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.
- 8 ounces dark chocolate discs or pieces, preferably 72% cacao, such as Guittard’s Coucher du Soleil
- 2 tablespoons mild extra virgin olive oil
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.
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.
Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell with the chilled curd, and top with dollops of whipped cream.
- 3 large or 5 small lemons
- 2 large eggs, plus 1 yolk
- 10 tablespoons sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla paste
- Pinch of sea salt
- 2 tablespoons mild extra virgin olive oil
Rinse the lemons, dry them thoroughly, and then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons. You should have a generous cup of juice. Some pulp is fine to include, but remove any seeds.
In a heavy-bottomed saucepan, use a silicone whisk to blend the eggs thoroughly, and then whisk in one ingredient at a time in this order: sugar, cornstarch, lemon juice and zest, vanilla, and salt—this will give you the silkiest results without needing to strain the mixture after cooking.
Place the pan over medium heat and continue to whisk as you bring the mixture to a very low boil. Cook for two minutes (this activates the cornstarch), lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.
Off the heat, slowly whisk in the olive oil until it’s completely blended in. Pour the curd into a glass pitcher or jar and allow it to come to room temperature before covering and placing it in the fridge to thicken further.
Yields 1-¾ cups.
Forget sauces and sprinkles. Vibrantly fresh extra virgin olive oil enhances these sophisticated sundaes.
- 2 oranges
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup water
- 2 pints homemade or best-quality packaged vanilla ice cream
- Flaky sea salt, such as Maldon salt
- Extra virgin olive oil
Remove the zest from both oranges with a bartender’s zester, which removes it in long strips. Alternatively, make wide strips with a sharp paring knife, peel them away from the sections, cut away any excess pith, and slice them into long slivers. Bring the 1/2 cup of sugar and the water to a rapid boil in a small, heavy saucepan over medium heat. Let it boil for 5 minutes, and then add the zest strips. Reduce heat to a simmer and cook until the strips are translucent, about 15 minutes. Drain in a colander. You can reserve the flavored syrup for another use, such as sweetening tea or drizzling over a loaf cake. Toss the zest strips with the remaining 2 tablespoons of sugar (a resealable plastic bag works well for this) and set them on a rack to dry for a half hour or longer.
When you’re ready to serve the sundaes, place a scoop of ice cream in each of 6 highball glasses or ice cream dishes. Make a depression in each scoop with the back of a spoon. Drizzle with a little olive oil, then top with a tangle of candied zest and a pinch of the flaky salt. Repeat all the layers in each dish—a second scoop of ice cream, olive oil, zest, and sea salt. Serve at once.
Extra virgin olive oil makes these muffins tender on the inside and crunchy on top. Using pastry flour creates a finer crumb, and the addition of white whole-wheat flour adds fiber and protein.
- 1 1/2 cups plus 1/3 cup pastry flour or all-purpose flour
- 2/3 cup white whole-wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 scant cup sugar
- 2 extra-large eggs
- 1 cup Greek yogurt
- 3/4 cup extra virgin olive oil, plus more for the muffin tin
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces dark chocolate chips or chunks
Heat your oven to 350ºF. Grease a 12-muffin tin (including the spaces between the cups) with a small amount of olive oil.
In a very large bowl, whisk the flour, baking powder, baking soda, and salt to combine.
In another large bowl, whisk the sugar and eggs until well incorporated, and then whisk in the yogurt, followed by the olive oil, milk, and vanilla extract.
Slowly pour it into the flour mixture, folding with a spatula as you go until the dry ingredients are mostly incorporated. Add the chips and continue folding until you no longer see any traces of flour.
Use a large ice cream scoop to fill the muffin cups just about to the top (the muffins will nicely rise over the rims as they bake).
Bake for 35 to 45 minutes, depending on your oven—they’re done when the tip of a dinner knife inserted into the center of 2 or 3 muffins comes out clean. Cool the pan on a wire rack before turning out the muffins.
Yields 12 oversized muffins