Lemon Olive Oil Cake

1 cup Olea Farm Extra Virgin Olive Oil (European or Arbequina)

3 Eggs

1⅓ cup Whole Milk

1 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

Filling (optional):

1 cup Lemon Curd or you can fill with a thin layer of the Lemon Vanilla Cream Cheese Frosting (below)

Lemon Vanilla Cream Cheese Frosting:

½ cup Butter, softened

1 - 8 ounce package Cream Cheese, softened

4 cups Powdered Sugar (may need ¼ cup more depending on consistency)

1 Tbsp Fresh Lemon Juice

½ tsp Lemon Zest (plus more for garnish)

1 tsp Pure Vanilla or Vanilla Beans (optional)

Garnish:

Lemon Zest

Blackberries

Mint

INSTRUCTIONS

Preheat oven to 325 degrees. In a large mixing bowl, add Olive Oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Let cool.

**  For finishing, you can frost cake with the below recipe OR simply dust with powdered sugar

For frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill. Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd OR a thin layer of the Lemon Vanilla Cream Cheese Frosting on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Honey Apple Vinaigrette

1/4 Cup Apple Juice CONCENTRATE

1 Tbsp Apple cider vinegar

1 Tbsp White Balsamic Vinegar

1/2 tsp dijon mustard

1/8 tsp white pepper

1/8 tsp garlic powder

pinch of salt

1/3 Cup European Olive Oil or Lemon Blush Olive Oil

1-3 Tbsp Honey (adjust to taste; tart vs sweeter)

INSTRUCTIONS:

Whisk together all ingredients except the honey. Taste the dressing and add honey as desired. Pour the dressing into a jar and refrigerate until ready to use. Take out of the refrigerator 1/2 hour before use...Shake well and drizzle over salad and toss.

Asparagus with Pine Nuts, Cranberries, and Feta

1 bunch of asparagus (cleaned and chopped)

2 Tbl European olive oil

1/3 cup Pine Nuts

1/3 cup Dried Cranberries

1/4 cup Feta Cheese Crumbles

Salt to taste

Directions:

Heat European olive oil in a skillet over medium heat. Stir in pine nuts, dried cranberries and salt. Cook and stir for 5 minutes until pine nuts start to look translucent. Add the chopped asparagus spears and cook 5-8 minutes. Add more olive oil if needed. Serve on a platter with cranberries and pine nuts spooned over the top. Add feta on the top.


Pan-Seared Rosemary Ribeye (with Blue Cheese Butter optional)

1 boneless ribeye steak 1 1/4- 1 1/2 inch thick

Salt to taste

Pepper to taste

2 Sprigs Fresh Rosemary

2 Sprigs Fresh Thyme

3 Garlic Cloves

4 Tbl Rosemary Olive Oil

3 Tbl Unsalted Butter


Blue Cheese Butter

1/2 stick of butter

2 Tbl crumbled blue cheese

1 Tbl minced garlic

Blue Cheese Butter

Soften the butter in the microwave for 10-15 seconds. Using a fork, mash and combine blue cheese and garlic until mixed. Spoon the butter into tin foil and reshape it resembling a stick of butter. Roll and place in the refrigerator for about 20 minutes. Remove 5 minutes before serving.

Directions:

Layout steak to sit at room temperature. Pat dry with a paper towel and season the top and bottom of the steak with salt and pepper. Heat cast-iron pan over high heat. Pour Rosemary Oil and plain butter into the pan and place the seasoned steak into the pan. Add smashed garlic, thyme, and rosemary. As the butter melts basting the steak with the garlic and herb-infused butter using a spoon. Once the steak has seared for a few minutes (will form a brown crust), flip it over and continue basting with the melted butter. Cook until you reach your preferred level of doneness. Transfer the steak to a plate and top it with a slice of blue cheese butter.


Baked Lemon Salmon

1 1/2 lb Salmon Flet (sliced into 4 portions)

2 Tbl Lemon Olive Oil

2 Tbl Fresh Lemon Juice 

1 Tbl Dry Dill

3 Garlic Cloves (minced)

Salt/pepper to taste

Directions:

Layout salmon to sit at room temperature. Preheat Oven to 400 degrees. Lightly cover top and bottom of Salmon with Lemon Oil. Place Salmon on sheet pan skin side down. Coat Salmon with salt, pepper, minced garlic, dill, lemon juice & lemon zest.

Bake at 400 degrees for 13-15 minutes.



