Mothers day is in just a few days! What better way to treat them by making breakfast in bed. And a classic way to go is always making pancakes. At Cape Ann Olive Oil Co. we make our pancakes in a very special way. Instead of using melted butter, we use our Butter Olive Oil.
This creamy extra virgin olive oil is naturally infused with the rich flavor of butter by using only plant-based ingredients. You can use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter; like pancakes! And trust us, you will never miss the fact that melted butter is not in your meal. It tastes just like the real butter!
This is a simple and fun recipe to make with your kids. To add a little extra spark to your pancakes mix some bananas, chocolate chips, or blueberries right into the batter.
The amount of milk you use will determine how thick these pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care to not overbeat: a few lumps in the batter will do no harm. You can make lighter, fluffier pancakes by separating the egg, beating the white, and folding it in last.
- 1/2-3/4 cup buttermilk or milk
- 1 1/2 Tbsp. Butter Olive Oil
- 1 egg
- 1 cup white flour
- 2 tsp. baking powder
- 2 Tbsp. sugar
- 1/2 tsp. salt
- Maple syrup or honey
- Beat the milk, olive oil, and egg lightly in a mixing bowl.
- Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Fold in the egg whites if you decided to make your pancakes fluffier.
- Lightly butter or grease a griddle or frying pan. If you wish for small pancakes, drop about 2 Tbsp of batter onto the pan. For larger pancakes, drop about 1/4 cup onto the pan.
- Bake until the pancakes are full of bubbles on the top and the undersides are lightly browned. Flip them and brown the other sides.
- Placed finished pancakes on a plate and serve immediately. Enjoy!
I know, it sounds strange adding balsamic vinegar to a pasta recipe. But trust us, it works!
This recipe turned into a happy accident when making it for the first time. At the time one of our employees was making this, it was during COVID lockdown and she had all of the ingredients, except fresh mint. She improvised and took our Thai Lemongrass-Mint White Balsamic and poured it into the sauce and as a finish for the dish. Well, she was blown away with how good it tasted and loves to talk about it to our customers. This recipe is a great example of using balsamic vinegar in besides desserts, salad dressings, and drinks.
Our iconic Portuguese Cobrancosa displays notes of bright green apple and grass with its signature floral, herbaceous center and complex savory notes of tomato leaf. Lingering pepper finish.
Our Thais Lemongrass-Mint White Balsamic is tart, crisp, clean and absolutely delicious. The natural flavors of the Thai Lemongrass and mint cooperate beautifully and make a dazzling base for marinades and dressings.
- 12 oz. Linguine
- Sea salt and ground black pepper
- 1/2 cup Robust Portugal Cobrancosa Extra Virgin Olive Oil, plus more to serve
- 1/2 cup shelled roasted pistachios, finely chopped
- 1 pint cherry tomatoes, halved
- 1 Tbsp. grated lemon zest, plus more to serve
- Grated Parmesan or pecorino Romano cheese, to serve
- Thai Lemongrass-Mint White Balsamic Vinegar (pour amount to your liking)
- 2 roughly chopped fresh mint (for color)
- In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of cooking water, then drain the pasta.
- In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. Stir in half of the pistachios, 1 1/2 cups of the reserved cooking water, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.
- Add the pasta, lemon zest, and Thai Lemongrass-Mint White Balsamic, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes. Off heat, stir in the mint (if adding for color), then taste and season with salt and pepper. If pasta is dry, add more cooking water, 1 tablespoon at a time.
- Transfer to a serving bowl, then sprinkle with the remaining pistachios, Extra Virgin Olive Oil, and Balsamic Vinegar. Serve with cheese. Enjoy!
This recipe is perfect for the early fall days when looking for some comfort food, but something light at the same time. It is easy to make, flavorful, and packed with plant protein. This meal is also great for anyone that is vegan! You can add any sides to the chickpeas; from noodles, tofu, salmon, chicken, and more! In our version of the recipe, we like adding rice and broccoli.
This beautifully balanced Spanish Picual has prominent notes of tomato leaf and stone fruit with a creamy center, lingering pepper, and an astringent finish. It is visually stunning and complex in flavor.
