The Spicy Olive’s Upside Down Blood Orange Pineapple Cake

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
The addition of our Blood Orange olive oil adds a touch of citrus to this version of a Upside Down Pineapple Cake!

The Spicy Olive’s Peach Balsamic Cobbler

PEACH BALSAMIC COBBLER
A wonderful cobbler recipe with lots of peach flavor because of the fresh peaches and the addition of the Ripe Peach balsamic vinegar. Another twist would be to use our Cascadian Wild Raspberry balsamic in this recipe to have a Peach Raspberry cobbler,
either way a delicious dessert!

The Spicy Olive’s Zucchini Macadamia Nut Bread

ZUCCHINI MACADAMIA NUT BREAD
Here is an idea for what to do with all the zucchini growing in your garden!

The Spicy Olive’s Orange Olive Oil Dreamsicle Cake

 ORANGE OLIVE OIL DREAMSICLE CAKE
A delicious cake for a special occasion!

The Spicy Olive’s Blueberry Buttermilk Cake

BLUEBERRY BUTTERMILK OLIVE OIL CAKE
This cake is a delightful summer treat or one to make in the winter when you want the summer taste of blueberries (use frozen blueberries then!)
The Spicy Olive’s mild Ultra Premium EVOOs are perfect for this cake or our citrus oils such as Blood Orange or Meyer Lemon would be delicious in this recipe as well as our Butter olive oil. So many options, and they are all good!
The Spicy Olive's Choclate Truffles

The Spicy Olive’s Chocolate Balsamic Truffles

It’s Almost Valentines Day – Whip Up these Easy Balsamic Truffles

The Spicy Olive’s Balsamic Ganache Truffles

1/2 cup steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons The Spicy Olive’s dark or white balsamic – my favorite options for this are: coconut, raspberry, apricot, strawberry, maple, espresso, lavender, or traditional.

1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Place the chopped chocolate in a medium size heat proof bowl.

Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir to combine well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.

Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.

Now you can roll into cocoa powder or in tempered (melted) chocolate.  However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  They can be taken out and served at room temperature.

Makes approximately 30-40 truffles

Dark CHocolate Fondue

The Spicy Olive’s Chocolate Blood Orange Fondue

Recipe from Rachel Bradley Veronica Foods

Dark Chocolate Fondue with The Spicy Olive’s Blood Orange Agrumato & Aged Balsamic

Ingredients:

  • 1 pound dark chocolate chips or whole bars chopped coarsely
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 Tbs. The Spicy Olive’s Blood Orange Agrumato Olive Oil
  • 1 Tbs. Fresh Orange Zest
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons Traditional, Dark Chocolate, Espresso, Raspberry, Cherry, etc…
  • Cookies, Fruit, marshmallows or pound cake, for serving

Directions:

Special equipment:  6-quart slow cooker

Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.

Serve with cookies, fruit like strawberries, banana pieces, orange slices, marshmallows or pound cake.

Espresso Chocolate Fudge

The Spicy Olive’s Espresso Chocolate Fudge

10 oz. Heavy Cream
4 oz. The Spicy Olive’s Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Butter a 9×13″ baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.

Recipe from Rachel Bradley Veronica Foods

Flourless Chocolate Cake

The Spicy Olive’s Flourless Chocolate Cake

Ingredients

5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. The Spicy Olive’s Blood Orange (Agrumato )Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.
In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10

The Spicy Olive’s Cranberry Bread Pudding

PUMPKIN PEAR CRANBERRY BREAD PUDDING
8 slices cinnamon bread, cut into 1-inch cubes
4 large eggs, beaten
2 cups 2% milk
1 cup canned pumpkin puree
1/4 cup packed brown sugar
¼ cup of The Spicy Olive’s Butter Infused Olive Oil
4 tablespoons of The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup of thinly sliced pears
¼ cup of walnuts / pecans (optional)
Preheat oven to 350 degrees F.
In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Infused Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the Vinegar and brown sugar mixture.
Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. – optional – top with some vanilla ice cream