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!

Crispy, savory pan-fried brussels sprouts perfect for any family dinner!

Ingredients

• 1/2 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp curry powder

• 1/2 tsp garlic salt

• 1/4 tsp cayenne pepper

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• 2 tbsp Grove 45 EVOO

• 1 tbsp Himalayan salt

• 1/2 cup walnuts

• 1/2 cup almonds

• 1/2 cup cashews

• 1/2 cup pistachios

Instructions

• Preheat oven to 325 degrees

• Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside.

• Heat the EVOO in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.

• Place the nuts in a mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.

• Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with coarse salt, and a bit more garlic if desired. Let rest for 2 hours in a cool place. Store in airtight jars.

Makes 2 cups

These molasses cookies will surely make an impression during the holidays!

Ingredients

• 1 cup Grove 45 EVOO

• 1- 1/3 cups sugar

• 1 egg

• 1/3 cup molasses

• 2 tbsp dark corn syrup

• 2 tbsp milk

• 4 cups all-purpose flour

• 2 tsp baking soda

• 2 tsp ground cinnamon

• 1-1/2 tsp ground ginger

• 1-1/2 tsp ground cloves

• 1 tsp vanilla extract

• Crystal sugar

Instructions

• Preheat oven to 350 degrees

• In a large bowl, beat together Grove 45 EVOO, 1-1/3 cups of sugar, and egg until light and fluffy

• Beat in molasses, corn syrup and milk until blended

• Add flour, baking soda, cinnamon, ginger and cloves, beating until well blended

• Shape dough into 1-1/2-inch balls

• Roll balls in sugar

• Place 3 inches apart on uncreased baking sheets

• Bake 12-14 minutes or until golden

• Do not overbake or cookies will not be soft

• Cook 1-2 minutes on baking sheets, then remove to racks to cool completely.

Makes about 40 (3-inch) cookies

A sweet treat for any occasion!

Ingredients

• ¼ cup1-½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon

• ½ teaspoon ground allspice

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ½ cup granulated sugar

• ½ cup light brown sugar

• ½ cup Grove 45 Special Selection Extra Virgin Olive Oil

• 2 large eggs

• 1 cup pumpkin puree

• Zest of ½ orange

• 1 teaspoon pure vanilla extract

• ½ cup chopped pecans

• 1 cup powdered sugar

• Zest of ½ orange

• Juice of ½ to 1 orange as needed

Instructions

• Preheat oven to 350F degrees.

• Grease a Bundt pan and set aside.

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

  Set aside.

• In a mixing bowl, whisk together sugar, brown sugar and Grove 45 EVOO until well blended.

• Add eggs, pumpkin and vanilla and whisk until thoroughly incorporated.

• Add the flour mixture to the pumpkin mixture and, using a wooden spoon, stir until combined.

  Stir in pecans and let batter stand 15 minutes.

• Pour batter into the previously prepared Bundt pan.

• Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

• Remove from oven and transfer to cooling rack.

• Cool in pan for 10 minutes; turn bread out onto the rack to cool completely.

• Prepare glaze by combining powdered sugar, zest of orange and juice until “drizzle” consistency.

• When bread is completely cool, drizzle with glaze as desired. Enjoy!

Crispy, savory pan-fried brussels sprouts perfect for any family dinner!

Ingredients

• ¼ cup Grove 45 Special Selection extra virgin olive oil, plus more for cooking

• ¼ cup Grove 45 18 Year balsamic vinegar

• 1 Tablespoon Clif Family Hot Honey with Cobanero Chili

• 3 shallots, 1 Tablespoon chopped and the balance thinly sliced crosswise into rings

• Kosher salt and freshly ground black pepper

• 1 pound Brussels sprouts, trimmed and quartered

• 1 Tablespoon all-purpose flour

• ¼ cup finely chopped flat-leaf parsley

• ¼ cup dried cranberries

• ¼ cup freshly grated Parmigiano-Reggiano

• ½ cup walnuts, toasted and roughly chopped

• Finely grated zest of ½ lemon

Instructions

• In a medium bowl, combine the Grove 45 Special Selection EVOO with the 18 Year balsamic vinegar, honey and 1 tablespoon of the chopped shallots and whisk until smooth. Season the sauce with salt and pepper.

• Heat a frying pan and add enough Grove 45 Special Selection EVOO to coat the pan and add the Brussels sprouts in a single layer, turning them until golden brown and slightly crisp, 7-8 minutes. When done transfer to the bowl with the sauce.

