Apricot Sicilian Ricotta Cheesecake

Ingredients

 32 ounces ricotta cheese drained

 1/3 cup flour

 1 cup sugar

 6 eggs

 ¼ cup Olea Farm apricot olive oil

 1 teaspoon vanilla extract

 18 graham crackers 2 packets from a 14 ounce box

 1 stick or 4 ounces butter

 2 tablespoons powdered sugar for dusting

Instructions

1. Heat oven to 350 degrees F.

1. Grease a 9-inch springform pan with butter.

1. For graham cracker crust, crush graham crackers in food processor until

consistency of bread crumbs; stir with melted butter until mixture holds shape

when squeezed. If needed, add a little more melted butter.

1. Firmly press graham cracker “crust” into bottom and along bottom sides of

spring form pan; set aside.

1. Sift together flour and sugar in small mixing bowl.

1. In medium bowl, stir together ricotta cheese. Slowly fold in flour mixture with

spatula until well blended and smooth.

1. Add eggs, one at a time, continuing to carefully fold with spatula. Stir in olive oil

and vanilla extract.

1. Pour batter into springform pan and gently smooth top with spatula.

1. Bake for 55-60 minutes at 350° F until cake is firm all the way to top center.

Begin checking at 50 minutes. Cool completely and refrigerate for 2-3 hours to set.

Begin checking at 50 minutes.

10.Dust top of cake with powdered sugar.

Mushroom Bolognas

Mushroom Bolognas 

Ingredients

 1.5 lb portobello mushrooms diced to 1”

 6 tablespoon  Olea Farms garlic olive oil + extra for finishing olive oil.  

 1 large sweet onion diced to ½”

 1 medium carrot peeled and finely diced

 1 stalk celery finely diced

 2 cloves garlic minced

 2 tablespoon tomato paste

 1 c dry red wine

 1 28-oz can crushed tomatoes

 1-2 teaspoon kosher salt

 1 teaspoon cracked black pepper

 1 bay leaf

 1 bundle fresh thyme or 1 teaspoon dried thyme

 chopped fresh parsley to taste, for garnish

Instructions

1. Heat the olive over high heat in a dutch oven until shimmering. Add the mushrooms and

toss to coat in the fat. Cook, stirring occasionally, until the mushrooms release their liquids and

then the liquid evaporates, about 25 minutes. You’ll know the liquid has completely evaporated

when a thin coating of oil remains at the bottom of the pot.

1. Reduce the heat to medium high. Add the onions, carrots, celery, and garlic, then

toss to combine. Saute, stirring occasionally, until the onions are translucent, about

10 minutes.

1. Add the tomato paste and work into the vegetables; stir frequently until dark red

in color, about 2 minutes.

1. Pour in the red wine and deglaze the pot, stirring up any browned bits from the

bottom. Continue cooking until the wine stops bubbling, 2-3 minutes.

1. Add the tomatoes and season with salt and pepper. Give everything a good stir,

then top with the bay leaf and fresh thyme. Cook at least 20 minutes more and up

to 1 hour, until the flavors have melded and the bolognese is deep red in color.

1. Toss half the mushroom bolognese with one pound cooked pappardelle noodles.

Portion into bowls and finish with an additional scoop of bolognese. Serve

immediately.

Notes

 Mushrooms need a lot of oil to properly sauté. They will release a ton of liquid in

the first 15 minutes, and it will look soupy. Don’t be alarmed! The liquid will

continue to cook off and once finished you’ll see a thin film of oil at the bottom of

the pan. This is your signal to move onto the next step. 

 Serve over polenta for a gluten-free option or cauliflower puree for a grain-free and

paleo option.

Creamy Balsamic Dressing

Creamy Balsamic dressing 

Ingredients 

1 shallot 

1 Tb of Olea Farms European olive oil

¼ cup of apple cider vinegar

1 cup of Olea Farms traditional balsamic 

1 Tb of honey

1 Tb of Dijon mustard 

Zest and juice of one orange 

1 Tb of thyme 

1Tb of oregano 

1 cup of Olea Farms European olive oil

½ cup of mayo

Instructions 

Heat 1Tb of oil in a large saucepan

Cook chopped shallots until translucent, salt and pepper to taste  

Add apple cider vinegar, balsamic, mustard, and honey.

