BLOOD ORANGE OLIVE OIL

Blood oranges and olives make a bright and beautiful combination!

Olive on Brooklea's Blood Orange Olive Oil is exceedingly versatile:  Use it on fish and seafood, chicken, fruit, salads, ice cream, and much more.

PERFECT PAIRINGS:

-Cranberry-Pear White Balsamic
-Pineapple White Balsamic*
-Fig Dark Balsamic
-Maple Dark Balsamic
-Dark Chocolate Balsamic
-Espresso Dark Balsamic

*(Seasonal/Limited Availability)

FLOURLESS CHOCOLATE BLOOD ORANGE OLIVE OIL CAKE

Contributed by Ann Bliss Pilcher

5 oz. bittersweet chocolate (Ghirardeli 60% cocoa chocolate chips)

1/3 c. + 1 Tbsp Olive on Brooklea BLOOD ORANGE OLIVE OIL

1/2 c. white granulated sugar

3 eggs, separated (room temp.)

1/4 c. cocoa powder (unsweetened)

1/2 tsp. vanilla

Pinch of salt

Whipping Cream (for topping)

PREPARE PAN:  Using 1 Tbsp. Blood Orange Olive Oil, rub oil on bottom and sides of an 8" round cake pan.  Then line bottom with piece of parchment paper cut to fit pan, and oil the top of the parchment paper.  Set aside.

Combine chocolate and 1/3 c. oil in a large bowl and melt chocolate carefully, in microwave or double boiler pan.

Add 1/4 c. of sugar and salt.  Mix with electric mixer until combined.

Add egg yolks, one at a time, beating after each.

Add sifted cocoa powder and vanilla.  Mix again.

In separate small bowl, beat egg white. When starting to form peaks, add half of remaining 1/4 c. sugar.  Beat some more. Add remaining sugar and beat until shiny and fairly firm peaks form.

Transfer egg whites to bowl of chocolate batter. Fold in gradually using rubber spatula.

Pour into prepared pan and bake at 350 degrees F for 20-23 minutes. Do not overbake.

 GLAZE (optional)

1/3 c. fresh squeezed OJ

3/4 - 1 c. confectioners sugar

Heat in microwave just until sugar is dissoved in OJ, about 10 or 15 seconds; OR heat in saucepan just until sugar dissolves. Brush glaze over cake while still warm with pastry brush.

Let cool. Dust cake with confectioner's sugar and whipped cream.

ENJOY!

CRANBERRY AND BALSAMIC ONION MARMALADE

 2 Tbsp. Olive on Brooklea BLOOD ORANGE OLIVE OIL

1 cup sliced onion loosely packed, about one half an onion

1 tsp. kosher salt

fresh cracked pepper

2 cups fresh cranberries

1/2 cup brown sugar

1/2 cup Olive on Brooklea POMEGRANATE BALSAMIC

1/4 Freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat. Add the onion, salt, and a few turns of black pepper.  Sauté until the onion is caramelized, about 15 minutes.  Add cranberries, brown sugar, balsamic vinegar, and orange juice.  Bring to a boil, then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally.  Cool.  Transfer to a container.  Cover and refrigerate up to one week. 

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CRANBERRY-BLOOD ORANGE OLIVE OIL CAKE

INGREDIENTS

• 1 1/2 cups + 1 Tbs.fresh squeezed orange juice (about 4-5 large navel oranges)
• 1 Tbs. finely grated orange zest
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 3/4 teaspoons kosher salt
• 5 large eggs
• 3 cups granulated sugar
• 1 1/2 cups + 1 Tbs. Olive on Brooklea Blood Orange Extra-Virgin Olive Oil
• 1/2 cup dried cranberries
• 1 cup confectioners sugar

Preparation

1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 Tbs. Olive on Brooklea Blood Orange Olive Oil and set aside.

2. Finely grate the zest of two oranges, then squeeze four of them. You should have 1 1/2 cups and 1 reserved Tbs. of orange juice; if not, squeeze the fifth orange. Set aside.

3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand-held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and Blood Orange Olive Oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest, and dried cranberries and whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out onto a rack over a sheet pan.  Mix together 1 Tbs. reserved orange juice with confectioners' sugar to form a glaze.  Pour slowly and evenly over the warm cake.  Serve at room temperature.