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These Orange Olive Oil Sticky buns are a delicious holiday or weekend treat! The dough is scented with our Crushed Mandarin Olive Oil as well as lots of cinnamon, and the zesty orange filling makes these sticky buns insanely delicious. Paired with ice cream, whipped cream, or a hot latte, these buns are sure to please! 

Orange Olive Oil Sticky Buns Recipe:

Dough

• 1 3/4 cups warm water
• 1 teaspoon active dry yeast
• 2 tablespoons sugar
• 3 teaspoons salt
• 1 tsp cinnamon 
• 3 cups all-purpose flour
• 1 1/4 cup bread flour
• 1/2 cup Wild Groves Crushed Mandarin Olive Oil

Filling:

• 1 cup sugar
• 1/4 tsp salt 
• 1 orange, zested
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon 
• 1/4 tsp nutmeg
• 3 tbsp melted butter 

Glaze:

• 1 cup powdered sugar
• 2 tbsp milk 
• 1/8 tsp vanilla extract 

Instructions:

1.  In the bowl of an electric mixer with a bread hook, combine the warm water, yeast, and sugar, and allow to stand for 5 minutes to let the yeast foam.
2. Add the salt and half of the flour. Turn the mixer on low, and continue to add the rest of the flour allowing the mixer to mix it all together. When the dough has come together in a shaggy ball, pour in the olive oil in a drizzle as the dough hook keeps stirring.
3. On a medium-low speed, let the dough knead for 4 to 5 minutes. (All of this mixing and kneading can also be done by hand.) When the dough is smooth and satiny, gather it together and turn it into a deep, oiled bowl. Cover the bowl with a clean kitchen towel, and put somewhere warm to rise until doubled in volume (about 90 minutes). 
4. While the dough rises, make the filling. Combine the cup of sugar with the orange zest, vanilla, nutmeg, salt, cinnamon, and the melted butter. Allow to sit for a couple of minutes while the zest releases its oil into the sugar. Then, mix well until you have a homogenous mixture. Set aside.
5. Butter a 9- by 13-inch baking pan. Punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under 1/2-inch thick.
6. Spread the filling mixture onto the dough, leaving a 1/2-inch strip empty along one of the long ends. Roll the dough up tightly like a jelly roll starting at the long end without the border. Slice into 12 slices using a sharp chef's knife for large cinnamon rolls.
7. Fit the slices into the buttered pan, with the pinched sides down and the un-pinched cut sides up. Cover and allow to rise for another 45 minutes to an hour, until puffed. 
8. When ready to bake, heat your oven to 350° F. Bake the rolls for 25-30 minutes, until the rolls are nicely browned on top and baked through. Then remove from the oven.
9. While the buns are baking, make the glaze by whisking the milk and vanilla into the confectioners' sugar bit by bit until it is the consistency that is thick but pourable. When the buns are finished baking, spread the glaze on the warm buns. Serve warm! 

Product Links:

Wild Groves Crushed Mandarin Olive Oil 

This Pumpkin Coffee Cake is the ideal treat for the fall season, packed with pumpkin, a crumb filling, and a sprinkling of dark chocolate. With common pantry ingredients and our Kitchen Blend Olive Oil, this loaf is easy to whip up and even more delicious to eat! 

Pumpkin Coffee Cake Recipe:

Batter:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt 
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 1/2 cup Wild Groves Kitchen Blend Olive Oil
• 1/4 cup maple syrup
• 1/4 cup milk of choice 
• 1/2 cup mini chocolate chips 

Crumb Topping:

• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/4 tsp salt
• 2 tsp ground cinnamon 
• 1/4 cup softened butter 

Instructions:

1. First, preheat your oven to 350 degrees F.
2. Then, make the crumb topping. Mix all the ingredients in a medium bowl until well combined. Set aside. 
3. For the batter, add all the wet ingredients in a large bowl. Mix until well-combined. Then, add in all the dry ingredients and mix until there are no flour clumps. Stir in the chocolate chips if using.
4. Spray a loaf pan with oil, and then scoop in half of the batter. Add in a layer of half of the crumb topping on top of the first layer of batter. Then, add in the other half of the batter and the rest of the crumb topping. 
5. Bake the loaf for 32-35 minutes and check for doneness with a butter knife or a toothpick. Enjoy!

