Blood Orange Olive Oil Recipes
Pineapple Habanero Chutney
Serve over chicken or tilapia with rice or serve with Naan breadIngredients:2 Tablespoons Blood Orange Oil from Olive Oil Etcetera
1/2 Teaspoon Crushed Chili Peppers
1 Habanero Pepper, minced, or to taste
1 Large Onion, Minced
4" Piece Fresh Ginger Root, peeled and minced
1/2 Large Red Bell Pepper, diced
1/2 Large Yellow Bell Pepper, diced
1 Large Pineapple, peeled, cored and diced (reserve any juice)
1/2 Cup Dark Brown Sugar, packed
1 1/2 Tablespoon Curry Powder
1/2 Cup Apple Cider Vinegar
Directions:
In a large sauce pan, heat oil over medium heat. Add onion, pepper flakes and Habanero Pepper. Stir to combine. Reduce heat to low, cover, and cook until the onions have softened, about 15 to 20 minutes, stirring occasionally. Do not brown onions. Remove the lid, increase the heat to medium, and stir in the ginger, red bell pepper, and yellow bell pepper. Cook the vegetables, stirring continuously, for 2 to 3 minutes. Add pineapple and any juice, brown sugar, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from the heat and allow to cool completely. Store in airtight containers in the refrigerator.
*Recipe adapted from chefscatalog.com.
Chocolate Espresso Cookies
Ingredients:
3 Tablespoons water
2 Tablespoons instant espresso or coffee powder
1 package Duncan Hines Chewy Fudge Brownie mix
1 Egg
3 Tablespoons Blood Orange Olive Oil from Olive Oil Etcetera
1 1/2 cups Semi - sweet chocolate chip chunks
1/4 Teaspoon Cinnamon
1/2 cup Nuts, chopped (optional)
Directions:
Preheat oven to 350F. Lightly grease or line a baking pan with parchment or wax paper. In a small bowl combine water and espresso powder, stir util dissolved and set aside. In a large mixing bowl combine brownie mix, egg, olive oil, cinnamon and espresso mixture. Beat with an electric mixture on low speed until combined. Stir in chocolate pieces and nuts (optional). Drop dough by rounded teaspoons onto prepared baking pan. Let cookies bake for about 6 minutes, making sure not to overbake. Cool on baking sheet.
Creamsicle Rice Crispy Treats
Ingredients:
¼ cup Blood Orange Olive Oil from Olive Oil Etcetera
*1 tsp butter extract (Use if you are not using butter infused olive oil)
1 tsp pure vanilla extract
12 oz or 4 ½ cups mini marshmallows
6 cups crispy rice cereal
Directions:
Coat 9x13 inch baking pan with olive oil cooking spray
In a large pot heat olive oil on medium heat. Add marshmallows and stir until melted.
Remove from heat and add extract(s).
Fold in cereal and stir to combine.
Pour into prepared baking dish and press evenly throughout dish.
*Recipe adapted from the Olive Oil Dessert cookbook by Micki Sannar
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Brownies
Ingredients:
1/3 cup Blood Orange Olive Oil from Olive Oil Etcetera
3 large eggs
1 1/2 cups granulated sugar
2 tsp pure vanilla extract
3/4 cup flour
1/2 tsp salt
For added decadence
1/2 cup chocolate chips
Directions:
Preheat oven to 375F. Coat an 8x8 baking pan with olive oil or cooking spray.
* Recipe adapted from Olive Oil Desserts by Micki Sannar
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Olive Oil Biscotti
Perfect for kids and dunking in coffee, tea or hot milk
Ingredients:
6 Tablespoons Blood Orange Olive Oil from Olive Oil Etcetera
2 cups sugar
1 Tablespoon baking powder
1/4 teaspoon salt
4 eggs
4 cups all purpose flour
2 tsp orange extract and 2 Tablespoons orange zest
Directions:
-In a food processor, mix sugar and the olive oil. Add 3 eggs. Use half of the 4th egg in the mix and the other for the glaze later.
-Combine flour, baking powder, and salt in mixing bowl. Whisk to mix.
-Gradually add flour at a low speed in the food processor; add orange extract and zest. Mix at higher speed for 1 minute. Let sit 15 minutes.
-While waiting, flour the almonds while they are warm.
-Grease thin cookie sheet with olive oil or butter.
-Form the mixture into a roll, place on cutting board and kneading in the almonds. Use flour if it sticks to the board.
-Divide dough into 8 parts and form dough into rolls. Place rolls on greased cookie sheet, a few inches apart to allow for spreading when cooking. Flatten each slightly and brush with egg.
-Bake at 350 for 20 - 25 minutes or until golden brown. Remove from oven and let cool slightly. Put roll on cutting board and slice into 1/2" diagonal slices.
-Place slices back on sheet and bake another 5 minutes.
*Recipe adapted from http://thepassionateolive.com/wp/olive-oil-biscotti/
Balsamic Glazed Brussels Sprouts
10 oz of shaved brussels sprouts (available at Trader Joe's)
2 Tablespoons Blood Orange Olive Oil from Olive Oil Etcetera
3 slices bacon, chopped
Sea salt and fresh ground pepper to taste
1/4 cup Mandarin orange balsamic vinegar from Olive Oil Etcetera
1/4 - 1/2 cup water
Directions:
Heat oil in skillet and add chopped bacon. Cook 3-5 minutes or until lightly browned. Add sprouts and saute until lightly browned and crisp. Season with salt and pepper. Pour in mandarin orange balsamic vinegar and water; cover and steam about 5 minutes.
*Recipe adapted from Trader Joe's
Blood Orange Butternut Squash
Ingredients:
Butternut squash
Blood Orange Olive Oil from Olive Oil Etcetera
salt and Pepper to taste or Cinnamon and sugar
Directions:
Preheat oven to 350 F; Wash squash and cut lengthwise, scoop out seeds; Coat squash with blood orange Olive Oil from Olive oil Etcetera; Season with salt and pepper to taste – also add ground ginger/cinnamon/nutmeg and add brown sugar
Fill pan with about 1 inch of water; add squash cut side up
Bake for about 1 hour or until tender (time will vary depending on the size squash you use); ENJOY mashed or in the skin! You can make soup with the leftovers. I shared cubes of it with our 10 month old and he LOVED it!!
*recipe adapted from http://embitca.hubpages.com/hub/How-to-Cook-Butternut-Squash
"TO DIE FOR" Blood Orange Brownies
Cake texture, light chocolate taste compared to other "Brownie recipe"
Ingredients:
1 cup light brown sugar, packed
2/3 cup all purpose four
½ cup unsweetened cocoa
1/3 cup Blood Orange Olive Oil
2 large eggs
1 tbsp milk
1 ½ tsp pure orange extract
1 tsp baking powder
¼ tsp salt
Preheat oven to 350F. Lightly grease 8 inch square baking pan. Mix together flour, cocoa, baking powder and salt (set aside). Beat remaining ingredients together in a mixing bowl on medium speed until well combined. Add flour mixture, mixing on low speed until just combined. Pour batter into pan and bake 22 – 25 minutes. Cool pan on baking rack and share (if you want)!
*Using olive oil in baking reduces saturated fat