BUTTER INFUSED OLIVE OIL

This creamy extra virgin olive oil is naturally infused with the rich flavor of butter.  Made with premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.

Easy ways to use your Butter Infused Olive Oil:  Use this golden, vegan, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter including: over hot popcorn, with seafood, i.e., crab or shrimp, to dip bread in, over pasta, mashed potatoes, rice, or in baking.

PERFECT PAIRING:

-Maple Dark Balsamic

Garlic Scape Soup

A delicious way to enjoy this tasty, mildly garlicky harvest.

-Two dozen garlic scapes, buds discarded, the
  remaining green stems chopped
-2 Tablespoons Olive on Brooklea Butter Infused
  Olive Oil, plus more for drizzling
-1 Medium onion or 1 small bunch of scallions,
  chopped
-8 to 10 Strands of thyme leaves (or 1/2 t dried)
-1 Medium head cauliflower, cut into florets and
  steamed until tender
-4 Cups water or vegetable broth
-2 or 3 large handfuls of mild greens, such as
  Swiss chard or spinach, washed and cut to
  size for blender or food processor
-Sea salt and pepper

1.  Sautee the garlic scapes and onion in the
     Butter Infused Olive Oil over medium heat
     until softened.  Add the thyme for the last
     few minutes of cooking.  Set aside.

2.  Place water or broth and steamed
     cauliflower in blender or food processor.
     Puree. 

3.  Add garlic scape mixture to blender.
    with cauliflower.  Season to taste with
    sea salt.  Puree.

4. *Transfer soup to saucepan and cook
     on medium heat until thoroughly warmed.
     (If you own a Vitamixer, puree the soup at
      high speed until warmed, and skip the
      "transfer to saucepan" step.)

To serve, season each bowl of soup with freshly
ground black pepper, and drizzle with Olive on
Brooklea Butter Infused Olive Oil.

(Serves 4.)

BUTTERY WHOLE WHEAT OLIVE OIL BANANA BREAD

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Olive on Brooklea Butter Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)

In a separate bowl blend together
6 Tablespoons Olive on Brooklea
   Butter Olive Oil
2/3 cup sugar
2 large eggs, lightly beaten

Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not overmix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.