Product Links:

Wild Groves Kitchen Blend Olive Oil

This Curried Sweet Potato Soup is chock full of warming spices, coconut milk, and root veggies, making it the ultimate fall soup. This silky-smooth soup is both comforting and satiating thanks to the healthy fats and starchy carbohydrates, and ultimately a very delicious way to eat your veggies!

Instant Pot Curried Sweet Potato Soup Recipe:

Adapted from Yay for Food

• 2 tbsp Wild Groves Kitchen Blend Olive Oil 
• 1 yellow onion, diced
• 3 cloves garlic, sliced 
• 1 knob of ginger, minced 
• 1 bay leaf 
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1 tsp curry powder 
• 1 tsp salt 
• 4 sweet potatoes, peeled and chopped
• 4 carrots, peeled and chopped
• 1 can coconut milk 
• 2 cups water 

Instructions:

1. First, set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until softened, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
2. Then, add in all the spices– the bay leaf, cinnamon, nutmeg, coriander, cumin, black pepper, curry powder, and salt. Stir in all the spices to bloom them in the oil.
3. Press “cancel” to turn off the Instant Pot. Add in the remaining ingredients: sweet potatoes, carrots, coconut milk, and water to the pot. Give the mixture a good stir to distribute the ingredients.
4. Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After it is ready, allow natural pressure release for 20 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
5. Open the Instant Pot and give the soup a stir. Next, blend with an immersion blender or carefully ladle the soup into a high-speed blender. Blend for 3-4 minutes until totally smooth. If it is too thick, add water. Season with salt and pepper to taste and ladle into bowls to serve! 

Product Links:

 Wild Groves Kitchen Blend Olive Oil 

Looking for the perfect salad to make during the fall? Look no further than this Fall Harvest Salad! Loaded with roasted squash, cranberries, and pecans with a delicious maple mustard vinaigrette, this salad is easy to whip up and a definite crowd pleaser. 

Fall Harvest Salad Recipe:

Salad:

• 1 delicata squash, deseeded and cut into half moons
• 2 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
• 1/4 tsp nutmeg 
• 3 tbsp pecans, chopped
• 3 tbsp cranberries 
• 4 cups arugula
• 1/2 cup microgreens, optional 
• Salt and Pepper to taste 

Maple Mustard Vinaigrette Dressing:

• 2 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
• 1 tbsp Dijon Mustard 
• 1 tbsp Apple Cider Vinegar 
• 1 tbsp Maple Syrup 
• 1 shallot, finely minced 
• Pinch of Cayenne or Aleppo Pepper
• Salt and Pepper to taste  

Instructions:

1. First, preheat your oven to 385 degrees Fahrenheit for the squash. Lay the squash pieces on an oiled baking sheet and season with salt, pepper, olive oil, and nutmeg. Roast for 25-30 minutes until golden brown and tender.
2. While the squash is roasting, make the dressing. For the dressing, add all ingredients to a small bowl and whisk vigorously to combine. Season to taste with salt and pepper. 
3. To assemble the salad, add the arugula to a bowl first. Then, add the microgreens if using, the pecans, and the dried cranberries. 
4. Once the squash has cooled, add a generous amount of squash on top of the salad and add the dressing. Toss and serve immediately. 

Product Links:

Wild Groves Ascolano Extra Virgin Olive Oil

This Instant Pot Chickpea recipe is arguably the most delicious and easiest way to cook chickpeas! After only 40 minutes in the instant pot, these chickpeas come out soft and tender, ready for any vegetarian meal or hummus recipe. The best part (other than the delicious chickpeas) is that you can save the broth and use it as stock in soups or stews. This is truly THE best way to cook your chickpeas from scratch– you'll never want to eat canned chickpeas again! 