Cook on medium to low heat until reduced by half. Remove from heat. 

Add orange zest, orange juice, and herbs

Place balsamic reduction into a large mason jar or deep bowl

Using an emersion blender slowly add the olive oil and mayo. Blend until desired texture. 

Salt and pepper to taste.

Sage & Sausage Pizza

4 servings, prep time 20min, cook time 8-15min

Pizza Dough

2Tb Crescendo Olive oil + some for finishing oil

½ cup of mozzarella cheese

1Tb Olea Farm’s Italian Seasoning blend

1 cup of ground Italian sausage

½ cup of caramelized red onions*

¼ cup of fresh ricotta cheese

Fresh sage

2Tb of Olea Farm’s ReModena Caramelized Onion Balsamic reduction

Apricot Pistachio Olive Oil Cookies

Ingredients

1 / 3  cup whole pistachios, plus 1/3 cup chopped (33g) for sprinkling

2 cups all-purpose flour

1 / 2  teaspoon baking soda

1 / 2  teaspoon salt

4 tablespoons unsalted butter, at room temperature

3 / 4  cup granulated sugar

1 / 4  cup confectioners’ sugar

1 / 2  cup Olea Farm Apricot Olive Oil

1 large egg

1 teaspoon pure vanilla extract

Instructions

1. Adjust the oven rack to the middle position. Preheat the oven to 350°F (180°F). Line two baking

sheets with parchment paper.

2. Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground.

Add the flour, baking soda, and salt. Pulse to fully combine and set aside.

3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add

the granulated and confectioners’ sugars and beat on medium until light and fluffy, 2 to 4

minutes. Add the olive oil and mix on low until combined. Scrape down the sides of the bowl

and add the egg and vanilla, mixing on low until combined. Add the flour mixture and mix on

low until combined.

4. Gather the dough, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours and up

to 1 day.

5. Lightly flour a work surface and roll the dough to 1/4-inch (6mm) thick. Using a 2-inch (5cm)

biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while

the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to

the prepared baking sheet. Place 12 on each sheet. Put the first baking sheet in the freezer for

10 minutes. After the dough has chilled, put the first pan of cookies in the oven, and then put

the second pan in the freezer. Repeat with the leftover dough.

6. Bake 10 to 12 minutes one sheet at a time, until the cookies are just beginning to brown on the

edges. Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.

Recipe Courtesy of Chef Katie Prescott of 805 Coastal Kitchen. Served at the Holiday High Tea Event

Strawberry Basil Scones

Ingredients

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons frozen butter, shredded

1/2 cup milk

1/4 cup lemon juice

2 tablespoons of Olea Farm Basil Blush Olive Oil

2 tablespoons minced fresh basil

1/2 teaspoon vanilla extract

1 cup fresh strawberries, hulled and sliced

Instructions

1. Preheat oven to 400 degrees. Set aside a large baking sheet.

2. In a large bowl sift together the flour, baking powder, salt, and sugar.

3. Using your hands mix the butter into the flour mixture until a wet sand texture forms.

4. Add the milk, lemon juice, basil and vanilla extract. Using a wooden spoon, stir to combine.

Do not over mix.

5. Fold in the sliced strawberries. Being careful not to over mix.

6. Place a large piece of parchment paper out on the counter, enough to cover your baking sheet.

Dust with a tablespoon of flour. Drop the dough out, and dust your hands with flour. Using your

hands form the dough into a round disc, about 1 inch thick. Using a very large knife, slice the

dough, being careful not to slice through the parchment paper. Pick up the parchment paper

and place on the baking sheet. Flip the scones over, and apart about 2 inches. Bake for 17 to 20

minutes, until golden brown. Allow scones to cool for 5 minutes before serving.

