Category: Recipes

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Cast Iron Pizza & Dough recipe

Homemade pizza in less than 2 hours from start to finish? Absolutely. This dough recipe is fool-proof and results in the most delicious, fluffy, soft, and reminiscent of the old Pizza Hut pizza days vibe.

Make pizza night a family affair and enjoy your home-baked cast iron pizza (it can be cooked on a pizza stone or in any other oven-proof dish if you don’t have a cast iron pan), while saving you some money. Plus, the intoxicating smell of pizza baking in your oven is just as good as a freshly baked loaf of bread!

DOUGH

INSTRUCTIONS

  • In your stand mixer, put water, yeast, sugar or honey, 1 cup of flour, and milk into the bowl
  • Give the mix a quick whisk to incorporate all the ingredients
  • Set aside and allow the yeast to activate for 10 minutes
  • Add the yogurt, Extra Virgin Olive oil, and then the remaining flour, and then the salt – salt kills yeast so make sure it is the last ingredient that gets added to the bowl
  • With the dough hook attachment on your mixer, mix the dough on low for 2 to 3 minutes
  • While the dough is mixing, take a large bowl and add about a tablespoon of oil to the bowl. This bowl will house the dough when it’s rising
  • Once the dough is thoroughly mixed, use either a dough scraper, stiff spatula, or an oiled hand, and move the dough to your oiled bowl – this dough can get very, very sticky and that’s ok. I’ve had this dough come out super sticky and well incorporated and either way, I’ve never had an issue with it (foolproof!)
  • Cover the bowl with plastic wrap and place in a warm area to proof until it’s doubled in size
  • Remove dough once it’s proofed onto a well-floured surface
  • Sprinkle flour on the top of the dough to reduce the tacky/stickiness
  • Form your dough enough so that you can easily divide it into however many portions you need
  • Once you have your dough portioned out, in a well-oiled cast iron pan or whatever dish you are using, place the dough inside and shape
  • Preheat your oven with the rack in the middle position to 400-425 degrees
  • You are now ready to start adding your toppings
  • Once your pizza is ready to be baked, place it in the oven for between 10-15 minutes or until the top is nicely browned, the edges are cooked and the underside is nice and golden (everybody’s oven is different and times will vary). If the top is cooked but the underside is still a few minutes away, you can do 1 of 2 things: either cover the top with loose foil so that it doesn’t burn, or remove the cast iron pan from the oven, place it on the stovetop, turn it on, and continue cooking the crust until your desired doneness is reached.
  • With a pizza cutter, cut the pizza into slices and serve – be careful, it will be very hot
  • ENJOY!!!

TIPS

  • If your dough is extra sticky and well, sticking to everything including your fingers, rub them with flour – this will remove the excess dough from your hands and will also work with any of your kitchen equipment that has dough stuck to it, such as the dough hook and bowl
  • Do not let the leftover wet bits of dough go down the kitchen drain – it will not break down and will gum up your pipes. Put any bits of dough in the garbage.
  • Try swapping out the salt and Olive oil for flavored salts and oils. I’ve made dough with The Salt Cellar Mais Oui blend and The Olive Junction Tuscan Herb Olive oil and wow, what a huge difference a small change makes.
  • Don’t have tomato sauce? Don’t worry. Our absolute favorite sauce to use on pizza is Salsa Verde. You could use a Butter Chicken sauce, regular Salsa, Bbq sauce, Alfredo sauce, or whatever – don’t be afraid to experiment!
  • If using vegetables as your toppings that naturally contain a lot of water, such as mushrooms, tomatoes, zucchini, etc, try adding them on the top layer, not as the first layer. This will allow the heat to help some of that water evaporate so your pizza won’t get soggy. Also, try sauteing your mushrooms before adding them. That little bit of caramelization adds to the flavor!
  • Try using different cheeses, not just Mozerella. Goat feta melts better than Cow feta and isn’t as sharp. Monterey cheese has an amazing melt to it. Even Brie and Camembert cheese are delightful on a pizza and melt very well (these both pair well with fresh figs and then finish with arugula once pulled from the oven).
  • Have fun and even make it a family affair. This dough can be portioned into individual pizzas and everyone can then choose their own toppings
  • If you are adding meats to your pizza such as chicken, beef, pork, etc, make sure they are all pre-cooked
  • Sliced deli meats are a great option – pepperoni, salami, and ham, are all great options
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Panzanella or Panmolle

traditional italian panzanella salad

Panzanella or panmolle is a Tuscan and Umbrian bread salad popular in the summer. Yes, a bread salad. Bread is the star and the other ingredients, are the supporting actors here. Don’t let that fool you though. This bread salad is going to become a family favorite after the first bite!

This bread salad is a perfect hot summer night dish. Eat it alone, or pair it with a nice grilled fish steak, chicken breast, pork chop, or steak. For an added twist, add some cucumbers, anchovies, fresh mozzarella, olives, roasted vegetables, tofu, or capers.

Extremely versatile and adaptable to whatever time of year it is, whatever you have on hand or feel like eating. There really is something to be said about such a super simple salad.

TIPS – thank you to J. Kenji Lopez-Alt for his tips here

  • No stale bread on hand? No worries; toss your fresh bread into the oven and dry it out quickly. This gives the bread a better texture. 15 mins at 350*F
  • Cut your tomatoes into bite-sized chunks. Place tomatoes in a colander over the salad bowl you will be making the salad in, to collect the juice. Sprinkle the tomatoes with salt using the amounts below as a guide. Toss to coat. Toss or stir tomatoes from time to time for the next 15 – 20 minutes. This will pull out the moisture from the tomatoes; meaning, that juice won’t dilute the flavors of the salad. 1 tsp of salt per 1 pound of tomatoes – try to use Diamond Kosher Crystal salt (which we sell in-store). If using table salt, reduce salt by half.
  • Use the juice from above to add to your dressing/vinaigrette for additional flavoring and as part of the acid component.

