Category : Recipes

Chocolate Olive Oil Cake

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup olive oil (we recommend our Whole Orange Olive Oil)
2 tablespoons vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl mix sugar, flour, baking soda, salt and cocoa. Add water, olive oil, vinegar and vanilla. Mix until smooth. Pour into pans and bake for 40 minutes, or until tester inserted into center of cake comes out clean.

These are terrific when topped with Balsamic Swiss Meringue Buttercream

9 x 13 pan 35 min

Standard Cupcakes 15-20 min

Mini Cupcakes 10-12 min

9″ round pans 25-30 min

Asiago & White Truffle Mashed Potatoes

6 pounds Yukon Gold potatoes, unpeeled

1 stick butter

2 medium cloves garlic

1 cup half & half

1 tablespoon white truffle oil

1 cup grated Asiago cheese

Sea salt and fresh cracked pepper to taste

Optional: Finely minced flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the salt and cover with hot water.  Bring to a boil over medium-high heat and then reduce the heat to maintain a rolling boil.  Cook until potatoes are tender throughout when poked with a fork.  Heat the half and half, butter and garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from heat and drain the water.  Mash and add the garlic-cream-butter mixture, grated Asiago cheese and truffle oil.  Stir to combine.  Let stand for 5 minutes to allow the mixture to thicken, then serve.

Natural, High-Oleic Peanut Butter

Most commercial peanut butter contains high levels of dangerous hydrogenated fats, sodium and sugar.  This recipe uses a mild, creamy high-oleic extra virgin olive oil.  By using a mild olive oil, the roasted peanut taste will be prominent and your heart will thank you for the change.

2 cups roasted, unsalted peanuts

1/2 teaspoon salt (optional)

1 tablespoon sugar (optional)

3 tablespoons Manzanillo olive oil

Place the peanuts in your blender.  Add the salt and sugar if using.  Pour the olive oil over the peanuts and wait 30 seconds before blending on high speed.  Process until the desired level of creaminess up to two minutes.  It may be necessary to turn off the blender a few times to scrape down the sides.  Store tightly covered in the refrigerator for up to 6 weeks.

Whole Grain Lemon-Blueberry Tea Cake

2 cups whole wheat flour

2 cups ground corn meal

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup whole milk yogurt

1/2 cup honey

1/2 cup lemon olive oil

freshly grated zest of one lemon

2 cups fresh or frozen blueberries

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl, mix the wet ingredients and lemon zest.  In three separate additions, add the wet ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or pans halfway with batter.  Bake in the center of the oven for 20-25 minutes or until a tester inserted to the middle comes out clean.  Makes 18 standard size muffins or 12 muffins and one large or two miniature loaves.

Grilled Radicchio & Hearts of Romaine Salad

1/3 cup Tuscan Herb olive oil

1/4 cup Grapefruit balsamic vinegar

6 garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

4 large heads of radicchio, cored and quartered

4 hearts of romaine

1/3 cup shaved pecorino

Whisk oil, vinegar, garlic and red pepper in large bowl.  Add radicchio and romaine and toss to coat.  Marinate 20 minutes.  Prepare barbecue (medium heat).  Drain marinade into small bowl.  Place radicchio and romaine on grill, sprinkle with kosher salt and fresh cracked pepper.  Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally (about 6 minutes).  Transfer to serving platter and drizzle with reserved marinade and sprinkle with cheese shavings.

Honey-Ginger/Lime Thai Salad


2 cups thinly sliced and chopped red cabbage
2 cups thinly sliced and chopped napa cabbage
1/4 cup thinly sliced green onions
1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 cup chopped peanuts


2 teaspoons minced garlic
1 teaspoon hot sauce of your choice
3 tablespoons honey-ginger balsamic vinegar
1-2 tablespoons soy sauce
2 tablespoons Tahini, almond butter, or peanut butter
2 tablespoons lime olive oil
2 tablespoons roasted sesame oil

This salad is best when you add the dressing just before serving.  To make this into a complete meal, top the salad with a sauteed, sliced chicken breast drizzled with peanut sauce.

Chuka Soba Salad

Chuka Soba Salad

12-15 ounces Chuka Soba Noodles

1-1/2 teaspoons Roasted Sesame Oil

1/3 cup Rice Vinegar

Juice and grated peel of 1 fresh lime

1/2 cup Soy sauce

2 teaspoons crushed red pepper flakes

2 tablespoons sugar

2 cloves garlic-minced

1 cup grated carrot

3/4 cup chopped dry-roasted peanuts

1/2 cup fresh cilantro

Boil noodles according to package directions; drain and rinse with cool water.  Combine oil, vinegar, lime, soy sauce, pepper flakes, sugar and garlic.  Cut through the noodles to make them manageable and add them to the oil mixture, add carrots, nuts and cilantro, reserving some to use as a garnish.  Chill for at least an hour.  May be served cold or at room temperature.

Olive Oil Cake

3 large eggs

1-1/2 cups granulated sugar

1-1/2 cups whole milk

1 cup olive oil  (we suggest our Manzanillo… flavorful, but on the mild side)

1/4 cup Amaretto liqueur

1 tablespoon finely grated orange zest

1-1/2 cup all-purpose flour

1/2 cup coarse-ground cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

powdered sugar for garnish

Heat the oven to 350 degrees, placing a rack in the middle. You can make this cake in 1-9 inch extra deep round pan, 2-9 inch average round pans or 1-9×14 inch sheet pan.  Coat the pan(s) with olive oil and flour to prevent sticking; tap out the excess.

In a large bowl, whisk together eggs and granulated sugar until well blended.  Add milk, olive oil, amaretto, and orange zest.  Mix well.

In another bowl, stir together, flour, cornmeal, baking powder, baking soda, and salt.  Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy).

Pour the batter into pan(s).  Bake 30-40 minutes, or until a toothpick inserted in the center of the cake comes out with a few crumbs on it.  Remove from the oven and place on a wire rack to cool completely.

When completely cooled, and depending upon which pans you have used you may either invert the round(s) onto a serving plate or plates and dust with powdered sugar or cut the rectangular cake into squares after first dusting the entire cake with powdered sugar.