Instant Pot Chickpeas Recipe:

• 2 cups dry chickpeas 
• 2 tbsp Wild Groves Double Garlic Olive Oil
• 1 onion, peeled and halved
• 1 head of garlic, with the ends chopped off
• 2 bay leaves 
• 1 tbsp + 2 tsp salt 
• 1/2 tsp paprika 

Instructions:

1. First, soak your chickpeas in about 6 cups of water and 1 tbsp of salt. Stir to disperse the salt and leave it on the counter covered for anywhere between 6-16 hours.
2. Next, rinse your chickpeas under cold water and drain them. Set aside. 
3. In your instant pot, add in 2 tbsp of olive oil. Then, add in 2 tsp of salt, 1/2 tsp of paprika, and the bay leaves. Toss in your garlic and the two halves of the onion, as well as the drained chickpeas and 8 cups of water.
4. To start the cooking process, use the manual setting on your instant pot and set the timer to 10 minutes for tender and creamy chickpeas. For firmer chickpeas, you might want to cook for 8 minutes instead. 
5. Let the steam release naturally, about 20 minutes, and then they will be ready to serve after discarding the onions, bay leaves, and garlic!

Product Links:

Wild Groves Double Garlic Olive Oil

These Spiced Pumpkin Waffles are the ultimate fall breakfast or brunch dish. Featuring our Kitchen Blend Olive Oil, lots of warming spices, and pecans, they are packed with pumpkin spice flavor and have the perfect level of sweetness. These waffles are also quick to make and only use 1 bowl! 

Spiced Pumpkin Waffles Recipe:

Adapted From Nora Cooks 

• 15 ounces canned pumpkin
• 1/4 cup Wild Groves Kitchen Blend Olive Oil
• 2 cups milk of choice 
• 1/4 cup granulated sugar
• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/3 cup chopped pecans 

Instructions:

1. First, add the whole can of pumpkin to a large bowl. Then, add in the olive oil, milk, and sugar, and stir to combine.
2. Then add in your flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Lastly stir in the chopped pecans. 
3. Stir to combine.
4. Heat your waffle iron and spray with nonstick cooking spray. Drop about 4-5 tablespoons of the batter into the waffle maker depending on how big you want your waffles to be. Cook your waffles until they are brown and fragrant, and serve while warm.

Product Links:

Wild Groves Kitchen Blend Olive Oil

Italian Sausage, Peppers, and Onions. A classic Italian dish that is bursting with flavor, and best of all, is made all in one pan! This dish can be eaten in a bowl over rice or polenta, or stuffed into a roll as a hearty sandwich.

Italian Sausage, Peppers, and Onions Recipe:

• 1/4 cup Wild Groves Ascolano Extra Virgin Olive Oil
• 1/2 tsp red chili flakes 
• 2 cloves garlic, finely diced 
• 1 lb. Italian Sausage, sliced about 1" thick 
• 2 bell peppers, sliced 
• 2 yellow onions, sliced 
• 1 cup diced tomato (cherry tomato or beefsteak) 
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup chopped fresh basil leaves 
• 4-6 Italian sandwich rolls or ciabatta rolls, optional 

Instructions:

1. Heat the olive oil in a heavy large skillet over medium heat. Add in the chili flakes and garlic and let them cook for 2-3 minutes to infuse the olive oil.
2. Next, add in the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Set aside.
3. Keeping the pan over medium heat, add in the onions. Saute until softened and fragrant. Then, add in the bell peppers, salt, and pepper. Cook until softened, about 7-10 minutes. 
4. Add in the tomato, and cook down for a few more minutes until softened. Add the sausage back in, and stir to combine. Heat until the sausage is warm.
5. Serve topped with fresh basil in a bowl or if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Product Links:

Wild Groves Ascolano Extra Virgin Olive Oil



This Fig and Caramelized Onion Pizza is one of the most delicious ways to enjoy figs during the summertime and early fall. The combination of the sweet figs and caramelized onions with the creaminess of the ricotta pairs perfectly with the peppery nature of the fresh arugula. This pizza makes a perfect appetizer or even works well as a dessert pizza! 

