• 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, …

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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, …

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  • Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

    Ingredients 4 cups bread flour 1 1/2 cups warm water 1/4 cup + 2 tablespoons EVOO 1 tablespoon kosher salt 1 tablespoon graulated sugar 2 1/4 teaspoons or 1 packet of active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano Directions Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.   Combine the water with flour, salt …

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  • Crustless Coconut Pie

    Ingredients:  3 eggs  1 can Eagle Brand Sweetened Condensed Milk  1/3 cup Oli+Ve Coconut Balsamic   shredded coconut  Directions: Mix 1 can milk with 3 beaten egg yolks and coconut balsamic Pour into a glass pie pan and bake 10-12 minutes in a preheated 250 degree oven Cool and refrigerate at least 2 hours or overnight Spread desired amount of coconut on cookie sheet and toast in preheated 350 degree oven until evenly browned, cool …

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