Dessert Recipes | Premium Extra Virgin Olive Oil

Dark Chocolate Popcorn Drizzle | The Little Shop of Olive Oils

Dark Chocolate Popcorn Drizzle

Tracey Wilkinson

Ingredients

  • 1/2 cup un-popped popcorn kernels
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Dark Chocolate Balsamic Vinegar

Directions

  1. Heat the oil in a large pot on medium-high heat 
  2. Pour in the popcorn kernels and cover with a lid, leaving a tiny bit of space to allow it to vent.
  3. Remove popcorn from heat and pour into large bowl.
  4. Our balsamic is thick, you can skip this step if you like - Bring balsamic vinegar to a boil over medium heat, then lower heat to a simmer for 2-4 minutes until it thickens
  5. Drizzle over popcorn and toss to mix!

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Dark Chocolate Balsamic Dessert Extra Virgin Olive Oil
Dark Chocolate Popcorn Drizzle | The Little Shop of Olive Oils

Velvety Olive Cake

Tracey Wilkinson

Ingredients:

  • 1 lemon
  • 3 tablespoons of lemon juice
  • 1 seeds of one vanilla bean
  • 2 egg yolks
  • 3 egg whites
  • ½ Cup Cake Flower
  • ¼ Cup Sugar
  • 2/3 Cup of Robust Extra Virgin Olive Oil
  • Dash of Salt

Directions:

  1.  Preheat oven to 325 and in a small mixer with the whisk attachment. combine sugar with the zest of 1 lemon juice, vanilla bean seeds, and egg yolks. Slowly add of cake flour by the spoonful. Slowly pour in of your robust EVOO.
  2. In a separate mixing bowl take with a pinch of salt until foamy. Slowly add and mix until stiff peaks form.  One third at a time fold your meringue into your cake mix until fully incorporated.
  3. Place batter in an 8-inch cake pan and bake for about 35-40 minutes.

Whipped Cream Topping

For the whipped cream mix about 2 cups of heavy cream with a half cup of granulated sugar and the zest of 1 lemon until it has formed soft peaks

- Chef Alec (The Cake Bar)

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Dessert Extra Virgin Olive Oil
Dark Chocolate Popcorn Drizzle | The Little Shop of Olive Oils

Olive Oil, Honey and Apple Cake

Tracey Wilkinson

Ingredients

  • 4 red apples (sliced thin)
  • 5 tablespoons all-purpose flour (sifted)
  • 5 tablespoons granulated sugar
  • 5 tablespoons extra-virgin olive oil (FFA <=.1)
  • 1 teaspoon baking powder
  • 4 large eggs
  • 2/3 cup  Franklin honey (pure)

Directions

  1. Preheat oven to 350ºF (180ºC).
  2. Grease and/or line an 8 inch (20cm) cake pan with nonstick parchment paper, then place the apple slices inside.
  3. Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
  4. Pour batter over the apples and bake for 20 minutes. Take the pan out of the oven and increase heat to 400ºF.
  5. In a bowl, whisk 2 eggs and honey. Pour mixture over the cake and bake in the oven for another 15-20 minutes until golden brown and fork comes out clean when poked in the center.
  6. Serve warm or cold.

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Dessert Extra Virgin Olive Oil