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.

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

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 Fruit Pizza with Cookie Crust

Olive~Me & Co’s Fruit Pizza with Cookie 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


  • 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


  • 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



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


  • 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


  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 Creamy Caramel Ice Cream

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

Yield: 6-8


  • 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)



  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’s Banana Dessert Rolls

banana nut caramel chocolate balsamic dessert roll



  • 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)


  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 Chocolate Raspberry Cobbler

choc rasp cobbler



  • 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


  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.

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. Chocolate Raspberry Balsamic Cupcakes

vday chocolate raspberry balsamic 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


  • 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



  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.