Desserts & Drinks
This drink is a special treat for our olive oil lovers. In our shop, we always talk about how our balsamic vinegars go well in specialty drinks, but we never think about olive oil.
Not too long ago, we had the oppertunity to Zoom call with our distrubitor and the farm owners of our popular Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil. We learned so much in this call, but what caught our attention is when they told us their olive oil goes very well in gin and tonics. Intrigued, we tried it that very evening. And it was good! We couldn't resist sharing this with you!
This limited production Hojiblanca is herbaceous and complex with hues of "fruit" and a beautiful emerald color. This unique batch is possibly one of their finest. It has pronounced notes of fruit, sweet green tomato and savory garden herbs. The finish is pungent, has desirable pepper notes and slight bitterness. This olive oil adds a roundness to the drink that will leave you wanting to make your gin and tonic this way for now on.
- Robust Spanish Melgarejo Hojiblanca Extra Virgin Olive Oil
- Tonic water
- Pour gin and tonic together into glass (choose prefered amount to each)
- Drizzle the Hojiblanca Extra Virgin Olive Oil into glass; enough to leave small bubbles at the top. Enjoy!
ROBUST SPANISH MELGAREJO HOJIBLANCA
ROBUST SPANISH MELGAREJO HOJIBLANCA
It has been a hot and humid summer here in New England. Whenever we need to cool off a little, a nice cold drink is always enjoyable. This recipe is great to have on a hot day, or for a party. If you want to add a little extra to the drink, turning it into a cocktail is always fun.
Our Blackberry-Ginger Balsamic is wonderfully sweet, pleasingly tart and aromatic with the clean, natural flavor of ginger. It is great to spruce up any drink.
Note: This recipe makes 13 servings. Cut the portions into 1/4th if you want a smaller serving size.
- 8 cups cold water
- 2 cups sugar
- 3 strips lemon peal
- 2 1/2 cups lemon juice (about 12 lemons)
- 1/2 cup Black-berry Ginger Dark Balsamic Vinegar
- 1 cup strawberries
- 1 cup blueberries
- Ice cubes
- Seltzer or club soda
- Vodka (optional)
- In a 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil for 3 minutes. Remove saucepan from heat and cool slightly.
- Meanwhile, in food processor, pulse berries until pureed. Put into medium-mesh sieve set over large bowl and pres berry mixture with back of spoon; discard what is left in sieve.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water.
- Pour into a large pitcher with tight-fitting lid. Refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
- Add seltzer, club soda, or Vodka to taste. Garnish with berries. Enjoy!
It's getting close to that time of year that just about every New England person loves to celebrate. Halloween! So to get you all into the spirit, our recipe for this week is Blood Orange Brownies! It is simple to make, and the rich citrus flavor adds a little something extra to the chocolate!
Our Blood Orange Olive Oil is exceedingly versatile. As the Blood Oranges and Tunisian olives ripen, they are pressed together to form this beautiful combination of whole, fresh citrus fruits crushed with olives. This Olive Oil accentuates the chocolate in this simple recipe while reducing the amount of saturated fat found in traditional brownies.
- 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1 Tbsp. baking powder
- 1/4 tsp salt
- 1 cup light brown sugar, packed
- 1/3 cup Blood Orange Olive Oil
- 2 large eggs
- Preheat the oven to 350° F. Lightly grease an 8-inch square baking pan.
- Mix together flour, cocoa, baking powder and salt, then set aside.
- Beat remaining ingredients, including Blood Orange Olive Oil, in a mixing bowl on medium speed until well combined. Add flour mixture, mixing on low speed until just combined, pour batter into a pan and bake 22-25 minutes, or until brownies begin to slightly pull away from the side of the pan.
- Cool in pan on baking rack and cut into 9 squares. Enjoy!
Scones bring out such a warm comforting feeling for the holiday season. We went on the more unique side to this recipe by using our Rosemary Olive Oil.
Our Rosemary Olive Oil is made with fresh wild rosemary. It is crushed in the early harvest. It is fresh picked, and certified organic Chetoui olives using 100% mechanical cold extraction methods. This fused olive oil embodies the heart and soul of rosemary. It is complex and aromatic.
- 2 1/2 cups all purpose flour
- 6 Tbsp. sugar
- 1 Tbsp. baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground nutmeg (fresh), plus 1/4 tsp for glaze
- 2 Tbsp. unsweetened dried cranberries (chopped)
- 1 tsp fresh rosemary (minced), plus more for dressing on top
- 2 Tbsp. Rosemary Olive Oil
- 6 Tbsp. unsalted butter (chilled and diced)
- 1 cup half-and-half, plus 2 tablespoons more for brushing on top
- 1 tsp vanilla bean paste, plus 1/2 tsp for glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons water
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
- Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
- Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges.
- Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool.
- Whisk together powdered sugar, 1/2 tsp vanilla bean paste, 1/4 tsp freshly ground nutmeg, and 2 to 3 Tbsp. of water for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze.
- Sprinkle rosemary leaves on top. Let glaze set completely before serving. Enjoy!