Our Dark Toasted Sesame Oil uses Japanese dark toasted sesame from oil that is roasted slow, and then pressed in small batches. It has tremendous depth of flavor and mouth-feel. One of the most flavorful and fragrant oils in the world!
Made with White Trebbiano Grape Must, our White Balsamic undergoes the cooking and barrel aging process of Balsamic Vinegar of Modena however it is not carmelized. The result is a crisp, tart vinegar with a touch of sweetness. This is a tart Balsamic Vinegar with a residual grape flavor and 6% acidity.
- 2 cans chickpeas
- 3-4 large cloves garlic
- 1 Tbsp. Medium Spanish Melgarejo Picual Extra Virgin Olive Oil
- 1-5 Tbsp. Dark Toasted Sesame Oil, plus more
- 1/3 cup low sodium soy sauce
- 3 Tbsp. maple syrup
- 2 tsp. White Balsamic Vinegar
- 2 tsp fresh grated ginger
- 1 Tbsp. cornstarch
- 4 Tbsp. low sodium vegetable broth
- 1/2 tsp red pepper flakes
- Drain and rinse the chickpeas and set aside.
- Cook rice however you usually prepare it.
- Mince the garlic and add to a sauté pan with the Extra Virgin Olive Oil. Sauté for a few minutes or until the garlic is very fragrant.
- In a small bowl combine the cornstarch and 2 Tbsp. of the vegetable broth. Mix until no clumps remain. Set aside.
- To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, White Balsamic Vinegar, ginger, and the additional 2 Tbsp. of vegetable broth. Whisk together.
- Add the cornstarch mixture and stir. When bubbles start to form, add in the chickpeas and stir until they are well coated. Cook on low heat until the sauce becomes thick and stick, about 5 minutes, stirring occasionally.
- Remove from the heat and let it sit to allow the chickpeas to absorb all of the flavors.
- While the chickpeas cool, roast the broccoli with Dark Toasted Sesame Oil, in the oven at 375° F.
- Serve with the roasted broccoli and cooked rice. Enjoy!
It's apple picking season! A favorite outdoor activity among everyone. The smell of cider and pies is most likely in everyone's households right now.
But, are you ready to pull out all of the comfort meals? We quite aren't yet. The weather has been truly beautiful lately and still in the mood for something light, but with a comfort twist at the same time. This scallop recipe is light and wholesome at the same time. It's prefect for that beginning of fall feel.
Our Wild Mushroom and Sage Olive Oil is a delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. The result is a sumptuous, savory experience.
Our Red Apple Balsamic Vinegar is a blend of Italian balsamic with everyone's fall favorite, red apple essence, producing a refreshing, clean flavor.
- 12 jumbo sea scallops
- 3 slices bacon, cooked, drained and chopped. Save 2 Tbsp. bacon fat
- 12 oz. baby spinach
- 8 cremini mushrooms sliced
- 2 Tbsp. Wild Mushroom & Sage Olive Oil
- 1 tsp sea salt
- 1/4 tsp fresh ground pepper
- 3/4 cup apple cider
- 3 Tbsp. Red Apple Balsamic
- 1 Tbsp. Honey
- Pat scallops dry and season with salt and pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
- In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 Tbsp. of olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
- Heat a cast iron skillet on stove-top. Add 1 Tbsp. of olive oil and once it is hot, add the scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
- Add cider mixture to the cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
- While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
- Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately. Enjoy!
This pasta dish is delicious! It has the perfect amount of comfort that we look for this time of year. Using the truffle oil just takes it to the next level! There's no other way to describe this dish except that it's rustic chic.
We know this is a strange description! But, trust us! Once you try it, we think you'll agree.
Our Black Truffle Oil is a connoisseur's olive oil. If you like the flavor and aroma of Black Truffle, then you'll love this oil. Made in an artisan fashion, it's infused to be smooth, while having an unmistakable intense black truffle flavor. This specialty oil is savory and fantastic!
- 4 Strips of bacon, chopped
- 4-5 baby Portobello mushrooms, sliced
- 1 clove garlic
- 1/2 lbs. linguine
- 1/3 cup heavy cream
- freshly grated parmesan cheese (enough for a few handfuls)
- 2 Tbsp. Black Truffle Oil
- Sea Salt
- Fresh ground pepper
- Cook pasta in salted water until just a little under al dante.
