Posted on

Espresso Balsamic Roasted Pears

Espresso Balsamic Roasted Pears
Serves 2
Write a review
  1. 1 teaspoon Olivia's Arbequina Olive Oil
  2. 1 teaspoon lemon juice
  3. 2 Anjou pears
  4. 1 teaspoon reduced Olivia's Espresso Balsamic Vinegar
  5. 1 teaspoon dark brown sugar
  6. 1/2 teaspoon cinnamon
  7. Salad Greens of Your Choosing
  8. Walnuts
  1. Preheat the oven to 375°F.
  2. Brush a baking dish with the Arbequina Olive Oil and set aside.
  3. Add the lemon juice to a mixing bowl of water.
  4. Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
  5. Place the pears in the baking dish, cut side up.
  6. Drizzle the pears with the Espresso Balsamic, and sprinkle with the brown sugar and cinnamon.
  7. Bake for 30 minutes, and then serve immediately over a bed of greens sprinkled with walnuts.
  1. Serve as a dessert or on a bed of greens with walnuts!
Olivia Olive Oil
Posted on

Vanilla Pound Cake with Espresso Macerated Strawberries

Vanilla Pound Cake with Espresso Macerated Strawberries
Yields 8
Write a review
Total Time
40 min
Total Time
40 min
  1. 1 pound fresh strawberries, sliced
  2. 2 tablespoons Olivia's Espresso Balsamic Vinegar
  3. 2 tablespoons sugar
  4. 3 drops almond extract
  5. Pinch salt
  6. Generous pinch coarsely ground black pepper
  7. 4 tablespoons butter
  8. 4 slices Vanilla Pound Cake, recipe follows, or store-bought
  9. 4 scoops vanilla ice cream
  10. 1/4 cup sliced almonds, toasted, for garnish
  11. Vanilla Pound Cake
  12. 1 cup all-purpose flour
  13. 1 cup cake flour
  14. 1 teaspoon baking powder
  15. 1/2 teaspoon salt
  16. 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
  17. 3 ounces cream cheese, softened
  18. 1 1/2 cups sugar
  19. 5 eggs
  20. 1 tablespoon pure vanilla extract
  1. In a medium bowl, combine the strawberries, Espresso Balsamic Vinegar, sugar, almond extract, salt and pepper and toss to coat.
  2. Leave to macerate for 15 to 20 minutes in the refrigerator.
  3. Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan.
  4. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes.
  5. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
  6. Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice.
  7. Top the slices with some of the macerated strawberries and garnish with toasted almonds.
  8. Serve immediately.
Vanilla Pound Cake
  1. Preheat the oven to 350 degrees F.
  2. Butter a 9-by-5-inch loaf pan
  3. In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
  4. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
  5. Add the sugar and mix for 1 minute.
  6. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended.
  7. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
  8. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes.
  9. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.
Olivia Olive Oil
Posted on

Chocolate Balsamic Bread Pudding & Red Wine Sauce

Chocolate Balsamic Bread Pudding & Red Wine Sauce
Write a review
  1. 1 lb. loaf cinnamon bread
  2. 2 cups half and half
  3. 2 eggs
  4. 1/2 cup sugar
  5. 1 cup dark chocolate chips
  6. 2 tbsp. Olivia's Chocolate Balsamic Vinegar
  7. 1 tbsp. Olivia's Arbequina Olive Oil/Butter
For Sauce
  1. 1/3 cup heavy cream
  2. 2/3 cup Tytanium
  3. 2/3 cup dark chocolate chips
  4. 2 tbsp. Brown Sugar
  5. 1 tbsp. Olivia's Chocolate Balsamic Vinegar
  1. Begin by greasing 8 ramekins or an 8×8 dish.
  2. Take the cinnamon bread and chop or tear the loaf into pieces dividing the loaf equally into the container(s).
  3. Heat the half & half, chocolate and Arbequina Olive Oil over a medium high heat, stirring continually until chocolate is melted.
  4. In a separate bowl whisk the eggs, sugar and Chocolate Balsamic. Once mixed, blend with the chocolate mixture.
  5. Push the bread down with a spoon as you pour the mixture over the bread.
  6. Preheat the oven to 350 degrees and allow the mixture to soak into the bread as the oven preheats.
  7. Bake for 20-22 minutes.
  8. Allow around 10 minutes to cool, during which time, you can prepare the sauce.
  9. Heat all of the sauce ingredients together over a medium high heat, stirring until chocolate is melted.
  10. Allow to cool and thicken slightly and serve over bread pudding with a delicious glass of Tytanium.
Olivia Olive Oil
Posted on