Fig and Caramelized Onion Pizza:

• 2 tbsp Ascolano Olive Oil 
• 1/4 cup corn meal 
• 4 figs, sliced 
• 1 yellow onion, sliced thinly
• Arugula 
• 3/4 cup Ricotta cheese 
• 1 store-bought pizza dough 

Instructions:

1. First, remove your dough from the refrigerator about an hour before making your pizza. This will make the dough easier to handle and stretch out into a rectangular shape. 
2. Next, heat a pan over medium heat with 2 tbsp Ascolano Olive Oil. When the oil is warmed, add in your sliced onion. Season with salt and pepper and cook until the onions are golden brown and softened to your preference, about 10-12 minutes.
3. Preheat your oven to 400 degrees F.
4. While the onion are caramelizing, cover your baking sheet in corn meal. You may not need the whole 1/4 cup, but make sure there is a nice even layer of corn meal on your pan. Stretch out your dough to a rectangular shape and lay it out on the pan. Bake for 10 minutes at 400 degrees until it is puffed up and firm to the touch.
5. To assemble the pizza, first lay down the caramelized onions. Next, Place the sliced figs on top. Then, add on the ricotta cheese in small dollops all over the pizza. Bake the pizza again for about 10-12 minutes. After it has cooled for about 5 minutes, add the arugula on top. Serve immediately. 

Product Links:

Wild Groves Ascolano Olive Oil 

This Peach Caprese Salad with fresh basil, ripe tomatoes, and sweet yellow peaches is the perfect ode to summer. Dressed with our Peach White Balsamic Vinegar and Foxy Olive Oil, this salad couldn't be easier to make or more delicious to eat.  

Peach Caprese Salad Recipe:

• 1 ripe peach, sliced 
• 1 ball of mozzarella, sliced 
• 1 heirloom tomato, sliced
• 12 fresh basil leaves
• Wild Groves Peach White Balsamic Vinegar
• Wild Groves Foxy Olive Oil
• Salt and pepper to taste

Instructions:

1. Layer the mozarella slices with the tomato slices, peach slices, and basil. 

2. Drizzle the salad with a generous amount of olive oil and balsamic vinegar and season with salt and pepper. Serve right away! 

Product Links:

Wild Groves Peach Balsamic Vinegar 

Wild Groves Foxy Olive Oil 

This quick and easy Apple Crumble Recipe is a crowd favorite and a great recipe to make during the colder months. The crumb topping features our Ascolano Olive Oil and simple pantry ingredients to make a delicious addition to the apples beneath. Paired with vanilla ice cream or a fresh whipped cream, this Apple Crumble is the perfect low-maintenance dessert! 

Apple Crumble Recipe:

Filling:

• 5 apples, peeled, cored, and sliced (3 tart apples and 2 sweet apples) 
• 1 lemon, juiced
• 1 tsp vanilla extract or vanilla bean paste 
• 3/4 cup cane sugar 
• 1 1/2 tsp ground cinnamon
• 3 tbsp cornstarch 
• 1/4 cup water 

Topping:

• 3/4 brown sugar
• 3/4 cup flour 
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt 
• 2 tbsp Wild Groves Olive Oil 
• 1 egg 

Instructions:

1. First, preheat your oven to 350 degrees.
2. In a large bowl, toss your apples in the lemon juice, vanilla extract, sugar, and cinnamon. 
3. In a separate small bowl, combine the cornstarch and water. Add into the apple mixture and set aside. 
4. For the topping, add the olive oil and egg into a separate bowl. Add in the cinnamon, salt, baking powder, flour, and brown sugar and mix well to combine.
5. In a large oven safe dish, add in the apple mixture. Then, add the topping mixture on top and place in the oven for 45-50 minutes until it is browned and bubbling.  

Product Links:

Wild Groves Ascolano Olive Oil

These Spider Web Cupcakes are perfect for Halloween, and a fun project to make with friends or family. Using our Kitchen Blend Olive Oil in the cupcake adds a delicious depth of flavor while still delivering the richness you want when enjoying a cupcake. These fun and festive cupcakes are the perfect pick for spooky season!

