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This Citrus Olive Oil Cake is full of bright citrus flavor with a lovely chewy texture. Featuring our Crushed Mandarin Olive Oil, this cake is perfect for any season of the year, especially for a dessert or mid-day snack. Paired with vanilla ice cream, fresh whipped cream, or even yogurt, this olive oil cake is sure to please.

Citrus Olive Oil Cake Recipe:

• 4 large eggs
• ¹/₂ cup natural cane sugar
• 1 lemon, zested
• ¹/₄ cup freshly squeezed lemon juice
• ¹/₂ cup Wild Groves Mandarin Crushed Olive Oil 
• ¹/₂ teaspoon pure vanilla extract
• 1 cup almond flour
• ¹/₂ cup all-purpose flour 
• 1 teaspoon baking powder
• ¹/₂ teaspoon baking soda

Instructions:

1. Preheat your oven to 350 degrees F. Butter or oil an 8 inch round cake pan and set aside.
2. In a large bowl, beat the eggs and the sugar until they are light and fluffy. 
3. Add in the lemon zest, lemon juice, olive oil, and vanilla extract and beat well.
4. Next, add in the almond flour, all purpose flour, baking powder, and baking soda.
5. Mix until just combined and pour into the prepared pan. 
6. Bake for 45 minutes, or until the center is no longer jiggly. The top of the cake will be quite dark.
7. To serve, top with powdered sugar and vanilla ice cream if desired. 

Product Links:

Wild Groves Mandarin Crushed Olive Oil

This Tomato, Avocado, and Feta Salad is the perfect summer side dish or light lunch! It is perfectly balanced, with the acidity of the tomato and vinegar complementing the fatty quality of the avocado and feta cheese. 

Tomato, Avocado, and Feta Salad Recipe:

• 1 large tomato, diced
• 1 avocado, diced 
• 1/3 cup crumbled feta cheese
• 6 large basil leaves, chiffonaded 
• 2 tbsp Wild Groves Foxy Extra Virgin Olive Oil
• 1 tbsp white wine vinegar 
• 1/4 tsp salt 
• Pinch of black pepper 

Instructions:

1. In a medium bowl, combine tomato, avocado, and feta cheese. 
2. Add in olive oil, vinegar, salt, and pepper and mix throughly to combine. 
3. Lastly, add in basil and serve!

Product Links

Wild Groves Foxy Extra Virgin Olive Oil

These Olive Oil Biscuits are perfect way to incorporate more olive oil into your baking! Our Ascolano Extra Virgin Olive Oil gives these biscuits a rich flavor along with the dried rosemary in the dough. Serve these delicious biscuits with gravy, chili, or for breakfast! 

Olive Oil Biscuit Recipe:

Adapted from One Sweet Appetite

• 2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup Wild Groves Ascolano Extra Virgin Olive Oil 
• 1 cup of milk
• 1 tsp dried rosemary 

Instructions:

1. Preheat your oven to 420 degrees.
2. Whisk together your flour, baking powder, sugar, rosemary, and salt in a medium sized bowl. Stir in the oil and milk until fully combined.
3. Drop 2 tablespoons of batter for each biscuit onto a lined baking sheet. Cook 10 minutes or until lightly browned around the edges.

Product Links:

Ascolano Extra Virgin Olive Oil

This PB and J Granola is an easy and healthy way to eat this childhood classic for breakfast! Natural peanut butter and olive oil add healthy fats to this recipe, and using applesauce instead of copious amounts of honey or maple syrup makes this granola delicately sweet. Sprinkle it on yogurt, eat it as cereal, or snack on it on its own! 

