Fresh-Pressed Olive Oil Club

Towpath Olive Oil Cake

This recipe was recommended to us by a talented baker who pronounced it a keeper, one of the best cake recipes in her files. 

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup best quality extra virgin olive oil
  • 3/4 cup whole milk
  • 1 to 2 teaspoons grated orange zest
  • Juice of 1 orange 

Directions

Step 1

Preheat the oven to 350°F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper. 

Step 2

In a small bowl, stir the flour and baking powder together. 

Step 3

Place the sugar and eggs in the bowl of a stand mixer. Beat on medium speed until thick and pale yellow, about 3 to 5 minutes. 

Step 4

Add the olive oil, milk, orange zest, and orange juice and beat for another minute or two. Turn off the machine and fold in the flour mixture by hand. 

Step 5

Scrape into the prepared baking pan. Bake for 45 minutes, or until golden brown and a knife inserted into the center comes out clean. Cool on a rack completely before serving. 

Makes one 9-inch cake, serving 8 to 10Recipe from The London Cookbook by Aleksandra Crapanzano, Ten Speed Press (2016) 

Chocolate Mouse with Olive Oil and Sea Salt

Olive oil adds intrigue and richness to this decadent dessert. Heat the egg-and-milk mixture very slowly in a heavy-bottomed pan to avoid curdling the eggs. If desired, substitute 1 tablespoon of orange-flavored liqueur for 1 tablespoon of coffee and garnish with candied orange peel. 

Ingredients

  • 2 eggs, thoroughly beaten
  • 3/4 cup whole milk
  • 6 ounces good-quality semi-sweet dark chocolate
  • 3 tablespoons freshly brewed strong coffee
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • Tiny pinch fine salt Sea salt, such as Maldon, or grey lavender salt, to serve
  • Lightly sweetened whipped cream, to serve 

Directions

Step 1

Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat. 

Step 2

In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee and the olive oil. 

Step 3

Add the milk-and-egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend. With the food processor or blender running, slowly pour in the chocolate-and-coffee mixture and blend until well combined. The final mix will be frothy and smooth. 

Step 4

Fill four 6-ounce ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish, this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt. 

Serves 4Recipe adapted from thekitchn.com

Olive Oil Chocolate Chip Cookies

Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).

Ingredients

  • 2 cups self-rising our
  • 2/3 cup sugar
  • 2 extra-large eggs
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 6 ounces miniature chocolate chips

Directions

Step 1

Preheat the oven to 325°F.

Step 2

Put the our and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the our mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.

Step 3

Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until rm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.

Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012

Olive Oil Chocolate Cake with Chocolate Ganache

This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.

Ingredients

  • For the cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 2 tablespoons cider vinegar
  • 2 teaspoons vanilla
  • 2/3 cup extra virgin olive oil
  • 2 cups cold water
  • For the ganache:
  • 12 ounces good semisweet chocolate chips
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon pure vanilla

Directions

Step 1

Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.

Step 2

Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.

Step 3

In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.

Step 4

Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.

Step 5

Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.

Serves 12Recipe adapted from themerchantbaker.com

Lemon Blueberry Zucchini Cake

This beautiful cake is dense, as it was originally adapted from a quick-bread recipe. Before juicing the lemon, remove the zest in long thin strips and reserve for a garnish.

Ingredients

For the cake:

  • 3 eggs at room temperature, lightly beaten
  • 1 cup extra virgin olive oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cup granulated sugar
  • 2 cups finely shredded and lightly drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries, a few reserved for garnish

For the Lemon Buttercream:

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract
  • 1/8 teaspoons salt

Directions

Step 1

Preheat the oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or nonstick baking spray. (You can also line the bottoms of the pans with parchment rounds, if desired.)

Step 2

Make the cake: Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Lift the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You want to have about 2 cups of shredded drained zucchini. Set aside.

Step 3

In a large bowl, beat together the eggs, oil, vanilla, and sugar with a stand mixer with a paddle attachment or a hand mixer. Fold in the zucchini.

Step 4

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans.

Step 5

Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Cool 20 minutes in the pans, then turn the cakes onto wire racks to cool completely.

Step 6

Make the Lemon Buttercream: Combine the butter, sugar, and salt and beat until smooth. Add the lemon juice and vanilla and continue to beat for another 3 to 5 minutes, or until creamy. Place the cake on a cakestand or plate. Frost the top with the Lemon Buttercream. Top with the second cake and frost the top generously. (If desired, you can frost the sides, too. We like the “naked” look.) Garnish with reserved blueberries. Serve warm or at room temperature.