INGREDIENTS

  • 6 cups of bread cubes – 1 to 1 1/2 inch cubed in size
  • 3 large tomatoes – maybe try a variety of them; heirloom, Roma, cherry, etc – cut into the same size as your bread cubes
  • freshly picked basil leaves roughly chopped – up to 1/2 cup

VINAIGRETTE

  • 2-3 cloves of finely chopped, minced, or microplaned garlic
  • 1 small shallot finely chopped, minced, or microplaned
  • 8 to 10 tablespoons (1/2 to 3/4 cup) of The Olive Junction Arbequina Extra Virgin Olive oil
  • 1/2 – 1 tsp of Dijon or grainy mustard
  • 2 to 3 tbsps of tomato juice from above
  • freshly ground pepper to taste
  • The tomato juice will have a salt component.

INSTRUCTIONS

  • As your tomatoes are salting, place the cubed bread in the oven to dry out
  • Remove bread from the oven and allow to cool
  • Move the colander of tomatoes to a plate or place it in the sink
  • Place the bowl on a damp kitchen towel or paper towel.
  • Leave 2-3 tbsps of the tomato juice in the bottom of the bowl to start (do not discard the rest)
  • Add all the remaining vinaigrette ingredients except for the Arbequina EVOO and pepper.
  • Whisking vinaigrette ingredients constantly, slowly drizzle in 1/2 cup (8 tbsps) of EVOO.
  • Taste and adjust your seasonings as needed; pepper and salt.
  • Place all ingredients in the bowl and toss to coat with the dressing
  • Allow the bread salad to sit for about 30 minutes. This will give the bread pieces time to absorb the dressing and the other flavors to mingle.
  • Serve and enjoy! Try adding a finishing drizzle of our 18 Year Aged Traditional Balsamic Vinegar
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Toasting Spices

assorted whole spices

In a few short minutes, you can elevate the flavor and intensity of your whole spices before grinding them fresh and adding them to your dish.

Yes, ground spices are convenient, but the flavor of said spice quickly diminishes over time, leaving you with a very mild flavor that doesn’t really do anything for your dish. If anything, it will have you wondering why your dish just doesn’t taste the same or is lacking in flavor – even though you made this dish the same as every time previous.

Over time Oxidization occurs (think of when you slice an apple and before you get to eat it it’s turning brown – that’s Oxidization) and the once flavorful spice you loved has wilted into nothingness.

If you’re like most people and have jars, tins, bags, or containers of ground spices that have been in your cupboard since, well forever, do yourself a favor and toss them. One, there is more than likely zero flavor left in that spice, and two, it’s just taking up room in your spice cupboard.

Most of us tend to have a small selection of herbs and spices that we use pretty frequently, including pepper. For the spices that you tend to graduate to on the regular, look for them as whole spices. Not only will you get more bang for your buck in the long run, but the flavor that comes from these whole, freshly ground spices honestly does not compare to the preground stuff. It really is an apples-to-oranges difference. For the spices and herbs you use on rare occasions, either look for bulk buying options and only purchase a small amount at a time, or look for an alternative spice in your collection that has similar flavor profiles. For example, Star Anise has a beautiful black licorice flavor. If you can’t find Star Anise, swap it out for Fennel. If you can’t find Fennel, look for fresh Tarragon. All 3 have a similar flavor profile that can be used interchangeably in a dish.

To take your whole spices to a whole (pun intended) new level of flavor and added excitement to your dish, toast them in a pan over medium heat for a few minutes. Follow the instructions below to toast your whole spices.

Instructions:

spices in pan on stove
whole spices in a frying pan on a gas stove
  1. Make sure the pan you are using is cold and clean. Do not use any oil or butter. We are not looking to fry the spices and herbs. You can use any pan you have handy, however, we find a heavy frying pan is just easier as it eliminates hot and cold spots and disperses the heat evenly.
  2. Place the pan with spices on the stove and heat it up to medium. You’ll start to smell the spices as they heat up. The fragrance that will fill your home on its own will have you doing this over and over. Make sure as they heat up that you gently shake the pan to move them around. Some spices will pop, some will crackle, and that’s totally ok!
  3. Keep a watchful eye on the color of the spices. Once they start to turn brown, quickly remove the pan from the stove and transfer the spices to a bowl to cool down. The residual heat will keep them cooking and toasting for a few extra minutes. If you left them in the pan until they were very toasted, the carryover heat will cause them to overcook and turn the spices bitter. This shouldn’t take you any more than 3-4 minutes.
  4. To grind them, transfer them to either a food processor, blender, or a mortar and pestle. Grind until your desired consistency.
  5. Store any leftover spices in an air-tight container and if possible, write the date you ground them up on the container or a piece of tape.

All spices will benefit from toasting them before grinding, including peppercorns!

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Why dry brine meat?

why dry brining your meat makes a difference

Dry Brine.

Let us talk about the magic of this amazing and simple process of dry brine for a second 🙌.

Here’s a quick rundown as to what it is and why you should at least try it once 🥩. If you’re foodies like us, we think this will be a regular thing for you too!

What exactly is Dry Brining and what does it do?

1) Well, in the simplest form, the excess moisture in the meat is drawn out by the salt and then that moisture is then reabsorbed into the tissues of the meat. This then allows all the delicious flavor of the meat to infuse throughout the meat instead of it sitting on top.

