This is the perfect spring brunch item and there is no better time to whip one up than for Easter.
Made with fresh, seasonal asparagus and local goat cheese, it’s a perenial favorite of the Grove 45 team.

Ingredients

• 1/2 pound asparagus

• 1 package of puff pastry (or homemade phyllo dough)

• 1/4 cup cream cheese

• 1/2 cup goat cheese

• 1/2 cup fresh grated parmesan cheese

• 2 tbsp Grove 45 Exyra Virgin Olive Oil, plus more for drizzling

• 2 cloves garlic, minced

• Fine sea salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees.

2. Trim down your asparagus, removing the thick, wood-y bottom.

3. Boil a large pot of water and quickly blanch your asparagus, boiling for 2-3 minutes until bright grill.

4. Toss onto grill, or grill pan, to add some char and flavor.

5. In a bowl, combine the three cheeses (Save 2 tbsp parmesan cheese for topping), Grove 45 exra virgin olive oil, garlic, a pinch of sea salt, and a few turns of freshly cracked pepper. Set aside.

6. Roll out puff pastry on a greased pan.

7. Gently spread the cheese mixture evenly over the dough, leaving a 2″-wide strip uncovered around the outside edge. Arrange the asparagus spears in a row across the center of the dough.

8. Fold the outside edges of the dough toward the center.

9. Whisk together the egg and 1 teaspoon of water. Brush the crust with the egg wash, and sprinkle the remaining parmesan over the galette.

10. Bake for 30 minutes, or until the crust is golden brown and the cheese filling has started to brown. Remove from the oven and gently set on a cooling rack to keep the bottom crispy.

    Serve and enjoy!

This is another of our favorite olive oil tricks - preserving or pickling!

Garlic is one of our favorite spices and by pickling it, you add another level of flavor and nuance.

A super easy recipe, it will give you a decent supply of pickled garlic that will last in the fridge for a couple months! We use rosemary here but feel free to add chilies, thyme, sage or other herbs.

Ingredients

• 5 heads of garlic peeled, whole or chopped

• Pickling liquid (3 parts vinegar, 2 parts water, 1 part granulated sugar, and 0.3 parts salt)

• 6-8 stalks of fresh rosemary

• 2 bay leaves

• 1 cup extra virgin olive oil

Instructions

• Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels.

• Loosely pack your jar of choice with the garlic bulbs.

• Nestle 3-4 stalks of rosemary and one bay leaf (per jar) among the cloves.

• Add enough olive oil to the jars to cover the garlic cloves and herbs. Seal the jars and place them in the refrigerator. The garlic is ready to use after 48 hours. Pickles last up to 3 months.

  NOTE: Step one is NOT optional. Incorrectly pickled foods can lead to food poisoning. Please follow all recipes correctly.

Anyone else get the 3 pm snackies? These olive oil roasted nuts are the perfect healthy snack to keep you going until dinner. They also make a fantastic addition to charcuterie platters, salads and other dishes.

We use almonds for this recipe, however you can use the nut or legume of your choice. Consider walnuts, hazelnuts, cashews, etc.

You can also vary the spices used. We loved a good dusting of garlic and chili powder, but you can use cayanne, pepper, onion power - the list goes on.

INGREDIENTS

• 3 cups whole raw almonds (or other nut)

• 2 tablespoons Grove 45 extra virgin olive oil

• 1 teaspoon fine sea salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon chili powder

INSTRUCTIONS

1. Preheat oven to 350°F.

2. In a bowl, toss together all ingredients until nuts are well coated.

3. Spread into a single layer on a large baking sheet.

4. Roast for 10 minutes , stir, and continue roasting for another 5-8 minutes or until lightly browned. Keep a close eye on them as they can burn rather quickly.

5. Cool completely on baking sheet before snacking. Also, chop and use to garnish salads and side dishes.

6. Store in an airtight container for up to 2 weeks.

We’ve shared this one a few times but it is a perennial favorite of the Grove 45 team, and given that California is the height of citrus season, we wanted to once again, share one of our favorite recipes with our fans and favorites!

This is a variation from the brilliant minds at Food 52 that calls for any kind of citrus (we opted for meyer lemons this time around) and honey.

