The finest Finishing Oils
Olive oil and lime short bread cookie
Makes around twenty 2 inch cookies
2 cups flour
½ cup olive oil
½ cup sugar
¼ tsp salt
¼ cup lime juice (about 2 limes)
lime zest (about 2 limes)
Preheat oven to 350.
Mix the zest with the dry ingredients and stir until evenly blended.
Stir in the olive oil and lime juice to the dry mixture and mix until blended.
The dough will appear to be a bit crumbly, but can be pushed together in a hand formed ball that can then be patted into a 2” round. The rounds should be about ¼” thick.
Place on cookie sheet with parchment or silicon baking sheet.
Bake for 30 minutes. It should be light brown around the edges.
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For the best flavor, use a Canto Sol extra – virgin olive oil. If your spring form pan is prone to leaking, place a rimmed baking sheet on the over floor to catch any drips.
Cake can be wrapped in plastic wrap and stored at room temperature for up to three days.
1 ¾ cups (8 ¾ ounces) all –purpose flour
1 tea spoon baking power
¾ tea spoon salt
3 large eggs
1 ¼ cups (8 ¾ ounces) plus 2 table spoons sugar
¼ tea spoon grated lemon zest
¾ cup Canto Sol extra-virgin olive oil
¾ cup milk
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease 9-inch spring form pan. Whisk flour, baking powder, and salt together in bowl.
Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
Add 1 ¼ cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
Reduce speed to medium and, with mixer running, slowly pour in oil.
Mix until oil is fully incorporated, about 1 minute. Add half cup of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowel as needed. Add milk and mix until combined, about 30 seconds.
Add remaining four mixtures and mix until just incorporated, about 1 minute.
Transfer batter to prepared pan: sprinkle remaining 2 table spoons sugar over entire surface.
Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1½ hours. Cut into wedges and serve.
Mr. and Ms. Vanino.
Delicious Brownies made with Canto Sol olive oil.
Olive Oil Cake.
From Cocina California www.cocinacalifornia.com
Serve this traditional Spanish tapa and your guests will consider you a culinary genius. It’s so easy to prepare. This recipe is adapted from a made dish in Nerja Spain, a resort village on the Andalusian Costa del Sol. In Spain, shrimp is generally identified as “Gamba” and in Mexico as “Camarón”. The Spanish grow and use Guindilla pepper which is uncommon at your grocers so use Chile de Arbol pepper; it’s similar. When you cook using whole dried hot peppers the food is never really hot. Keeping them whole encapsulates the capsaicin and reduces the infusion of chile flavor into the food. This dish will turn out with a hint of heat by using whole peppers.
½ cup of Canto Sol extra-virgin olive oil
5 garlic cloves, thinly sliced
1 pound shrimp peeled, salted and peppered
4 -6 whole chile de arbol peppers (or japonés or chinese/thai peppers)
1 Fresh lemon; juice ½ lemon, use the rest for plating
2 tablespoon chopped parsley
Heat the olive oil in a medium sauté pan over medium-high heat. Add the garlic and chile peppers; sauté until the garlic is just beginning to brown, about 2 minutes.
Add the shrimp and cook for about 2 minutes. Turn the shrimp over and sauté for another 2 minutes, until the shrimp are pink.
Add the lemon juice and cook for another minute. Season to taste with salt, sprinkle with parsley and serve with crusty bread for dipping in the sauce. Yum.
Use a slotted spoon to transfer to a bowl. Distribute the juices from the pan into each bowl. Sprinkle each bowl with lemon juice and parsley. Serve with crusty bread to mop up the juices.