Fresh-Pressed Olive Oil Club
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Apple Spice Muffins

Posted on by The Olive Oil Hunter

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

Ingredients

  • 1 1/2 cups ground golden flaxseed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fine sea salt
  • 1 large apple such as Honeycrisp or Fuji,
  • unpeeled
  • 4 extra-large eggs
  • 2/3 cup brown sugar or sugar substitute
  • equivalent
  • 2 ounces walnuts, coarsely chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 2 teaspoon vanilla

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 12-cup muffin tip or fill with paper liners; set aside.

Step 2

In a large bowl, whisk together the flaxseed, baking powder, spices, and salt.

Step 3

Use a box grater or the grating disc of a food processor to grate the apple.

Step 4

In another large bowl, beat the eggs with the sugar until light in color, then add the grated apple and the rest of the ingredients. Fold in the dry ingredients. Use an ice cream scoop to fill the muffin cups about 2/3 full. Bake until the tip of a sharp knife comes out clean, about 25 minutes, rotating the pan halfway through.

Makes 12 muffins

Essential Mashed Potatoes

Posted on by The Olive Oil Hunter

Tiny new potatoes are made even creamier by adding olive oil, butter, and great spices. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

Ingredients

  • 2 pounds creamer or mini red potatoes
  • 1 tablespoon plus 1 teaspoon sea salt, divided use, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 cup half-and-half or milk
  • 1 teaspoon freshly-ground Vine-Ripened Black Peppercorns,plusmore to taste
  • 2 teaspoons Purple Shallot Powder
  • Savory Black Garlic

Directions

Cut the potatoes in half and place them in a pot of boiling water with the tablespoon of salt. Boil until tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Add the teaspoon of salt, the olive oil, butter, half-and-half (or milk), black pepper, and shallot powder and mash the potatoes, thoroughly blending in the other ingredients. Taste and season with more salt and pepper if desired. Transfer to a serving bowl and sprinkle with the black garlic.

Yields 6 servings

Chai Spice Cookies

Posted on by The Olive Oil Hunter

This recipe creates dramatically large, melt-in-your-mouth, 4-inch cookies. For smaller ones, use a 1-inch scoop and place them 2 inches apart.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white or golden whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups brown sugar
  • 2 1/2 tablespoons Chai Spice Blend, divided use
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1/3 cup sanding sugar

Directions

Step 1

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set aside (you’ll bake the cookies in 3 batches; if you have that many cookie sheets, prep them all).

Step 2

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt; set aside.
In another medium bowl, whisk together the sugar, 1 1/2 tablespoons chai spice, and the cinnamon.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the olive oil and sugar-spice mixture and beat on low until well blended. Add the egg and vanilla, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined, stopping to scrape up any of the butter that may be on the bottom of the bowl.

Step 4

In a small bowl, whisk the sanding sugar with the last tablespoon of chai spice. Use a 2-inch ice cream scoop to make a dough ball and drop it into the sugar-chai mix. Roll it around to coat, then place it on the cookie sheet. Repeat until you have 6 balls, spaced 4 inches apart—they will spread considerably as they bake. Bake one cookie sheet at a time in the center of your oven for 14 minutes, rotating the pan halfway through; the cookies will puff, then flatten as they cool. Repeat with the next batch. As that batch bakes, use a large spatula to transfer the first batch of cookies to racks to cool. Repeat with the final batch.

Yields 18 Cookies

Chai Spice Cashews

Posted on by The Olive Oil Hunter

This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Chai Spice Blend
  • 2 tablespoons brown sugar
  • 1 teaspoon Wild Sumac
  • Pinch of fine sea salt
  • 2 cups raw cashews

Directions

Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.

Yields 6 to 8 servings