Olive Oil Recipes

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Olive Oil Cake

Ingredients:

  • 2 large eggs, room temperature
  • ¾ cup sugar
  • ¾ cup all-purpose flour
  • ¾ cup corn meal
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. orange zest
  • ½ cup California Olive Ranch extra virgin olive oil
  • ½ cup buttermilk
  • 1 Tbsp. honey

Toppings:

  • 2 Tbsp. sugar
  • 1/6 cup Marcona almonds, lightly toasted and chopped
  • 1/6 cup regular almonds, sliced and lightly toasted

Directions:

  1. Preheat oven to 350˚F. Oil a cake pan with California Olive Ranch extra virgin olive oil.
  2. Combine flour, cornmeal, salt, baking powder and zest in a small bowl. Mix to make sure zest is evenly distributed. (Easily done with hand.)
  3. Combine oil, buttermilk, and honey in a measuring cup. Give a quick stir to mix everything.
  4. In an electric mixer, cream sugar and eggs with paddle attachment on medium high until pale yellow, about 1 minute. On medium speed, add the dry ingredients in three parts, alternating with the wet ingredients. With every addition, make sure to incorporate without overbeating. Scrape down sides as necessary. With a rubber spatula, scrape the batter into the oiled baking dish. Sprinkle sugar and almond mixture on top.
  5. Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.

Italian Soak Olive Oil Dressing

Ingredients:

  • 2 Tablespoon Red Onion

  • 1/2 garlic clove

  • 2 Tablespoon Fresh Parsley

  • 1 tsp Dried Oregano

  • 1/2 tsp Kosher salt

Directions:

  1. 2 tablespoons minced red onion in cold water, 15 minutes; drain.
  2. Pile 1/2 garlic clove
  3. 2 tablespoons fresh parsley
  4. 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste.
  5. Whisk with 2 tablespoons red wine vinegar and the onion.
  6. Gradually whisk in 1/2 cup olive oil

Lavender Olive Oil Waffles

Ingredients:

  • 2 eggs, yolks and whites separated
  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 4 tsp baking powder
  • pinch salt
  • 1 1/2 tsp dried lavender
  • 1 tsp pure vanilla
  • 2 tbsp honey
  • 2 cups milk
  • 1/2 cup California Olive Ranch extra virgin olive oil

Directions:

  1. Whip the egg whites into stiff peaks and set aside.
  2. Stir together the flours, baking powder, salt and lavender in a large bowl. Whisk together the wet ingredients, including egg yolks, and pour into the dry ingredients. Whisk together until no pockets of flour remain. The batter will be a little lumpy and that’s completely fine. Gently fold in the egg whites. Bake according to waffle manufacturers instructions. Serve with softened butter and maple syrup or honey.

 

Green Garlic and Spinach Pesto

Ingredients:

  • 2 cups chopped green garlic
  • 2 cups fresh spinach leaves
  • ¾ cup chopped raw walnuts
  • ½ cup shredded or grated Parmesan cheese
  • ½ cup California Olive Ranch extra virgin olive oil
  • ½ teaspoon fine ground sea salt
  • ¼ teaspoon ground black pepper
  • California Olive Ranch extra virgin olive oil for serving

Directions:

  1. Place the green garlic, spinach, walnuts and cheese in a food processor. Pulse for 5 to 10 second intervals about 10 times, until the greens and walnuts are chopped fine.
  2. Turn the food processor to low and slowly poor the California Olive Ranch extra virgin olive oil in through the food chute. Process for 10 to 15 more seconds, until everything is blended. Turn off the food processor, remove the lid and scrape the sides of the bowl.
  3. Add the salt and pepper, replace the lid and pulse a few more times to ensure all ingredients are chopped fine and blended together.
  4. Transfer the pesto to a bowl and drizzle with more California Olive Ranch extra virgin olive oil before serving.

Roasted Garlic White Bean Dip

Ingredients:

  • 1 can great Northern white beans, drained and rinsed
  • 1 head of garlic
  • 2 sprigs of fresh thyme, leaves remove and roughly chopped
  • 1/4 cup California Olive Ranch extra virgin olive oil, plus extra for roasting garlic
  • salt and pepper to taste

Directions:

  1. In a food processor, throw in rinsed beans, chopped thyme leaves, and squeeze out the roasted garlic. Puree until beans are starting to become smooth.
  2. With the food processor running, pour in California Olive Ranch extra virgin olive oil and process until smooth. Check seasonings and add salt and pepper as desired (pulse to combine).
  3. Enjoy as a dip or use as spread on a sandwich.