Raspberry Balsamic Swirl Lime Cheesecake

Raspberry Balsamic Swirl Lime Cheesecake
Write a review
  1. Balsamic (no need to reduce because this is a thick aged balsamic)
  2. 8.4 oz Olivia's Aged Raspberry Balsamic
  3. Cheesecake Crust
  4. 24 Oreo cookies
  5. 2 - 3 oz melted butter (just enough to help the oreos bind together)
  6. pinch of salt
  7. Balsamic Swirl Lime Cheesecake
  8. 24 oz cream cheese, softened
  9. ¼ cup heavy cream
  10. 7 oz white sugar
  11. 4 tbsp lime juice
  12. zest of 2 limes
  13. 2 tsp vanilla extract
  14. 1 tsp corn flour
  15. 4 egg yolks
  16. 1 egg
  17. 3 tbsp Raspberry Balsamic Syrup
  18. ⅓ cup sour cream
  19. 2 tbsp confectioner's sugar / icing sugar
  1. Cheesecake Crust
  2. Butter and line an 8 inch Springform round cake pan. Wrap the outside with foil. Preheat oven to 350°F/ 180°C.
  3. Pulse the Oreos in a food processor till they turn into crumbs.
  4. Add the melted butter, a tablespoon at a time until the oreos start binding together when you squeeze them between your fingers (I added about 2.5 oz of melted butter).
  5. Press the oreo cookie crumbs into the base of a prepared Springform cake pan.
  6. Use the back of a spoon or a flat base of a glass to press down.
  7. Bake in preheated oven for 10 minutes.
  8. Remove from oven and set aside to cool completely.
  9. Balsamic Swirl Lime Cheesecake
  10. NOTE - Do not over beat the cheesecake batter, which can lead to cracks (if you do get small cracks on the top of the cheesecake however you can use the sour cream topping to cover them).
  11. Preheat oven to 275°F
  12. Place the cream cheese, cornflour, sugar, cream, vanilla, lime juice and lime zest in a bowl. Using a hand mixer, mix all the ingredients until everything is just smooth.
  13. Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
  14. Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
  15. Pour the plain batter into the prepared springform pan (with the baked crust).
  16. Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
  17. Place the cheesecake in the preheated oven and bake for 1 hour.
  18. Lower the heat to 250°F and bake for a further 15-20 minutes or until the surface has just started to brown and the center is just set (with a slight wobble).
  19. Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
  20. Once the cheesecake is at room temperature, run a sharp knife around the edges and carefully release the cheesecake from the springform pan (if you used parchment paper this will be very easy).
  21. Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
  22. Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
  23. Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
Olivia Olive Oil
Posted on

Red, White, & Blue Kebabs

Red, White, & Blue Kebabs
Write a review
  1. angel food cake
  2. strawberries
  3. blueberries
  4. Olivia's Pineapple Balsamic Vinegar
  5. cool whip or whipped cream
  1. Cut up the angel food cake
  2. Arrange the fruit and angel food cake bites in any order you want on the sticks, blueberries, strawberries then angel food cake, repeat.
  3. Drizzle with Olivia's Pineapple Balsamic Vinegar
  4. Use Cool Whip as a fun dip!
Adapted from Like Mother Like Daughter
Adapted from Like Mother Like Daughter
Olivia Olive Oil
Posted on

Strawberries, Peaches & “Cream”

Strawberries, Peaches & "Cream"
Write a review
  1. Non-dairy ice cream(Vanilla Almond Dream) or greek yogurt
  2. Freshly sliced ripe peaches & strawberries
  3. Chopped pecans or other nuts
  4. Olivia's Peach Balsamic Vinegar
  5. Fresh mint
  1. Add a scoop or two of ice cream in a parfait glass, followed by chopped peaches and pecans.
  2. Now drizzle on some Peach Balsamic and freshly chopped mint and enjoy!
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
Olivia Olive Oil
Posted on

Smoked Olive Oil Cake with Meyer Lemon Custard

Smoked Olive Oil Cake with Meyer Lemon Custard
Serves 12
Write a review
Smoked Olive Oil Cake
  1. 3 large eggs
  2. 1 cup granulated sugar
  3. 1 1/2 cups whole milk
  4. 1 cup Olivia's Smoked Olive Oil, plus more for coating the pan
  5. 1 tablespoon finely grated lemon zest
  6. 1/4 cup amaretto liqueur, such as Disaronno
  7. 1 1/2 cups all-purpose flour, plus more for dusting the pan
  8. 1/2 cup coarse-ground cornmeal
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. Pinch of salt
  12. Olivia's Smoked Brown Sugar to taste
Meyer Lemon Custard
  1. 1 cup Meyer lemon juice (about 8 Meyer lemons)
  2. 1 cup sugar
  3. 1 tablespoon Meyer lemon zest
  4. 4 large eggs
  5. 3/4 cup Olivia's Lemon Olive Oil
Smoked Olive Oil Cake
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
  2. In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, amaretto, and orange zest and mix well.
  3. In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt. Add the egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).
  4. Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
  5. When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with Olivia's Smoked Brown Sugar, or Meyer Lemon Custard. (Directions Below)
Meyer Lemon Custard
  1. Set up a double boiler on high heat. Whisk together Meyer lemon juice, eggs, and sugar over medium-high heat until the custard is thick and smooth (About 5 minutes). Put the custard through a fine mesh sieve into a bowl and whisk in lemon zest and olive oil. Serve warm or chill in fridge overnight.
Olivia Olive Oil
Posted on

Grilled Satsumas With Gorgonzola and Smoked Olive Oil

Grilled Satsumas With Gorgonzola and Smoked Olive Oil
Serves 4
Write a review
  1. 4 (about 10 ounces total) satsuma mandarin oranges, peeled and cut horizontally into equal thirds
  2. 3 tablespoons Gorgonzola dolce, torn or pinched into small pieces
  3. 2 teaspoons Olivia's Smoked Olive Oil
  4. 1/4 cup fresh mint or basil leaves, rolled, then cut into very thin strips
  5. 1 tablespoon pomegranate seeds (optional)
  1. Prepare a charcoal grill for direct heat or preheat a gas grill to medium-high.
  2. Lightly grease the grill grate.
  3. Once the charcoal is ashen or the gas grill is ready, place the cut oranges on the grill.
  4. Cook for 3 to 5 minutes on each side or until a slight char forms.
  5. Transfer to a platter. Scatter the cheese evenly over the fruit, then drizzle with the smoked olive oil.
  6. Sprinkle the mint or basil over the top, then garnish with the pomegranate seeds, if desired.
  7. Serve warm or at room temperature.
  1. MAKE AHEAD: The oranges can be grilled a day in advance, then cooled and refrigerated in an airtight container. Use them in this preparation chilled or at room temperature.
Olivia Olive Oil