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 lukewater 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

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• 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.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Ingredients

6 oz. fresh ricotta, preferably sheep’s milk

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt

Freshly ground black pepper

2 large heirloom tomatoes, cut into 1 1/2" pieces

1/2 small shallot, finely chopped

1/2 small garlic clove, finely grated

1/2 cup basil leaves

1/4 cup parsley leaves with tender stems

1 Tbsp. red wine vinegar

2 (1"-thick) slices of Rosemary Olive Oil Bread

Step 1

Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.

Step 2

Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.

Step 3

Spread ricotta mixture over plates and top with salad; drizzle with more oil.

This recipe comes to us from Epicurious and is the perfect combination of beautiful fresh herbs and bright olive oil.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other breads.

Ingredients

Makes 1 large boule

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt

1/3 cup olive oil

1 tablespoon fresh rosemary leaves

Step 1

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.

Step 2

Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)

Step 3

Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.

Step 4

About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you’re using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.

Step 5

Once you’re ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door

Step 6

Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.

Baba ganoush is a delicious dip made from roasted eggplants, originating in the Mediterranean. It’s creamy, savory, and has an irresistibly smoky flavor. Top with a drizzle of Grove 45 and some high quality flake salt and you have the perfect (and healthy) snack.

Ingredients

2 medium eggplants, approx 2 to 2 1/2 pounds total

3 tablespoon tahini

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 tablespoon lemon juice

1 garlic clove, minced

1/4 teaspoon salt, or more to taste

1-2 teaspoons chopped parsley, for garnishing

Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.

Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.

Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.

Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir until it’s well combined.

Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.

Enjoy!