- While pasta is cooking, cook chopped bacon over medium heat. Add sliced mushrooms with salt and pepper and cook for 5 minutes over medium heat. Add minced garlic and cook for 30 seconds longer. Take the pan with bacon and mushrooms off heat.
- Drain the cooked pasta and reserve 1/2 cup of the water from pot. Add the pasta to the pan with bacon and mushrooms. Add the Truffle Oil, heavy cream and a couple handfuls of grated parmesan. Gently toss to coat.
- The pasta will absorb the sauce. Add the reserved water to loosen the sauce to a silky smooth consistency. If the sauce is too thin, add more parmesan. Add salt and pepper to taste. Enjoy!
It's been an interesting winter; cold and snowing one day, and the next sunny and warm. Well, if mother nature decides to surprise with another cold day, as we draw close to spring, soup is always great to have. It's perfect for those chilly, cold days where we just want to bundle up and get cozy warm. This is a fun, quick, and surprisingly very easy recipe to make.
Our Garlic Olive Oil gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything!
Our Chilian Favolosa is well balanced and high in phenols. It is peppery and displays notes of cut grass, fresh bitter greens, radicchio, garden herbs and tomato leaf.
- 4 lbs. plum or roma tomatoes, cut in half lengthwise
- Garlic Olive Oil
- 1 Tbsp. Chilian FavolosaExtra Virgin Olive Oil
- 1/4 tsp ground black pepper, plus more
- 1/2 tsp sea salt, plus more
- 1 medium yellow onion, chopped
- 1 tsp. Gloucester Seasoning
- 2 cups vegetable broth
- 2 cups fresh basil leaves
- Shredded Parmesan cheese (enough for a few handfuls)
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Spread tomatoes onto baking sheet in a single layer. Drizzle the Garlic Olive Oil and ground black pepper over the tomatoes. Roast for 40 minutes. Take out and let it cool slightly.
- While the tomatoes roast, in a Dutch oven or large pot, heat the Chilian Favolosa Extra Virgin Olive Oil. Add the chopped onions, 1/2 tsp. salt and 1/4 tsp of ground pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
- Once onions are caramelized add the Gloucester Seasoning and vegetable broth. Let it simmer for 5-10 minutes.
- Add the slightly cooled roasted tomatoes, and any juice left on sheet, into the pot. Turn down the heat, add the fresh basil and a few handfuls of grated parmesan. Use an immersion blender to blend the ingredients until smooth or until desired consistency. If you want the soup to be thicker, add more grated parmesan.
- Taste and add any additional salt and pepper if desired. Enjoy!
That is Happy Fiesta in Italian! In Gloucester, our kickoff to the summer is St. Peter's Fiesta. Our large Italian community comes together and celebrates the Patron Saint of Fishing, Saint Peter.
In honor of the fiesta, we are going to make a classic dish you see in many Italian restaurants. Shrimp Scampi!
Our Butter Olive Oil is a creamy extra virgin olive oil that is naturally infused with the rich flavor of butter, using only plant-based ingredients. This golden, vegetarian, dairy-free olive oil is great as a substitute in anything you might use melted butter. And trust us, you will never miss the fact that melted butter is not in your meal.
- 1/2 lb. angel hair pasta
- 1/2 lb. shrimp, pealed and deveined
- Sea salt
- Ground black pepper
- Butter Olive Oil
- 4 cloves garlic, minced
- 1/8 tsp crushed red pepper flakes
- 1/2 cup white wine
- lemon zest
- 2 lemons (1 juiced, the other sliced for serving)
- 1/4 cup fresh parsley, chopped
- Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve at least 1 cup of the cooking water.
- While the pasta is cooking, pour a thin layer of the Butter Olive Oil in a large skillet over medium heat. Pat the shrimp dry and season both sides with some salt and ground black pepper. Add the shrimp to the skillet and cook until golden pink, about 2 minutes per side. Transfer onto a plate, leaving the fat in the pan. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice to the pan. Scrape up any browned bits from the bottom of the pan and let it simmer until thickened and is reduced by half, about 3-5 minutes.
- Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water. Add the reserved shrimp with extra lemon wedges for squeezing over the scampi. Enjoy!