• In a small bowl, toss the sliced shallots with the flour. Using the same frying pan used for the Brussels sprouts add enough Grove 45 Special Selection EVOO to fry the shallots until golden and crispy. Transfer the shallots to a paper towel to drain.

• In the bowl with the sauce and Brussels sprouts, toss with half the chopped parsley, the cranberries, Parmigiano and walnuts. Season to taste with salt and pepper and transfer to a serving platter. Sprinkle the Brussels sprouts with the crispy shallots, the remaining parsley and the lemon zest and serve while hot.

Fluffy, light and oh-so-delicious, these olive oil rolls are perfect for your Easter Brunch.

Ingredients

• 1/2 teaspoon active dry yeast

• 1/2 cup + 3 tablespoons llukewater water

• 3/4 teaspoon honey

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 3 tablespoons Grove 45 Extra Virgin Olive Oil

Instructions

• In a small bowl add the water and honey, sprinkle the yeast on top and let sit for 5 minutes. Then stir.

• In the bowl of your stand up mixer whisk together the flour and salt, make a well in the middle and add the yeast mixture and oil. With the hook attachment knead until the dough comes together and forms a ball (about 10-12 minutes, stop halfway and scrape off the dough from the hook and the sides of the bowl).

• Remove the dough to a flat surface and knead into a ball, place in a lightly oiled bowl (roll in the dough in the bowl), cover and let rise in a warm draft free area for approximately 2 hours, or doubled in bulk.

• Remove the dough from the bowl and punch down, form into 10 - 12 balls** (keep the dough covered while making the balls), place on a parchment paper-lined cookie sheet, cover and let rise in a warm area for approximately 1 hour or until doubled in bulk.

• Pre-heat oven to 400F.

• Brush the dough balls with a little olive oil and bake for approximately 10-15 minutes, until golden and when tapped on the bottom there is a hollow sound. Let cool or eat warm. Enjoy!

Here is a healthier (yes, you read that right) brownie recipe that uses whole wheat flour, olive oil and less sugar. Still delicious though!

INGREDIENTS

SCALE1X2X3X

• ¾ cup white whole wheat flour (93g)

• 1 tablespoon cornstarch

• ¾ teaspoon kosher salt

• ⅛ teaspoon baking soda

• 1 cup granulated sugar

• ⅔ cup Grove 45 extra-virgin olive oil

• 2 large eggs, plus 1 egg yolk

• 2 teaspoons vanilla extract

• ¾ cup Dutch-processed cocoa powder

• 2 teaspoons espresso powder

• ¾ cup 72% chocolate chunks

INSTRUCTIONS

Heat oven to 325ºF (163ºC). Lightly grease an 8✕8-inch square metal baking pan with olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides for easy removal of brownies; brush parchment with olive oil.

In a medium bowl, whisk together flour, cornstarch, salt and baking soda.

In a large bowl, whisk together sugar, oil, eggs, yolk, and vanilla until smooth. Add cocoa powder and espresso powder and vigorously whisk until smooth and glossy, about 1 minute. 

Add flour mixture to cocoa mixture and mix, using a rubber spatula, until mostly combined and a few pockets of dry flour remain. Fold in chocolate chunks. 

Scrape batter into prepared pan and smooth top. Bake brownies until set, firm to touch and a toothpick inserted in the center comes out with a few sticky crumbs, 30–35 minutes.

Transfer pan to a wire rack and immediately sprinkle with flaky sea salt, if using. Let brownies cool in pan 15 minutes, then remove brownies from pan by lifting parchment overhang; transfer to wire rack to cool completely.

Because February is the month of love and all things chocolate, we wanted to find the ultimate pairing for chocolate and olive oil. After endless testing (such a hardship, we know), we think we finally found the best! These olive oil chocolate truffles are rich, decadent and oh-so-amazing.

INGREDIENTS

320 g dark chocolate
1 teaspoon fleur de sel
270 g heavy whipping cream
1 teaspoon light brown sugar
60 g Grove 45 Extra Virgin Olive Oil
60g cocoa powder
extra fleur de sel for finishing

INSTRUCTIONS 

1. Chop the dark chocolate into small pieces, add into a large bowl with the fleur de sel and set aside.

2. Pour the cream and sugar into a small saucepan and bring to a boil. Stir through to make sure all the sugar is dissolved. Rest for one minute so as not to scorch the chocolate.

3. Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.

4. Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the oil is completely absorbed into the chocolate.

5. Rest the ganache in the fridge for 1 hour.

6. Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands. This recipe should be enough for around 30 truffles.

7. Finish the truffles with either cocoa powder or tempered chocolate, top with Fleur de Sel and a drizzle of olive oil right before serving.