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Chocolate Pots de Creme

Chocolate Pots de Creme

Posted by on Mar 26, 2016 in Desserts, Recipes | 0 comments

Dark Chocolate Pot de Crème 12 ounces high-quality bittersweet chocolate chips (or chopped) 3 cups Half & Half 6 large egg yolks 8 tablespoons granulated sugar 1/4 cup Olive Us Ultra Premium extra virgin olive oil 1/4 teaspoon salt Blood Orange Whipped Cream 1 cup heavy cream 1 tablespoon Olive Us Blood Orange Fused (Agrumato) olive oil 1 teaspoon vanilla extract 2 tablespoons confectioners’ sugar Directions Place the chocolate and 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 that 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 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 olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving. Makes 6...

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Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes

Posted by on Mar 3, 2016 in Desserts, Recipes | 0 comments

For The Cake: 2 1/2 cups unbleached all-purpose flour 1 cup granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup Olive Us Lemon Fused (agrumato) olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries: 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Preheat the oven to 350 F.  Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans. In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream. In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration. For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent. Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to cool for at least 20 minutes before inverting. Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries and allow the glaze to run down the sides and soak into the cake.  Serve immediately. Serves...

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Italian Style Blood Orange Olive Oil Cookies

Italian Style Blood Orange Olive Oil Cookies

Posted by on Jan 14, 2016 in Baked Goods, Desserts, Recipes | 0 comments

Ingredients: 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Olive Us Blood Orange Fused (Agrumato) Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions: Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, 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 fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  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 to aid in creating a golden brown exterior.  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...

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Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

Posted by on Nov 3, 2015 in Baked Goods, Desserts, Recipes | 0 comments

 The Cupcakes 2 2/3 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 teaspoon fresh grated nutmeg 1 tsp. salt 1 15 oz. can solid pack pumpkin (1 3/4 cups) 1 cup granulated sugar 1 cup dark brown sugar 1 cup fruity Olive Us Ultra Premium (UP) extra virgin olive oil (i.e. – fruity Arbequina, Barnea, etc.) 4 large eggs Directions Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition. Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean. Makes 36 standard cupcakes or 12 giant cupcakes Cinnamon-Vanilla Buttercream 1 cup granulated sugar 4 large egg whites 1 teaspoon cinnamon 2 teaspoons vanilla extract 1/4 tsp. salt 3 sticks unsalted butter cut in to 1/2 inch cubes and brought to room temperature Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before...

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Strawberry Melon Salad with Persian Lime & Coconut

Strawberry Melon Salad with Persian Lime & Coconut

Posted by on Aug 3, 2015 in Desserts, Recipes, Salads & Dressings, Sides | 0 comments

This salad can be made using many combinations of fruit to suit your preferences and what’s in season.  Here’s just one version  using several favourite fruits that complement each other in both flavour and colour.  Beyond  the obvious  visual appeal, is the nutritional powerhouse appeal of fruits such as Blueberries and Cantaloupe.  Cantaloupe  alone is an excellent source of vitamin A, antioxidant flavonoids, vitamin C, B complex, and more.  Add our incredibly healthy olive oil and balsamic dressing and you’ll find that quite literally, there’s delicious goodness in every bite!   Ingredients: 2 cups fresh melon (i.e. – cantaloupe, honeydew, etc.) – cut into bite size pieces 1 cup fresh green grapes (or red grapes if using honeydew melon) – cut in half if large or cut small tip off the end to absorb dressing 1 cup fresh strawberries – cut in half or quarters depending on size of strawberries 1 cup fresh blueberries 2-3 tablespoons Olive Us Persian Lime Olive Oil 2 Tablespoon Olive Us Coconut White Balsamic Vinegar 1/2 to 1 teaspoon poppy seeds (optional)   Directions: Place fruit in a serving bowl. Make dressing by shaking olive oil and balsamic together in a small jar or sealed container.  Pour over fruit and stir gently to coat.  Cover and refrigerate approximately one hour.  If desired, sprinkle poppy seeds lightly over salad before serving.   Serve chilled.  The amount of each fruit is really not critical, so it’s OK to play with this!  If per chance you happen to have any fruit salad left over (unlikely, but possible!), it’s great in a...

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Whole Grain Lemon Blueberry Tea Cake

Whole Grain Lemon Blueberry Tea Cake

Posted by on Aug 1, 2015 in Baked Goods, Desserts, Recipes | 0 comments

It may look sinful but it’s not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries.  This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack. 2 cups white whole wheat flour 2 cups ground whole grain corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 cup whole milk yogurt 1/2 cup honey 1/2 cup Olive Us Fused Lemon extra virgin olive oil fresh grated zest from one lemon 2 cups fresh or frozen blueberries Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the wet ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans....

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