Recipes

Chocolate Madeleines

Chocolate Madeleines

Makes a dozen cookies 1 ½ cup all-purpose flour ¼ cup cocoa powder ½ teaspoon baking powder Pinch of table salt 2 large eggs, at room temperature ½ teaspoon of vanilla ¼ cup of California COOC-certified extra virgin olive oil ¼ cup of powdered sugar for dusting Sift the flour, cocoa powder, salt and baking… Continue Reading

French Onion Soup

French Onion Soup

Makes 12 generous servings 6 tablespoon butter 1/4 cup California COOC-certified extra virgin olive oil 9 medium onions, thinly sliced 2 gallons hot water 2 cups strong coffee 4 tablespoon balsamic vinegar 1/4 cup sherry 8-oz jar beef stock concentrate 2 tablespoon dried thyme 1/2 teaspoon celery seed 1/4 teaspoon ground allspice 1/2 teaspoon ground… Continue Reading

Fudgy Olive Oil Cupcakes

Fudgy Olive Oil Cupcakes

  Makes 12 small cupcakes or 6 large cupcakes 1 cup sugar 1/3 cup California COOC-certified extra virgin olive oil 1 egg 1 teaspoon vanilla extract 1 cup fresh zucchini, finely grated 2 tablespoons plain yogurt 1 cup all-purpose flour 5 tablespoons unsweetened cocoa powder ½ teaspoon sea salt ½ teaspoon baking powder Frosting, optional,… Continue Reading

Roasted Jumbo Artichokes

Roasted Jumbo Artichokes

Makes 4 servings 4 jumbo artichokes Juice of one lemon ¼ cup California COOC-certified extra virgin olive oil 1 tablespoon minced garlic 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh thyme ¼ teaspoon cayenne powder Black pepper to taste Freshly grated Parmesan cheese Pre-heat oven to 400 °F. Fill a large bowl with cold… Continue Reading

Vegetable Pot Pie

Vegetable Pot Pie

Makes 4-6 servings Crust 1 ½ cups unbleached, all-purpose flour ½ teaspoon chopped fresh thyme leaves ¼ teaspoon baking powder ¼ teaspoon fine ground sea salt ¼ cup California COOC-certified extra virgin olive oil 3 to 4 tablespoons cold water Filling 4 tablespoons California COOC-certified extra virgin olive oil 1 onion, chopped (about 1 ½… Continue Reading

Strawberry Rhubarb Olive Oil Shortcakes

Strawberry Rhubarb Olive Oil Shortcakes

Makes 4 servings Whipped Cream ½ cup heavy whipping cream 1 tablespoon sifted powdered sugar Olive Oil Shortcakes 4 tablespoons raw sugar 3 tablespoons California COOC-certified extra virgin olive oil ¼ teaspoon pure vanilla extract 1 ½ teaspoons baking powder ½ teaspoon fine ground sea salt 1 cup unbleached, all-purpose flour ¼ cup 1% milk… Continue Reading

Herbed Soffritto

Herbed Soffritto

Makes 2 servings 3 stalks of celery 3 cloves of garlic 2 medium yellow onions 2 large carrots ¾ cup California COOC-certified extra virgin olive oil 1 tablespoon fresh parsley, chopped 1 tablespoon fresh chives, chopped 1 tablespoon fresh tarragon, chopped Begin by mincing the onions, carrots, celery and garlic fine. Heat the olive oil to… Continue Reading

Olive Oil Mignonette

Olive Oil Mignonette

  Makes enough for 2 dozen oysters 3 tablespoons cilantro, freshly chopped 2 tablespoons California COOC-certified extra virgin olive oil 2 tablespoons champagne vinegar 2 tablespoons dry white wine 1 1/2 tablespoons shallots, finely diced 1 teaspoon sugar 1 teaspoon freshly-squeezed lemon juice 1/2 teaspoon lemon zest, finely grated 1/4 teaspoon salt 1/4 small, hot jalapeño,… Continue Reading