Adapted from Martha Stewart Recipes
3 cups confectioners’ sugar, sifted
3/4 cup The Sacred Olive Dutch-process cocoa powder (spooned and leveled)
3/4 cup semisweet chocolate chips (5 ounces)
1 cup roughly chopped toasted almonds
3/4 cup sweetened shredded coconut
4 large egg whites, room temperature**
½ cup The Sacred Olive Coconut Balsamic (For the drizzle)
The Sacred Olive Espresso Sea Salt (To sprinkle on top)
**For an eggless option, substitute 1 TBLSP of flax seed meal + 3 TBLSP of warm water for 1 egg
Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners’ sugar, and cocoa. Stir in chocolate chips, almonds, and coconut. Add egg whites (or egg substitute) and stir until combined (do not overmix).
Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges look firm, about 15 to 20 minutes. *Roll into small balls and place in the fridge to cool and harden* (this last step is to be done if you used the egg substitute only, if you used regular eggs it should bake normally)
Sprinkle the Espresso Sea Salt over each coconut drop. Drizzle with Coconut Balsamic and enjoy!
Working at The Sacred Olive, we hear many folks say to us that they are burnt out on salads. The usual side salad with dinner has just lost its charm… Do not give up hope! We are here to help you think outside the salad bowl. We have suggestions that take ordinary greens to extraordinary.
The fresh and versatile flavors of our oil and vinegar pairings inspired the following recipe suggestions that transform pantry and fridge staples from dull, into a colorful palette. You will find some repeat ingredients- this is to maintain optimum simplicity for those busy, on-the-go times that we all experience. Keep in mind that each recipe creates a different taste profile!
Warning: You may start craving greens after trying these VERY simple salads!
(And you will be hard-pressed to find more flavorful do-it-yourself dressings!)
Not-Your-Mama’s Garden Salad
When I stumbled upon this fantastic jumble of healthy goodness, I was actually in my neighbor’s garden (with permission, don’t worry) marveling at the assortment of fresh fruits, vegetables, and herbs. I had only intended to get one type of kale, and returned with two kale varieties, tomatoes, lemons, and basil (the basil comes in the next recipe, hang tight!).
*Toast the pumpkin and/or sunflower seeds briefly for a nice roasty taste!
The Sacred Olive Koroneiki Extra Virgin Olive Oil
The Sacred Olive Champagne Balsamic
Lemon juice (preferably fresh-squeezed)
The Sacred Olive Himalayan Sea Salt
Fresh pressed clove of garlic
Mix greens in a large bowl, add all other ingredients, and toss. Use a whisk to blend the dressing ingredients, then add to bowl and toss again to coat evenly.
Just Peachy Summer Salad
Anyone else crave peaches during the summer? Because if you ask me, the refreshing sweetness of a good peach cannot be beat. Find a few fresh peaches and try this super simple salad that keeps the spirit of summer alive and well in your kitchen!
Put arugula in a bowl. Dice peach, chop basil and add to bowl. Drizzle liberal amount of basil olive oil and peach balsamic and toss to coat evenly.
My grandma has made a phenomenal strawberry-spinach salad for as long as I can remember. And while I never tire of it, The Sacred Olive’s olive oil and vinegar put a lovely new twist on a timeless salad combination. Plus, using chia in this delicious dressing adds another element of nutrition!
Mix spinach, quartered strawberries, and chopped pecans in a bowl. Use a whisk to blend dressing ingredients, then add to bowl and toss to coat evenly.
If you try these ideas and add your own twist to them, let us know on our facebook page! We would love to hear your experience!
– 1 Avocado
– 1/2 Cup Pure Cane Sugar
– 1 Egg
– 2 TBLSP The Sacred Olive Butter Infused Olive Oil
– 1/2 Cup Cacao Powder
– 1/2 Tsp Baking Soda
– 1/2 Cup Semi- Sweet Chocolate Chips (Optional)
Preheat oven to 350 degrees F. Mix avocado and sugar in a mixer on high until creamy. Mix in egg and butter olive oil. Add cacao and baking soda. Mix in chocolate chips if desired. Form into 2 inch balls and place on a cookie sheet covered in wax paper. Bake approx. 12-15 minutes. Let cool (cookies may come out a little raw, they will continue to bake as they cool). Enjoy!
2 Cups of Flax Meal
1 TBLSP of Baking Powder
1 Tsp of Salt
1 TBLSP of Honey
5 Eggs- beaten
½ Cup of Water
1/3 Cup of The Sacred Olive Butter Olive Oil (You can also use Blood Orange, Tuscan Herb, or another Infused Olive Oil of your choice)
Grease cookie sheet with a tiny bit of coconut oil. Preheat oven to 350 degrees.
Mix Dry ingredients- whisk together. Combine wet ingredients in a separate bowl then add to dry ingredients. Mix and let batter sit for a few minutes to thicken. Pour batter onto cookie sheet, carefully spread into a rectangle. Keep spreading, making sure the thickness is the same all around the sheet. Bake about 15 minutes, or until it springs back when lightly touched in the middle. Enjoy!
