O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Gluten Free Mini Cakes

Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!

Ingredients

2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting

Instructions

Preheat oven to 350 F.


Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.


Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.


Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.


Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.


Melt dark chocolate in microwave or over a double broiler.
Once cakes are cool, drizzle melted chocolate over them.

Notes

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O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Gluten Free Mini Cakes

Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!

Ingredients

2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting

Instructions

Preheat oven to 350 F.


Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.


Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.


Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.


Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.


Melt dark chocolate in microwave or over a double broiler.


Once cakes are cool, drizzle melted chocolate over them.

PIN RECIPE
MAIL TO
SHARE IT

Notes

O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Gluten Free Mini Cakes

Our friend, Lauren Less (@lesswithlaur), admits to being a highly allergic human. She loves our O California Organic Extra Virgin Olive Oil for its clean ingredients — only organic olives crushed within hours of harvest. She’s created this delicious gluten- and dairy-free bundt cake recipe for us to share with you. Enjoy!

Ingredients

2 “flax eggs” (1 tbsp flax and 3 tbsp water per egg)
1/2 cup gluten free flour
1/2 cup cacao powder
1 tsp baking soda
1/4 cup coconut sugar
1 tsp vanilla
1/4 cup O California Organic Extra Virgin Olive Oil
Dark chocolate for melting

Instructions

Preheat oven to 350 F.


Prepare the “flax eggs” by grinding the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground). Whisk in the water until it becomes gelatinous and let sit for 10-15 minutes.


Combine flour, cacao powder, baking soda and coconut sugar in a mixing bowl.


Add in vanilla and olive oil. Stir in “flax eggs” once they are congealed.


Pour batter into a greased mini bundt cake mold and bake for 15-20 min. Let cool.


Melt dark chocolate in microwave or over a double broiler.


Once cakes are cool, drizzle melted chocolate over them.

Notes

PIN RECIPE
MAIL TO
SHARE IT

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