O California Organic Extra Virgin Olive Oil

$18.99

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

Organic, California cold pressed, extra virgin olive oil

Nutrition Facts

Spring Minestrone Soup by
@a.conscious.kitchen

Ingredients

1⁄4 cup O’s Organic Olive Oil
1 cup chopped carrots
1 cup chopped leeks (white and light green parts)
1⁄2 cup chopped yellow onion
1⁄3 cup chopped celery
3 cloves garlic, minced
12 – 16 asparagus spears, chopped into 1-inch pieces
1 Tbsp fresh thyme, chopped
1⁄2 tsp dry basil
1⁄4 tsp coriander
1 tsp kosher salt, plus more to taste if needed
1⁄2 tsp ground black pepper
1 can (15 oz.) cannellini beans, rinsed and drained
1⁄2 - 3⁄4 cup frozen peas
1⁄2 cup fresh parsley leaves, chopped
5 oz. bag (approximately 4 cups) fresh spinach
4 cups low sodium vegetable broth
1 cup water
1 cup small pasta such as ditalini
Ricotta, and/or grated Parmesan cheese, for topping (optional)

Instructions

  1. Heat oil in a large pot over medium. Add carrots, onion, leeks, and celery and cook for 2 minutes. Next, add the garlic, asparagus, thyme, basil, coriander, salt and pepper. Cook, stirring occasionally, until tender, about 8–10 minutes.
  2. Add the beans. Add vegetable broth and water; bring to a boil over high heat. Reduce heat to medium; simmer until vegetables are tender, about 10-15 minutes.
  3. While soup simmers, cook pasta according to package directions. Drain and set aside.
  4. Add the spinach to the soup; cook, stirring, until wilted, about 2 minutes. Stir in the frozen peas and parsley; cook for 1 – 2 minutes more. Taste and add more salt and pepper if needed.
  5. To each bowl, add 1/3 cup pasta and then ladle the soup over the pasta (Note: pasta stored in soup will become soggy.) Top each bowl with ricotta, and/or Parmesan cheese, if you like. Drizzle with O’s Organic Olive Oil.

Notes

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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.

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