Ingredients for the Cake:
• 1 1/2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• finely grated zest of 2 lemons
• 3/4 cup yogurt
• 1 tablespoon lemon juice
• 1/2 cup The Sacred Olive Bail Olive Oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup finely chopped basil
For the Glaze:
• ½ cup of powdered sugar
• 2 teaspoons of The Sacred Olive Black Current Vinegar
• 2 teaspoons of milk
1. Preheat oven to 350°F. Grease a muffin pan (or use muffin/cupcake paper holders.) In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
2. Using your fingers, mix lemon zest and sugar together in separate bowl until the sugar feels damp.
3. Add the yogurt and lemon juice into the bowl with the sugar and lemon zest. Then add the basil olive oil, eggs, vanilla, and basil. Whisk until well-blended.
4. Fold the dry mixture in with the wet one and pour into muffin pan and bake for approximately 20 minutes.
5. For the glaze, mix powdered sugar, black current vinegar, and milk. Whisk until well blended. (Add more milk if needed.)
6. Let cake cool and pour glaze over it.
(Adjust amounts given in table according to personal taste)
DIRECTIONS: Whisk together vinegar and any additional seasonings. Slowly add olive oil and whisk in. Or, shake all ingredients together in a small jar with a tight lid. For safety and freshness, serve homemade dressings the same day you make them.
|Amount needed for|
1 main-dish or 2
for 2 main-dish or
4 side-dish salads
| ||1-1/2 teaspoons to|
|1 to 2 tablespoons||Balsamic, red wine or white|
wine vinegar, or lemon juice
|TO TASTE||Salt & freshly ground|
| || 1-1/2 tablespoons||3 tablespoons|| Extra virigin olive oil|
| ||1-1/2 teaspoons to|
|1 to 2 tablespoons||Minced shallot|
| ||1/4 to scant 1/2|
|1/2 to 3/4|
| ||Dash of garlic|
powder OR 1 clove
|Garlic powder or|
clove of minced garlic
| ||A pinch or to taste||A pinch or 2 OR to taste||Sugar|
| ||1-1/2 or more|
|1 or more tablespoons||Chopped fresh herbs|
On the first day of Christmas, The Sacred Olive paired for me:
Blood Orange Olive Oil & Dark Chocolate Balsamic Vinegar
• -1/4 cup The Sacred Olive Blood Orange Olive Oil
• -1 cup white sugar
• -1 teaspoon vanilla extract
– 2 eggs
• -1/2 cup all-purpose flour
• -1/3 cup unsweetened cocoa powder
• -1/4 teaspoon baking powder
• -1/4 teaspoon salt
• -1/2 cup chopped walnuts (optional)
• Dark Chocolate Balsamic Vinegar (used as a finishing agent)
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×9 inch baking pan using our Extra Virgin Olive Oils or our Butter Olive Oil.
In a medium bowl, mix together the blood orange olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
After brownies have been baked drizzle The Sacred Olive Dark Chocolate Balsamic Vinegar on top of each brownie for a sweet and delicious finish!
On the second day of Christmas, The Sacred Olive Paired for me:
Butter Olive Oil, Cinnamon Pear Balsamic Vinegar, & The Sacred Olive Truffle Salt
• 2 T of The Sacred Olive Butter Infused Olive Oil
• 1/3 c The Sacred Olive Cinnamon Pear Balsamic
• 4 medium sweet potatoes, washed, peeled & cut lengthwise into 8 wedges
• 1 t Sicilian Sea Salt or Truffle Sea Salt
• 1. Preheat oven to 400F. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
• 2. Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.
On the third day of Christmas, The Sacred Olive paired for me:
Roasted French Walnut Oil & Aged Fig Balsamic Vinegar
1 1/2 cups spelt flour
1/2 cup granulated sugar
1 teaspoon of The Sacred Olive ground cinnamon
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup peeled and shredded pear
3/4 cup of chopped fresh figs
1/4 cup chopped walnuts
1/4 teaspoon of The Sacred Olive Aged Fig balsamic vinegar
1 large egg, lightly beaten
1/4 cup The Sacred Olive EVOO (Extra Virgin Olive Oil)
Chopped figs, walnuts and raw sugar for topping
Preheat oven to 375 degrees. Coat an 8 inch loaf pan using The Sacred Olive EVOO or Butter Olive Oil and set aside. In a large bowl, combine flour, sugar, cinnamon, baking powder and baking soda. In another bowl combine pear, egg, balsamic vinegar and oil. Add liquids to dry ingredients and stir just until moistened. Gently stir in chopped figs and walnuts. Pour into the greased loaf pan and top with more chopped figs, walnuts and sugar. Bake for about 30 minutes or until a knife inserted into the center comes out clean. Cool slightly before slicing.
Read more at http://www.ibreatheimhungry.com/2011/10/fig-pear-and-walnut-bread.html#YUwHfPc76z0TkiMv.99
On the fourth day of Christmas, The Sacred Olive paired for me:
Vanilla Balsamic Vinegar & The Sacred Olive Nutmeg
12 large egg yolks
2 cups sugar
4 cups cold milk
1 cup heavy cream
1 1/2 cups bourbon
1 teaspoon The Sacred Olive Vanilla Balsamic Vinegar (or until desired flavor is reached)
Add The Sacred Olive ground nutmeg, for garnish
In a large bowl, whisk the yolks and the sugar until smooth and frothy. Whisk in the milk, cream, bourbon and vanilla extract. Transfer into a pitcher or punch bowl for serving.
Top each individual serving with The Sacred Olive ground nutmeg.