OLIVE OIL CUPCAKES (Makes 12 small or 6 large cupcakes ) Ingredients: 1 cup sugar 1/3 cup Beyond the Olive California Blend extra virgin olive oil 1 egg 1 tsp vanilla extract 1 cup finely grated fresh zucchini 2 Tbsp plain yogurt 1 cup all-purpose flour 5 Tbsp unsweetened cocoa powder 1/2 tsp sea salt 1/2 tsp baking powder Frosting, optional, as needed Directions: Preheat oven to 350 degrees. Line a 12 mini-cupcake or 6 regular cupcake tray with liners. Whisk together sugar, oil, egg, and vanilla in a large bowl until thick and smooth. Add zucchini and yogurt; stir well. In a medium bowl, sift together flour, cocoa, salt, and baking powder. Add to sugar mixture; stir until...
HARVEST SLAW (Serves 4) Ingredients: 5 Tbsp Beyond the Olive Peach (or Pear) White Balsamic Vinegar 2 1/2 Tbsp Beyond the Olive Arbequina Extra Virgin Olive Oil Sea salt and freshly ground pepper One bag shredded green cabbage (about 10 oz.) 2 cups thinly sliced, crisp, sweet apples 1/3 cup dried cranberries 1/3 cup chopped, toasted pecans Directions: In a large bowl, combine vinegar and oil. Whisk vigorously until thoroughly combined. Season with salt and pepper to taste. Add cabbage and apples and gently toss to coat with the vinaigrette. Stir in cranberries and pecans and gently combine. Taste and adjust seasonings as necessary. Recipe notes: This slaw is delicious served with grilled chicken or pork. Add a bit...
LEMON OLIVE OIL CAKE (Serves 8) Ingredients: 3 large eggs 2 cups sugar 1 1/2 cups Beyond the Olive California Blend extra virgin olive oil 1 1/4 cups milk 3 Tbsps grated lemon zest 2 cups cake or all purpose flour 1 tsp baking powder Big pinch salt Fresh fruits of your choice Directions: Preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan (I sometimes make this in a cast iron skillet). In a large bowl, whisk together the eggs and granulated sugar. Stir in the olive oil, milk, and zest. In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture,...
SMOKED OLIVE OIL, CHORIZO AND CHEDDAR POTATO SKINS Ingredients: 8 russet potatoes, scrubbed and dried 1 Tablespoons Beyond The Olive Smoked Olive Oil 1 pound raw chorizo, casing removed 2 cups shredded cheddar cheese Sour cream, for garnish Chopped scallions, green parts only, for garnish Directions: Preheat oven to 400ºF. Pierce potatoes several times with fork then place them directly on the oven rack and bake them for about 50 minutes, or until they’re easily pierced with a knife. Remove the potatoes from the oven and transfer them to a rack to cool. Set the oven to broil. Once the potatoes are cool enough to handle, slice them in half length-wise and use a spoon to scoop out the...
LEMON GARLIC BROCCOLI
(Serves: 4)
Ingredient:
2 Tbsp Beyond the Olive Meyer Lemon FlavoredOlive Oil
2 cups broccoli florets
2 cloves garlic, chopped
1/2 cup water
Salt and pepper to taste
Parmigiano Reggiano shredded
Directions:
Heat olive oil in a saute pan at med-high heat. Add broccoli florets and garlic and saute for 2 minutes. Add water and cover for 2 minutes. Season with salt and pepper and serve with grated Parmesan.
Photo Source: Pillsbury.com
