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Well, we can hardly call this one a recipe...but it sure is delicious! Roasted sweet potatoes are an easy side, snack, or addition to a soup, stew, or salad. They are also a great item to meal prep for the week alongside a protein and a vegetable of your choice. Simply toss them in Wild Groves Olive Oil and your favorite seasonings and bake until they are golden brown... it's as easy as that. 

Simple Roasted Sweet Potatoes Recipe:

• 2 sweet potatoes, chopped into 1 inch cubes 
• 3 tbsp Wild Groves Kitchen Blend Olive Oil 
• Salt and pepper to taste 
• Other spices if desired (cumin, paprika, rosemary, garlic powder) 

Instructions:

Preheat your oven to 415 degrees F. Toss the sweet potato cubes with olive oil, salt, pepper, and any additional spices in a medium-sized bowl. When all the cubes are evenly coated, place them on a lined baking sheet and bake for 30-35 minutes, until they are golden brown. 

Product Links:

Kitchen Blend Extra Virgin Olive Oil

We can’t get enough of the Crushed Mandarin Olive Oil....can’t stop, won’t stop. Besides using this flavorful citrus oil in vinaigrettes and sauces, it is also fabulous for baking! We used it in these Cranberry Orange Biscotti, which feature the Crushed Mandarin Olive Oil and the zest of a whole navel orange. These are on another level of deliciousness! 

Cranberry Orange Biscotti Recipe:

• 1/2 cup Crushed Mandarin Olive Oil
• 3/4 cup organic cane sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• Zest from 1 orange  
• 1/2 cup dried cranberries 

Instructions:

1. Preheat oven to 350 degrees F. 
2. Mix olive oil and cane sugar in a large mixing bowl.
3. Add in the pumpkin puree and vanilla and whisk until completely combined.
4. Next, add flour, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
5. Add cranberries and stir once more until the cranberries are evenly dispersed throughout the batter.

6. Divide the dough into two even sections. Then, using damp hands, form the two portions into long, semi-skinny logs. 

7. Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. There will be a few crumbs, but this is ok. 
8. Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, flipping once at the halfway point (10 minutes). 
9. Let cool briefly before enjoying. 
10. Store covered at room temperature for 3-4 days in a large container or glass jar. 

Product Links:

Crushed Mandarin Olive Oil

Just when you thought banana bread couldn't get any better, we added a generous amount of chocolate chips and our Chocolate Olive Oil. This loaf is perfectly sweet with three ripe bananas and only a 1/3 cup of brown sugar! It is also easily customizable; the chocolate chips can be substituted for crushed walnuts, almonds, or even pecans. The most difficult part of this recipe is simply waiting the 50 minutes while the bread is in the oven!

Chocolate Chip Banana Bread Recipe:

• 3 medium overripe bananas
• 1/3 cup brown sugar
• 1/3 cup Wild Groves Chocolate Olive Oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup milk of choice (only if your batter is too thick) 
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips 

Instructions:

Preheat the oven to 350° and lightly oil a 9-inch loaf pan. Next, peel the bananas and place them into a large mixing bowl. Mash them well with a fork. Add the brown sugar, chocolate olive oil, and vanilla to the bowl. Stir until well-mixed. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour. Then, stir everything together just until mixed (the batter will be thick). If your batter is way too thick depending on the size of your bananas, add in up to 1/4 cup of a milk of your choice. Fold in the chocolate chips, and then spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Product Links:

Chocolate Olive Oil 

This easy Mandarin Vinaigrette is the perfect addition to any winter salad! With a rich hue and bright citrus flavor, this vinaigrette features two of our seasonal products – the Crushed Mandarin Olive Oil and the Mikan Mandarin White Balsamic Vinegar. To make this simple salad dressing, simply whisk or blend the olive oil, vinegar, juice of half a lemon, honey, and add salt and pepper to taste! Before you know it, you have a delicious dressing to make you forget that it's wintertime! 

Easy Mandarin Vinaigrette Recipe:

• 1/4 cup Crushed Mandarin Olive Oil
• 1/4 cup Mikan Mandarin White Balsamic Vinegar
• Juice of half a lemon 
• 2 tsp honey or agave 
• Pinch of salt and freshly ground pepper 

Instructions:

To make this vinaigrette, simply blend or whisk all ingredients together, and taste for seasoning. Store in a container in the refrigerator to preserve any leftovers.

