Author: oliandve

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Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil

INGREDIENTS

  • 1 1/2 cups warm water
  • 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon instant yeast
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top(optional)

DIRECTIONS

  • Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  • Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
  • Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
  • While the dough is rising, preheat the oven to 375°F.
  • Gently poke the dough all over with your index finger.
  • Distribute sliced shallots and chopped rosemary evenly over the surface of the dough
  • Drizzle dough with 1/4 cup Cobrancosa extra virgin olive oil and sprinkle with sea salt, if desired.
  • Bake the bread till it’s golden brown, 35 to 40 minutes
  • Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
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Rachel’s 3-C Granola

INGREDIENTS

  • 4 cups rolled “old fashioned oats” (not instant)                   
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup real maple syrup
  • 1/2 cup Oli+Ve Fused Blood Orange EVOO
  • 3/4 t. sea salt
  • Dried Cranberries

DIRECTIONS

  • Preheat oven to 250 degrees
  • In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.
  • Whisk to combine the blood orange oil and maple syrup.  Pour over oat mixture and toss to thoroughly coat.
  • Spread the mixture onto 2 rimmed baking sheets and bake, stirring every 20 min. to ensure even browning.  Remove from oven when golden brown and transfer into large bowl.  Add Cranberries.
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Portuguese Cobrancosa Peasant Loaf

Ingredients

  • 4 1/4 cups all purpose flour
  • 1/4 cup potato flour
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon light amber honey or granulated sugar
  • 3 tablespoons + 3 tablespoons  Cobrançosa Olive Oil from Portugal 
  • 1 1/2 cups warm water
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast

Directions

  • If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. 
  • Add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine. 
  • If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes. 
  • The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking. 
  • Allow to rise in a warm spot for about an hour. 
  • Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf. 
  • Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes
  • Preheat the oven to 375 and adjust the rack to the center of the oven.  
  • Drizzle the loaf with two tablespoons of Cobrançosa, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees. 
  • Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa. 
  • Allow to cool for at least 10 minutes before before serving.  Best served warm! 
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No Bake Energy Bites

Ingredients:

  • 1 cup (dry) oats (Trader Joe’s has great rolled oats that are gluten free)
  •  1/2 cup all natural almond butter (Oli + Ve sells NaturAlmond butter that is a top seller!) or peanut butter
  • 1/2 cup ground flaxseed
  • 1/2 cup dark chocolate chips
  • 1/3 cup local honey (Oli + Ve sells Savannah Bee honey) or agave
  • 1/3 cup shredded coconut (this is optional) 
  • 1 tsp. vanilla

Preparation: 

Mix all ingredients together, form in to bite sized pieces and place in the fridge! Seriously, these are so addicting! 

Recipe yields roughly 12 bites, depending on how big you make them.

Courtesy of Caitlin Davidson