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.
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
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.
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.
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.
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.
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.) Stir in the olive oil until blended.
Yields about 1 cup of melted chocolate.
If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us.
- 6 eggs
- 2 ounces Parmesan cheese, grated
- 1 teaspoon butter, softened
- 2 tablespoons milk
- 2 tablespoons of extra virgin olive oil
- 1 large leek (the white and some of the tender green part), sliced
- Pinch of coarse salt
In a bowl, whisk the eggs, cheese, butter, and milk. Heat a frying pan, add the oil, and sauté the leek slices until softened, adding the salt as they cook. Pour the egg mixture into the saucepan, and cook over medium heat until firm.
Cover the pan with a lid, remove from heat, and let stand for 10 minutes. You can serve it hot or at room temperature. If you’d like to prepare it ahead by an hour or so, leave the lid on.
Yields 4 servings
My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and we’ll have it for brunch or even supper if the day has gotten away from us. Peppers and feta are delicious additions—experiment with various cheeses and veggies to make this dish your own.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 red bell pepper, stemmed, seeded, and diced
- 1/2 green bell pepper (or hot pepper if you’re adventurous), stemmed, seeded, and diced
- 4 large eggs, beaten
- Coarse kosher or sea salt
- 2 ounces crumbled feta cheese
- Freshly ground black pepper, for serving
Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low.
Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with the feta and drizzle with additional olive oil.
Yields 2 servings.