Soft Baked PB & J Granola Ingredients:

• 2 cups rolled oats
• 1/2 cup applesauce
• 1 tsp vanilla extract 
• 1/2 cup peanut butter 
• 2 tbsp agave nectar or honey
• 1/4 cup Kitchen Blend Olive Oil
• 1 tsp cinnamon
• 1/3 cup raisins
• 1/3 cup dried cherries 
• 1/4 cup hemp seeds or chia seeds 

Instructions:

1. Preheat your oven to 350 degrees F.
2. In a large bowl, combine applesauce, vanilla extract agave nectar or honey, and olive oil. Gently heat the peanut butter in the microwave on the stove until runny and add into the mixture. Stir well to combine.
3. Add oats and cinnamon into the wet mixture and stir well to combine.
4. Then, add in the raisins, dried cherries, and seeds. Stir again to combine.
5. On a lined baking sheet, spread out the granola mixture until an even layer is formed. It will be sticky, so try wetting your hands a little bit or using a large spoon. 
6. Place the granola in the oven and back for about 20 minutes, until golden brown. Let cool completely and then break into bite-sized pieces. Store in a sealed container or jar in a cool place for up to 1 week.

Product Links:

Kitchen Blend Olive Oil

These Vodka Watermelon Cocktails featuring our Watermelon White Balsamic Vinegar scream summer! These fruity and refreshing cocktails are quick and easy to make, and are sweet and tart at the same time. Don't have vodka on hand? Use white rum to create a watermelon mojito, and enjoy this delicious drink on the weekend or at the dinner table.

Vodka Watermelon Cocktail Recipe:

Servings: 1 drink

Adapted from Kim's Cravings

• 2 oz Vodka 
• 2 oz Watermelon Juice  
• 1 tbsp Wild Groves Watermelon White Balsamic Vinegar
• 1/2 lime, juiced
• 1 tsp agave nectar 
• 4 mint leaves, rinsed 
• 4 oz sparkling water 

Instructions:

1. To make the watermelon juice, cut up 1/4 of a large watermelon into chunks and place in a high-speed blender with the juice of half a lime and 4 mint leaves.
2. Blend on high for about a minute until there are no large pieces of mint. 
3. Strain the juice, if desired, through a fine mesh strainer.
4. To assemble the cocktail, place a handful of ice in the bottom of your desired glass. Pour in the vodka, watermelon juice, watermelon balsamic, and finally the sparkling water. Top with a mint leaf for garnish and enjoy! 

Product Links:

Watermelon White Balsamic Vinegar 

Looking for the perfect summer breakfast or brunch idea? This Zucchini and Caramelized Onion Fritatta is the perfect dish to add some more veggies into your day and is perfect to make for the whole family. Using our Basil Olive Oil to coat the veggies adds a ton of flavor to this dish too. It is also a great way to use up any leftover roasted veggies, bits of cheese, or jarred goods like sundried tomatoes or artichoke hearts. Here's to no more boring breakfasts!

Zucchini and Caramelized Onion Fritatta Recipe:

• 5 large eggs
• 1/4 cup half and half
• 1/3 cup grated Cheddar cheese
• 1/4 tsp garlic powder 
• 1 onion, sliced thinly 
• 2 zucchinis, diced 
• 2 tbsp Basil Olive Oil  
• Salt and pepper to taste
• Squash flowers, optional for topping 

Instructions:

1. First, preheat your oven to 400 degrees F. Place your diced zucchini on roasting pan and toss with 1 tbsp of Basil olive oil, salt, and pepper. Roast for 12-15 minutes until slightly browned. If you do not want to roast the zucchini, you can grate the zucchini instead and make sure to squeeze the water out of it before adding it into the egg mixture.
2. In a medium skillet, add in the other tbsp of olive oil to coat the pan. Toss in your sliced onion and season with salt and pepper. Cook over medium heat until the onions are soft and golden brown. Cover the pan if needed to steam the onions and speed up the process. 
3. While the onions and zucchini are cooking, make the egg mixture. Crack 5 eggs into a bowl and whisk with the half and half, cheddar cheese, garlic powder, and salt/pepper. Add in the roasted or grated zucchini and the caramelized onions, and then pour the mixture into an oven safe baking dish or cast iron skillet. Top with squash flowers if you desire. Bake the frittata at 400 degrees for 8-10 minutes, until the middle is set and the top is slightly browned. 