2) If you’re not cooking the creme de la creme cuts of meats such as Wagyu or Kobe beef for example, dry brining will help tenderize your meat – so it’s perfect for those more affordable cuts of any type of meat – beef, chicken, pork, etc. The process works the proteins and helps them relax and break down. The end result is a much more tender and moist piece of meat instead of a tough, chewy, and dried-out piece.

3) Cut your cooking time down. Seriously, don’t walk away. Set a timer and make sure you watch your meat. The cooking time is cut down quite drastically depending on the cut and thickness.

4) The crust 😍. The Maillard reaction helps create the most amazing crust on the meat once cooked. It’s incredible.

How do you dry brine?

1) Pat the cut of meat dry and make sure it’s fully thawed.

2) Apply salt everywhere – literally. Don’t be shy, especially if you’ve got a particularly thick cut of meat. The thicker the meat, the more salt it can take. The thinner, the less you’ll use.

3) Place the salted meat on a cooling wire rack and then place that rack on a baking tray with rimmed sides.

4) Place the tray and rack in the fridge, uncovered for up to 24 hours, but no less than 1 hour. The longer it dry brines, the better the end results.

5) When you’re ready to BBQ, pull the meat out of the fridge at least 30 minutes prior. Allow it to come up to room temperature. There is no need to add any more salt. You can add a rub or other seasonings, but ideally, have them be salt-free.

6) If you’re cooking a cut of meat with a beautiful fat cap on it, say a nice rib-eye, because the cooking time is reduced, sear the fat end first then proceed with the rest of the cook.

What kind of salt do you use?

Do NOT use your everyday, run-of-the-mill table salt such as Sifto. First, there is sugar in regular table salt and secondly, the crystal shapes of regular table salt are not ideal due to their small size.

Kosher salt is the best. The crystals of Kosher salt are much larger and shaped differently, therefore they are able to draw out more moisture.

We sell the number 1 chef’s choice when it comes to Kosher Salt in-store – Diamond Crystal Pure and Natural Kosher Salt.

1 of our favorite YouTube channels that explains dry brining perfectly is https://www.youtube.com/@GugaFoods Go check him out.

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Raspberry Cocktail

Raspberry Cocktail

Works with any fruit!
Makes approximately 1 cup

Ingredients

  • 1/2 cup (4 oz) Raspberry Shrub (recipe below)
  • 1 cup (8 oz) Prosecco, Sparkling Rosé Wine (chilled), club soda, sparkling water, or tonic water
  • A squeeze of fresh lemon or lime juice – optional (if you would like some slight tartness)
  • Ice
  • Fresh mint to garnish
  • A handful of fresh raspberries to garnish
  • Slice of lemon or lime wedge to garnish

Instructions

  1. Pour 1/4 cup of raspberry shrub into the bottom of a tall glass.
  2. Add ice and top with your liquid of choice.
  3. If using, squeeze in fresh lemon or lime juice
  4. Stir to combine
  5. Garnish with fresh raspberries, mint leaves, and sliced lemon or lime wedge

Shrub Ingredients

Instructions

  1. Combine raspberries and sugar in a medium bowl. Mash well with a fork, cover with plastic wrap, and refrigerate overnight. If using frozen raspberries, either thaw them at room temperature or place them in the microwave for 1 – 2 minutes. Once thawed, mix with sugar and follow the same directions above.
  2. After marinating overnight, add vinegar and stir well. Strain the mixture through cheesecloth or a fine (non-metal) sieve into a clean bowl. Press down on the berry mixture to extract as much juice as possible. Crushed berry mix can either be discarded or used in jam, compote, or mixed into muffins, bread, loaves, or even cobbler.
  3. Store shrub in a clean, preferably sanitized (boil jar and lid for 10 mins), glass jar in the fridge. Should last, if it’s not all consumed, for approximately 6 months.

Related Products

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Easy Homemade French Loaf

Fresh baked French loaf

There is just something special about the smell of freshly baked, homemade, bread. The way the aromas fill the air and invoke thoughts of slicing into the warm, soft, delicious loaf. Slathering it with butter and taking that first bite. It’s just heaven.

This recipe comes together rather quickly. So if you’ve got a craving for some soft, delicious, fresh homemade bread, give this a try. It’s a pretty hands-off recipe with most of the time left to the rise-and-bake portion. So, what are you waiting for?! Just make sure you read the recipe and instructions all the way through before starting and have all your ingredients measured out and ready to go – mise en place.

INGREDIENTS

2 tbsp sugar or honey

1 tbsp instant yeast *

2 1/4 tsp salt **

2 1/4 c 110-115 degree warm water

5 1/2 – 6 c of AP or bread flour ***

2 tbsp The Olive Junction Tuscan Herb Olive oil

* Make sure your yeast is active – if it doesn’t “bloom” within a few minutes of placing it in some warm water, it’s no good.

**This is a guide on how much salt to use. Different salts, table vs kosher for example, will provide you with varying amounts per tsp as the crystal structure is different with them.

***The temperature, humidity levels, elevation level, etc will have varying degrees on the amount of flour you will need to use. Start with the minimum, and based on the look and feel of your dough determine if you need more. You want your dough to every so sticky/tacky to the touch, supple, soft, and doesn’t leave much residue on your fingers.

