Olé Extra Virgin Olive Oil and Coconut Brownies

Our olive oil is great in desserts too! Try this recipe for delicious coconut brownies.

Ingredients:

– ¾ cup Olé extra virgin olive oil, plus more to grease pan
– 2 ounces unsweetened chocolate, finely chopped
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– ⅓ cup cocoa powder
– 2 ½ cups sugar
– 1 ¾ cups all-purpose flour
– ¾ teaspoon kosher salt
– 2 ½ ounces bittersweet chocolate, coarsely chopped
– 2 cups shredded sweetened coconut
– Fleur de sel, for sprinkling

Preparation:
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth.

3. Add the unsweetened chocolate and whisk until the chocolate has melted.

4. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined.

5. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

6. Pour half the batter into the prepared pan and smooth with a spatula.

7. Sprinkle 1 cup of the shredded coconut on top of the batter.

8. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, (about 25 to 30 minutes).

NOTE: These brownies solidify as they cool, so inserting a toothpick to check if the’re done will not work; it does not come out clean. Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

ENJOY!

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Black Olive & Herb Loaf

Another delicious use for Olé extra virgin olive oil. This rustic olive and herb loaf is light-textured, flavorful, aromatic and crisp on top. These loaves make for a great accompaniment to hearty soups and stews.
Ingredients
• 1 1/2 tablespoons (about 2 packets) active dry yeast, or 1 tablespoon quick-rising yeast
• 2/3 cup lukewarm water, plus 2 1/2 cups hot (110-115°F) water
• 3 1/2 cups all-purpose flour
• 2 1/2 tablespoons Olé olive oil, plus more for brushing
• 3 tablespoons sugar
• 3 tablespoons finely chopped fresh chives, or 2 teaspoons dried
• 1 1/4 teaspoons (generous) dried oregano and dried thyme leaves, or 3 1/2 tablespoons finely minced fresh rosemary leaves
• 2 1/4 teaspoons salt
• 3 1/4 cups whole-wheat flour or white whole-wheat flour, (see Tip), plus a little more for dusting
• 2/3 cup well-drained, pitted and finely chopped flavorful brined black olives

Preparation

Step 1.
In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves.

Step 2.
Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using a hand mixer.

Step 3.
Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; it’s all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes to 1 hour.
Step 4.
Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or souffle dishes with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your room).

Step 5.
Remove the plastic wrap; let the dough rise until it’s about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven to 400°F.
Step 6.
Transfer the loaves to the middle of the oven; avoid jarring, as they may deflate. Bake until the tops are nicely browned, about 30 minutes. Remove the loaves from the dishes (run a table knife around the edge to loosen if necessary), place top-side up on a baking sheet, and continue baking until they are well browned on top and sound hollow when tapped on the bottom, 10 to 15 minutes more. Let the loaves cool for at least 15 minutes before serving. Cut into thick wedges.

Roasted Asparagus with Lemon & Olé Extra Virgin Olive Oil

Ingredients:

  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • 1/4 cup Olé extra-virgin olive oil
  • Kosher salt
  • 2 to 3 tsp. fresh lemon juice; more as needed

 

Directions:
1. Heat the oven to 450°F with rack in the center of the oven.
2. Snap off and discard the bottom ends of the asparagus spears.
3. Put the asparagus on a large, baking sheet and drizzle with the Olé extra virgin olive oil.
4. Gently toss the asparagus with the Olé oil until it’s evenly coated.
5. Distribute the asparagus evenly on the baking sheet.
6. Sprinkle generously with salt and roast until tender about 10 to 15 minutes.
7. Transfer the asparagus to a platter, toss with lemon juice, Olé extra virgin olive oil and salt to taste, and serve.

Enjoy!

Beef with green olives…and cinnamon!

You’ll love this recipe with cinnamon and Olé extra virgin olive oil.

Ingredients:

• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Cinnamon
• Salt, pepper
• 1 cup Olé extra virgin olive oil
Preparation:

1. Cut the meat into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it browns.
3. Add the chopped tomatoes, finely chopped garlic, cinnamon, salt and pepper and 1 cup of water.
4. Let simmer for about 20 minutes. Meanwhile, put the green olives into scalding hot water and when the meat is half cooked, add them to the pan. Cook for another 30 minutes.

 

Grapefruit with Olé extra-virgin olive oil and Sea Salt

A wonderful, juicy salad that works particularly well with a balanced breakfast or with dinner along with grilled or roasted meats or even a min-morning snack. If you can’t get good grapefruit, try it with oranges, tangerines and other citrus.

Ingredients:
3 Ruby Red grapefruits
Olé extra-virgin olive oil
Flaky sea salt

Preparation:
1. Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a plate.

2. Drizzle grapefruit lightly with Olé extra-virgin olive oil and sprinkle with sea salt.

3. Enjoy!

Spaghetti with olive oil, chilli and garlic

A delicious and simple spaghetti. Quick and easy!

You can replace the parsley with basil, or use some of each.

400g spaghetti
200ml Olé extra virgin olive oil
1 red chilli, finely chopped
3 garlic cloves, finely chopped
Salt
A large handful of flat-leaf parsley, finely chopped

STEPS:

1 Cook the spaghetti in plenty of boiling salted water until al dente.

2 Meanwhile, heat the Olé extra virgin oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.