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.

Recipes

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Roasted Cauliflower Grape Salad by @a.concious.kitchen

Ingredients

1 head cauliflower, cut into bite-size florets
2 tablespoons O’s Organic Extra Virgin Olive Oil
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground black pepper
5 oz. spring mix
1 cup red seedless grapes, cut in half (you could also use chopped dates)
1⁄2 cup chopped walnuts
1⁄4 cup pepitas
2 oz. goat cheese

Dressing Ingredients:

1 tablespoon O’s White Balsamic Vinegar
1 teaspoon Dijon mustard
1⁄4 teaspoon kosher salt
1⁄4 teaspoon garlic powder
3 tablespoons O’s Organic Extra Virgin Olive Oil

Instructions

Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan or a mini muffin pan with butter or oil.
Make apple cider reduction: Gently boil apple cider over medium heat until reduced to about 1⁄2 cup, about 15 minutes. Remove from heat and let cool.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
Combine wet ingredients: In a separate bowl, stir together the 1⁄2 cup cider reduction, melted butter, eggs, apple sauce, vanilla extract, O’s vinegar, and brown sugar. In a small bowl combine the granulated sugar and apple pie spice or cinnamon. Dump in the chopped apple with the spiced sugar mix and stir until coated. Add the coated apples to the batter.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake: Divide the batter evenly among the greased donut or muffin cups. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool for a few minutes. Run a knife around the edges to help release them. Remove them from the pan to a wire rack.
Spiced sugar topping: While the donuts are cooling in the pan, make the spiced sugar topping by combining the granulated sugar, cinnamon and apple pie spice* in a small bowl. In another small bowl, melt the butter. When the donuts are cool enough to handle but still warm, brush them with the melted butter and then dredge them in the spiced sugar mixture. Enjoy warm or let cool completely.
Apple cider glaze (Optional): In a small bowl stir together the confectioner’s sugar, apple cider and melted butter. Stir until completely combined. If the glaze is too thick, add a little more apple cider. Adjust to your desired consistency. Drizzle over donuts.
Storage: Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Notes

*Apple pie spice: You can make your own by combining 1/2 tsp. of cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cardamom

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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.

Recipes

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.

Recipes

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!