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 our Oregano or Tuscan Herb flavored olive oil, Bake at 400 degrees for about 10 minutes or until lightly browned. Remove from oven, let cool and slice into wedges. ( * I added some diced chicken breast to mine! ) |
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!