O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.


Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Gingerbread Latte Whoopie Pies by
@a.conscious.kitchen

Makes about 16-18 cookies

Ingredients

Gingerbread Cookie

2 1⁄4 cups (270g) all-purpose flour
2 Tablespoons espresso powder
2 1⁄4 teaspoons ground cinnamon
2 teaspoons ground ginger
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
6 Tablespoons (88ml) dark molasses (such as Grandma’s Original brand)*
1⁄4 cup (60ml) hot water
2/3 cup (130g) granulated sugar
1⁄2 cup (120ml) O’s Organic Extra Virgin Olive Oil
1 large egg, at room temperature

Espresso Cream Filling

1⁄2 cup unsalted butter (227g) at room temperature
1 3⁄4 cups (350g) confectioners’ sugar (sifted)
1 cup marshmallow crème
1 Tablespoon espresso powder
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Instructions

For the Cookies

In a large bowl, whisk together the flour, espresso, ginger, cinnamon, nutmeg, cloves,
baking powder, baking soda, and salt. Set aside.
2. In a medium bowl, stir the molasses and hot water together until combined. Let it cool
slightly. Next, add the sugar and olive oil to the molasses/water mixture and whisk. Add
in the egg and whisk until combined.
3. Pour the wet ingredients into the flour/spice mixture and mix until combined.
4. Cover the dough and chill in the refrigerator for 1 hour and up to 24 hours.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
6. Scoop 1 Tablespoon portions of batter onto prepared baking sheets about 2 inches apart.
7. Bake for 11-13 minutes or until the edges are set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

For the Filling

In a medium bowl, combine all ingredients and beat on medium speed until well
combined and smooth.
2. Drop about 1 1⁄2 - 2 tablespoons of filling on the bottom (flat) side of one cookie. Top with
another cookie and gently press until the filling reaches the edge of the cookies.

Notes

For the molasses, I don’t recommend using Blackstrap Molasses because it’s very bitter.
Store whoopie pies in an airtight container in the refrigerator for up to 5 days.

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O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.


Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
⅔ Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

 

Orange Cream Cheese Frosting

 

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla
 

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC). 


Add muffin liners to a 12-cup muffin pan and set aside.


In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside. 


In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.


With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.


Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.
In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!


Evenly distribute the batter into each cupcake liner, filling each about ⅔ full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.


Bake for 16-18 minutes or until a toothpick comes out clean.


Allow cupcakes to cool completely before making the cream cheese frosting.


In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.


Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

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Notes

Store in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.

O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.


Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
⅔ Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

 

Orange Cream Cheese Frosting

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC). 


Add muffin liners to a 12-cup muffin pan and set aside.


In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside. 


In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.


With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.


Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.


In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!


Evenly distribute the batter into each cupcake liner, filling each about ⅔ full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.


Bake for 16-18 minutes or until a toothpick comes out clean.


Allow cupcakes to cool completely before making the cream cheese frosting.


In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.


Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.

PIN RECIPE
MAIL TO
SHARE IT

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