Ingredients

For the candied citrus

• 1 cup sugar

• 1/2 cup honey

• 2 cups water

• several pieces of citrus, sliced into thin rounds (I used a clementine, a blood orange, and a cara cara orange)

For the cake

• 2 1/4 cups flour

• 1/4 cup sugar

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1/4 cup honey

• 3 eggs

• 1/2 cup milk

• 1/2 cup fresh orange juice (from any of the orange varieties you have)

• 1/2 cup olive oil

• 1 cup powdered sugar

• 1 tablespoon milk or cream

• 1/2 teaspoon vanilla

Directions

1. In a wide skillet, combine the sugar, honey, and water, simmering until all the sugar is dissolved. Carefully place a single layer of citrus rounds into the liquid and simmer until the peels are tender and semi-translucent – about 20 to 25 minutes, turning each slice halfway through. Transfer candied slices to a parchment-lined baking sheet. Continue with remaining slices of citrus. Note: These can be made ahead of time, stored on the baking sheet in the refrigerator wrapped tightly with plastic wrap.

2. Set the oven to 350 degrees. Grease and flour an 8″ round cake tin.

3. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the honey, eggs, milk, and juice. Once combined, slowly drizzle in the olive oil while constantly whisking to create an emulsion. Make a well in the flour bowl and add the wet ingredients to the dry. Stir until just combined. Pour into the greased cake tin and tap on the counter to release any trapped air bubbles. Place in the middle of the oven and bake until the top springs back when touched and toothpick inserted into the middle of the cake comes out clean – about 40 to 50 minutes. Let the cake cool in the pan for a few minutes, run a knife around the edge, then turn onto a wire rack to cool completely before glazing.

4. Make the glaze. In a small bowl combine the sugar, milk, and vanilla and whisk until smooth. The consistency of the glaze should be similar to glue. If necessary add a bit more milk to thin. Pour the glaze over the middle of the cooled cake and let drip down the sides. Let the glaze set a bit before topping with the candied citrus slices.

Yup, you read that right. Olive. Oil. Donuts. Covered in chocolate. Be ready! This fantastic recipe comes from Laura over at A Beautiful Plate and is a must-try.

OLIVE OIL DOUGHNUTS:

• 1 cup unbleached pastry flour

• 1/2 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 2 whole large eggs

• 3 tablespoons extra virgin olive oil

• 2 tablespoons buttermilk

DARK CHOCOLATE GLAZE

• 2.5 ounces semisweet chocolate, very finely chopped

• 1/3 cup heavy cream

• sea salt (topping) – Maldon, Fleur de Sel, or any finishing coarse/flaky

• Sprinkles for topping

Instructions

1. Preheat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil (even if your pan is non-stick)

2. Combine milk and lemon juice and allow to sit for 5 minutes.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl.

4. In separate bowl, combine olive oil, eggs, and milk and lemon juice mixture. Whisk together until uniform.

5. Create a well in the center of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.

6. Using a piping bag (this makes it much easier) or spoon, carefully distribute batter into your doughnut pan.

7. Bake donuts at 375 degrees for 10-12 minutes or until they lightly spring back when pressed.

8. Remove from pan immediately and allow to cool down completely on a rack.

Dark Chocolate Grenache

1. Place finely chopped chocolate in small heat-proof bowl.

2. Scald cream (heat until just below boiling point)—I prefer to do this in the microwave in 10 second increments.

3. Pour cream over chocolate and allow to sit for a minute and a half. Using small whisk, very slowly begin to incorporate cream into chocolate—starting in center of the bowl—until mixture comes together and is very shiny and smooth.

4. Dip tops of doughnuts into the ganache and set aside on plate or cooling rack. Allow glaze to set for about 5-10 minutes and then sprinkle the tops generously with sea salt or sprinkles. Serve immediately.

We’ve said it before, few things go together like chocolate and extra spicy extra virgin olive oil. This is a fun recipe that can be made with kids (isn’t having them destroy the kitchen part of the fun?) and then shared as a special Valentine’s Day sweet treat.

Ingredients

For the chocolate cupcake:

• ¾ cup sugar

• 2 eggs

• ½ cup extra virgin olive oil

• ¾ cup all-purpose flour

• 2 tablespoons cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• pinch of salt

• 1/3 cup hot coffee

For the chocolate ganache:

• 7oz high quality dark chocolate, finely chopped

• 2/3 cup heavy whipping cream

• 1/2 cup powdered sugar, sifted

• 1/3 cup hot coffee

Sea Salt, spinkles for topping

Directions

Cupcakes

1. Preheat the oven to 350F

2. Break eggs into bowl. Sprinkle the sugar and whisk to mix it together. Then, pour the oil in the bowl. Sift the flour, cocoa powder, baking powder, baking soda and salt into the bowl. Whisk it to form a smooth batter. Once smooth, whisk in hot coffee.