Recipe Courtesy of Chef Katie Prescott of 805 Coastal Kitchen. Served at the Holiday High Tea Event

Cucumber Tea Sandwiches

Ingredients

8 oz of cream cheese, room temperature

1 TB of chopped parsley

1 tsp of dried tarragon

1 TB of chives or green onion

1 tsp of lemon zest

1 TB of Olea Farm Tarragon Olive Oil

Salt and pepper to taste

1 English cucumber thinly sliced

White bread, crust removed

Instructions

1. Whip the herbs, zest, olive oil, salt and pepper into the cream cheese

2. Spread the cream cheese mixture over the bread.

3. Layer with cucumbers and enjoy.

Recipe Courtesy of Chef Katie Prescott from 805 Coastal Kitchen. Served at The Holiday High Tea Event

Kumquat Chicken Salad

Ingredients

3 cups of shredded chicken breast

1 cup of celery diced

1 cup of dried apricots diced

2 tablespoons of dried thyme

1 cup of mayo

½ cup of sour cream

2 tablespoons of Olea farms Kumquat Olive Oil

Salt and pepper to taste

Instructions

1. Broil chicken breast and shred

2. Mix all ingredients and allow to chill prior to serving.

Recipe Courtesy of Chef Katie Prescott from 805 Coastal Kitchen. Served at The Holiday High Tea Event

Grilled Vegetables Pita Pocket

Ingredients

1 6 1/2- inch whole-wheat pita bread

4 tablespoons hummus

½ cup mixed salad greens

½ cup Sheet-Pan Roasted Root Vegetables, roughly chopped

1 tablespoon crumbled feta cheese

Lemongrass Basil olive oil for finishing

Directions

Step 1 Cut pita bread in half. Spread 2 tablespoons hummus inside each half of the pita pocket.

Step 2 Stuff each pita pocket with greens, roasted vegetables and feta.

Pickled Beet and Arugula Sandwich

Ingredients

2 ounces goat cheese, softened

1 tablespoon snipped chives

1 tablespoon chopped fresh dill

1 tablespoon of tarragon

1 teaspoon extra-virgin olive oil

Pinch of salt Ground pepper to taste

2 slices whole-wheat sandwich bread, lightly toasted

1 tablespoon chopped walnuts, toasted

2 ounces sliced pickled beets

1 cup arugula

instructions

Step 1 Mash goat cheese, chives, dill, oil, salt and pepper together in a small bowl. Spread the goat

cheese mixture on one side of each toast slice. Sprinkle walnuts over one slice then layer on beets and

arugula. Top with the second slice of toast, cheese-side down, and cut the sandwich in half.

Apricot and Olive Chicken

Ingredients

3.5 to 4 lb chicken thighs

1 T kosher salt

1 1/2 t fresh ground black pepper

1/4 c fresh lemon juice

1 lemon sliced and seeded

1/4 c fresh orange juice

1/4 c honey

4 to 6 garlic cloves, thinly sliced

3/4 t dried thyme

4 T of Olea Farm Apricot Olive Oil & additional for drizzling

1 c dried apricots

1 c La Bella Olives smoked almond stuffed green olives. (or a pitted green olive of your choice)

2 T olive brine

4 large or 8 small shallots, peeled and cut lengthwise into quarters or halves

1/4 c dry white wine

 

Instructions

Season each piece of chicken, inside and out. Be sure to salt and pepper under the skin, too.

In a large bowl or resealable bag, place lemon juice, orange juice, honey, garlic, thyme, sumac and

3 Tablespoons of olive oil. Combine well.

Add lemon slices, apricots, olives, and olive brine.

Add chicken and cover tightly before sealing. Refrigerate up to 24 hours, turning the bag from time to time or tossing the chicken pieces in the bowl.

When ready to bake, position an oven rack 8″ from the broiler source. Positions the other rack in the lower third of the oven and heat oven to 450.

Toss shallots with remaining tablespoon of Olive Oil and spread out on a large sheet pan with cut sides down.

Place on the lower oven rack and cook for 5 – 10 minutes until shallots just barely turn golden.

Remove the pan from the oven and using a slotted spoon place all ingredients from the bag of chicken on the sheet pan RESERVING marinade. Arrange chicken skin side up and return to oven. Cook 15 minutes, basting with the drippings and cook until chicken juices run clear, about 10 minutes longer.