Garlic Salmon

2-4 oz. Salmon

Salt & Pepper

1 Tbl Mayonnaise

1 Tbl. Minced Garlic

1 Tsp Dried Dill

1 Tbl Fresh Parsley

1/4 c. Shredded Parmesan Cheese

Garlic Olive Oil

Directions:

Line a baking sheet with non-stick foil or parchment paper. Coat top and bottom of the Salmon in Garlic Olive Oil, sprinkle salt and pepper to the top. In a separate bowl combine mayonnaise, minced garlic, parsley, dill and Parmesan cheese. Mix well and spread over the top of the salmon.

Bake at 400 degrees for 15 minutes.

Caprese Salad

2-3 Large Ripe Tomatoes

1 log Fresh Mozzarella Cheese

Fresh Basil Leaves

Gourmet Garlic and Herb Vinaigrette

Directions:

Slice tomatoes and mozzarella cheese into about 1/8 inch slices. Place tomatoes down on a place, place mozzarella cheese slice on top of each tomato and top with a leaf of fresh basil. Drizzle with Gourmet Garlic and Herb Vinaigrette.

As a substitute you can also use our Traditional Vinegar drizzled over the top.

Cool Rise Sweet Dough

5-6 cups Flour

1/2 cup Butter or Margarine softened

2 Tbl Yeast

1/2 cup Sugar

2 eggs

European Olive Oil

Directions:

Combine 2 cups Flour, yeast, sugar and salt in a large bowl. Stir well. Add Margarine and 1 1/2 cups hot water. Beat at medium speed for one minute. Add eggs and 1 more cup of flour. Beat on high for 1 minute until smooth. Stir in enough flour gradually to make a soft dough ball. Brush top of dough with Olive Oil and cover with a clean towel and let it sit for 2 hours at room temperature or 24 hours in the refrigerator.

On a lightly floured surface Knead for 5-10 minutes until smooth. Grease 2 large loaf pans, divide the dough into 2 balls and place in pan, brushing another coat of Olive Oil on top. Bake at 400 degrees for 15-minutes.

This recipe is also great for pizza dough, using your choice of Olive Oil around the outside of the crust before you bake.

Chicken Foil Pack

Serves 4

2 Chicken Breasts

4-5 Slices of Bacon

2 Italian Sausage Links

4-5 small Red Potatoes

1 tsp. Italian Salt Free Herb & Spice Blend

1 tsp. Italian Salt Free Herb & Spice Blend

3-4 Tbl European Olive Oil

3-4 Tbl Basil Olive Oil

3-4 Tbl Garlic Olive Oil

Directions:

Slice chicken and potatoes into cubes. Slice bacon and sausage into about 1/4 inch pieces. Add rest of ingredients and mix until all ingredients combine. Line an 8x8 baking pan with foil making sure the foil is large enough to cover the top. Add mixture to pan and fold foil around to cover all top and sides.

Bake 400 degrees 15-20 min.

You can also substitute chicken for steak.

Zucchini Bread

2 1/2 cups Grated Zucchini

2/3 cup Brown Sugar

1/3 cup Lemon Olive Oil

1/3 cup Plain Greek Yogurt (can substitute vanilla yogurt or sour cream)

2 Large eggs

1 tsp. Vanilla

1 1/2 cups All-Purpose Flour

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1 1/2 tsp Ground Cinnamon

1/4 tsp. Nutmeg

1 tsp. Lemon Zest

1/2 cup Chopped Walnuts (optional)

Directions:

Heat oven to 350 degrees. Butter 8 inch loaf pan. In a large bowl, mix together grated zucchini, sugar, olive oil. yogurt, eggs and vanilla. In a separate bowl whisk together flour, salt, baking soda, baking powder, lemon zest and spices. Fold dry ingredients into the ingredients and fold in walnuts.

Bake 40-55 minutes, rotating the pan halfway though baking.

Carrot Cake

½ cup chopped walnuts

½ cup dried raisins

3 cups carrots, finely shredded

1½ cups Arbequina olive oil

4 large eggs

Dry ingredients:

2 cups flour

1 cup sugar

1 cup light brown sugar

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground gloves

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1tsp vanilla extract

Directions:


Preheat oven at 315˚. In a large bowl, mix all the dry ingredients. In another bowl, put the eggs and sugar, beat well, then add the olive oil, and stir in the dried ingredients. Lightly butter a 9 inch springform pan, and dust with flour (or with sugar). Pour the mixture into the pan. 

Bake for about 50 minutes. 

You can spread some classic vanilla frosting, once the cake is cold.