Lemon Rosemary Olive Oil Cake
Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray. Dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour into dry measuring cups. Level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture, beat until blended. Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pan and cool for 15 minutes on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig if desired.
1/2 Cup olive oil
2 Tbsp. all purpose flour+ 13.5 oz. additional (about 3 cups)
1 1/2 Tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 tsp. grated lemon rind
1/4 cup fresh lemon juice
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
3 large eggs
1 cup powdered sugar
1 Tbsp. fresh lemon juice
Kneadless Black Olive & Herb Yeast Loaves
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 flavorful 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
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 Nicoise, Kalamata or other very flavorful brined black olives
In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves. 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. 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. 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). 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. 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.
Olive Oil Scones
2 cups all-purpose flour, plus a little more to roll out the dough
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons sugar, plus a little more to sprinkle on top
1/4 cup olive oil
1/2 cup heavy cream
1 tablespoon milk, to brush on top
1. Preheat oven to 450F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together egg and cream; set aside. Add the following to the bowl of a food processor: flours, baking powder, salt, cinnamon, nutmeg, and sugar; pulse to combine. Gradually stream in olive oil while pulsing; once olive oil is incorporated, gradually stream in egg/cream mixture while pulsing. The dough should come together nicely.
3. Turn the dough out a lightly floured surface. Form the dough into a ball, then flatten it into a 3/4 inch-thick circle. Use a 2 1/2 inch cookie cutter (or juice glass) to stamp out the scones, then gather up the dough scraps and repeat (you should get about 8 scones total).
4.Transfer the scones to the prepared baking sheet, lightly brush the tops with milk, and sprinkle on a little sugar. Bake until light golden brown, about 9-11 minutes. Serve with butter and honey or jam!
Olive Oil Pastry Crust (for 2 pie crust)
2 1/2 cups all purpose or whole wheat pastry flour
1 Tbsp. sugar
1 tsp. salt
½ cup Butter olive oil
2/3 cup buttermilk
1 tsp. Vanilla extract
Whisk together dry ingredients in medium bowl. Add wet ingredients and blend well with spatula or wooden spoon, adding additional flour if dough is very sticky.
Divide dough in half, let rest 15 minutes. Roll out between sheets of parchment— don’t try to do it right on the counter, it will stick! Assemble pie according to recipe directions.
*** For baked pie shell, preheat oven to 350. Prick bottom of pie crust, line with parchment, and fill with pie weights or dried beans. Bake for 15-18 minutes.
Louie's Lyon Chicken
3 tablespoons Louie's Regional Olive Oil
1 4-pound chicken, cut into 10 pieces
salt and pepper to taste
3 tablespoons unsalted butter
12 garlic cloves, unpeeled
1 bay leaf
1/3 cup Louie's Traditional Balsamic
2/3 cup red wine vinegar
2 cups chicken stock
1/4 cup sour cream or heavy cream
Preheat the oven to 450°. In a large, deep ovenproof skillet heat the oil. Season chicken with salt and pepper, add to skillet. Cook on all sides until browned. Add 1 tablespoon butter, swirl in the pan to coat. Turn chicken skin side up, add garlic and bay leaf. Place skillet in the oven, bake until the breast pieces are just cooked through, about 8 minutes. Transfer the breast pieces to a plate and keep warm. Add both vinegars to the skillet, return to the oven, and continue to bake the remaining pieces until chicken is cooked through, about 15 minutes, basting every 5 minutes. Transfer chicken and garlic to a plate and keep warm. Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits. Reduce liquid to about 1 1/4 cups, about 10 minutes. Whisk in cream and remaining butter. Return chicken and garlic to the skillet along with any accumulated juices. Simmer over medium-high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper and serve over steamed rice.