Recipes — blood orange olive oil

The bright, citrus notes of the Blood Orange Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist. Ingredients: 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup LG Blood Orange Olive Oil + 1 tablespoon for greasing pan   Directions: Preheat the oven to 375. Grease a 12 portion madeleine pan with with Blood Orange olive oil and then dust with flour. Combine the eggs...

This mousse is rich and silky smooth, a truly delectable dessert. We have made it with a medium to robust Extra Virgin Olive Oil as well as the Chipotle Olive Oil and Blood Orange Infused Olive Oil, all of them worked perfectly. Ingredients: 7oz (200gr) Bittersweet or Semisweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Liquid Gold Extra Virgin Olive Oil ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish   Preparation: Put chocolate in top of a double boiler and melt stirring occasionally. Set aside. In a medium bowl, whisk the...

This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit.  Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow. *Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid. Ingredients: 1 1/4 c whole milk (I use Fox Hill Farms) 2/3 c sugar 1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store) 3 large egg yolks 1 1/2 c whipping cream 6 T robust EVOO  (This is where the fun begins. Think...

  Ingredients: 8-10 cups baby spinach 2 Bosc pears, washed, cored and thinly sliced 2/3 cup toasted pecans 2/3 cup crumbled goat cheese   Vinaigrette: 1/4 cup Liquid Gold Blood Orange Fused Olive Oil 3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar 1 small clove garlic crushed generous pinches of salt and black pepper   Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.  Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6   Recipe submitted by Kim Shaw, Quispamsis