Elevate a holiday classic with poached pears and pistachios as you wow your friends and family with this beautiful take on a olive oil cake from Bake From Scratch.

Pear-Pistachio Olive Oil Cake

Ingredients

• 2 large eggs (100 grams), room temperature

• 1 cup (200 grams) granulated sugar

• ½ cup (112 grams) extra-virgin olive oil

• ⅔ cup (64 grams) almond flour

• ⅓ cup (80 grams) whole milk

• 1 tablespoon (15 grams) tightly packed lemon zest

• 1 teaspoon (4 grams) vanilla extract

• ¼ teaspoon (1 gram) almond extract

• 1⅓ cups (167 grams) all-purpose flour

• 1½ teaspoons (7.5 grams) baking powder

• ¾ teaspoon (2.25 grams) kosher salt

• 1 large Anjou or Bosc pear (230 grams)

• 2 teaspoons (10 grams) lemon juice

• ½ cup (46 grams) minced pistachios

• Garnish: confectioners’ sugar

Instructions

1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, gradually add granulated sugar in a slow, steady stream. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. With mixer on low speed, gradually add oil in a slow, steady stream, beating until combined; scrape sides of bowl. Add almond flour, milk, lemon zest, and extracts, and beat at medium speed until combined.

3. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Fold all-purpose flour mixture into egg mixture just until combined. Pour batter into prepared pan.

4. Cut pear in half. Core each half, and cut off top part of pear and stem. Cut pear halves into ⅛-inch-thick slices. Divide slices into groups of 4 to 5. Fan slices, and gently place on top of cake batter. (See Note.) Gently brush lemon juice onto pear slices. Sprinkle pistachio bits around edge of batter and between groups of fanned pears.

5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 50 to 55 minutes. Let cool in pan for 15 minutes. Remove sides of pan. Serve warm, or let cool completely on base of pan on a wire rack.

6. Before serving, cut a 7-inch circle from parchment paper; place in center of cake. Using a fine-mesh sieve, sift confectioners’ sugar onto edges of cake and sprinkle remaining pistaschio bits.

Notes

It is very difficult to move the pear slices once they’ve been placed on the batter, so be intentional about the placement.

When you look up the word “Decadent” in the distionary, THIS is what you’ll see a photo of!

A fantastic, chocolately dessert that comes from the brilliant mind of chef Michael Schwartz. Finish it with Grove 45 and you have a dessert that defines the name.

Ingredients

Cremoso

• 2 cups heavy cream

• 1/3 cup granulated sugar

• 5 large egg yolks

• 1 pound good-quality milk chocolate, chopped

Espresso Parfait

• 2 cups heavy cream

• 1/2 cup confectioners' sugar

• 1 tablespoon strong-brewed espresso, cooled

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsalted butter, softened

• 5 thin slices of white sandwich bread, halved diagonally and crusts trimmed

• 1/2 cup roasted hazelnuts, chopped

• Grove 45 Extra Virgin Olive Oil, for drizzling

Directions

Instructions Checklist

• Step 1

  In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

• Step 2

  In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.

• Step 3

  Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.

• Step 4

  Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.

Make Ahead

The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.

Here is an amazing recipe for those who want to take entertaining to the next level.

Combine wild caught King Salmon with Napa Valley’s finest olive oil and you have an amazing dish worthy of it’s ingredients.

Ingredients:

1 quart extra-virgin olive oil + 2 cups for chili infusion

4 (6-ounce) salmon fillets

Espelette pepper oil

Large Flake Salt

2 large radicchio, halved

4 large squash blossoms

Directions

Combine 1 cup of Grove 45 EVOO with espelette pepper oil, mix well and set aside.

Halve radicchio, sear until wilted using grill pan

Wilt squash blossoms

Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil on low for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

Add radicchio and squash blossom to plate with salmon. Sprinkle with flaked salt and drizzle oil over plate right before serving.

Here is one of our all-time favorites with a holiday season twist.
Fresh orange zest and juice work best, but use what you have!

Ingredients

·        3 heavy tbsp freshly grated orange zest

·        1 1/2 cups white sugar

·        2 3/4 cups flour

·        1 teaspoon baking powder

·        1/2 teaspoon baking soda

·        1/2 teaspoon salt

·        12 ounces cranberries (fresh or frozen, we prefer fresh)

·        3 large eggs room temperature

·        1 cup fresh squeezed orange juice

·        1 cup Grove 45 Extra Virgin Olive Oil

Instructions

1.                Preheat oven to 350.

2.                Whisk together the flour, baking powder, baking soda and salt.  Set aside

3.                In a small bowl, combine orange zest with sugar and mix well. 

4.                Beat the eggs together with the sugar and zest.  Beat for a 2-3 minutes and then slowly pour in the orange juice and then the Grove 45 olive oil.

