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Lemony Squares
Lemony Squares Posted on Jun 30, 2018

Bottom Crust:

  • 1 Cup Flour
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup Meyer Lemon Olive Oil
  • 1/2 Cup Flaked Coconut

Filling:

  • 3 Large Eggs
  • 1 Cup Granulated Sugar
  • 2 TBSP Flour
  • 1/4 TSP Salt
  • 1/2 TSP Baking Powder
  • 1 TSP Vanilla Extract

Preheat oven to 350. Coat an 8” x 8” baking dish with olive oil cooking spray. In a mixing bowl combine Bottom Crust ingredients. Mix well and press into bottom of the pan.

In a second bowl mix Filling ingredients. Blend by hand until well mixed and spoon over prepared crust. Bake for 30-40 minutes...

Pomegranate-Olive Wood Smoked Rib-Eye Steak
Pomegranate-Olive Wood Smoked Rib-Eye Steak Posted on Mar 10, 2018

Oh yeah!  This is simple but full of flavor. Plus rib-eye steak is a forgiving cut of meat due to its intrinsic marbling.

Pomegranate Balsamic Grill Sauce

 

  • 1/3 cup Pomegranate Dark Balsamic
  • 1/4 cup Olive Wood Smoked Olive Oil
  • 1 TBSP good quality Dijon style mustard
  • 2 TSP kosher or sea salt

 

Instructions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag,...

Olive Oil and Orange Cake
Olive Oil and Orange Cake Posted on Feb 11, 2018

  • 6 TBSP Mild Extra Virgin Olive Oil
  • 3/4 Cup Sugar
  • 1 Large Orange, Unwaxed 
  • 1 Large Lemon, Unwaxed
  • 4 Eggs
  • 3/4 Cup of Ground Almonds
  • 2 TSP Baking Powder

Wash the orange and lemon and place in a saucepan. Cover with water and bring to a boil, then simmer for 30 minutes or until soft.Remove from water and let cool. Cut orange in half, remove seeds, put skin and pulp in a food processor. Cut lemon in half and discard seeds and pulp and place skin in food processor. Puree mix and set aside.

Preheat oven to 350...

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