Fresh-Pressed Olive Oil Club

Nutty Oat Muffins

These muffins have a great crunch and are packed with whole grain goodness. 

Ingredients

  • 1-1/2 cups white whole wheat or whole wheat pastry flour 
  • 3/4 cup rolled oats 
  • 2 ounces almonds or walnuts, roughly chopped 
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar 
  • 1 tablespoon stevia
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon fine sea salt
  • 1 cup blueberries, rinsed and patted dry
  • 4 tablespoons extra virgin olive oil
  • 2 extra-large eggs
  • 1 cup milk, your choice of dairy or plant-based
  • 2 teaspoons vanilla extract or paste

Directions

Step 1

Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

Step 2

In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

Step 3

Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

Yields 12 muffins

Lemon and Olive Oil Panna Cotta

This classic Italian dessert (panna cotta translates to “cooked cream”) is simultaneously rich-tasting, yet light. For a festive touch, substitute orange zest for lemon zest, then garnish with candied orange peel and/or fresh pomegranate arils. We used an olive oil of medium intensity.

Ingredients

  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1 tablespoon cold water
  • 2 tablespoons extra virgin olive oil, plus more for oiling and drizzling
  • 1 1/2 cups buttermilk
  • 1 1/2 cups heavy whipping cream
  • 7 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest, preferably from a Meyer lemon
  • 1/4 teaspoon sea salt
  • Additional lemon zest, for garnish
  • Fresh fruit, for garnish (optional)

Directions

Step 1

Put the gelatin in a small dish and pour the water over. Stir to dissolve. (Make sure the gelatin’s dissolved completely.) Lightly oil 6 small custard cups or ramekins (1/2 cup capacity) or similar dishes with olive oil.

Step 2

Whisk the 2 tablespoons olive oil into the buttermilk.

Step 3

Combine the cream, sugar, vanilla, lemon zest, and salt in a heavy saucepan. Place over medium-high heat and whisk to dissolve the sugar. Heat just until bubbles start to form on the edge of the pan. Remove the pan from the heat and stir in the gelatin until it is thoroughly incorporated. Add the buttermilk mixture and stir to blend. Pour through a mesh strainer/sieve into a container with a pour spout, such as a liquid measuring cup.

Step 4

Pour the mixture into the prepared ramekins. Cover and refrigerate until set, at least 4 hours and up to 2 days ahead.

Step 5

When ready to unmold the panna cottas, lightly oil 6 dessert plates with olive oil. (The oil will allow you to reposition the desserts on the plate, if need be.)

Step 6

Dip the bottom of each ramekin in very warm water for about 3 seconds (repeat as necessary) and loosen the sides with the edge of a dull knife or small offset spatula. Invert over the prepared plates, jiggling each ramekin until the panna cotta releases. Sprinkle the tops of the panna cottas with lemon zest and drizzle with olive oil.

Serves 6 — Recipe from familystylefood.com

Orange and Rosewater Olive Oil Cake

Rosewater adds a light yet irresistible perfume to this Moroccan-inspired citrus cake—a little goes a long way. For an equally delicious variation, use lemon juice and zest in place of the mandarin oranges. Note: The whole-wheat pastry flour adds some fiber to the cake.

Ingredients

For the cake:

  • ½ cup medium or bold extra virgin olive oil, plus 1 teaspoon or more for the pan
  • 2 extra-large eggs
  • ¾ cup sugar
  • ¾ cup Greek yogurt
  • Zest of 3 mandarin oranges or clementines
  • ½ cup fresh mandarin orange or clementine juice 
  • 1 teaspoon vanilla extract or paste
  • 1 teaspoon rosewater
  • 1-½ cups pastry flour
  • ½ cup whole-wheat pastry flour
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt

For the icing:

  • 3 tablespoons mandarin orange or clementine juice
  • 1 cup confectioner’s sugar
  • ¼ cup or more shelled pistachios 

Directions

Step 1

Preheat your oven to 350°F. Oil a Bundt pan with olive oil. In a large bowl, whisk the eggs until no whites are visible, and then slowly whisk in the sugar, followed by the yogurt, the ½ cup olive oil, the juice and zest, the vanilla, and the rosewater.

Step 2

In a separate bowl, combine the flours, baking powder, baking soda, and salt, and fold into the egg-oil mixture with a spatula until combined.

Step 3

Pour the batter into the pan and bake for 40–45 minutes, depending on your oven. The cake’s done when a dinner knife inserted in its center comes out clean. Cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool it to room temperature.

Step 4

To make the icing, whisk the juice and sugar until incorporated, and drizzle it over the cooled cake. Carefully sprinkle on the pistachios and let the icing set for about 15 minutes before serving.

Yields 8–10 servings.

Chocolate Olive Oil Dipping Sauce & Customized Bark

Olive oil infuses melted chocolate with a fresh, slightly herby taste that intensifies the rich flavor of dark chocolate. You can dip fruit and other treats in this sauce, create melt-in-your-mouth chocolate bark with it, or simply drizzle it over your favorite ice cream or Belgian waffles.

Ingredients

  • 8 ounces dark chocolate discs or pieces, preferably 72% cacao, such as Guittard’s Coucher du Soleil
  • 2 tablespoons mild extra virgin olive oil 

Directions

Step 1

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted.

Step 2

Carefully remove the bowl from the heat and place on a towel on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finished treat is silky. (If you have an instant-read thermometer, the chocolate on the stove should reach 118 degrees and go down to 90 after you add in the rest.) 

Yields about 1 cup of melted chocolate.

To dip: Prep an assortment of sweet fruits, like whole berries, pineapple triangles, and banana slices; cake squares; and/or pretzels and potato chips. Line a cookie sheet with waxed paper, and using a dinner fork, dip your chosen treats, one piece at a time, in the melted chocolate and then place on the waxed paper. Place the sheet in a cool spot for about two hours to allow the chocolate to harden, and then transfer your treats to a platter or tin. (Of course, you can also dip and eat right away, fondue style!)

Custom Chocolate Bark with Olive Oil

To create a custom chocolate bark: Line a cookie sheet with waxed paper. Pour all the tempered chocolate on the wax paper and use an offset spatula to smooth it out to a 12-by-8-inch rectangle. Sprinkle with your choice of toppings in a random pattern—a great combination is 2 tablespoons each golden raisins, pistachios, and crispy chocolate pearls like Valrhona’s Les Perles Craquantes. Let the chocolate harden in a cool spot for two or more hours or, for a firmer bark, in the fridge for 30 minutes, and then break into random-sized pieces and store in a cookie tin.