Serves 8 — Recipe adapted from iambaker.net

Oatmeal With Olive Oil And Berries

Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches, strawberries, etc.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 3 1/2 cups water
  • 1/2 teaspoon flaky sea salt, plus more for serving
  • 1 cup blueberries or raspberries or a mix
  • 1/4 cup toasted almonds, walnuts, or pecans
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup extra virgin olive oil

Directions

Step 1

In a medium saucepan, bring the oats, water, and 1/2 teaspoon of sea salt to a low boil over medium heat. Reduce the heat to low, and cook, stirring frequently, until the oatmeal is creamy (about 6 to 7 minutes).

Step 2

Spoon the cereal into 2 bowls, then top with the fruit and nuts. Garnish with a pinch of fresh thyme leaves and a healthy drizzle of olive oil.

Step 3

Finish with a pinch of flaky sea salt (crush it between your fingers to break up the flakes).

Serves 4 — Recipe adapted from annefood.com

Olive Oil Cake with Lemon and Almonds

This easy-to-make cake is moist (thanks to the olive oil), dense, and very satisfying with a cup of coffee or tea or a glass of Spanish sherry or Portuguese port. If you’re feeling fancy, arrange a paper doily on top of the cake before sifting powdered sugar over it. Carefully remove the doily to preserve the pattern.

Ingredients
  • 1 1/2 cups cake flour
  • 1/4 cup finely ground almonds
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • Scant 1 cup of full-fat unsweetened Greek yogurt
  • 2/3 cup extra virgin olive oil
  • Powdered sugar to top the cake

Directions

Step 1

Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.

Step 2

In a medium bowl mix together the flour, ground almonds, salt, and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.

Step 5

Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.

Serves 8 — Recipe adapted from spanishabores.com

Olive Oil Dark Chocolate Mousse

We’ve long known that olive oil and chocolate have a natural affinity for each other. This ethereal chocolate mousse proves it. The orange zest is optional and can be replaced by a few drops of Grand Marnier or other orange-flavored liqueur.

Ingredients

  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large pasteurized eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved
  • in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.

Serves 6 — Recipe adapted from Joy of Kosher with Jamie Geller, March 2014

Cranberry And Pistachio Biscotti

Wrap these cookies in cellophane for an attractive hostess gift.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts

Directions

Step 1

Preheat the oven to 300°F.

Step 2

In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.

Step 3

Divide the dough in half. Form two logs (each 12 x 2 inches) on a cookie sheet that has been lined with parchment paper. The dough may be sticky; wet your hands with cool water to handle the dough more easily.

Step 4

Bake for 35 minutes in the preheated oven, or until the logs are lightly browned. Remove them from the oven, and set aside to cool for 10 minutes. Reduce the oven heat to 275°F.

Step 5

Cut the logs on a diagonal into 3/4-inch-thick slices. Lay the cookies on their sides on a parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Makes 36 cookiesRecipe adapted from allrecipes.com

Chocolate Budino With Olive Oil And Sea Salt

The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.

Serves 8Recipe adapted from Jon & Vinny’s, Los Angeles, California

Ingredients

  • 10 ounces bittersweet chocolate, chopped (1 3/4 cups)
  • 4 tablespoons unsalted butter
  • 1/4 cup cornstarch
  • 2/3 cup cocoa powder
  • 1 cup plus 2 tablespoons sugar, divided use
  • 2 large eggs
  • 4 large egg yolks
  • 4 1/2 cups milk, separated
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt, for serving

Directions

Step 1

In a large bowl, whisk the cornstarch, cocoa powder, and half of the sugar. Add the eggs and yolks, whisking thoroughly to combine. Continue whisking while drizzling in 1/2 cup of milk, then set the bowl and whisk aside.

Step 2

In a medium pot, combine the remaining 4 cups of milk, all of the salt, and the remaining half of the sugar; bring to a boil over medium-high heat. Once boiling, quickly whisk one-third of the hot milk mixture into the egg mixture. Then, return all of the egg mixture to the pot. Raise the heat to medium-high and cook, whisking constantly, until the budino has thickened and the whisk leaves traces along the surface, 3 to 4 minutes.

Step 3

Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.