Product Links:

Basil Olive Oil

This Strawberry Rhubarb Crisp is the perfect balance of tart and sweet, and is perfect for a summer dessert. Perfectly sweet strawberries combined with the tart rhubarb and nectarine make a delicious pairing with vanilla ice cream, or even greek yogurt in the morning for a delicious breakfast parfait. We also love using the Kitchen Blend EVOO instead of butter in this crisp topping, which adds a nice crunch to the warm fruit. 

Strawberry Rhubarb Crisp Recipe:

• 1 lb. strawberries, hulled and quartered
• 1 nectarine, sliced
• 2 stalks rhubarb, peeled and thinly sliced 
• 3/4 cup granulated sugar 
• 1 tsp vanilla extract
• 1 tbsp Wild Groves Wild Strawberry Balsamic Vinegar 
• Zest of 1 lemon
• Juice of half a lemon 
• 1 tbsp cornstarch 
• 1 cup rolled oats
• 1/2 cup brown sugar 
• 1 cup all-purpose flour 
• 1/2 cup Wild Groves Olive Oil
• 1/4 tsp salt 
• 1/2 tsp cinnamon 

Instructions:

1. Preheat the oven to 350 degrees F.
2. For the fruit, toss together the rhubarb, nectarine, strawberries, 3/4 cup of granulated sugar, vanilla, strawberry balsamic vinegar, and the lemon zest together in a large bowl. Let sit for about 5 minutes to macerate the fruit. In a measuring cup, dissolve the cornstarch in the lemon juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish. 
3. For the crumb topping, combine the rolled oats, brown sugar, flour, olive oil, salt, and cinnamon in a medium bowl. Mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm!

Product Links: 

Wild Groves Kitchen Blend Olive Oil

Wild Groves Wild Strawberry Balsamic Vinegar 

This Strawberry Balsamic Syrup Recipe is the perfect addition to your summer parfaits, waffles, pancakes, or french toast! This syrup has the perfect balance of maple to strawberry flavor, making it sweet and tart at the same time. We recommend tasting your syrup as you go to make sure that it is the perfect level of tartness and sweetness for your tastebuds! You can also make this syrup with our other white balsamic vinegars, like our Apricot or Peach White Balsamic Vinegars!

Strawberry Balsamic Syrup Recipe:

Makes 2 servings

• 1/4 cup Wild Groves Strawberry Balsamic Vinegar 
• 1/4 cup pure Maple Syrup
• 1/2 tsp Vanilla Extract 

Instructions:

1. Heat a small saucepan over medium-low heat.
2. Add in the vinegar, maple syrup, and vanilla extract.
3. Bring to a low simmer for 2-3 minutes, making sure it does not burn. The mixture should be quite thin. The key here is to cook off the vinegar so you are left with the sweetness from the balsamic and just a little acidity. 
4. Take the pan off the heat and let cool for 5-10 minutes, then serve!

Product Links:

Wild Strawberry Balsamic Vinegar

Oh, avocado toast! A breakfast staple nowadays along with a fried egg, fruit, a yogurt parfait... anything goes! The great thing about this "recipe" is that it really isn't a recipe! This version of avocado toast is our favorite way to eat it, but it is different for everybody. The only non negotiable ingredient in this recipe is of course, the olive oil. A good drizzle of EVOO on your avocado toast truly elevates the flavors and makes it absolutely delicious. And don't knock the honey until you try it, it is surprisingly tasty! 

