Tag: olive oil

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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

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Lemon Blueberry Pops

Ingredients:

  •  2 cups fresh whole blueberries, washed
  •  1 t. grated lemon zest
  •  2 T lemon fused olive oil
  •  1 cup whole milk yogurt
  •  1/2 cup honey

Place the blueberries in a medium saucepan over medium heat along with 2 T of water, the lemon zest, and honey.

Heat blueberries and simmer for approximately 2 minutes.

Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended (an emersion blender works great).  When the mixture is at room temperature, portion into molds and freeze.

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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 and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.
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Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

INGREDIENTS

  • 2 Cups fresh roasted, organic, unsalted peanuts
  • 1/2 tsp. sea salt (optional)
  • 1 Tbs. granulated sugar (optional)
  • 1/2 cup High Oleic, High Polyphenol Olive Oil, such as Oli+Ve’s Hojiblanca, Coratina or Picual

DIRECTIONS

Place the peanuts in the jar of your blender. Add the salt and sugar, if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks

Makes 1 1/2 cups natural peanut butter