Olive~Me & Co.’s Lemon and Blueberry Cake

imagesource reciperain.com

imagesource reciperain.com recipe  – adapted from natashaskitchen.com


  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries
  • Powdered sugar to garnish (optional)


  1. Preheat Oven to 375˚F.
  2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
  3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
  5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
  6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
  7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
  8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  10. Serve dusted with powdered sugar if desired.

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


  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.

Olive~Me & Co’s Truffle Devilled Eggs



  • 6 eggs
  • ¾ cup mayonnaise
  • 1 tbsp. Olive~Me & Co’s White or Black Truffle Olive Oil
  • Pinch cayenne pepper
  • 2 tbsps. fine chopped black truffle peelings
  • Chopped chives for garnish


  1. Hard boil the eggs, let stand for 15 minutes.
  2. Run eggs under cold water if you are using them right away, or refrigerate until you are ready to use them. Peel shells off eggs and cut in half lengthwise. Remove the yolks from the eggs.
  3. Mash yolks with mayonnaise, truffle olive oil, cayenne pepper and truffle peelings. Whip the yolk mixture until light and fluffy.
  4. If piping, fill pastry bag with the egg mixture, cut the tip of the bag making a ¼ inch hole then squeeze or spoon into egg whites.
  5. Sprinkle chopped chives over top to garnish.

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

vday strawberry balsamic cupcakes


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


  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’s Lavender Olive Oil Loaf w/ Honeyed Ricotta Whipped Cream

Olive Me lavender olive oil loaf



  • Baking Spray with Flour
  • 1 3/4 cups All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon Olive~Me & Co’s Lavender Olive Oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain yogurt
  • 3 large eggs
  • 2/3 cup Any Olive~Me & Co mild Olive Oil (try our Blood Orange Olive Oil for an extra kick of orange flavour)
  • 1 teaspoon vanilla extract
  • one or two sprigs of lavender for garnish (optional)

Honeyed Ricotta Whipped Cream:

  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • 3/4 cup ricotta cheese, at room temperature


Pre heat oven to 350°F. Coat pan generously with no-stick baking spray and flour.

  1. Mix flour, baking powder, sugar, orange peel, 1 tablespoon lavender olive oil, salt and pepper in large bowl. Whisk yogurt, eggs, oil and vanilla in separate bowl until smooth. Blend yogurt mixture with flour mixture, until just combined. Pour batter into prepared pan.
  2. Bake for 55 minutes for a 9×5 loaf, 35 minutes for a small loaf,15-20 minutes for muffins,  or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely.

Honeyed Ricotta Whipped Cream:

  1. Whip heavy cream with electric mixer until soft peaks form. Drizzle in honey, beating until stiff peaks form. Blend in 1/3 ricotta cheese at a time, beating until fluffy. Add purple food colouring, if desired.  Top with Honeyed Ricotta Whipped Cream. Garnish with sprinkle of dried lavender.

Olive~Me & Co’s White Lemon Balsamic Potato Salad


  • 1 1/2 pounds yukon gold potatoes
  • 8 soft boiled eggs
  • 1 cup diced bread with butter jalapeno peppers
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup diced scallions
  • 1/2 – 1 cup Olive~Me & Co’s  White Lemon Balsamic Vinegar
  • any Olive~Me & Co EVOO


  1. Alternative to diced bread with butter jalapeno peppers: Roughly 3 whole jalapenos with 1 cup diced bread and butter pickles
  2. Combine ingredients except for vinegar and olive oil in a bowl and mix so soft eggs are coated. Slowly add the vinegar, up to 1 cup. Finish with a drizzling of the olive oil and salt to taste.

Olive~Me & Co Olive Biscotti


  • 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


  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’s Chocolate Peanut Butter Cookies


  • 1 cup Peanut Butter
  • 6 tablespoons Olive~Me & Co’s House Blend
  • 1 cup Sugar
  • 1 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 2/3 cup Cocoa Powder
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt


  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. Cream peanut butter, olive oil and both sugars.
  3. Add eggs and vanilla. Mix it well.
  4. In a separate bowl, combine cocoa, flour, baking soda and salt. Stir together. Then add to the cream mixture.
  5. Kneading the dough with the back of the spoon to moisten the dry ingredients. Your dough should be soft and crumbly.
  6. Form the dough into balls and place onto your cookie sheet.
  7. Bake 8 to 9 minutes or until cookie is set.

Olive~Me & Co’s Wild Mushroom & Sage Pork Chops


  • 1 1/2 cups garlic and herb breadcrumbs
  • 1 cup fresh grated parmesan cheese
  • 1 tablespoon dried sage
  • 1 grated rind of a lemon
  • 2 large eggs, whisked
  • 1/4 cup flour, add some  salt and pepper to season the flour
  • 4 pork chops ( bone in or out pork chops)
  • ½ cup Olive~Me & Co’s Wild Mushroom and Sage olive oil


  1. Preheat oven to 350F degrees.
  2. Mix bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon rind.
  3. On a plate put flour seasoned with salt and pepper; dredge chops with flour, dip in egg; then dredge in bread crumb mixture.
  4. Pre heat Olive~Me & Co’s Wild Mushroom & Sage EVOO in an oven-proof skillet ( med to high heat).
  5. Brown the pork chops until golden.
  6. Transfer to oven and bake until cooked through….approx 35 minutes.

Olive~Me & Co’s WhiteTruffle Oil Deviled Eggs

Ingredients (pastry bag required):

  • 6 eggs
  • 1 1/2 cups mayonnaise
  • 1 tablespoon Olive~ Me & Co’s White truffle oil
  • Pinch cayenne pepper
  • 2 tablespoons finely chopped black truffle peelings
  • Chopped chives used as a finishing garnish


  1. Place the eggs in a pot and cover with water, put lid on the pot and bring to a boil until eggs are hard boiled
  2. Once boiled, turn off the heat and let the eggs stand for 15 minutes
  3. Uncover and run the eggs under cold water if you are  using them right away or  you can refrigerate until you are ready to use.
  4. Peel the shells off the eggs and cut in half lengthwise. Remove the yolks from the eggs. Mash the yolks with a fork, add the mayonnaise, white truffle oil, cayenne and truffle peelings.
  5. Whip the yolk mixture until very light and fluffy.
  6. Spoon or pipe with pastry bag (see piping directions below) the egg yolk mixture into the egg whites. Sprinkle chopped chives over top to garnish. If piping, fill the pastry bag with the egg mixture, cut the tip off the bag making a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.