Halloween Spider Web Cupcakes Recipe:

Cupcake Adapted from Sally's Baking Addiction

• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup Wild Groves Kitchen Blend Olive Oil
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 1/2 cup semi-sweet chocolate chips

Frosting

• 1/2 cup unsalted butter 
• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract 
• Orange food coloring 

Chocolate Glaze

• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil 

Instructions:

1. First, preheat your oven to 250 degrees Fahrenheit. Spray your muffin pan or line with cupcake liners. This recipe will make 11-12 cupcakes.
2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt until there are no clumps. Set it aside. In another bowl, whisk the eggs, granulated sugar, brown sugar, olive oil, and vanilla together until well combined. Pour the wet mixture into the dry mixture. Next, add in the buttermilk, and stir to combine. Do not overmix.
3. Add your chocolate chips to the batter if desired.
4. Spoon the batter into your muffin pan and bake 18-21 minutes, until puffed up and a toothpick comes out clean.
5. For the frosting, add in the butter to a stand mixer. Beat until light and fluffy. Then, add in the powdered sugar, milk, vanilla extract, and food coloring and beat until it is all combined. Scrape down the sides of the bowl if necessary. If the frosting is too thin, add in another 1/2 cup powdered sugar, and if it is too thin, add in another tablespoon of milk. Set aside in the refrigerator while you make the chocolate glaze.
6. For the chocolate glaze, melt 1/2 cup chocolate chips with 1 tbsp coconut oil in the microwave.
7. Spoon the chocolate mixture into a plastic bag and seal the top. Cut off the tip of the plastic bag to make a mock piping bag to pipe the spider webs onto the cupcake.
8. To decorate the cupcakes, first make sure the cakes are fully cooled. Remove them from the pan. Spread on about 2 tbsp of the orange buttercream onto the cupcake. Smooth out the top and the sides to your liking. Then, with the chocolate, pipe out three concentric circles onto the frosting. Then, using a toothpick, draw straight lines from the center of the cupcake to the edges. Make as many lines as you wish to make the spiderweb.
9. Store in a cool place for up to 4 days.  

Product Links:

Wild Groves Kitchen Blend Olive Oil

Store-bought flatbreads, no more! These Olive Oil Flatbreads made with our Foxy Extra Virgin Olive Oil are quick and easy, made with only 6 simple ingredients. With just a 1 hour rise and a few minutes on the stove, these delicious flatbreads are ready to dip into your favorite spreads or used for wraps.

Olive Oil Flatbread Recipe:

• 1½ teaspoons active dry yeast 
• Approximately 1 cup of warm water
• 2 teaspoons sugar
• 2½ cups all purpose flour
• 1.5 teaspoons fine sea salt
• 3 tablespoons Wild Groves Foxy Olive Oil

Instructions:

1. First, you'll need to activate your yeast. In a glass bowl, heat 1 cup of water until it is warm. If you have a thermometer, it should be around be between 95 and 115 degrees Fahrenheit (about 40 seconds in the microwave). Add in the sugar and stir to combine. Then, sprinkle in the yeast and leave it for 5-6 minutes until it is bubbly and frothy. 
2. Next, add the flour and salt into a large mixing bowl. Mix together.
3. Add in the yeast mixture and the olive oil at the same time, and mix thoroughly. If your dough is too sticky, add in a tablespoon of flour at a time until the dough doesn't stick to the bowl anymore. The dough should be kneaded for 2-3 minutes.
4. Lightly oil another bowl and place the dough in it. Cover with a towel and leave in a warm place for an hour until the dough has doubled in size. 
5. Lightly flour your work surface and place your dough on it. Begin to form it into a round ball. Then, using a sharp knife, cut the dough into 6 even pieces.
6. Roll each piece into a ball and then flatten out with a rolling pin or with your hands. These don't have to be perfect!
7. Heat a cast iron skillet that is lightly oiled with olive oil. 
8. Cook each flatbread 2-3 minutes on one side. If it is golden brown and has bubbles, then it is ready to flip. Cook another 2-3 minutes on the other side until it is browned. Repeat with all flatbreads. 
9. Cool on a wire rack or serve warm!

Product Links:

Wild Groves Foxy Extra Virgin Olive Oil