Greek Bean Salad

Servings 4

1 can butter beans drained
1 can cannellini beans drained
1 cucumber seeded & diced

15 cherry tomatoes sliced

1/2 cup diced Pepperoncini 

1/2 cup kalamata olives sliced & pitted
crumbled Feta cheese
1/4 cup sliced red onion

1/2 cup Oregano balsamic
1/4 cup Ultra Premium Manzanilo olive oil
1-2 tablespoons Greek Freak seasoning

Mix together and serve, tastes better the next day.

This recipe is approximate feel free to add more or delete what you want.

Margarita Cake with Balsamic Strawberries


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. 

    Serves 8-12

    Categories: Desserts

    Written by Maria Ruiz-Castaneda — March 03, 2016

    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