OLIVE OIL BROWNIES
Olive oil belongs in brownies. It makes them feel a little grown up and adds a distinct, earthy flavor. It's a great sub for butter, adding monounsaturated fats and a dense, fudgy texture.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Oil the foil (not including the overhang).
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
GREEK OLIVE OIL COOKIES
These Greek Olive Oil Cookies are so crunchy, lightly sweet and perfect with a cup of coffee or tea. With a slight hint of spice and orange they are such a lovely, simple cookie. | Vegan |
Provided by Caroline
Number Of Ingredients 10
Steps:
- Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.
- In a stand mixer, combine the olive oil and sugar and orange zest. Beat just under high speed for about five minutes to begin emulsifying. Add the orange juice and continue beating for another two minutes.
- Meanwhile, in a large bowl, whisk together to flour, baking powder, salt, cinnamon and cloves.
- On low speed, add the flour mixture to the olive oil mixture a half cup at a time, adding as the flour mixes in, but try not to over-mix. I turn the mixer off while adding each half cup and run it just until the flour combines.
- When the dough has formed, scoop by slightly heaping tablespoon size and form a ball. Dip the top of the ball into a bowl of sesame seeds, then placing it on a cookie sheet, press down a bit to flatten, this will press the seeds into the cookie as well. Space the cookies about two inches apart, although they really won't spread at all.
- Bake for 35 minutes or until the cookies begin to look golden and are crunchy the whole way through. They'll crisp up more as they cool. Cool on a baking rack.
OLIVE OIL CAKE
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn't eat it on a salad, it won't be good in your cake.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
OLIVE OIL CHOCOLATE CHIP COOKIES
Make and share this Olive Oil Chocolate Chip Cookies recipe from Food.com.
Provided by Natasha Feldman
Categories Chocolate Chip Cookies
Time 37m
Yield 12 Cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl whisk together the flour, baking soda and salt. Set aside.
- In another bowl whisk together the olive oil, sugar, honey, egg and vanilla extract. Add the dry ingredients into the wet in 3 stages. Stir in the chocolate.
- Scoop 1/4 cup of batter onto a non-stick sheet tray per cookie. Sprinkle with flakey sea salt and bake 8-10 minutes or until the cookie is set and beginning to brown around the edges. Remove from oven and cool 5 minutes before serving. Once completely cooled you can store the cookies in an airtight container.
- Nutrition Info Per Cookie.
- Calories: 213.
- Total Fat: 12.5 grams.
- Saturated Fat: 3 grams.
- Total Carbohydrate: 26 grams.
- Sugars: 17.5 grams.
- Protein: 2 grams.
- Sodium: 77.5 milligrams.
- Cholesterol: 8 milligrams.
- Fiber: 1 grams.
Nutrition Facts : Calories 334.2, Fat 18.6, SaturatedFat 2.6, Cholesterol 15.5, Sodium 253.7, Carbohydrate 40.1, Fiber 0.6, Sugar 24.2, Protein 2.7
OLIVE OIL COOKIES
One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL COOKIES WITH OIL
Deliciously cinnamony, delightfully chewy, these oatmeal cookies use oil instead of butter so you can have your oatmeal goodness without needing to whip out the mixer. Make them today, and enjoy your oatmeal cookies with your breakfast coffee or a large glass of milk. If you like this recipe (which of course you will), please consider leaving a five star rating!
Provided by Bee - Bites 'N Pieces
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Mix oil, sugar, eggs, and vanilla until fully combined.
- Add flour to the mixing bowl, and then pour the baking soda, salt, and cinnamon on top of the flour. Use a small spoon or your finger to mix the baking soda, salt, cinnamon into the flour, and then mix the flour into the rest of the batter.
- Add the oats and mix until combined.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a teaspoon or small cookie scoop to form small cookies and place on baking sheets.
- Bake for 10-12 minutes, until lightly browned.
Nutrition Facts : Calories 151 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 30 cookies, Sodium 67 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LEMON THYME OLIVE OIL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
- Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
LEMON OLIVE OIL CAKE
Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that's unique and INCREDIBLE!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 2h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners' sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.
Nutrition Facts : Calories 420 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 26 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 368 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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4.9/5 (27)Total Time 30 minsCategory DessertCalories 187 per serving
- Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency.
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Estimated Reading Time 4 minsPublished 2018-04-24
- Garlic Olive Oil. Garlic olive oil is one of the most popular types of infused olive oils out there. However, adding garlic to olive oil can be a little dangerous if you're not careful.
- Chili Olive Oil. Chili olive oil is a must-have. Cooking with chili olive oil can add a ton of flavor and color to your dishes. The finer the chili peppers are crushed, the brighter and more intense the color of the oil will be.
- Basil Olive Oil. Using fresh herbs can really add flavors to your dishes. Basil infused olive oil can go a long way, and it's perfect for crusty toasted bread, fish, salads, and even eggs.
- Rosemary Olive Oil. Perfect paired with roasted potatoes and even chicken, this rosemary infused olive oil will be the star of the show. It also works well on popcorn, or even as a gift for your friends and family.
- Lemon Zest and Thyme Olive Oil. Lemon-infused olive oil is the ideal oil for certain dressings. A lemon vinaigrette can really enhance a salad, and it is just the recipe you need for the summer.
- Sun-dried Tomato Olive Oil. Sun-dried tomatoes are perfect on pizzas, pasta, flatbreads, and salads. Turned into an olive oil, sun-dried tomatoes can really accentuate a dish.
- Truffle Olive Oil. A truffle is a type of mushroom that's used predominantly in gourmet French cuisine, which means that it's very unlikely that you'll be whipping up some truffle olive oil at home.
- Blood Orange-Infused Olive Oil. Blood orange's bright citrus flavor brings out a distinct flavor in your homemade infused olive oil. Take advantage of the in-season of blood oranges, and make your own blood orange-infused olive oil at home.
- Orange Olive Oil. Add orange zest to your olive oil for a tangy yet delicious infused olive oil. It's a perfect addition to pound cake if you're looking for a way to add extra flavor to this rich dessert.
- Jalapeño-Infused Olive Oil. If you're into spicy food, this jalapeño infused olive oil is just what you need. Use this infused olive oil to finish off a spicy dish such as soup, roasted vegetables, or even bread.
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5/5 (1)Total Time 10 hrs 30 minsCategory Chocolate Chip CookiesCalories 102 per serving
- 1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
- 2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
- 3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
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5/5 (4)Total Time 1 hrServings 36
- Beat together olive oil and sugars in the bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until fully incorporated, about 1 minute. Add eggs and vanilla, and beat just until combined, about 30 seconds (do not overbeat).
- Whisk together flour, baking soda, baking powder, and salt in a large bowl until fully combined and no clumps. Add flour mixture to olive oil mixture, and beat until fully combined, about 1 minute. Scrape down sides of bowl as needed. Remove paddle attachment, and fold in chocolate chunks with a rubber spatula. Cover and chill dough until firm and cooled through, about an hour.
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