BEST OLIVE OIL CAKE
There are many excellent olive oil cakes out there, but the one that surprised me the most, and was easily the best, is this vegan version from @mydarlingvegan. We slightly adapted it by adding freeze-dried berries to the batter to give a delightful pop of flavor and use our @oliomarsicani Alter Ego single-varietal Itrana. You could also use our @orodirufolo EVOO cooking oil. Ingredients ¾ cup Marsicani Alter Ego EVOO ½ cup unsweetened apple sauce 1 cup unsweetened, non-dairy milk such as soy or almond (if using sweetened, reduce the amount of sugar in the batter) 2 tbsp. fresh lemon juice 2 tbsp. fresh lemon...
BURNT EGGPLANT WITH GARLIC, LEMON AND POMEGRANATE SEEDS
I adore baba ganouj and the eggplant in all its many delicious variations! This version of baba ganouj comes from @ottolenghi and is super bright with the addition of lemon and pomegranate seeds. We use @agrariamannelli single-varietal Moraiolo, which pairs beautifully with the burnt eggplant, and finish the dish with a drizzle of the Moraiolo and a splash of pomegranate molasses. We highly recommend you do the same. Ingredients 4 large eggplants (about 3 ¼ pounds) 2 cloves garlic, minced grated Zest of 1 lemon 2 tbsp freshly squeezed lemon juice 5 tbsp Azienda Agricola Mannelli Moraiolo extra virgin olive...
OLIVE OIL CRACKERS
After a number of easy recipes, here’s one that is a bit more work, but still not too much, and the results are addictive! This recipe is from the cookbook Ottolenghi by @ottolenghi and @sami_tamimi. We again use @orodirufolo cooking EVOO, which is a blend of Ogliarola and Coratina olives. Ingredients 2 cups/ 250 grams all-purpose flour 1 teaspoon baking powder Scant ½ cup/115 ml water ½ teaspoon salt 1 teaspoon paprika ¼ teaspoon cayenne ¼ teaspoon freshly ground black pepper Coarse sea salt for sprinkling Directions 1. In a large bowl, or a mixer fitted with a dough hook,...
SWEET AND SOUR ROASTED PEPPERS
Today’s Christmas recipe highlights the use of EVOO as a preservative and comes from one of our favorite cookbook authors, @domenicacooks, from her book Preserving Italy. While there are many excellent and unique recipes in Domenica’s highly recommended book (like Cipollini in Agrodolce and Green Tomato Preserves), these peppers are a favorite. This is a GREAT use of our @orodirufolo cooking EVOO. It’s surprisingly easy and unbelievably delicious. Seriously, give this one a try. Ingredients 3 lbs ripe bell peppers 2 teaspoons small capers, rinsed 2 tablespoons finely chopped flat-leaf parsley 1 cup white wine vinegar 1 cup water ¼...