DIRECTIONS

  • In your stand mixer fitted with your dough hook, put the sugar/honey, yeast, and water in. Combine for a minute. Turn off. If using active dry yeast, allow it to bloom (foam) for approximately 5 minutes. If you are using Instant yeast, you can skip this step and proceed to the next.
  • Add your oil, salt, and 3 1/2 cups of your flour. Turn your mixer on low to combine. Gradually add 1/2 cup at a time until you’ve added 5 1/2 cups total. If your dough hasn’t cleaned the sides of the bowl and formed a soft ball, add more flour. We recommend doing this in tbsp increments to prevent adding too much flour. Once the dough clears/cleans the sides of the bowl and leaves very little residue on your fingers, it is ready to be kneaded.
  • Remove the bowl from the stand mixer and the dough from the dough hook. While the dough is in the bowl, knead for approximately 2-3 minutes until your dough is smooth.
  • FIRST RISE: take a clean bowl that will accommodate the dough rising to double its current size. Grease the bowl with our Tuscan Herb Olive oil. Place the dough in the bowl and roll it around in the oil until the entire ball is coated. Cover with plastic wrap and let the dough rise until it has doubled in size – usually about an hour or so depending on the temperature of your kitchen.
  • Once your dough has doubled in size, remove it from the bowl onto a lightly greased surface (a silicone baking mat works great for this) and divide it in half. Working with 1 at a time, using your hands, shape the ball into a rectangle. Roughly about 9 inches tall and 12 inches wide. Starting with the long edge, roll the dough into a log and remove any air bubbles as you go. If you get a seam or overlap of dough as you roll it into a log, press those out with the heel of your palm. Once the dough is rolled up, pinch the edge of the roll to the “log” to seal together and pinch the ends of your roll together to seal. Place roll, seam side down on your lined baking sheet.
  • With a very sharp and clean knife, bread lame, or razor blade make several diagonal cuts along the top of the loaf. Cover the loaves with greased plastic wrap. Start to preheat your oven to 375 and place a rack in the center position while you wait for your second rise.
  • SECOND RISE: let loaves rise for about an hour or so. You want them to double in size. If you forgot to cut slits into your loaves before the 2nd rise, you can do this now, however, take note that you may deflate the loaf if your knife is not sharp enough.
  • Once your second rise is finished, feel free to do an egg wash (optional) on each loaf before placing your loaves in the oven. Bake for approximately 25 – 30 minutes until golden brown and baked through. If you find that your loaves are not browning as much or as quickly as you’d like, turn your loaf pan halfway, and/or you can turn the heat up to 400 – 425 degrees but be mindful to watch your loaves more closely as you don’t want them to burn.
  • Once baked to your desired doneness, remove from the oven and place on a wire cooling rack.
  • ENJOY!
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Chimichurri sauce

Chimichurri sauce

If you haven’t tried this incredibly easy, yet super versatile and delicious sauce – what are you waiting for?! With a handful of fresh ingredients, a food processor that does all the work for you, and a flavor profile that takes your dishes to a whole new level, you’ll be making this on the regular.

And, it’s healthy for you too. It’s keto-friendly, gluten-free, paleo, whole 30, dairy free, full of antioxidants, vitamins A & C, calcium, iron, heart-healthy garlic, and the good fats (monounsaturated) found in olive oil, along with the polyphenols, anti-inflammatory benefits, and so much more.

Ingredients

1 c roughly chopped parsley

8 cloves of roughly chopped garlic – or more if you love garlic, just not less

2 shallots roughly chopped

2 tsp of dried oregano

2 small red chili peppers roughly chopped (deseed if you don’t want too much to heat)* see tip below

6 tbsp The Olive Junction Red Wine Vinegar

2 tsp salt

1 tsp freshly ground black pepper

1 1/3 c The Olive Junction Arbequina Extra Virgin Olive oil

Directions

Add everything except the olive oil to your food processor or blender. Pulse until all ingredients are finely minced. You don’t want to take this so far that it turns into a paste, which will happen if you over-process it.

Transfer minced ingredients to a bowl and add our Arbequina Extra Virgin Olive oil. Mix together gently to combine all ingredients.

Let sit, covered, for at least 30 mins so the ingredients have time to mingle and get to know one another.

Pairs very well with our Garlic Flank Steak recipe

*Chili deseeding tip: place chili in between your palms and apply a small amount of pressure, roll the chili gently between them for a few seconds to release the seeds from the pith. Remember to either wear gloves or wash your hands very well after cutting and touching chilis.

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Garlic Flank Steak

Garlic Flank Steak

It’s grilling season! What isn’t better than a perfectly grilled steak? One that melts in your mouth, is full of flavor, and has you coming back for more? Sorry vegans, vegetarians, and non-meat eaters.

If you’re short on time, Flank Steak should be your go-to. Easy to prep, rich, delicious, juicy, quick to cook, and versatile. Like 5-6 minutes quick! Tacos, fajitas, salad, mashed or baked potatoes, grilled or roasted vegetables, soups – the options are endless!

Steak (red meat in general) contains key nutrients. Zinc, vitamin B12, and complete protein (all the essential amino acids we humans need). Of course, red meat should be eaten in moderation. It can have some adverse effects if eaten in high levels and quantities.

Ingredients

2 lb Flank Steak

4 cloves of garlic – or more if you love garlic as we do

1 tsp cumin powder

1 fresh Jalapeno Pepper deseeded and chopped* see tip below

1/2 c fresh chopped Cilantro or Parsley

2 tbsp The Olive Junction White Garlic Balsamic Vinegar

2 fresh limes juiced – roll on the counter using your palm. Apply pressure to produce more juice inside before juicing

3/4 c The Olive Junction Harvest Garlic Olive Oil

Maldon sea salt flakes to taste – available in store

Freshly Ground Black Pepper to taste

Directions

First, find a dish that will fit your Flank Steak perfectly – not too big or small. You want it to lay flat as it marinades. Combine all your ingredients together (minus steak). Taste for seasoning and add salt and pepper to taste. Remember, flavors get stronger and more intense over time so make sure to add salt accordingly.

