Recipes — olive oil

Amy Ingram

Mixed Berry Olive Oil Crepes

To make 4-two crepe portions Crepe Ingredients 1 cup All Purpose Flour 2 Large Eggs 2 tablespoons Blood Orange Fused or Wholefruit Lemon Fused Extra Virgin Olive Oil Pinch of Salt ½ Cup Milk ½ Cup Water Medium Liquid Gold Extra Virgin Olive Oil to oil pan   Method: Place all ingredient except flour in a large mixing bowl Whisk in Flour until smooth Let stand for 30 minutes Heat a wide skillet to medium low, scatter a little extra virgin olive oil into the skillet Add 1 ½ ounces of batter to the center of the skillet and spread...

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Amy Ingram

Pan Seared Chicken Tenders with Squash, Mushroom and Sage Fusilli Pasta

To prepare 4 portions For the Chicken Ingredients: 2 or 3 fresh chicken tenders per portion (8-12) Robust Liquid Gold Extra Virgin Olive Oil I tablespoon Fresh Ground Black pepper 1 teaspoon Sea Salt 2 tablespoons Liquid Gold Neapolitan Balsamic Vinegar for finishing   Method: Heat extra virgin olive oil to medium high in a heavy bottomed pan Sprinkle Tenders on both sides with Salt and Pepper Pan-sear 4-5 minutes per side or until clear juices begin to run from the tenders Finish the Tenders with the Balsamic Vinegar, tossing and de-glazing the pan until the tenders are well coated....

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Amy Ingram

Decadent Dutch Chocolate and Pumpkin Torte

Crust: 1½ c. oat flour 2 t. natural granulated sugar ½ t. sea salt ¼ c. Liquid Gold Extra Virgin Olive Oil 4-5 T. cold water, as needed    Method: -Preheat oven to 375F. -Mix the flour, sugar, and salt together in a large bowl. -Stir in the olive oil until the 'batter' is crumbly. -Add in the cold water as needed until the dough is moistened, but not sticky. -Press the dough into a pie plate, pressing it up the sides as desired. -Bake for 10-12 minutes. —————————————————————————————————————— Filling: 1 1/2 cups raw cashews, soaked in filtered water overnight...

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Amy Ingram

Whole-made Pumpkin Gnocchi with a Sage & Olive Oil Cream Sauce

Ingredients: 5 cups diced pumpkin (roasted in oven until flesh is tender) 1 1/2 cups unbleached whole white flour (gluten free flour can be used in replace of white flour) 1/2 cup of chickpea flour  1/2 cup nutritional yeast 1/2 tsp. grey sea salt A few grates of fresh nutmeg Pinch cinnamon 2 tablespoons of Liquid Gold medium intensity Extra Virgin Olive Oil     Method: -Puree pumpkin until fine. Place on a well-floured surface. Add in chickpea flour, nutritional yeast, unbleached flour and salt then gently knead until the ingredients are fully mixed. The dough should be soft, but...

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