5.               Sowly add in the flour mixture,  leave behind about 1/4 cup of the flour.  Add the cranberries to this 1/4 cup of flour and toss to coat.  Once the flour in the mixing bowl has been well incorporated with the wet ingredients, add in the flour coated cranberries.  Mix only until incorporated; do not over mix because doing so might crush your cranberries.  Alternatively, you can add and mix in the cranberries by hand using a rubber spatula.

6.                Grease a cake or muffin pan with cooking spray or vegetable oil.  Pour in the batter and then use a knife to swirl the batter a bit, in order to help distribute the cranberries.

7.                Bake on the middle rack of your oven for approximately 60 minutes.  Remove from oven and let cool almost completely before removing it from the pan.

This recipe comes to us from Chef Jack Herron of Eat It, Make It, Grow It in Sonoma, California.
Drizzle with some chili infused Grove 45 EVOO and you have a fall comfort dish that will please even the pickiest of eaters.

Ingredients:

·       1 cup Heirloom Corn Polenta Meal (or other quality polenta meal)

·       4 cups Water (or Chicken Stock)

·       4 Tablespoons Unsalted Butter

·       1 teaspoon Salt + salt to finish

·       ½ Tablespoon Black Fermented Garlic chopped

·       1 teaspoon Espelette Chili Flake

·       Grove 45 Extra Virgin Olive Oil

 Yields about 4 cups

Procedure:

In a medium sauce pot, bring 4 cups water or stock to a boil over medium-high heat.
Add 1 teaspoon of salt. 
Slowly pour 1 cup corn polenta meal into boiling water while whisking and continue whisking until polenta is thickened and smooth.  Turn heat down to low and continue cooking for 30 minutes.  Whisk every few minutes to check consistency and add more water or stock if polenta seems too thick.  
Add 4 Tablespoons butter and whisk until melted and incorporated. 
After 30 minutes of cook time, taste the polenta and add more salt to taste as needed.
Serve polenta in a bowl garnished with black garlic, espelette chili flake, and a generous drizzle of Grove 45 Extra Virgin Olive Oil.

This dish is also great served with sautéed mushrooms, shaved parmesan, caramelized onion, and a sprinkle of wild fennel pollen.

Enjoy!

This is the perfect spring brunch item and there is no better time to whip one up than for Easter.
Made with fresh, seasonal asparagus and local goat cheese, it’s a perenial favorite of the Grove 45 team.

Ingredients

• 1/2 pound asparagus

• 1 package of puff pastry (or homemade phyllo dough)

• 1/4 cup cream cheese

• 1/2 cup goat cheese

• 1/2 cup fresh grated parmesan cheese

• 2 tbsp Grove 45 Exyra Virgin Olive Oil, plus more for drizzling

• 2 cloves garlic, minced

• Fine sea salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees.

2. Trim down your asparagus, removing the thick, wood-y bottom.

3. Boil a large pot of water and quickly blanch your asparagus, boiling for 2-3 minutes until bright grill.

4. Toss onto grill, or grill pan, to add some char and flavor.

5. In a bowl, combine the three cheeses (Save 2 tbsp parmesan cheese for topping), Grove 45 exra virgin olive oil, garlic, a pinch of sea salt, and a few turns of freshly cracked pepper. Set aside.

6. Roll out puff pastry on a greased pan.

7. Gently spread the cheese mixture evenly over the dough, leaving a 2″-wide strip uncovered around the outside edge. Arrange the asparagus spears in a row across the center of the dough.

8. Fold the outside edges of the dough toward the center.

9. Whisk together the egg and 1 teaspoon of water. Brush the crust with the egg wash, and sprinkle the remaining parmesan over the galette.

10. Bake for 30 minutes, or until the crust is golden brown and the cheese filling has started to brown. Remove from the oven and gently set on a cooling rack to keep the bottom crispy.

    Serve and enjoy!

This is another of our favorite olive oil tricks - preserving or pickling!

Garlic is one of our favorite spices and by pickling it, you add another level of flavor and nuance.

A super easy recipe, it will give you a decent supply of pickled garlic that will last in the fridge for a couple months! We use rosemary here but feel free to add chilies, thyme, sage or other herbs.

Ingredients

• 5 heads of garlic peeled, whole or chopped

• Pickling liquid (3 parts vinegar, 2 parts water, 1 part granulated sugar, and 0.3 parts salt)

• 6-8 stalks of fresh rosemary

• 2 bay leaves

• 1 cup extra virgin olive oil

Instructions

• Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels.

• Loosely pack your jar of choice with the garlic bulbs.

• Nestle 3-4 stalks of rosemary and one bay leaf (per jar) among the cloves.

• Add enough olive oil to the jars to cover the garlic cloves and herbs. Seal the jars and place them in the refrigerator. The garlic is ready to use after 48 hours. Pickles last up to 3 months.

  NOTE: Step one is NOT optional. Incorrectly pickled foods can lead to food poisoning. Please follow all recipes correctly.

Anyone else get the 3 pm snackies? These olive oil roasted nuts are the perfect healthy snack to keep you going until dinner. They also make a fantastic addition to charcuterie platters, salads and other dishes.