Place your Flank Steak in the dish and turn to coat well. Using a spoon, place some of the marinade on top of your steak and spread it around. Cover and refrigerate for a minimum of 2 hours or longer. At the halfway marination mark, remove the steak from the fridge, and turn the steak over in the marinade. Recover and refrigerate until ready to grill or cook in your skillet on the stove.

Remove steak from fridge. Preheat your Bbq or skillet well. Brush with The Olive Junction Harvest Garlic Olive Oil. Remove excess marinade from the steak simply by giving it a light shake. Salt and Pepper on both sides, place directly on the grill and set your timer. Remember, this cut cooks very fast and you really don’t want to overcook it.

Cook for 2 – 3 minutes on each side for medium-rare, only 1-2 minutes more per side for well done.

Place meat on a cutting board, tent with tin foil, and let rest for 5-7 minutes. Thinly cut your Flank Steak across the grain, and gently fan out your slices. Drizzle with our Chimichurri sauce and a sprinkling of Maldon Sea Salt Flakes, and freshly cracked pepper, and enjoy!

*Chili deseeding tip: place chili in between your palms and apply a small amount of pressure, roll the chili gently between them for a few seconds to release the seeds from the pith. Remember to either wear gloves or wash your hands very well after cutting and touching chilis.

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Hummus Dip

This famous Middle Eastern dip is full of health benefits, easy to make, delicious, and versatile. Made with just a handful of ingredients that you probably already have in your pantry. This thick, creamy, savory, exotic delight may just become your new “go-to” for veggies, pita chips, pretzels, bread sticks, and sandwiches, or try it thinned out with more olive oil for a very healthy swap for salad dressings.

Just a few of the health benefits Hummus has in store:

  1. Packed with plant-based protein
  2. Helps lower cholesterol when eaten in moderation
  3. Alleviates Anemia thanks to the high Iron content in the chickpeas
  4. Balances your blood sugar levels due to the presence of omega-6 fatty acids
  5. Full of key vitamins such as calcium, iron, folate, zinc, and B vitamins
  6. Tahini contains vitamin E
  7. Full of fiber – because, well, beans 😉
  8. Helps reduce inflammation – thank you sesame seeds (tahini)

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 clove of garlic (or more – your preference)
  • 1/2 tsp ground cumin
  • dash of ground paprika, red pepper flakes, parsley, toasted sesame seeds
  • additional olive oil for serving

Directions

  • In either a food processor or blender, combine the tahini and lemon juice. Process for 1 minute, scrape down the sides, turn on again, and process for 30 seconds – 1 minute longer (this will help make the hummus become extra creamy)
  • Add in your 2 tbsps of oil of your choosing, garlic, cumin, and salt
  • Process for 30 seconds, turn off, scrape down sides, turn on again, and process for up to 1 minute
  • Drain and rinse chickpeas under water well with a strainer
  • Add 1/2 of the chickpeas and process for 1 minute, scrape down sides and bottom if possible
  • Add remaining chickpeas and process for 2 minutes or longer until thick and smooth, stopping to scrape down the sides as needed
  • Hummus will be pretty thick at this point, add 1 tbsp of water at a time until desired consistency is reached
  • Place Hummus onto a plate or serving dish, finish off with a drizzle of oil and a sprinkling of your herb or choice
  • Serve with warmed pita chips, fresh veggies, and pretzels, or use in a sandwich as a spread
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Meyer Lemon Olive Oil White Chocolate Mousse

A bright, light, smooth, refreshing, decadent twist for the non-milk or dark chocolate lovers. This twist on the classic will definitely put a smile on your face, and have you yearning for the long, warm days of summer. The addition of Olive Oil makes this the creamiest Mousse you have ever had. 3 simple ingredients and all the heart healthy properties of Olive Oil – who could say no to that.

Ingredients

  1. 1/2 cup of The Olive Junction Meyer Lemon Olive Oil
  2. 1 cup of heavy cream
  3. 1 generous cup of good quality White Chocolate

Directions

  1. Over a double-boiler, gently melt the Chocolate – stirring consistently. Let cool slightly once all melted.
  2. Stir in the Olive oil.
  3. Whip the heavy cream until soft peaks form.
  4. Add the melted Chocolate and Olive Oil to the whipping cream.
  5. Gently fold together until just blended.
  6. Place in individual cups, bowls, martini glasses, champagne flutes, stemless wineglasses, ramekins, mason jars, tea cups, or whatever you fancy!
  7. Top with either shaved chocolate (tip: use a veggie peeler), fresh berries, additional whipping cream, a few fresh mint leaves, biscotti crumbs, candied citrus peel, crushed candy canes, skor bits, mini chocolate chips, etc.
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Chocolate Olive Oil Mousse

Light, smooth, rich, decadent, and all the heart healthy benefits from not just Olive Oil, but dark Chocolate also! Talk about a win-win. This 3 ingredient, delicious dessert will satisfy even the most die-hard Chocolate lovers – and convert a few too. The addition of Olive Oil makes this the creamiest Mousse you have ever had.

Ingredients

  1. 1/2 cup of The Olive Junction Chocolate Olive Oil
  2. 1 cup of heavy cream
  3. 1 generous cup of good quality dark Chocolate

Directions

  1. Over a double-boiler, gently melt the Chocolate – stirring consistently. Let cool slightly once all melted.
  2. Stir in the Olive oil.
  3. Whip the heavy cream until soft peaks form.
  4. Add the melted Chocolate and Olive Oil to the whipping cream.
  5. Gently fold together until just blended.
  6. Place in individual cups, bowls, martini glasses, champagne flutes, stemless wineglasses, ramekins, mason jars, tea cups, or whatever you fancy!
  7. Top with either shaved chocolate (tip: use a veggie peeler), fresh berries, additional whipping cream, a few fresh mint leaves, biscotti crumbs, candied citrus peel, crushed candy canes, skor bits, mini chocolate chips, etc.
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Watermelon Salad with Feta and Mint

Watermelon salad with feta and mint

Talk about a refreshing and best of all, easy and impressive salad combination. Simple ingredients come together in minutes, and if you want, get the kids involved using a melon baller! During those hot summer nights, when you’re wanting something delicious, refreshing, and light, this will become your go-to. Plus, friends will be asking you for the recipe and they won’t believe how simple it is.