Product Links:

Crushed Mandarin Olive Oil

Mikan Mandarin White Balsamic Vinegar 

Want to know the secret to the best oatmeal chocolate chip cookies? Our Chocolate Olive Oil, of course! This flavored oil is the perfect substitute for butter in your chocolatey muffins, cakes, and breads, and of course, cookies. It adds a rich depth of flavor and we can’t get enough! 

Oatmeal Chocolate Chip Cookies Recipe: 

Instructions:

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine the oats, flour, sugar, baking powder, and salt. Next, add in the olive oil and milk to the dry ingredients and mix well. Form the dough into balls with your hands or an ice cream scoop, making them as large or small as you like. Place the balls on the prepared baking sheet and gently flatten them with the palm of your hand. Bake for 15- 20 minutes, or until they no longer appear wet on top and the bottoms are beginning to turn golden brown. Remove from the oven and let cool on the pan. Enjoy!

Product Links:

Wild Groves Chocolate Olive Oil

Name a better combination than truffle salt, Wild Groves Olio Nuovo, and crispy golden fries....we’ll wait! We think this is the golden trio of ingredients to make the perfect Baked Truffle Fries right in your own kitchen. This is the perfect side dish alongside your favorite protein, and might even make a good snack as leftovers. That is, if there are any leftovers!

Baked Truffle Fries Recipe:

• 2 large Russet potatoes, cut intro fry shapes
• 1/4 cup Wild Groves Olive Oil (We suggest using the Kitchen Blend for coating before baking, and Olio Nuovo to toss the fries in after they come out of the oven), plus more for tossing 
• Wild Groves Double Truffle Sea Salt
• Freshly ground black pepper, to taste 
• Grated Parmesan cheese and chopped parsley for garnish, optional 

Instructions:

Preheat your oven to 410 degrees F. Toss your cut potatoes in 1/4 cup of Wild Groves Olive Oil, truffle sea salt to taste, and freshly ground pepper, to taste. Place on a lined baking sheet and bake until golden brown and crispy, about 30-40 minutes. Once the fries have cooled slightly, toss in a couple tablespoons of Olio Nuovo and additional truffle salt if needed. Garnish with fresh chopped parsley and grated parmesan cheese if desired.

Product Links: 

Olio Nuovo 

Double Truffle Sea Salt 

Calling all chocolate lovers.....this recipe is for you! These Double Chocolate Olive Oil Muffins are death by chocolate, but in the most delicious way possible. These muffins can even be triple chocolate muffins if you use our Chocolate Olive Oil in them instead of our Kitchen Blend EVOO! These decadent muffins are best enjoyed right out of the oven when the chocolate chips are warm and melted, but are also great in the toaster oven for an afternoon snack. 

Double Chocolate Olive Oil Muffin Recipe:

• 1 and 3/4 cups All Purpose Flour
• 1/2 cup Cocoa Powder (Unsweetened)
• 3/4 cup Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Instant Coffee Powder
• 1 cup Buttermilk 
• 2 tsp Vanilla Extract 
• 1/3 cup Wild Groves Olive Oil (Kitchen Blend or Chocolate Oil)
• 1/4 cup Applesauce
• 1 Tbsp White Vinegar (can substitute apple cider vinegar) 
• 1 cup  Chocolate Chips, plus more to place on top

Instructions:

First, preheat the oven to 350°F and spray a muffin tray with non-stick spray. Set aside. Next, sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and instant coffee powder. Add the wet ingredients to the mixing bowl (buttermilk, vanilla extract, olive oil, applesauce, and vinegar) and stir into a thick batter. Finally, add in the chocolate chips and fold them in. Do not overmix! Divide the batter evenly between the muffin tin and then add a few more chocolate chips on the top of each muffin. Bake for 23-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool and enjoy!

Product Links: 

Kitchen Blend Extra Virgin Olive Oil or Chocolate Olive Oil 

You may have heard of Lemon Poppy Seed muffins before, but have you ever tried Lemon Chia Seed muffins? While poppy seeds are delicious, sometimes they can be hard to find and expensive! That's why we experimented with using chia seeds instead in this recipe and loved the results. We also used our Meyer Lemon Olive Oil to add extra lemony flavor to these muffins along with the fresh lemon zest and lemon juice. If you are a die-hard lemon fan, then these are the muffins for you! To top them off, we love mixing any Wild Groves fruit-flavored Balsamic Vinegar (White or Dark) to make a glaze with powdered sugar. It's as easy as that! 