We use almonds for this recipe, however you can use the nut or legume of your choice. Consider walnuts, hazelnuts, cashews, etc.

You can also vary the spices used. We loved a good dusting of garlic and chili powder, but you can use cayanne, pepper, onion power - the list goes on.

INGREDIENTS

• 3 cups whole raw almonds (or other nut)

• 2 tablespoons Grove 45 extra virgin olive oil

• 1 teaspoon fine sea salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon chili powder

INSTRUCTIONS

1. Preheat oven to 350°F.

2. In a bowl, toss together all ingredients until nuts are well coated.

3. Spread into a single layer on a large baking sheet.

4. Roast for 10 minutes , stir, and continue roasting for another 5-8 minutes or until lightly browned. Keep a close eye on them as they can burn rather quickly.

5. Cool completely on baking sheet before snacking. Also, chop and use to garnish salads and side dishes.

6. Store in an airtight container for up to 2 weeks.

We’ve shared this one a few times but it is a perennial favorite of the Grove 45 team, and given that California is the height of citrus season, we wanted to once again, share one of our favorite recipes with our fans and favorites!

This is a variation from the brilliant minds at Food 52 that calls for any kind of citrus (we opted for meyer lemons this time around) and honey.

Ingredients

For the candied citrus

• 1 cup sugar

• 1/2 cup honey

• 2 cups water

• several pieces of citrus, sliced into thin rounds (I used a clementine, a blood orange, and a cara cara orange)

For the cake

• 2 1/4 cups flour

• 1/4 cup sugar

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1/4 cup honey

• 3 eggs

• 1/2 cup milk

• 1/2 cup fresh orange juice (from any of the orange varieties you have)

• 1/2 cup olive oil

• 1 cup powdered sugar

• 1 tablespoon milk or cream

• 1/2 teaspoon vanilla

Directions

1. In a wide skillet, combine the sugar, honey, and water, simmering until all the sugar is dissolved. Carefully place a single layer of citrus rounds into the liquid and simmer until the peels are tender and semi-translucent – about 20 to 25 minutes, turning each slice halfway through. Transfer candied slices to a parchment-lined baking sheet. Continue with remaining slices of citrus. Note: These can be made ahead of time, stored on the baking sheet in the refrigerator wrapped tightly with plastic wrap.

2. Set the oven to 350 degrees. Grease and flour an 8″ round cake tin.

3. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the honey, eggs, milk, and juice. Once combined, slowly drizzle in the olive oil while constantly whisking to create an emulsion. Make a well in the flour bowl and add the wet ingredients to the dry. Stir until just combined. Pour into the greased cake tin and tap on the counter to release any trapped air bubbles. Place in the middle of the oven and bake until the top springs back when touched and toothpick inserted into the middle of the cake comes out clean – about 40 to 50 minutes. Let the cake cool in the pan for a few minutes, run a knife around the edge, then turn onto a wire rack to cool completely before glazing.

4. Make the glaze. In a small bowl combine the sugar, milk, and vanilla and whisk until smooth. The consistency of the glaze should be similar to glue. If necessary add a bit more milk to thin. Pour the glaze over the middle of the cooled cake and let drip down the sides. Let the glaze set a bit before topping with the candied citrus slices.

Yup, you read that right. Olive. Oil. Donuts. Covered in chocolate. Be ready! This fantastic recipe comes from Laura over at A Beautiful Plate and is a must-try.

OLIVE OIL DOUGHNUTS:

• 1 cup unbleached pastry flour

• 1/2 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 2 whole large eggs

• 3 tablespoons extra virgin olive oil

• 2 tablespoons buttermilk

DARK CHOCOLATE GLAZE

• 2.5 ounces semisweet chocolate, very finely chopped

• 1/3 cup heavy cream

• sea salt (topping) – Maldon, Fleur de Sel, or any finishing coarse/flaky

• Sprinkles for topping

Instructions

1. Preheat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil (even if your pan is non-stick)

2. Combine milk and lemon juice and allow to sit for 5 minutes.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl.

4. In separate bowl, combine olive oil, eggs, and milk and lemon juice mixture. Whisk together until uniform.

5. Create a well in the center of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.

6. Using a piping bag (this makes it much easier) or spoon, carefully distribute batter into your doughnut pan.

7. Bake donuts at 375 degrees for 10-12 minutes or until they lightly spring back when pressed.

8. Remove from pan immediately and allow to cool down completely on a rack.

Dark Chocolate Grenache

1. Place finely chopped chocolate in small heat-proof bowl.

2. Scald cream (heat until just below boiling point)—I prefer to do this in the microwave in 10 second increments.

3. Pour cream over chocolate and allow to sit for a minute and a half. Using small whisk, very slowly begin to incorporate cream into chocolate—starting in center of the bowl—until mixture comes together and is very shiny and smooth.

4. Dip tops of doughnuts into the ganache and set aside on plate or cooling rack. Allow glaze to set for about 5-10 minutes and then sprinkle the tops generously with sea salt or sprinkles. Serve immediately.