Ingredients

1/3 c The Olive Junction California Lime Olive Oil

3 tbsp The Olive Junction Lemon Balsamic or lemon juice (freshly squeezed is best)

2 tsp kosher salt

1 tsp Tabasco (optional)

1/2 tsp freshly ground black pepper

1 watermelon – cut into 1 1/2 inch chunks or use a melon baller to scoop out the fruit

1/2 lb crumbled feta cheese (goat feta is milder in flavor but softer in texture)

1 1/4 c pitted and chopped Olives

1 small sweet onion* (see tip below)

1 c fresh mint (not spearmint) or basil leaves coarsely chopped

Directions

  1. In a large bowl whisk together The Olive Junctions California Lime Olive Oil, lemon juice, salt, tabasco (if using), and pepper.
  2. Once combined, add the watermelon, feta, olives, and onion. Toss gently. Use a plastic spatula, not a metal spoon.
  3. Serve in chilled bowls and garnish with chopped fresh mint or basil leaves, a light drizzle of California Lime Olive Oil, and serve.

To ramp up the refreshing factor for those hot summer nights, try pairing this salad with our Raspberry Rose Cocktail

If you are not a fan of Feta cheese, you can easily swap it for Bocconcini pearls, fresh mozzarella torn into pieces, burrata, or any cheese of your choosing.

Capers would be a nice swap for the Olives. Capers tend to be more on the salty side so you may want to adjust the salt in the dressing. Always taste as you go!

The Olive Junctions White wine vinegar would also be a nice swap for lemon juice or balsamic.

*Onion tip: to remove the sharpness onions can have, once sliced, soak in a bowl of cold water for a minimum of 10 minutes.

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Butter to Olive Oil Conversion Chart

Make a heart-healthy switch in your recipes

Did you know you can make a heart-healthy, and delicious switch when your recipe calls for butter? Substitute Olive Oil in your recipe with the ratios given below. Adding Olive Oil instead of Butter to your recipe will result in the most delicious and moist baking you’ve ever done. And, if you can honestly not touch your delectable creation for a minimum of 12 hours, you’ll be in for the most incredible, moist, “omg, what have I been missing” confection.

Try our beautiful and mild Arbequina for a delicate touch, or for a little more robustness, our Robust Koroneiki. For an additional pop of flavor to your sweet treats, try either our Meyer Lemon, Lemon Butter, Blood Orange, California Lime, Chocolate, or Butter Olive Oils. For your savory dishes, try either our Harvest Garlic, Lemon Pesto, Lemon Butter, Garlic Butter, Basil, Rosemary, Oregano, or Tuscan Herb Olive Oils. Like a little spice? Try our Citrus Habanero, Thai Chili, Habanero, Jalapeno Garlic, or Garlic Habanero Olive Oils.

Butter or Margarine

Olive Oil

1 TEASPOON

1 TABLESPOON

2 TABLESPOONS

1/4 CUP

1/3 CUP

1/2 CUP

2/3 CUP

3/4 CUP

1 CUP

3/4 TEASPOON

2 1/4 TEASPOONS

1 1/2 TABLESPOONS

3 TABLESPOONS

1/4 CUP

1/4 CUP + 2 TABLESPOONS

1/2 CUP

1/2 CUP + 2 TABLESPOONS

3/4 CUP

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Meyer Lemon Layer Cake by Evelyn Zimmer

Recipe Cover Photo

Makes 1 cake 8″ x 8″

Ingredients

FOR THE CAKE:

  • 1 package lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/4 cup The Olive Junction Meyer Lemon Olive Oil
  • the juice and zest of 1 large lemon
  • 1 jar of lemon curd minus 2 tbsps set aside for plating

Instructions

  1. Preheat oven to 325* F
  2. Grease sides of two 8″ x 8″ pans and line with parchment paper
  3. Mix cake mix with water, eggs, Meyer Lemon Olive Oil, the juice and zest of the lemon.
  4. Mix on low until moistened, and then beat on medium-high for about 2 minutes.
  5. Pour equal amounts into each pan
  6. Bake for 20-26 mins or until a toothpick comes out clean from the center of the cake
  7. Remove from the oven and place on a wire rack to cool
  8. Once completely cooled, remove from pans and using a very long sharp knife or thread, cut each cake in half.
  9. Separate each cut layer and place them on a breadboard or piece of hard cardboard. You will need to flip these pieces over.
  10. Wash and dry one of the cake pans. Re-line the pan with parchment paper that is at least 4 inches longer than the sides. These will be your handles when you remove the cake from the pan!
  11. Place 1 layer of cake in the pan
  12. Spread 1/3 of the lemon curd on the cake.
  13. Carefully, lift and place another piece of the cake on top of the lemon curd.
  14. Spread another 1/3 of the lemon curd on the new cake layer.
  15. Again, carefully, add the 2nd to last cake layer to the lemon curd.
  16. Spread the remaining lemon curd, minus the 2 tbsps that were put aside, onto the new cake layer.
  17. With the last piece of cake, place the flat side of the cake facing down.
  18. Remove your beautifully layered cake from the cake pan by lifting with the extra parchment paper as your handles and place on a serving tray.
  19. Make your icing.

