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Persian Lime Truffles

Persian Lime Truffles
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  1. 8 1/2 oz. Dark Chocolate (semi-sweet, bittersweet or combo)
  2. 1/4 cup heavy cream
  3. 2 tablespoons Olivia’s Persian Lime Olive Oil
  4. 2 teaspoons Olivia’s Chocolate Balsamic Vinegar
  5. Cocoa powder, as needed
  6. Limes, finely zested
  7. Shredded coconut, as needed
  1. Pour heavy cream in bowl over simmering water (double boiler).
  2. Turn off heat and stir in chocolate and persian lime olive oil.
  3. Once chocolate has melted remove bowl from double boiler and stir in chocolate balsamic vinegar.
  4. Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.
  5. Put cocoa powder in a bowl and mix lime zest and coconut in another bowl.
  6. Scoop 1 teaspoon of chocolate and form into a ball.
  7. Roll balls into the different coatings.
  8. Store in refrigerator.
  9. Makes about 45 truffles.
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Blood Orange Scones with Cacao

Blood Orange Scones with Cacao
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For the scones
  1. 2 cups all purpose gluten free flour
  2. 1 Tablespoon baking powder
  3. ½ teaspoon salt
  4. ½ cup almond milk
  5. 2 teaspoons apple cider vinegar
  6. ¼ cup maple syrup
  7. ½ cup Olivia's Blood Orange Olive Oil
  8. ¼ cup cacao nibs
For the glaze
  1. ⅔ cup powdered sugar
  2. 1 Tablespoon blood orange juice, freshly squeezed
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a small bowl, combine almond milk and apple cider vinegar. Stir to combine.
  4. Add almond milk mixture, maple syrup, and blood orange olive oil to dry ingredients, stirring to combine, fold in cacao nibs. The mixture will be oily - much more than traditional scones make with cold butter.
  5. On a lined cookie sheet, roll or press mixture until it is ¾ inch thick.
  6. Use a small cookie cutter to cut out your hearts and place on a separate lined cookie sheet. Continue to do so until you have used the entire dough. Mine yielded 16 miniature scones.
  7. Place scones in the freezer for 15 minutes.
  8. Bake scones, straight from the freezer, for 13 minutes.
  9. Remove from oven and place on a cooling rack.
  10. Once cooled, make glaze.
  11. Start with powdered sugar and add blood orange juice one teaspoon at a time until it reaches your desired consistency.
  12. Dip scones and allow glaze to set.
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Espresso Balsamic Roasted Pears

Espresso Balsamic Roasted Pears
Serves 2
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  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!
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Vanilla Pound Cake with Espresso Macerated Strawberries

Vanilla Pound Cake with Espresso Macerated Strawberries
Yields 8
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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
Vanilla Pound Cake
  1. 1 cup all-purpose flour
  2. 1 cup cake flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
  6. 3 ounces cream cheese, softened
  7. 1 1/2 cups sugar
  8. 5 eggs
  9. 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.
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Chocolate Balsamic Bread Pudding & Red Wine Sauce

Chocolate Balsamic Bread Pudding & Red Wine Sauce
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  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
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Raspberry Balsamic Swirl Lime Cheesecake

Raspberry Balsamic Swirl Lime Cheesecake
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  1. 8.4 oz Olivia's Aged Raspberry Balsamic (no need to reduce because this is a thick aged balsamic)
Cheesecake Crust
  1. 24 Oreo cookies
  2. 2 - 3 oz melted butter (just enough to help the oreos bind together)
  3. pinch of salt
Balsamic Swirl Lime Cheesecake
  1. 24 oz cream cheese, softened
  2. ¼ cup heavy cream
  3. 7 oz white sugar
  4. 4 tbsp lime juice
  5. zest of 2 limes
  6. 2 tsp vanilla extract
  7. 1 tsp corn flour
  8. 4 egg yolks
  9. 1 egg
  10. 3 tbsp Raspberry Balsamic Syrup
  11. ⅓ cup sour cream
  12. 2 tbsp confectioner's sugar / icing sugar
Cheesecake Crust
  1. Butter and line an 8 inch Springform round cake pan. Wrap the outside with foil. Preheat oven to 350°F/ 180°C.
  2. Pulse the Oreos in a food processor till they turn into crumbs.
  3. 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).
  4. Press the oreo cookie crumbs into the base of a prepared Springform cake pan.
  5. Use the back of a spoon or a flat base of a glass to press down.
  6. Bake in preheated oven for 10 minutes.
  7. Remove from oven and set aside to cool completely.
Balsamic Swirl Lime Cheesecake
  1. 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).
  2. Preheat oven to 275°F
  3. 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.
  4. Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
  5. Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
  6. Pour the plain batter into the prepared springform pan (with the baked crust).
  7. Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
  8. Place the cheesecake in the preheated oven and bake for 1 hour.
  9. 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).
  10. Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
  11. 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).
  12. Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
  13. Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
  14. Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
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Red, White, & Blue Kebabs

Red, White, & Blue Kebabs
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  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
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Strawberries, Peaches & “Cream”

Strawberries, Peaches & "Cream"
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  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