Baklouti Chili Agrumato - Cheddar Cheese Cornbread


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.

Italian Style Blood Orange Cookies

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
Categories: Desserts

Winter Wild Rice Salad with Roasted Squash, Pomegranate and Orange Maple Vinaigrette



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!)

For the Orange Maple Vinaigrette

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

  1. Preheat oven to 425 degrees F. Toss squash with single varietal EVOO or blood orange olive oil or roasted butternut squash seed oil and salt; transfer to baking sheet. Roast for 25-30 minutes.
  2. Rehydrate Craisins in cranberry pear or Gravenstein apple balsamic over very low heat in a small sauce pan with heavy bottom until all liquid is gone and Craisins are plump (15 - 20 minutes). Be careful not to burn!
  3. In a large bowl toss together wild rice, pomegranate seeds, orange sections, pistachios and the roasted squash.
  4. In a small bowl or jar whisk together the pomegranate balsamic vinegar, orange juice, maple balsamic vinegar, cinnamon and olive oil.
  5. Pour vinaigrette over salad and toss to coat. Add salt and pepper to taste, as desired.

Written by Jeffrey Schrader — November 29, 2015

Olive Oil and Maple Granola

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)

Coarse salt

  1. Heat oven to 300° F.
  2. 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.
  3. 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.

Written by Jeffrey Schrader — November 29, 2015

Pumpkin Hummus

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.

Cranberry Salsa

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.

Written by Maria Ruiz-Castaneda — October 10, 2015

Olive Oil Lemon Cake

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
Categories: Desserts

Neopolitan Herb Balsamic Bloody Mary


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.

Serves 4

Neapolitan Balsamic Marinated & Grilled Eggplant


1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.

Cook until tender, about 3 minutes more.

Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.