Ingredients

FOR THE ICING:

  • 1/2 pint of whipping cream
  • zest of 1 lemon
  • 4 tbsp icing sugar
  • 1 tbsp corn starch
  • Garnishes for plating if desired. Such as sliced strawberries, fresh blueberries, raspberries, lemon curd, The Olive Junctions Dark Raspberry Balsamic Vinegar, The Olive Junctions Blueberry Balsamic Vinegar, Cherry pie filling. Whatever you fancy. Use your imagination

Instructions

  1. Mix together until combined the 4 tbsps of icing sugar, 1 tbsp of corn starch, and 1/2 of the zest from the lemon.
  2. Whip the whipping cream until it forms soft peaks.
  3. Add the icing sugar mixture to the whipped cream and whip until thick and sturdy. Do not over mix!
  4. Ice the cake using a spatula, piping bag, plastic bag with the corner cut out, back of a spoon, or whatever you have!
  5. Sprinkle with the rest of the zest and place in the fridge until ready to serve.

To plate and garnish using the remaining 2 tbsp of lemon curd and Dark Raspberry Balsamic, place a thick streak of curd next to the plated cake. Place a few drops of Dark Raspberry Balsamic spaced evenly apart on top of the curd. Take a sharp knife or toothpick and drag it through the middle of the curd and Raspberry Balsamic to create a pattern. Shown in the picture below.

picture courtesy of Evelyn Zimmer
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Maple Eh! Cinnamon Buns by Hayden Zimmer

Recipe photo

Makes 12 rolls

Ingredients

FOR THE BUNS:

  • 1 tbsp dry yeast
  • 1 cup warm milk
  • 1 tsp sugar
  • 1/2 cup melted butter
  • 2 eggs – beaten
  • 4 cups all-purpose flour
  • 2 tbsp vital wheat gluten – not necessary, but it does increase the elasticity of the dough so you’ll get fluffier buns! Can be purchased at different bakeries like Cobbs

Instructions

  1. Dissolve yeast in warm milk with 1 tsp of sugar. Let sit for 5 minutes
  2. Mix together the sugar, butter, and eggs with a dough hook in a mixer bowl.
  3. Add all the flour and the vital wheat gluten (if using), and mix on the lowest speed until the dough is just mixed. Increase to second speed and wait until dough has formed a ball and all the flour has been kneaded into the dough.
  4. Transfer to a clean bowl, cover with plastic wrap, and place in a warm place for about an hour or until doubled in size.
  5. Remove the dough from the bowl using floured hands onto a lightly floured, and clean surface.
  6. Roll out the dough into a rectangle about 20 inches wide by 15 inches high. If dough sticks to your rolling pin, lightly dust with flour
  7. Preheat the oven at this time to 375*F

Ingredients

FOR THE FILLING:

  • 1 cup packed brown sugar
  • 2 tbsp cinnamon powder
  • 1/3 cup softened butter

Instructions

  1. Mix the 3 ingredients, making sure there are no lumps in the brown sugar.
  2. Spread filling mixture to the edge of 1 end only. For the 3 remaining edges, make sure to leave about 1 inch around the edge.
  3. Start rolling the dough from the bottom edge up. Keeping the dough as even as you can.
  4. When you get to the last 3 inches, pull the top edge toward you and pinch to seal.
  5. Turn over so it is now seam side down. The roll should be even thickness all the way across. If too thick in some areas, gently pull towards the outside edge.
  6. Roll needs to be divided into 12 buns. Start in the middle of the roll, then cut those pieces in half, again, and then 1 last time. Each roll should be approximately 1 1/2 inches wide
    1. TIP: if you have dental floss, pull about 1 foot off. With an end in each hand, gentle slide floss under the giant roll, when at desired cutting length, cross floss over the roll and in 1 swift motion, pull ends away from each other (1 towards you, the other away from you). Repeat until all cut!
  7. Line a 9 x 18 pan with parchment paper.
  8. Take 1 roll at a time, and with as little handling as possible, make it into a circle again. Place onto the lined tray in rows of 3 with 4 rolls per row.
  9. If bun heights are not even, gently press with your hands to make them all the same height.
  10. Bake for 20 minutes. Buns will be nicely browned on the top when done!
  11. Remove from the oven and place on a cooling rack.

Ingredients

FOR THE ICING:

  • 8 tablespoons (1/2 cup) soft butter (1 stick)
  • 1 1/2 cups icing sugar
  • 1/4 cup cream cheese softened
  • 1 1/2 to 2 tsp of The Olive Junction Maple Eh! Balsamic Vinegar (start with 1 1/2 and slowly increase to increase depth of Maple)

Instructions

  1. Put all ingredients into mixing bowl and beat until fluffy *DO NOT SWITCH ON HIGH TO START – START ON LOW AND SLOWLY INCREASE SPEED*
  2. While buns are still slightly warm, spread evenly over the entire pan or ice each bun individually once served!

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Meyer Lemon Crostini with Shrimp Dip by Corry Clancy

Makes approximately 2 cups

Ingredients

FOR THE CROSTINI’S:

  • 1 Baguette sliced into 1/4 inch slices on a slight angle
  • 1/2 cup of The Olive Junction’s Meyer Lemon Olive Oil
  • 3 tbsp of The Olive Junction’s Arbequina EVOO
  • 2 large cloves of garlic minced or 1 tbsp of roasted garlic (to roast garlic, cut top off, drizzle with T.O.J. Arbequina EVOO cover with tin foil and bake at 400* for 30-40 mins or until golden brown)
  • 2 tbsp of fresh lemon juice
  • 1 1/2 tsp of grated lemon zest
  • 2 tbsp of finely chopped fresh dill – if using dried start with slightly less
  • Cape Herb & Spice Pink Himilayan salt – to taste
  • Cape Herb & Spice Extra Bold Peppercorns – to taste

Instructions

  1. Preheat oven to 400 degrees
  2. After slicing the baguette, put aside
  3. Add remaining ingredients to a large bowl and whisk together vigorously
  4. Add the baguette slices to the bowl and stir/toss until all the pieces are coated
  5. Lay coated baguette slices on a parchment-lined baking sheet – make sure they don’t overlap and leave enough space between slices to allow for air circulation (use 2 trays if needed)
  6. Bake on the middle rack for 10 minutes, flip and bake for another 8 – 10 minutes until nice and golden brown
  7. Once cooled, serve on a platter with your shrimp dip
  8. Leftover crostini’s can be stored in an airtight Ziplock or container for up to 1 week – that’s if they last!

