O White Balsamic Vinegar

$12.99

Lightly sweet. Notes of pear. Smooth & rich.

Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up.

Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.

California Prop 65 compliant.

Recipes

Ingredients

Aged California white wine vinegar, muscat juice.

Nutrition Facts

Stone Fruit Cobbler by @a.conscious.kitchen

@a.concious.kitchen

Ingredients

For the Filling

5 cups of fruit – half fresh cherries and nectarines, pitted and cut into cubes (see note below if using frozen fruit)
2 Tbsp all-purpose flour (gluten free all-purpose flour can be used instead)
2 - 4 Tbsp granulated coconut sugar or regular sugar (depending on the sweetness of
the fruit)
1⁄2 tsp cinnamon
1 tsp lemon zest
1 - 1 1⁄2 Tbsp lemon juice (about 1⁄2 a small lemon)
1 Tbsp O’s White Balsamic Vinegar

Ingredients

For the Topping

2/3 cup granulated coconut sugar or regular sugar
1 cup all-purpose flour (or gluten-free all-purpose flour)
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp kosher salt
6 Tbsp unsalted butter, melted (See note below to make it vegan)

Instructions

Preheat the oven to 350F.
Make the filling. In a large bowl, add in fruit and the filling ingredients (flour, sugar, cinnamon, lemon zest and juice, vinegar). Stir to coat well.
Pour the fruit filling into an 8x8 baking pan.
Make the crumble topping. Combine the topping ingredients in a medium bowl and mix well. The mixture will look crumbly (do not mix until smooth).
Sprinkle the mixture evenly over the top of the fruit until it’s covered.
Bake for 35 minutes or until the fruit is bubbling around the edges and the topping is golden brown.
Remove from the oven and let cool for 15 minutes before serving. Serve topped with vanilla ice cream or enjoy on its own.

Notes

If using frozen fruit, use 6 cups of fruit and let it thaw completely. Pour out the extra liquid before proceeding with the recipe.
To make vegan, use vegan butter or melted coconut oil in place of the unsalted butter.
Other fruits and berries can be used.
Cover and refrigerate any leftovers for up to 4 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.

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!