OLIVE OIL CUPCAKES WITH RAINBOW MASCARPONE BUTTERCREAM

OLIVE OIL CUPCAKES WITH RAINBOW MASCARPONE BUTTERCREAM

yield: MAKES 12 CUPCAKES total time: 1 HOUR INGREDIENTS: Olive Oil Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup California COOC-certified extra virgin olive oil 3/4 cup water 1/2 cup sugar 1 lemon, juiced 2 teaspoons vanilla extract Mascarpone Buttercream 1 cup unsalted butter, at room… Continue Reading

Baked Olive Oil Donuts with Hibiscus Glaze

Baked Olive Oil Donuts with Hibiscus Glaze

Yield: 12 Donuts Ingredients For the Donuts: 2 Cups Cake Flour 2 Teaspoons Baking Powder 1 Teaspoon Salt 1/4 Cup California COOC-certified Olive Oil 2 Large Eggs 3/4 Cup Granulated Sugar Zest of one Lemon 1 Vanilla Bean or 1 Teaspoon Vanilla Extract 1 Cup Buttermilk For the Glaze 1/2 cup dried hibiscus flowers 2… Continue Reading

Roasted Artichokes

Roasted Artichokes

Prep Time:20 mins/Cook Time:40 min/Total Time:1 hour Serves 6 Ingredients 3 large globe artichokes 3 tsp lemon juice Salt and black pepper California COOC-certified extra virgin olive oil 6 garlic cloves, peeled 1 small shallot, thinly sliced 1 tbsp capers Crumbled feta cheese to taste For the Roasted Garlic-Dill Vinaigrette  Same 6 garlic cloves roasted… Continue Reading

Tangerine Olive Oil Mini Cakes

Tangerine Olive Oil Mini Cakes

Prep Time: 25 mins / Cook Time: 20 mins / Total Time 45 mins /Yields 12 cakes Ingredients Citrus Olive Oil Mini Cakes 1-1/4 cups white sugar 1/2 cups California COOC-Certified extra-virgin olive oil juice and zest of one Meyer lemon 2 tbsp tangerine (or if not available use orange juice) 2 large eggs 2… Continue Reading

Beet Carpaccio with Crispy Feta and Mint

Beet Carpaccio with Crispy Feta and Mint

Serves 4-6 Ingredients Beet Carpaccio 1 bunch beets,trimmed 2 cups malt vinegar 1 cup brown sugar 3 cups water  3 tablespoons California COOC-certified extra virgin olive oil  200g firm feta, crumbled  ¼ cup baby mint leaves Tarragon dressing 2 tablespoons red wine vinegar 4 tablespoons California COOC-certified extra virgin olive oil 1 tablespoon superfine sugar… Continue Reading

Chocolate Espresso Olive Oil Cake

Chocolate Espresso Olive Oil Cake

Ingredients: 1 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 3 eggs plus 1 yolk 1 1/4 cup sugar 2/3 cup California COOC – Certified Extra-Virgin Olive Oil (delicate) plus oil for greasing pan 1/2 cup cocoa powder 1/4 cup plus 1 tablespoon espresso 1 teaspoon vanilla 1 cup chocolate chips (semi-sweet or bittersweet)… Continue Reading

Slow-Roasted Citrus Salmon in Olive Oil

Slow-Roasted Citrus Salmon in Olive Oil

Yield: 4 to 6 servings / Preparation Time: 30 minutes INGREDIENTS 1 (1 1/2 pound) piece of skinless salmon fillet (or halibut or cod) Kosher Salt and freshly ground pepper 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice 1 blood orange, mandarin orange or regular orange, thinly sliced 6 sprigs… Continue Reading

Nonna’s Artichokes with Spaghetti

Nonna’s Artichokes with Spaghetti

Prep Time: 30 mins/ Cook Time: 15 mins/ Serves 2 Ingredients 4-6 cleaned, trimmed artichokes (stem included-optional) 2 cloves of crushed garlic 1 pinch of peperoncino powder a handful of parsley finely chopped 3/4 cup California COOC-certified extra virgin olive oil for frying salt and pepper to taste 1/2 lb cooked “al dente” spaghetti +… Continue Reading

Mixed Berry Green Smoothie

Mixed Berry Green Smoothie

  Boost your energy for the day with this anti-oxidant rich smoothie! Ingredients 1 cup fresh or frozen raspberries 1 cup fresh blueberries or blackberries 1 Tbsp COOC-certified extra virgin olive oil ½ cup Greek yogurt /or non-dairy yogurt ½ medium banana 1 cup fresh spinach 1Tbsp. honey (optional) 1-2 cups water Add ice if… Continue Reading

Burrata with Arugula Drizzle

Burrata with Arugula Drizzle

A perfect appetizer no matter the season…. this delicious dish is going to satisfy! Serves 2-4 Ingredients 16 ounce tub of Burrata cheese 1 cup fresh arugula leaves 2 cloves garlic 1/2 cup COOC-certified California extra virgin olive oil 1/2 tsp. fresh-cracked black pepper 2 tsp. kosher salt Instructions 1. Set the Burrata out on… Continue Reading