Remove pan from oven and preheat broiler to high.

Pour the reserved marinade and wine over the chicken and broil until the chicken is browned and the liquid has thickened, about 3 to 5 minutes. If the apricots start to brown to quickly, turn them over in the sauce.

When nice and brown, transfer the chicken to a platter and pour the sauce over everything. Drizzle with Apricot olive oil, and finishing salt.

Truffle Mushroom Pasta

4 servings, prep time 15min, cook time 30min.

8oz of “Trombe” Etto Pasta (or pasta of your choice)

16oz Mighty Cap Mushrooms” Shiitake mushrooms

2Tb of Olea Farm’s “Sensational Onion and Herb” blend

4Tb + 2Tb of salted butter

2 Tb of Olea Farm’s “Gold on Gold” White Truffle Olive oil + some for finishing oil

¼ cup of heavy cream

¼ cup of pasta water

½ cup of grated parmesan cheese

Salt and pepper to taste

Fresh parsley to garnish

Cook pasta as directed. Be sure to reserve the pasta water. Heat 2Tb of butter and 1Tb of truffle oil to a large skillet, over med heat. Add mushrooms, allow the mushrooms to release its moisture. 2-3 minutes.

Add the 2Tb of Olea Farm’s Onion and Herb Blend, continue to cook for an additional 3 minutes. Add cooked pasta directly into the skillet. Add heavy cream, pasta water, and parmesan cheese. Continue cooking until everything is well incorporated. Add additional pasta water to gain desired consistency.

Remove from heat and let rest for 3-5 minutes allowing the sauce to thicken slightly. Top with finishing Olea Farm Truffle Olive Oil and chopped parsley before serving.

Enjoy.

Grilled Artichokes

4 Servings, Prep times 30min, Cook time 15 min

2 large artichokes

2 Bay leaves

1 Lemons

1/2Tb Pink peppercorn

8Tb of soften butter

2Tb of Italian seasoning blend

2Tb of European Olive oil

4Tb of Aged Balsamic reduction

In a large pot, place the bay leaves, lemon cut in half and juiced, peppercorns, and

artichokes with enough water to steam the artichokes. Cook until just cooked. (you can

easily remove a petal) Approx. 30-45min. While the artichokes are steaming, make the

compound butter. Mix the soften butter with the Italian seasoning blend. Place in the

fridge until ready to use. Once the artichokes are steamed place them in an ice bath to

stop the cooking process. Light the BBQ. Once the artichokes are cool enough to

handle cut them in half and remove the inner petals. Brush the artichokes with the olive

oil and salt and pepper. Reserve remaining olive oil for finishing. Grill the artichokes on

high/med heat face down for 5-7 minutes, slightly charred. Add Tb of compound butter

in the center of the artichoke, reserve remaining butter for dipping. Drizzle the reserved

olive oil and balsamic over artichokes. Salt and pepper to taste.  Enjoy!

Recipe by Chef Katie Prescott of 805 Coastal Kitchen served at the Savory Sunday

workshop.

Lemon Olive Oil Cake

1 cup Olea Farm Extra Virgin Olive Oil (European or Arbequina)

3 Eggs

1⅓ cup Whole Milk

1 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

Filling (optional):

1 cup Lemon Curd or you can fill with a thin layer of the Lemon Vanilla Cream Cheese Frosting (below)

Lemon Vanilla Cream Cheese Frosting:

½ cup Butter, softened

1 - 8 ounce package Cream Cheese, softened

4 cups Powdered Sugar (may need ¼ cup more depending on consistency)

1 Tbsp Fresh Lemon Juice

½ tsp Lemon Zest (plus more for garnish)

1 tsp Pure Vanilla or Vanilla Beans (optional)

Garnish:

Lemon Zest

Blackberries

Mint

INSTRUCTIONS

Preheat oven to 325 degrees. In a large mixing bowl, add Olive Oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Let cool.