The Perfect Avocado Toast Recipe:

• 1 slice of bread, your choice (We used Dave's Killer Bread)
• 1/2 a ripe avocado
• Red Chili Flakes
• Freshly Ground Pepper
• Kosher Salt 
• Everything But the Bagel Seasoning 
• Drizzle of Honey 
• Drizzle of Wild Groves Ascolano Extra Virgin Olive Oil

Instructions:

1. Place your bread in the toaster or toaster oven and toast to your desired shade. 
2. Mash half of an avocado in its shell and then spread on the slice of toast after the bread has cooled slightly (this will ensure that your toast stays crispy). 
3. Sprinkle salt, everything but the bagel seasoning, chili flakes, and ground pepper on top of the avocado.
4. Drizzle a little bit of honey on top and finish with a drizzle of Wild Groves Olive Oil. Enjoy! 

Product Links: 

Ascolano Extra Virgin Olive Oil

Pizzelles are a classic Italian wafer cookie that are traditionally made during the holidays. However, these can be made anytime you are craving a crisp, delicious cookie. One of the most common flavors of Pizzelle is anise (black licorice). Anise is not a flavor that everyone loves, however it is very delicate in this recipe. You can use more or less depending on your preference. Other flavors for pizzelle include vanilla, almond, lemon, and even chocolate! You can also use a Wild Groves flavored oil in this recipe to bump up the flavor. 

P.S. If you want to try these cookies and do not have a pizzelle maker, you can use a grill press and a griddle to make these delicate cookies! 

Olive Oil Pizzelle Recipe:

Adapted from King Arthur Flour

• 3 large eggs
• 3/4 cup sugar
• 3/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise extract 
• 1 3/4 cups All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 cup Wild Groves Kitchen Blend Olive Oil 

Instructions:

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter, vanilla extract, and anise extract. Sift together the flour, salt, and baking powder, and blend into the batter until smooth.

2. Heat the pizzelle iron, and brush or spray with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Cook for 35- 60 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.

Product Links:

Wild Groves Kitchen Blend Olive Oil 

This Blueberry Lemon Coffee Cake is perfect for springtime! Using our Meyer Lemon Olive Oil and fresh lemon zest gives this coffee cake a lightness that traditional coffee cakes do not have. The addition of the blueberries adds a nice sweetness and burst of flavor in the cake as well. This quick cake makes a perfect dessert, breakfast treat, or snack and only uses simple pantry and refrigerator staples!

Blueberry Lemon Coffee Cake Recipe:

Cake:

• 2 Cups all-purpose flour
• 3/4 Cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon
• 1/2 Cup milk of choice
• 1 egg
• 1/4 Cup Wild Groves Meyer Lemon Olive Oil
• 1 Cup fresh or frozen blueberries

Streusel:

• 1/3 Cup all-purpose flour
• 1/2 Cup brown sugar
• 1/3 rolled oats 
• 1/3 Cup unsalted butter, softened 

Instructions:

Product Links: 

Meyer Lemon Olive Oil 

This is probably the easiest recipe we have ever posted, but there is nothing wrong with simplicity! And since when are chocolate covered strawberries boring? Using our Chocolate Olive Oil in this recipe makes the chocolate smooth and silky, and allows it to create a lovely shell on the strawberries when refrigerated. Just an hour i in the fridge, and you have a great dessert or midday snack! You can also feel free to dip whatever fruit you like in the chocolate, such as apples, tangerine slices, pineapple, or bananas. 

3 Ingredient Chocolate Covered Strawberries Recipe:

• 1 bar of dark or milk chocolate 
• 1 tablespoon Wild Groves Chocolate Olive Oil (or substitute any Wild Groves oil)
• 6-7 washed and dried strawberries 
• Sea salt, optional

Instructions:

1. First, melt your chocolate. You can do so in a double boiler or in the microwave. In the microwave, break chocolate into small pieces and place in a microwave safe bowl. Stir in 45 second increments and once the chocolate has melted halfway, add the olive oil. Place in the microwave again and heat until almost completely melted. Stir to melt the remaining pieces of chocolate. 
2. Next, dip your strawberries in your melted chocolate. Sprinkle with sea salt if desired and place on a plate one by one. Cool them in the refrigerator for an hour and then enjoy!

Product Links:

Wild Groves Chocolate Olive Oil