Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)


  • 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


  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.


  • 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

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 Grand Opening Brownies!

Olive~Me & Co blood orange olive oil tangerine balsamic brownies

Makes about 24 brownies


  • 1 stick (8 Tbs.) unsalted butter
  • 4 Tbs. + 1 tsp. Olive~ Me & Co’s Blood Orange extra virgin olive oil
  • 1 tablespoon fresh orange zest
  • 6 oz. 60%+ dark chocolate, chopped
  • 1/2 cup cocoa powder
  • 2 Tbs. Olive~Me & Co’s Tangerine Balsamic Vinegar
  • 1/2 tsp. kosher salt
  • 5 large eggs, whisked
  • 1/4 cup all purpose flour
  1. Preheat the oven to 325.
  2. Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13″ baking pan.  Line the pan with a strip of parchment, cut to overhang the long sides of the pan.
  3. In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate.  Stir constantly until completely melted.  Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest.  Mix until well combined.  Whisk together the flour and cocoa powder and add to the wet ingredients.  Fold until there are no visible dry spots.
  4. Scrape the batter in to the prepared baking pan.  Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering.  Allow to cool and harden in the pan and then lift out using the parchment and cool completely before cutting.