3. Line cupcake pan with cupcake liners. Fill each 1/2 way.

4. Bake for 20 minutes, or until solidified in center

5. Once baked, cool it down completely before you apply the frosting.

Chocolate Grenache

1. Place chocolate in a medium heatproof bowl. Gently heat cream in a small saucepan until it just comes to the boil. Pour over the top of chocolate and set aside for 5 minutes to allow the chocolate to melt.

2. Use a whisk to stir the mixture together until smooth. Chill until it reaches room temperature and thickens.

3. Add the powdered sugar and beat the mixture using an electric mixer to make it fluffy (beating the mixture increases the risk that it will split, so be careful not to overmix). Spoon or pipe over the top of cupcakes and sprinkle a pinch of sea salt or sprinkles on top.

   Enjoy!

Given that today is the last Friday in January, we’re in the camp that Dry January is over and it’s time for a cocktail…and even better, make it an olive oil cocktail!

INGREDIENTS:

• 1 1/2 ounces gin

• 3/4 oz Lemon juice

• 1 egg white

• 1/2 oz Grove 45 Extra Virgin Olive Oil

• 1/2 oz simple syrup, or rosemary simple syrup.

MAKE:

1. In a shaker, combine gin, lemon juice, egg white, olive oil and simple syrup.

2. Shake for 30 seconds. Add ice, shake for 30 additional seconds.

3. Strain into a glass of your choice.

4. Top with slice of lemon and rosemary sprig.

   Enjoy!

This fantastic recipe comes to us from none other than the queen of the kitchen herself, Martha Stewart.
This is one of our favorite recepies for fried potatoes and using Grove 45 brings out a bright and spicy kick!

Ingredients

• 2 fresh or dried bay leaves

• 2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges

• 1 tablespoon whole cloves

• 1 head garlic, halved crosswise

• Salt

• Extra-virgin olive oil, for frying (about 4 cups)

Directions

1. Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.

   2. Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)

   3. Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. 

Cook's Notes

Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.

Leftover frying oil can be cooled completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.

Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.)

Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.)

Making your own salad dressings is a fantastic way to stay on the healthy side of things, as well as enjoy more time in the kitchen. Add a little Grove 45 Extra Virgin Olive Oil to this recipe for Greek dressing for an extra kick of brightness and spice.

Greek Dressing is a delicious combination of olive oil, lemon juice, feta cheese, herbs & spices!

Ingredients

• ¼ cup red wine vinegar

• 2 tablespoons lemon juice fresh

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• ¼ teaspoon salt

• ¼ teaspoon garlic powder

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ⅔ cup olive oil

• ½ ounce feta cheese optional

• black pepper to taste

Instructions

1. Combine all ingredients except olive oil in a bowl.

2. Using a a hand mixer or whisk, mix while slowly adding olive oil

3. Once oil is mixed in, add feta and blend until well combined.

4. Refrigerate for one to twenty four hours before serving

What is more classic on Christmas than traditional sugar cookies? Check out this verson with an olive oil twist

Ingredients

• 2 1/4 cups all purpose flour

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 1/2 tsp salt

• 1-1/4 cup granulated sugar plus additional 1/4 cup for rolling

• Grated zest of 1 lemon

• 1/3 cup Extra Virgin Olive Oil

• 2 eggs room temp

• 1/2 tsp.vanilla extract

preheat oven to 350 degrees

1. In a large bowl combine sugar, lemon and tangerine zest, and olive oil. Mix with a spatula.

2. Add eggs, and vanilla. Stir together until smooth.

3. In a separate bowl add your flour, baking soda, baking powder, and salt. Stir together gently. Then add slowly into sugar mixture, little by little while stirring. Continue mixing until dough is mixed.

4. Scoop the dough with a small scoop. Roll each scoop into a ball.

5. Roll the balls in sugar. After coating each ball place them several inches apart on a non stick sheet for baking. (they will spread- the bigger the ball the larger the spread)

6. If you roll your balls in Tbsp. size bake 11- 13 minutes. Ours used a small scoop, and were larger we baked them about 15-20 minutes. Checking every 5 minutes until done. They will be puffed, and cracked. We pulled ours just before they turned light brown.