GREEK NACHOS:
8 oz crumbled Feta, 1 C of our Tzatziki sauce, 2 Tbsp Greek olive oil, 1/2 C chopped Kalamata olives, 1/4 C diced each of the following: tomatoes, red onion, cucumbers, red peppers. Beat together Feta, Tzatziki and olive oil until smooth. Place in serving bowl and top with remaining ingredients. Serve with homemade Pita chips: Brush Pita with olive oil, Bake at 400 degrees for about 10 minutes or until lightly browned. Remove from oven, let cool and slice into wedges. |
ORANGE OIL COOKIES:
2 1/4C flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 1/4C sugar ( + more to coat cookies), 1/3C of our Blood Orange olive oil, 2 large eggs, 1/2 tsp vanilla extract. Sift together flour, salt, baking powder and baking soda. Set aside. Combine sugar and olive oil and mix with a spatula to form a paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients, just until incorporated into a soft, oily dough. Scoop dough by 1 TBSP and roll into a ball. Roll in extra sugar to coat. Place on baking pan lined with parchment paper, 2 inches apart. Bake @ 350 degrees for 11-13 minutes, until top of cookie is puffed and has a crackled look. Remove from oven, cool 5 minutes on pan, then transfer to a rack to cool completely
* This recipe would also be good with our lemon or lime flavored olive oils!
2 1/4C flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 1/4C sugar ( + more to coat cookies), 1/3C of our Blood Orange olive oil, 2 large eggs, 1/2 tsp vanilla extract. Sift together flour, salt, baking powder and baking soda. Set aside. Combine sugar and olive oil and mix with a spatula to form a paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients, just until incorporated into a soft, oily dough. Scoop dough by 1 TBSP and roll into a ball. Roll in extra sugar to coat. Place on baking pan lined with parchment paper, 2 inches apart. Bake @ 350 degrees for 11-13 minutes, until top of cookie is puffed and has a crackled look. Remove from oven, cool 5 minutes on pan, then transfer to a rack to cool completely
* This recipe would also be good with our lemon or lime flavored olive oils!