Meyer Lemon Chia Seed Muffin Recipe: 

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 tbsp chia seeds 
• 1/2 cup + 2 tbsp granulated sugar
• 1/4 cup + 1 tbsp Wild Groves Meyer Lemon Olive Oil 
• zest & juice of 1 lemon
• 1 cup almond milk 
• 1 tsp apple cider vinegar 

Glaze:

• 1/2 cup powdered sugar
• 1.5 tbsp Wild Groves Red Raspberry Balsamic Vinegar (or any Wild Groves Balsamic Vinegar of your choice, White or Dark) 

Instructions:

1. Preheat the oven to 375F and line a muffin tin with baking cups and set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
2. In a small bowl, combine almond milk and apple cider vinegar and let sit for 10 minutes to curdle. In another bowl, combine the flour, baking powder, baking soda, salt, and chia seeds. Set aside.
3. In a large bowl, whisk together the sugar, olive oil, and the lemon juice and zest. Slowly add the curdled soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
4. Fill the muffin liners 2/3 of the way full and bake for 15-18 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack to cool. If you are making jumbo muffins, they will take closer to 20 minutes.
5. If you are choosing to glaze your muffins, sift the powdered sugar into a medium bowl and add the balsamic vinegar. Whisk until fully combined, smooth, and shiny. Drizzle over the muffins after they have cooled and serve. 

Product Links: 

Meyer Lemon Olive Oil

Red Raspberry Dark Balsamic Vinegar 

These Rosemary Olive Oil Dinner Rolls might just well be the star of your Thanksgiving table this year.....😉 Although these rolls are extremely light and fluffy, they only take about an hour to make and 15 minutes in a preheated oven! The final touches are brushing them with more Wild Groves EVOO, of course, and sprinkling on our Spanish Rosemary Sea Salt over top. 

Rosemary Olive Oil Dinner Rolls Recipe:

• 1 cup water
• 2 tbsp Wild Groves Extra Virgin Olive Oil 
• 1/2 cup milk
• 2 tablespoons honey
• 1 tablespoon active-dry yeast
• 3.5 to 4 cups all-purpose flour
• 1 teaspoon salt
• Extra olive oil, for brushing on top 

Instructions:

1. Preheat your oven to 400°F and grease a 9 x 13-inch pan with cooking spray, and set aside.
2. In a microwave-safe bowl, stir together the water, milk, olive oil, and honey.  Then microwave for 1 minute, and give it a stir. Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling. If this mixture is too hot, it will kill the yeast. If it’s too cool, the yeast will not activate.
3. Pour the liquid mixture into a large bowl. Then sprinkle the yeast evenly on top, and give it a quick stir with a fork to combine. Wait for five minutes, or until the yeast is foamy.
4. Then, add in 3.5 cups of flour (not all of the flour) and the salt.
5. Using a large spoon, mix until the dry ingredients are combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (Only use up to 4 cups of flour total). Continue mixing for 4-5 minutes. Then, form the dough into a ball with your hands and transfer it to a greased bowl.
6. Cover the bowl with a damp towel or paper towel, and let it rise until doubled in size. 
7. To form the rolls, gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in a greased 9×13-inch baking dish. Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes.
8. Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
9. Remove the baking dish from the oven, and brush the tops of the rolls with olive oil. 
10. Serve warm and enjoy!

Product Links: 

Spanish Rosemary Sea Salt

This White Bean and Chard soup is a riff on the classic Italian dish called Pasta e Fagioli, and it is even more delicious with the addition of plenty of Swiss Chard and our Basil Olive Oil! Topped with lots of fresh herbs and an extra drizzle of olive oil, this cozy soup is perfect for the colder weather coming up. Add some crusty bread on the side, and you’ve got the perfect weeknight meal with lots of leftovers 🙌

White Bean and Chard Soup Recipe:

• 1 can cannellini beans, rinsed and drained 
• 3 stalks celery, chopped 
• 4 carrots, scrubbed, coarsely chopped
• 1 leek, white and pale green parts only and coarsely chopped
• 6 garlic cloves
• ⅓ cup Wild Groves Basil Olive Oil, plus more for drizzling
• 1 15-oz. can crushed tomatoes
• 5 cups water or chicken/vegetable stock
• 1 bunch Swiss Chard, chopped 
• 1–2 Parmesan rinds (optional)
• 2 bay leaves
• 1 tsp dried thyme 
• 8 oz. small pasta (such as macaroni) 
• Salt and pepper to taste 
• Finely grated Parmesan, crushed red pepper flakes, and parsley for serving (optional) 

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and cook until softened, and then add the garlic. Sauté until fragrant. Add the chopped carrots and celery, salt, pepper, and thyme. Cook until veggies are softened and just beginning to brown, about 5 minutes.
2. In a medium pot, boil salted water for the pasta.
3. Into the large pot, add the broth (or water), canned tomatoes, parmesan rind, and bay leaves. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. While the soup is simmering, cook your pasta, drain it, and toss with olive oil, salt, and pepper. Once the soup has simmered for 15 minutes, remove the lid, and add the cannellini beans and the chopped chard. When the chard is wilted, remove the bay leaf and the parmesan rinds, and season to taste with freshly cracked sea salt, black pepper, and more olive oil if desired.
4. Serve garnished with parmesan cheese, crushed red pepper flakes, and parsley if desired. 

Product Links:

Basil Olive Oil

This 1-Pot Black Bean Soup is the ultimate weeknight meal that is warm, comforting, and filling! Oh, and did we mention it makes lots of leftovers? We used our Toasted Garlic Olive Oil in this recipe to add rich garlicky flavor, along with all the veggies, herbs, spices, and black beans! Squeeze some lime juice on top, and add some cilantro, avocado, sour cream, and cheese and you’ve got a loaded soup for dinner. 

1-Pot Black Bean Soup Recipe:

• 2 tbsp Wild Groves Toasted Garlic Olive Oil 
• 1 cup diced white or yellow onion
• 4 garlic cloves, minced
• 3 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped 
• 2 15-oz cans black beans (slightly drained)
• 1 14.5 oz can fire-roasted diced tomatoes 
• 1 cup frozen corn
• 3 cups chicken or vegetable broth 
• 2 tsp ground cumin 
• 1 tsp smoked paprika
• 1 tsp garlic powder 
• 1 ½ tsp chili powder
• 1/4 tsp ground coriander
• 1/3 cup finely chopped cilantro, plus more to garnish if desired
• Sea salt and freshly ground black pepper, to taste

Instructions:

Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the cumin, smoked paprika, garlic powder, chili powder, and ground coriander and fry with the onions for a minute. Once the spices are fragrant, add in the chopped carrots and celery and cook until slightly softened. Next, add in the black beans, canned tomatoes, and stock. Bring to a boil, and then reduce heat and add in the frozen corn and fresh cilantro. Taste for salt, pepper, and spices and then let simmer until the soup has thickened and the carrots and celery are cooked. If desired, blend some of the soup with an immersion blender or take out about 2 cups and blend in a regular blender and then add back to the pot. Ideally, you want a thick soup but also want to be able to see individual beans and vegetables. Serve with avocado, extra cilantro, red onion, and sour cream if desired. 

Product Links: 

Toasted Garlic Olive Oil

Having a hard time thinking of a easy, yet comforting and delicious holiday recipe? Look no further than this Spiced Apple Cake featuring one of our favorite oils to bake with, the Kitchen Blend Extra Virgin Olive oil. This cake comes together in one bowl and is packed with apples, just the way an apple cake should be. Also, due to the low baking temperature (325 degrees F), this cake stays extra moist and won't dry out if you have to prepare it a day in advance for a holiday party. P.S., it also makes a great breakfast with a cup of coffee! 

 Spiced Apple Cake Recipe:

• 1 cup brown sugar
• 1/3 cup Wild Groves Kitchen Blend Extra Virgin Olive Oil
• 1 egg
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1/2 tsp salt 
• 2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 1/2 cups chopped and peeled apples (We suggest Honeycrisp or Fuji apples) 

Instructions:

Preheat oven to 325 degrees. Mix ingredients in order given, wet ingredients first, and dry ingredients last. Stir the mixture until just combined, and then add in your chopped and peeled apples.. Next, pour the batter into an oiled 9×13 pan or a 9 inch round. Bake for around 45-50 minutes, until a toothpick comes out clean. 

Product Links:

 Wild Groves Kitchen Blend Extra Virgin Olive Oil