive~Me & Co EVOO
  • 3 tbsps onion (chopped)
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 1 cup Olive~Me & Co’s Green Apple Balsamic Vinegar
  • 3 cups diced tomatoes
  • 3 tbsps butter
  • 1 bouquet garni (celery, bay leaf, parsley and leek tied in a bundle)

 

Directions:

  1. Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes.
  2. Transfer meat to a plate and keep warm. Deglaze pan with the wine and balsamic vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce.
  3. Place chicken back into the sauce. Add seasoning to taste. Bring to a boil and serve over rice, quinoa or pasta.

Olive~Me & Co’s Banana Dessert Rolls

banana nut caramel chocolate balsamic dessert roll

 

Ingredients:

  • 1 Ripe Banana
  • 4 Sheets of Rice Paper
  • 4 Tbsp. Butter
  • Olive~Me & co.’s Chocolate Balsamic, Caramel Balsamic, Banana Nut Caramel Balsamic, Espresso Balsamic, Butter Pecan, or any of our fruit flavoured balsamic
  • Powdered Sugar
  • Creme Anglais (optional)

Directions:

  1. Split the banana in half, and then slice each half in half lengthwise. Carefully wrap each banana piece in a sheet of rice paper. Lightly wet the edges of the rice paper so it sticks together and holds in place.
  2. Melt butter in a small saucepan on medium-low heat.
  3. Fry the banana rolls in the butter until golden and crispy.
  4. Drizzle with Balsamic Vinegar and sprinkle with powdered sugar.
  5. Serve with Creme Anglais for dipping, if you choose.

Olive~Me & Co’s Baked Asparagus with Fig Balsamic

Olive~Me & Co’s Baked Asparagus with Fig Balsamic  

Ingredients:

  • 1 bunch fresh asparagus, trimmed
  • 2 T. butter
  • Olive~Me & Co’s EVOO
  • salt and pepper to taste
  • 1 T. soy sauce
  • 1 t. Olive~Me & Co’s Fig Balsamic

Directions:

Preheat oven to 400. Arrange asparagus on a baking sheet. Coat with Olive~Me & Co’s EVOO and season with salt and pepper. Bake asparagus 12 minutes in oven or until tender. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic. Pour over the baked asparagus to serve.

Olive~Me &Co.’s Pan-Roasted Mushrooms Recipe

Olive~Me &Co.’s Pan-Roasted Mushrooms Recipe

Serves: 4

Ingredients:

  • 2 tablespoons Olive~Me & Co.’s Shallot Olive Oil
  • 1 tablespoon Olive~Me & Co.’s Roasted Garlic Olive Oil
  • 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
  • 2 tablespoons water
  • 3 to 4 tablespoons unsalted butter, cut into small chunks
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1/2 clove garlic, minced
  • Salt and freshly cracked black pepper

Directions:

  1. To make the pan roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add Olive~Me & Co.’s oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
  2. Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.

Olive~Me & Co.’s Chocolate Raspberry Cobbler

choc rasp cobbler

 

Ingredients:

  • 4 cups berries (strawberry,  raspberry,  blueberry, etc)
  • 1/4 cup sugar
  • 2 Tbsp flour
  • 1 1/2 Tbsp Olive~Me& Co.’s Chocolate Raspberry Balsamic Vinegar
  • 1/8 tsp salt

Biscuit Topping:

  • 1 cup flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 Tbsp almond milk
  • 3/4 tsp vanilla extract

Instructions:

  1. Preheat oven to 400°F, and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
  2. Toss berries, sugar, flour, balsamic, and salt together in a medium bowl. Set aside.

For the biscuit topping:

  1. whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
  3. Combine yogurt, almond milk, and vanilla in a small bowl; add to flour mixture and stir just until moist.
  4. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
  • Pour berry mixture into prepared baking dish; top with spoonful of biscuit dough (you won’t cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.