**  For finishing, you can frost cake with the below recipe OR simply dust with powdered sugar

For frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill. Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd OR a thin layer of the Lemon Vanilla Cream Cheese Frosting on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Honey Apple Vinaigrette

1/4 Cup Apple Juice CONCENTRATE

1 Tbsp Apple cider vinegar

1 Tbsp White Balsamic Vinegar

1/2 tsp dijon mustard

1/8 tsp white pepper

1/8 tsp garlic powder

pinch of salt

1/3 Cup European Olive Oil or Lemon Blush Olive Oil

1-3 Tbsp Honey (adjust to taste; tart vs sweeter)

INSTRUCTIONS:

Whisk together all ingredients except the honey. Taste the dressing and add honey as desired. Pour the dressing into a jar and refrigerate until ready to use. Take out of the refrigerator 1/2 hour before use...Shake well and drizzle over salad and toss.

Asparagus with Pine Nuts, Cranberries, and Feta

1 bunch of asparagus (cleaned and chopped)

2 Tbl European olive oil

1/3 cup Pine Nuts

1/3 cup Dried Cranberries

1/4 cup Feta Cheese Crumbles

Salt to taste

Directions:

Heat European olive oil in a skillet over medium heat. Stir in pine nuts, dried cranberries and salt. Cook and stir for 5 minutes until pine nuts start to look translucent. Add the chopped asparagus spears and cook 5-8 minutes. Add more olive oil if needed. Serve on a platter with cranberries and pine nuts spooned over the top. Add feta on the top.


Pan-Seared Rosemary Ribeye (with Blue Cheese Butter optional)

1 boneless ribeye steak 1 1/4- 1 1/2 inch thick

Salt to taste

Pepper to taste

2 Sprigs Fresh Rosemary

2 Sprigs Fresh Thyme

3 Garlic Cloves

4 Tbl Rosemary Olive Oil

3 Tbl Unsalted Butter


Blue Cheese Butter

1/2 stick of butter

2 Tbl crumbled blue cheese

1 Tbl minced garlic

Blue Cheese Butter

Soften the butter in the microwave for 10-15 seconds. Using a fork, mash and combine blue cheese and garlic until mixed. Spoon the butter into tin foil and reshape it resembling a stick of butter. Roll and place in the refrigerator for about 20 minutes. Remove 5 minutes before serving.

Directions:

Layout steak to sit at room temperature. Pat dry with a paper towel and season the top and bottom of the steak with salt and pepper. Heat cast-iron pan over high heat. Pour Rosemary Oil and plain butter into the pan and place the seasoned steak into the pan. Add smashed garlic, thyme, and rosemary. As the butter melts basting the steak with the garlic and herb-infused butter using a spoon. Once the steak has seared for a few minutes (will form a brown crust), flip it over and continue basting with the melted butter. Cook until you reach your preferred level of doneness. Transfer the steak to a plate and top it with a slice of blue cheese butter.


Baked Lemon Salmon

1 1/2 lb Salmon Flet (sliced into 4 portions)

2 Tbl Lemon Olive Oil

2 Tbl Fresh Lemon Juice 

1 Tbl Dry Dill

3 Garlic Cloves (minced)

Salt/pepper to taste

Directions:

Layout salmon to sit at room temperature. Preheat Oven to 400 degrees. Lightly cover top and bottom of Salmon with Lemon Oil. Place Salmon on sheet pan skin side down. Coat Salmon with salt, pepper, minced garlic, dill, lemon juice & lemon zest.

Bake at 400 degrees for 13-15 minutes.



Garlic Salmon

2-4 oz. Salmon

Salt & Pepper

1 Tbl Mayonnaise

1 Tbl. Minced Garlic

1 Tsp Dried Dill

1 Tbl Fresh Parsley

1/4 c. Shredded Parmesan Cheese

Garlic Olive Oil

Directions:

Line a baking sheet with non-stick foil or parchment paper. Coat top and bottom of the Salmon in Garlic Olive Oil, sprinkle salt and pepper to the top. In a separate bowl combine mayonnaise, minced garlic, parsley, dill and Parmesan cheese. Mix well and spread over the top of the salmon.

Bake at 400 degrees for 15 minutes.