Ingredients:
| 1/2 Cup | Heavy Cream, steaming hot |
| 8 oz | Best Quality Dark Chocolate Chips (or chopped) |
| 1/2 Cup | Cocoa Powder for rolling the truffles (or 6 oz melted for coating) |
| 1 pinch | Sea Salt |
| 3 TBSP | Dark or White Balsamic Vinegar, such as INFUSED Cascadian Wild Raspberry White, INFUSED Tangerine Dark, or INFUSED Espresso Dark |
Directions:
Place the chopped chocolate in a medium size heat-proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 tsp of cold balsamic ganache and quickly roll between your hands to form a ball. Do this quickly or it will melt!
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
Ingredients:
| 1 Cup | All-Purpose Flour |
| 1/2 Cup | Whole Wheat Flour |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 1 tsp | Cinnamon (optional) |
| 6 TBSP | INFUSED Butter Olive Oil |
| 2/3 Cup | Sugar |
| 2 Large | Eggs, lightly beaten |
| 1 Cup | Very Ripe Bananas (about 2), mashed |
| 1/2 Cup | Walnuts or Pecans, toasted and chopped (optional) |
Directions:
Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.
Combine the wet ingredients, and fold in lightly beaten eggs.
Mix in the bowl with the dry ingredients until just incorporated - do not over mix.
Scrape the batter into a pan and spread evenly.
Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.
Let cool in the pan on a rack for 5 to 10 minutes before cutting.
Ingredients
| 2 Cups | Fresh Blueberries |
| 1 tsp | Lemon Juice |
| 1 tsp | Lemon Zest |
| 3 Cups | Whole Milk |
| 1 Cup | Heavy Cream |
| 6 | Egg Yolks |
| 1 1/4 Cups | Sugar |
| 2/3 Cup | INFUSED Lemon Olive Oil |
Directions
For the Blueberry Puree
Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that the pot does not boil over or burn.
Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.
Directions for the Gelato Custard Base:
In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes. Drizzle in the Lemon Fused Olive Oil and beat until combined, scraping down the sides of the bowl occasionally.
Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined. Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Add the chilled blueberry puree to the custard and stir to combine. Place the mixture in to the ice cream maker and process according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.
| 2 Cups | Fresh Whole Blueberries, washed |
| 1 Tsp | Lemon Zest, Grated |
| 2 TBSP | INFUSED Lemon Olive Oil |
| 1 Cups | Whole Milk Yogurt |
| 1/2 Cup | Honey |
Place the blueberries in a medium sauce pan over medium heat along with 2 TBSP of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
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Ingredients:
| 2 Cups | Blueberries, Frozen |
| 1/3 Cups | INFUSED Strawberry Dark Balsamic Vinegar |
| 1 | Banana, cut up |
| 1 Cup | Baby Kale, packed |
| 1/4 Cup | INFUSED Robust Ultra-Premium Extra Virgin Olive Oil |
| 2 TBSP | Chia Seeds |
Directions:
Soak the chia seeds in 1/3 cup INFUSED Strawberry Dark Balsamic Vinegar for at least 20 minutes prior to making the recipe.
Add the soaked chia seeds, INFUSED Robust Ultra-Premium Extra Virgin Olive Oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.
Makes 2 generous portions or 4 smaller servings
Ingredients:
| 1 Pound | Quality Dark Chocolate, chopped (cocoa 56%+) |
| 8 oz. | Heavy Whipping Cream |
| 2 TBSP | White Truffle Gourmet Oil |
| 1/3 Cup | Good Quality Cocoa Powder |
| 1/4 tsp | Salt |
Directions:
Place chopped chocolate in a wide, heatproof bowl.
Dredge the balls in the cocoa powder.
If used while warm, the ganache can be poured over cakes or used to dip fruit.
Ingredients:
| 1 Cup + 1/4 Cup | All-Purpose Flour |
| 1/3 Cup | Cocoa |
| 1/2 tsp | Baking Powder |
| 1/2 Cup | Granulated Sugar |
| 2 Large | Eggs |
| 1/3 Cup + 1 TBSP | INFUSED Blood Orange Olive Oil |
| To Taste | Salt |
Directions:
Preheat the oven to 375.
Grease a 12 portion Madeleine pan with INFUSED Blood Orange Olive Oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick.
Add the INFUSED Blood Orange Olive Oil and beat for another minute.
Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared Madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool.
If you only have one Madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
Allow to cool and enjoy.
Makes 2 dozen
Ingredients:
| 5 Cups | All-Purpose Flour |
| 1/3 Cup | Granulated Sugar |
| 1 Tbsp | Salt |
| 1 Pkgs | Rapid-Rise Yeast |
| 2 Cups | Warm Water |
| 1/4 Cup + 1/3 Cup | Butter Infused Olive Oil |
| 2 Large | Eggs |
| 1/2 Cup | Walnuts (chopped, optional) |
| 1/2 Cup | Raisins (optional) |
| 1/2 Cup + 1/2 Cup | Brown Sugar |
| 1 Tbsp | Ground Cinnamon |
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix the water, sugar, Butter Infused Olive Oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture, and mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter Infused Olive Oil all over dough.
Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with 1/3 cup Butter Infused Olive Oil and sprinkle with 1/2 brown sugar.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Ingredients:
For Dark Chocolate Pot de Creme
| 12 Ounces | High-Quality Bittersweet Chocolate Chips (or chopped) |
| 3 Cups | Half & Half |
| 6 Large | Egg Yolks |
| 8 TBSP | Granulated Sugar |
| 1/4 Cup | INFUSED Blood Orange Olive Oil |
| 1/4 tsp | Salt |
For Blood Orange Whipped Cream
| 1 Cup | Heavy Cream |
| 1 TBSP | INFUSED Blood Orange Olive Oil |
| 1 tsp | Vanilla |
| 2 TBSP | Confectioner's Sugar |
Directions:
Place the chocolate and Blood Orange Fused Olive Oil in a blender.
Whisk the Half & Half, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat.
Stir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so the mixture does not burn.
Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the Blood Orange Fused Olive Oil and chocolate in the blender.
Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and Blood Orange Fused Olive Oil with the confectioners' sugar with a mixer or in the blender until soft peaks form.
Top the chilled pots de creme with whipped cream before serving.
Makes 6 Servings
Ingredients:
For Chocolate Cake
| 1/2 Cup | Cocoa Powder |
| 1 tsp | Vanilla Extract |
| 1 1/2 Cups | All-Purpose Flour |
| 1 Cup | Granulated Sugar |
| 1/4 tsp | Salt |
| 1 tsp | Baking Soda |
| 1 TBSP | Tangerine Dark Balsamic Vinegar |
| 1 Large | Eggs (beaten with enough cold water to equal 1 Cup) |
| 1/2 Cup | Blood Orange Fused Olive Oil (+more for greasing pans) |
For Blood Orange Ganache
| 8 ounces | Semisweet Chocolate Chips (or chunks) |
| 1/2 Cup | Heavy Cream |
| 1 TBSP | Blood Orange Fused Olive Oil |
| 1 Pinch | Sea Salt |
Directions:
For the Chocolate Cake
Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Fused Olive Oil.
Mix together all the dry ingredients in a large bowl.
Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a mixer on low.
Pour the mixture into the prepared pans and bake for 30 minutes (cupcakes will take about 15 min.)
Make sure to not over-bake the cake, it should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
For the Blood Orange Ganache
Heat the cream in a sauce pan over medium heat until just about simmering. Place the chocolate chips in a heat-proof bowl. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add the Blood Orange Fused Olive Oil to the chocolate and whisk to thoroughly incorporate.
Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake.
Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small, but decadent servings.
INGREDIENTS:
5 large Eggs, at room temperature
1 1/4 cups Sugar
3 TBSP Orange zest
1 cup INFUSED Blood Orange Olive Oil
2 cups Cake flour
1 1/4 tsp Baking powder
1 tsp Vanilla extract
1 tsp Fine sea salt
Orange Cream Cheese Glaze (optional)
4 ounces cream cheese at room temperature
1 tsp Orange Zest
1 TBSP INFUSED Blood Orange Olive Oil
1 tsp VAIN citrus vanilla extract
1 cup Powdered sugar, sifted
2 TBSP Whole milk (room temperature)
For the Glaze: Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.
For the Cake: Preheat the oven to 325° and butter and flour a 10-cup bundt pan. Using a mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the INFUSED Blood Orange olive oil until creamy (about 2 minutes). In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.
Ingredients:
| 5 Ounces | Bittersweet Chocolate |
| 1/3 Cup | INFUSED Blood Orange Olive Oil |
| 1/2 Cup | Sugar |
| 3 Large | Eggs |
| 1/2 tsp | INFUSED Indonesian Vanilla Extract in Cane Rum |
| 1/2 Cup | Unsweetened Cocoa Powder |
| Pinch | Sea Salt |
Directions:
Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of INFUSED Blood Orange Olive Oil. Line bottom with a round of parchment paper and grease the paper with another teaspoon of the INFUSED Blood Orange Olive Oil.
Using a double boiler, melt finely-chopped chocolate with remaining INFUSED Blood Orange Olive Oil. Remove from heat and whisk in the sea salt, sugar, and INFUSED Indonesian Vanilla Extract in Cane Rum.
Add eggs, one at a time, whisking well after each addition.
Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of INFUSED Blood Orange Olive Oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10.
Ingredients:
| 3 Cups | All-Purpose Flour |
| 2 Cups | Granulated Sugar |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 2 tsp | Orange Zest, finely grated |
| 1 Cup | INFUSED Blood Orange Olive Oil |
| 2 Large | Eggs, room temperature, whisked |
| 2 TBSP | Orange Juice, freshly squeezed |
| For Garnish | Powdered Sugar |
Directions:
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, INFUSED Blood Orange Olive 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 (with star-shaped piping attachment if available), onto a parchment-lined cookie sheet, portioning approximately two teaspoons of dough per cookie. 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 until golden-brown. 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.
