1/2 cup The Ancient Olive Eureka Green Limonato Fused Olive Oil
3/4 cup sugar
3 large eggs, at room temperature
1/2 cup Potlicker Margarita Marmalade
2 tbsp. orange juice or tequila
1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
3/4 tsp salt
1 pint strawberries, washed and sliced
1 tbsp. The Ancient Olive Strawberry or Traditional Balsamic Vinegar
Preheat oven to 350 degrees. Prepare 9x5 loaf pan, by rubbing with olive oil or butter.
In bowl of stand mixer or medium bowl, beat together Limonato Fused Olive Oil and sugar at medium speed for about 4 minutes, until lighter in color. Beat in eggs, one at a time, until incorporated. Beat in Potlicker Margarita Marmalade and orange juice or tequila.
In separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into wet until just combined. Do not overmix.
Scrape batter into prepared pan. Bake until surface is golden brown and toothpick inserted in center emeges clean, 55-65 minutes.
Allow to cool for 10 minutes, and then remove from pan and finish cooling on rack.
In a bowl, toss sliced strawberries and Strawberry balsamic vinegar, and allow to macerate for at least 15 minutes.
When ready to serve, slice and serve with balsamic strawberries.
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients.
Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Yields about 48 cookies
For the salad:
1 tablespoon The Ancient Olive ultra premium EVOO (get creative here by using many or our delicious olive oil selections like blood orange, cilantro & roasted onion, Eureka lemon or any single varietal EVOO)
2 cups acorn or butternut squash or sweet potato cubes (1" pieces)
½ teaspoon salt
2 cups cooked wild rice (brown rice, barley or quinoa would also work)
pomegranate seeds from 1 whole pomegranate
sections from 1 large navel orange, cut in half (In a hurry? These orange sections can be purchased in jars in the cold section of the produce department of your local grocery store. Or, use canned Mandarin oranges.)
½ cup pistachios, coarsely chopped
1/4 - 1/2 cup Craisins rehydrated in The Ancient Olive cranberry pear or Gravenstein apple balsamic vinegar (optional, but REALLY great addition!)
¼ cup The Ancient Olive pomegranate balsamic vinegar
2 tablespoons orange juice
2 tablespoons The Ancient Olive maple balsamic vinegar
⅛ teaspoon cinnamon
2 tablespoons The Ancient Olive ultra premium single varietal EVOO or blood orange olive oil or roasted butternut squash seed oil
salt and pepper to taste
Adapted from a Food52 recipe, this delicious granola packs a healthy punch of antioxidants and fiber. The perfect breakfast food either warm or cold, and a terrific homemade gift!
Makes about 7 cups
3 cups old-fashioned rolled oats
1 cup Stonybrook Farms pepitas or raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecan halves, left whole or coarsely chopped
1/2 cup pure maple syrup + 1/4 cup The Ancient Olive maple balsamic vinegar
1/2 cup The Ancient Olive ultra premium extra-virgin olive oil: single varietal, butter or blood orange OR substitute 1/4 cup of the oil with roasted butternut squash seed oil from Stonybrook Farms (also avaialble at The Ancient Olive)
1/2 cup packed light-brown sugar
1/4 teaspoon cayenne pepper powder (optional)
- Heat oven to 300° F.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.
1 cup prepared hummus
1 cup pumpkin puree
1-2 tbsp. Frontier Soups Autumn Pumpkin Spice Mix (to taste)
1-2 tsp. The Ancient Olive Baklouti Chile Fused Olive Oil (to taste)
Stonybrook Roasted Pumpkin Seed Oil
Stonybrook Brined and Roasted Pumpkin Seeds
Combine first 4 ingredients in a medium bowl. Season to taste. Transfer to serving dish. Drizzle with Pumpkin Seed Oil and top with Pumpkin Seeds.
12 oz. fresh or frozen cranberries
2 tbsp. sugar
1-2 fresno or jalapeno peppers, seeded and minced
1 medium shallot, minced
2 tbsp. chopped fresh mint
Pinch of kosher salt
1/4 cup The Ancient Olive Cranberry Pear White Balsamic Vinegar
2 tbsp. The Ancient Olive Mandarin Fused Olive Oil or Blood Orange Fused Olive Oil (optional)
Pulse cranberries and sugar in a food processor to desired size. Transfer to medium bowl, and add all other ingredients. Taste for seasoning. Stir to combine and refrigerate until ready to serve. Serve at room temperature.
1 ½ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
3 large eggs
1 cup of sugar
¾ cup of yogurt
¾ cup Green Limonato Olive Oil (or your freshest olive oil)
finely grated zest of three lemons
powdered or granulated sugar for dusting
preheat oven to 325 degrees
lightly grease a 9 inch spring form pan
in a medium sized bowl, whisk together all dry ingredients
in a large bowl, beat eggs and sugar until pale and thick
add lemon zest and yogurt, blend to combine
whisk (or blend on medium) the olive oil in a slow and steady stream
slowly add flour mixture until just blended
pour into pan
bake for 40 minutes until golden
when cooled, dust with sugar
2 ounces vodka (chilled)
3 ounces club soda or seltzer (chilled)
Fill a tall glass with ice. Add vodka, Gravenstein Apple White Balsamic, and soda. Stir gently to mix and serve immediately.
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.