Recipes

Bagna Cauda (Hot Garlic and Anchovy Sauce)

Bagna Cauda (Hot Garlic and Anchovy Sauce)

Photo by: Emiko yield: SERVES 4 INGREDIENTS: 12 plump cloves garlic 1 cup COOC certified EVOO 3.5 ounces (100 grams) anchovies in oil 1/4  cup (50 grams) of cold butter DIRECTIONS Peel the garlic cloves, then mince 4 to 5 of them and finely slice the rest. Place all the garlic, the EVOO, and anchovies in a small saucepan and place… Continue Reading

Grilled Pizza Technique

Grilled Pizza Technique

Photo by PEDEN + MUNK DIRECTIONS Stretch your dough into roughly a 12- to 14-inch crust (store-bought is totally fine) and lay it in the grill on a pizza stone that’s “ripping hot.” Drizzle the dough with a little COOC certified EVOO and top with whatever cheese and sauce combination strikes your fancy. Hand-crushed tomatoes,… Continue Reading

Lemon Curd Tart with Olive Oil

Lemon Curd Tart with Olive Oil

Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell yield: 6 SERVINGS total time: 2 HOURS INGREDIENTS: For tart shell: 2 tablespoons almonds with skins, toasted and cooled 3/4 cup all-purpose flour 1/4 cup confectioners sugar Pinch of fine sea salt 1/2 stick cold unsalted butter, cut into 1/2-inch cubes 1 large… Continue Reading

Sweet Orange and Olive Oil Doughnuts (Rosquillos)

Sweet Orange and Olive Oil Doughnuts (Rosquillos)

yield: SERVES 20 total time: 20 MIN INGREDIENTS: 2 eggs 250 ml pouring cream (1 cup) 250 ml freshly squeezed orange juice (1 cup) 1 lemon, finely grated rind only 125 ml COOC certified EVOO (½ cup) 300 gm caster sugar 950 gm self-raising flour 2 tbsp ground cinnamon For deep-frying: vegetable oiL DIRECTIONS Combine… Continue Reading

Roasted Pepper Caprese

Roasted Pepper Caprese

yield: MAKES 1 SERVING total time: 2.5 HOURS INGREDIENTS: 3 lbs Mixed Bell Peppers  6 Garlic Cloves ( Lightly Crushed )  ⅓ cup COOC certified EVOO  ½ tsp Kosher Salt  ½ tsp Black Pepper  12 oz Fresh Mozzarella  4 Basil Leaves  1 tbsp White Balsamic Vinegar DIRECTIONS Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan. Season with salt… Continue Reading

Seared Scallops with Basil Olive Oil Pistou

Seared Scallops with Basil Olive Oil Pistou

yield: MAKES 2 SERVINGS total time: 20 MIN INGREDIENTS: 2 cups packed fresh basil leaves 1/4 cup packed fresh parsley 2 garlic cloves, coarsely chopped 1/2 teaspoon sea salt 1/2 teaspoon lemon juice 2/3 cup COOC certified EVOO 8 large scallops, room temperature salt and pepper 2 tablespoons COOC certified EVOO, for cooking 1/2 cup… Continue Reading

Almond Butter and Jam Olive Oil Pancakes

Almond Butter and Jam Olive Oil Pancakes

INGREDIENTS: 1/4 cup almond flour 1/2 cup whole wheat flour 1 cup all purpose flour 1 tablespoon baking powder 3 teaspoon sugar 1 teaspoon kosher salt 1/4 cup of flax seed 3/4 cup of medium COOC certified EVOO 4 eggs, separated 1 3/4 cups milk 1 1/2 tablespoon Vanilla Extract Jam – flavor of choice Almond… Continue Reading

Chocolate & Date Bliss Balls

Chocolate & Date Bliss Balls

yield: MAKES 12  total time: 1 HOUR INGREDIENTS: 1 tbsp COOC certified EVOO 1 cup of pitted dates 3/4th cup of roasted almonds 3/4th cup of roasted hazelnuts 2 tbsp chia seeds 1 tbsp raw cacao powder (extra for rolling) coconut shaving DIRECTIONS Place all ingredients in the food processor except cacao powder and desiccated… Continue Reading

Spiced Veggies with Fennel Slaw and Extra Virgin Olive Oil

Spiced Veggies with Fennel Slaw and Extra Virgin Olive Oil

INGREDIENTS: 4 garlic cloves, finely grated 1 tbsp ground coriander 1 tbsp ground cumin 6 tbsp COOC certified EVOO plus more for drizzling 4 medium sweet potatoes, cut into 1/2“-thick wedges 2 15 oz cans garbanzo beans, rinsed Kosher salt, freshly ground pepper 1 1/2 cups plain, whole-milk yogurt 5 tbsp fresh lemon juice, divided 1 medium fennel bulb, thinly sliced 1 jalapeño, thinly sliced (optional)… Continue Reading

Extra Virgin Olive Oil Roasted Garlic

Extra Virgin Olive Oil Roasted Garlic

INGREDIENTS: 2-6 whole heads of garlic COOC certified EVOO 1 sprig fresh rosemary kosher salt freshly ground black pepper DIRECTIONS Preheat the oven to 400 degrees. Cut 1/2″ off the top of each garlic bulb to expose the ends of individual cloves, leaving the bulb whole. Place bulbs, cut end up, in a muffin tin or… Continue Reading