Ingredients

• You choose! What is fresh and crisp and tasty at your local farmers market or grocer? Endive, new radishes, sliced bell pepper, baby radicchio leaves, cucumber spears, heirloom carrots and green onions all make excellent choices.

• Grove 45 Olio Nuovo (or freshest EVOO)

• Salt and pepper

• Fresh lemon zest, Calabrian chili pepper flakes, grated garlic (optional add ins)

Directions

• Clean veggies thoroughly.

• Cut into attractive spears or slices.

• Serve snack style on a platter with a small dipping dish of fresh Olio Nuovo, salt and pepper with your choice of fresh grated garlic, chili flakes, or lemon zest.

Notes

• Pinzimonio is a traditional Tuscan dish historically eaten with Olio Nuovo as the perfect foil to make simple veggies really pop.

• Add in some charcuterie or boiled egg for protein and its a complete snack or balanced starter.

Ingredients

• Good quality unsalted Tuscan bread or your favorite gluten free Shepherds bread sliced

• Raw garlic clove for each slice of bread (peeled and sliced in half length wise at widest width of clove to maximize surface area

• Grove 45 Olio Nuovo (or freshest EVOO)

• Flaky salt

Directions

• Toast bread (if the whole slice doesn’t fit in your toaster you can grill, broil or use a toaster oven to give a nice deep color).

• Immediately rub the hot toast thoroughly with the cut side of the garlic clove and drizzle generously with your newest and brightest extra virgin olive oil, salt to taste and serve warm.

Notes

• Fettunta, which means "oil-soaked bread," is a traditional Tuscan dish that is the perfect way to enjoy everything wonderful about Olio Nuovo. Try it as a side, light lunch, or appetizer.

• This dish allows the raw garlic (packed with heart-healthy and immune-boosting benefits) and the fresh, antioxidant-rich Olio Nuovo to truly shine.

Ingredients

1 bunch rainbow or regular chard, cleaned and sliced, stems separated from leaves

• 1 clove fresh garlic, finely grated

• 1 TBSP EVOO

• ½ tsp salt

• ½ tsp pepper

Topping

• Grove 45 Olio Nuovo (or freshest EVOO)

Optional Toppings

• Lemon zest and squeeze of juice

• ½ cup grated parmesan cheese

• ½ cup toasted pine nuts or cashews

Directions

• Heat a pan over medium heat, add TBSP of olive oil, garlic and sauté until fragrant and just starting to brown

• Add stems to pan and cook for 1 min. then add leaves and sauté for a further 3-4 minutes.

• Remove from heat, plate and drizzle with raw Olio Nuovo. Add desired toppings and serve.

Notes

• Douse them liberally in Olio Nuovo to help your body absorb all the vitamins and minerals your favorite veg has to offer.

Ingredients

• 1 ¼ cups water

• 2 cups sugar

• ½ cup Grove 45 Olio Nuovo (or freshest EVOO)

• 2 cups freshly squeezed Meyer Lemon juice

• 2 tablespoons freshly grated lemon zest

Instructions

• In a small saucepan over medium heat, combine the water and sugar to make a simple syrup. Boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool.

• Combine cooled simple syrup, lemon juice, and lemon zest in a blender on low (or in a bowl if using an immersion blender) and slowly add the EVOO until combined.

• Pour into the bowl of an ice cream maker and churn for 20-25 minutes until the sorbet has frozen into ice crystals, it will still seem quite soft.

• Transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet with firm up in the freezer.

Notes

• If you like things on the sweeter side add another ½ cup of sugar when making the simple syrup or pair with vanilla ice cream.

• Top with a raspberry or strawberry coulis if desired.

Pumpkin Olive Oil Cake

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 4 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves

• 4 large eggs

• 2 cup dark brown sugar, packed

• ½ cup Grove 45 EVOO

• 1-15oz can pumpkin puree

• ½ cup sour cream      

INSTRUCTIONS

• Preheat oven to 350F degrees.

• Grease and line bottom of a 13x9 pan with parchment paper and set aside.

• Place flour, baking soda, baking powder and salt in a bowl and stir well to combine.  Set aside.

• In a mixer or mixing bowl, whisk together eggs, brown sugar and spices until well blended.

• Add EVOO, pumpkin and sour cream and whisk until thoroughly incorporated.

• Add the flour mixture to the pumpkin mixture and mix until combined, but do not overmix.  Pour batter into the previously prepared 13x9 pan.

• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from oven and transfer to cooling rack.  Serve with our Grove 45 EVOO Ice Cream!

Ingredients:

• 1 Cup Brown sugar

• 1/4 Cup of Grove 45 18-Year Aged Balsamic Vinegar

• 1/2 Cup of Heavy Cream

• 2tbsp of Butter

• A pinch of sea salt

Instructions:

• Pour sugar and balsamic vinegar into a medium-sized saucepan

• Heat on low until sugar has dissolved into the balsamic vinegar

• Increase heat and bring mixture to a boil for 5 minutes, stirring occasionally around the sides to avoid burning

• Turn off the heat and add in the cream, whisking vigorously as the mixture bubbles up

• Stir in butter, salt, and, if desired, a splash of vanilla

• Wait to cool before jarring. Store in refrigerator for up to 2 weeks. Enjoy!

Ingredients

• 1 cup Grove 45 Extra Virgin Olive Oil (plus extra for pan)

• 2 cups all-purpose flour (plus extra for pan)

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon ground cardamom

• 1 1/2 cups plus 2 tablespoons granulated sugar

• 3 large eggs

• Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice

• 1 1/4 cups whole milk or plant-based alternative

• 2 tablespoons sifted confectioners' sugar for garnish

Instructions

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.

• Brush the bottom and sides of a 9-inch round cake pan with a little olive oil.

  Line the bottom of the pan with a round parchment paper and dust with a bit of flour.

• In a medium bowl, whisk together 2 cups flour, salt, baking powder and baking soda.

• In a large bowl, combine 1 1/2 cups granulated sugar, cardamom, and eggs. Using an electric hand or stand mixer set on high, beat the mixture until thick and fluffy about 5 minutes. While mixer is running, slowly drizzle in the Grove 45 EVOO and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.

• Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.

• Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake the cake for 40-45 minutes or until the center is baked (ovens do vary so check your cake at 30 minutes and go from there).

• Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.

• Prior to serving, dust the cake with powdered sugar and sprinkle with orange zest. Enjoy!

Ingredients

• Special equipment: Immersion blender

• 1 1/4 cups heavy cream

• 1 1/2 cups plus 2 tablespoons whole milk

• 1/2 cup plus 2 tablespoons sugar

• 1/4 teaspoon kosher salt

• 8 large egg yolks

• 1/2 cup Grove 45 Extra Virgin Olive Oil, plus more for drizzling

• Flaky sea salt

Instructions

• Pour the cream and milk into a double boiler. Whisk in 1/2 cup of the

  sugar and salt and stir until they have dissolved. Warm the mixture until you see steam

  rising from the top.

• In a medium bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar.

  While whisking, add a splash of the hot dairy mixture to the yolks.

• Continue to add the dairy mixture to the eggs, until you've added half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Heat the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and, reducing the heat as necessary, until steam rises from the surface and the custard thickens.

• Strain the custard into a bowl and stir in the 1/2 cup of Grove 45 EVOO, using an immersion blender to emulsify. Transfer the custard to a container, cover, and refrigerate for at least 4 hours.

• Pour the chilled custard into an ice cream maker. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to a storage container and freeze until hardened to your desired consistency.

• Serve the ice cream topped with a drizzle of olive oil and a few flakes of sea salt. Voila!

Ingredients

• 1 3/4 cups warm water

• 1 package active dry yeast

• 1 tablespoon sugar

• 5 cups all-purpose flour, plus additional for kneading

• 1 tablespoon kosher salt, plus coarse sea salt for sprinkling

• 1 cup Grove 45 Extra Virgin Olive Oil, divided

Instructions

• Combine warm water, yeast and sugar in a small bowl. Put the bowl in a

  warm place until the yeast is bubbling, at least 15 minutes.

• In the bowl of a mixer fitted with a dough hook, combine flour,

  1 tablespoon of kosher salt, 1/2 cup of Grove 45 EVOO and the yeast mixture on low speed.

  Once the dough has come together,

  continue to knead for 5-6 min on a medium speed until it becomes smooth and soft.

• Transfer the dough to a lightly floured surface, knead by hand 1 or 2 times.

  Give it a sprinkle of flour if the dough is sticky.

• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover with plastic wrap and put it in a warm place until dough has doubled in size, at least 1 hour.

• Coat a jelly roll pan with the remaining 1/2 cup olive oil.

• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

• Put the dough in a warm place for 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 minutes. Chef's kiss!