Ingredients:
| 3 Cups | All-Purpose Flour |
| 1 TBSP | Baking Powder |
| 1/2 tsp | Sea Salt |
| 4 Large | Eggs, separated, plus 1 Egg Yolk |
| 2 Cups | Granulated Sugar |
| 1 Cup | Lemon Yogurt |
| 3/4 Cup | INFUSED Lemon Olive Oil |
| 2 Each | Lemons, zest of |
| 1 1/2 tsp | INFUSED Tangerine Dark Balsamic Vinegar |
| 1/4 Cup | Confectioner's Sugar, sifted, for dusting |
Directions:
Preheat the oven to 350 degrees F.
Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt, and set aside.
With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and INFUSED Lemon Olive Oil and mix until thoroughly combined.
Add the citrus zest and INFUSED Tangerine Dark Balsamic Vinegar, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds.) Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined, do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.
Ingredients:
| 1 1/4 Cup | All-Purpose Flour |
| 1/4 Cup | Sugar |
| 1/2 tsp | Salt |
| 1/4 tsp | INFUSED Lemon Olive Oil, divided |
| 1/2 Cup | Butter |
| 1 tsp | INFUSED Vain Vanilla with Tongan in Orange Spirits |
| 1 Large | Egg Yolk |
| 1/2 Cup | Lemon Juice |
| 1 Cup | Sugar |
| 4 Large | Eggs |
| 1/2 Cup | Greek Yogurt |
| For Decorating | Fruit |
Directions:
For Crust
Mix flour, sugar, salt. Cut in butter. Mix vanilla, 1/8 tsp INFUSED Lemon Olive Oil, and egg yolk. Add to flour mixture. Press into tart pan. Chill for 30 minutes. Bake at 375 degrees for 15-18 minutes. Cool on rack before filling
For Custard
Mix sugar and yogurt together. Add eggs, lemon juice and remaining INFUSED Lemon Olive Oil. Pour into cooled tart shell.
Bake at 375 degrees for 18-20 minutes. Cool for one hour at room temperature. Decorate using fresh fruit. Chill in refrigerator to set.
Ingredients:
| 1 Package | Refrigerated Pie Crusts (or make your own!) |
| 1/2 Cup | Sugar |
| 1 Pint | Strawberries, hulled and sliced |
| 8 Ounces | Marscapone Cheese |
| 1/4 Cup | INFUSED Dark Chocolate Dark Balsamic Vinegar |
| 1/4 Cup | INFUSED Strawberry Dark Balsamic Vinegar |
Directions:
Preheat oven to 400 degrees F.
Toss strawberries in a small bowl with INFUSED Dark Chocolate Dark Balsamic Vinegar and INFUSED Strawberry Dark Balsamic Vinegar. Place in baking dish and roast for 15 minutes. Let cool.
Line a baking sheet with parchment paper. Add 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2″ thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere. Roll the dough to a 1/8″ thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.
With a 3″ round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.
To assemble the tarts, spread about 2 teaspoons marscapone on each crisp dough round. Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp. Drizzle a little INFUSED Dark Chocolate Dark Balsamic Vinegar over the strawberries. Serve immediately and enjoy!
Adapted from a recipe on The Olive Tap.
Ingredients:
| 1/2 Cup | Melgarejo Hojiblanca Extra Virgin Olive Oil |
| 1/2 Cup | Wild Rosemary INFUSED Olive Oil |
| 3 Cups | All-Purpose Flour |
| 2 TBSP | Chopped Fresh Rosemary |
| 2 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Sea Salt |
| 1 1/2 Cups | Granulated Sugar |
| 1 Cup | Whole Milk |
| 2 tsp | Lemon Zest, grated |
| 1/4 Cup + 1/4 Cup | Fresh Lemon Juice |
| 1/2 tsp | VAIN Vanilla Extract |
| 3 Large | Eggs |
| 1 Cup | Powdered Sugar |
| 1/4 Cup | Lemon Juice |
Directions:
Preheat oven to 350°.
Lightly coat a 10” tube pan with any Melgarejo Hojiblanca Extra Virgin Olive Oil and dust with flour.
Combine flour, rosemary, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine sugar, milk, lemon zest, lemon juice, vanilla extract, eggs, and Wild Rosemary INFUSED Olive Oil and beat with a mixer on low speed until mixture is smooth.
Add wet mixture to dry mixture and beat until well blended. Pour batter into prepared tube pan and bake for 45 minutes or until a wooden toothpick inserted into center of cake comes out clean.
Remove cake from pan & let cool on wire rack for at least 15 minutes.
In a small saucepan, combine powdered sugar and lemon juice. Whisk on low heat until sugar mixture becomes smooth, adding more lemon juice if necessary.
Drizzle sugar mixture over cake as a glaze.
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