CHOCOLATE OLIVE OIL CAKE Ingredients: 3/4 cups all-purpose flour 2 cups sugar 3/4 cups sifted cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 2 tsp vanilla 1/2 cup Beyond the Olive Arbosana Blend Blend Extra Virgin Olive Oil 1 cup whole milk (beat ingredients at medium until fairly well-mixed) 1 cup boiling water Directions: Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In a bowl, mix the dry ingredients together. Add the eggs and milk. Beat until well mixed. As soon as milk is mixed in, immediately add 1 cup boiling water. Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide...
BUTTER TO OLIVE OIL CONVERSION CHART
Butter/margarine -> olive oil1 tsp -> 3/4 tsp1 Tbsp -> 2/14 tsp1/4 cup -> 3 Tbsp1/3 cup -> 1/4 cup1/2 cup -> 1/4 cup + 2 Tbsp2/3 cup -> 1/2 cup3/4 cup -> 1/2 cup + 2 Tbsp1 cup -> 3/4 cup
JUNE 15, 2015
CORN SALAD Ingredients 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons apple cider vinegar 3 tablespoons Beyond the Olive Pasadena Blend extra virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Directions:Cook the corn for 3 minutes in a large pot of boiling water. Drain and immerse the corn in ice water to stop the cooking. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Read more...
ARTICHOKE MASHED POTATOES
Ingredients
2 medium Yukon Gold potatoes
1/4 cup milk, warmed
1/2 cup Beyond the Olive Artichoke Tapenade
1 Tbsp Beyond the Olive California Blend extra virgin olive oil
Sea salt
Fresh ground pepper
Directions
Cut potatoes into 2 inch pieces. In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain. Mash potatoes in a bowl with the milk and olive oil until smooth and creamy. Add artichoke tapenade until well blended.
Salt and Pepper to taste.
BTO VINAIGRETTE
(Makes 1 cup)
Ingredients
3/4 cup Beyond the Olive Meyer Lemon Olive Oil
1/4 cup Beyond the Olive White Balsamic Vinegar
1 tsp. honey
1 tsp Dijon mustard
Salt and pepper to taste
Directions
Whisk all ingredients together. Use a salad dressing, or drizzle on grilled vegetables.