Ingredients

FOR THE DIP:

  • 1 lb cooked, peeled shrimp, washed and drained (shrimp is added last)
  • 1 cup of regular cream cheese softened – remove from fridge 1/2 before using
  • ½ cup of regular mayonnaise
  • 2 tbsp of cocktail sauce
  • 2 tbsp of fresh lemon juice
  • 1/2 tsp of finely grated lemon zest
  • 1 tsp of horseradish
  • 1 tbsp of fresh finely chopped dill – if using dried, start with slightly less
  • few dashes of Worcestershire sauce

Instructions

  1. In a food processor with a regular blade, add the cream cheese and mayo. Blend till smooth
  2. Add the remaining ingredients and pulse a few times to mix
  3. Add shrimp and pulse until shrimp is cut up into bits. Take care to not over blend
  4. Taste. Adjust if needed – more dill, more cocktail sauce, more S&P
  5. If desired, keep a few extra shrimp to the side to garnish along with thin slices of lemon wedges and fresh dill.
  6. Serve chilled and use within 24 hours

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Blueberry, Meyer Lemon and Toasted Coconut Salt Scones

Ingredients

  • 2 tbsp (30 ml) freshly squeezed Meyer Lemon juice
  • 1 cup (250 ml) of milk
  • 2 3/4 cups (675 ml) AP (all purpose) flour
  • 1/2 cup (125 ml) granulated sugar
  • 1 tbsp (15 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1 tsp (5 ml) SaltWest Toasted Coconut Sea Salt
  • 1/2 cup (125 ml) cold, cubed unsalted butter
  • 1 cup (250 ml) frozen or fresh blueberries or fruit of your choice

Topping

  • 2 tsp (10 ml) milk
  • 2 tsp (10 ml) sugar

Glaze

  • 2 tbsp (30 ml) Olive Junction Lemon Balsamic
  • 1 tbsp (15 ml) Olive Junction Toasted Coconut Balsamic
  • 1 tbsp (15 ml) freshly squeezed Meyer Lemon juice or lemon juice
  • 1/2 to 1 cup of icing sugar

Instructions

Preheat oven to 425*F (220*C)

Line 1 or 2 large baking sheets with parchment paper.

Start by combining the milk and lemon juice in a glass measuring cup or bowl. Set aside until ready to use. The mix will thicken and curdle. Creating a buttermilk like consistency.

In a large bowl, combine all of the dried ingredients (flour, sugar, baking powder, baking soda and salt). Mix together.

Add cubed cold butter to dry mix. I prefer to use my hands, but if you’d like, use a pastry cutter. I just find by using my hands to incorporate the butter into the dry mix, I have much better control and can get the mixture much finer. You do not want to have any chunks of butter left over. You want the mixture crumbly.

Pour milk mixture into bowl. Stir with a fork until a soft, sticky dough forms.

Turn out onto a floured surface and, with lightly floured hands, gently knead in blueberries, trying not to crush them. Add small amounts of flour to the surface to prevent dough from sticking to the counter. If dough is sticking to your hands, lightly dust and rub together to remove excess dough. Knead until the blueberries are dispersed throughout the dough.

Shape dough into a circle, flatten to desired thickness (they will rise slightly in the oven) while maintaining the round shape. Cut into pie wedges and place on baking sheets. Space out at least 2 inches between each.

Place in oven on different racks if using 2 trays. Make sure they are staggered in the oven to maximize air flow. Set timer for 7 minutes.

Put milk and sugar topping mix in small bowl and combine.

After first 7 minutes, take out of oven, brush scones with the mixture. If using 1 tray, rotate tray when putting back in. If using 2 trays, swap top tray to bottom and rotate and bottom tray to top and rotate.

Set timer for 7 minutes. Once ready, they will be nice and golden on top! If they are not quite ready yet, set timer for 2 minutes more and then check. Do not bake for longer than 20 minutes (ovens vary).

Set trays on cooling racks for 10 minutes.

Once cooled. Remove scones from trays and place on wire racks with parchment paper underneath.

Combine all ingredients above for the glaze. Mix well. You will want it to be slightly runny. Using spoon, drizzle glaze over scones to your liking. Allow glaze to set. Store in an airtight container or bag.

Serve slightly warmed up (we find 20 seconds is perfect) in the microwave with a nice cuppa tea or freshly brewed coffee and enjoy!

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Flower Garden Bread

Garden Bread

  • Assorted vegetables cut up
  • Cut vegetables up into flowers, grasses or shapes and colours you would find in a garden and place them on a wet paper towel covered with saran wrap.  For hard vegetables like carrots or sliced brussle sprouts, put them on a saucer with a wet paper towel and microwave them for one minute.  Use baby tomatoes by cutting them in half, scoop out seeds, then make 2 or 3 little slice on top and you have tulips!  Use grapes, red or green, fresh basil leaves, just start cutting and you will come up with lots of ideas.  Green onions make good trees and thin strips of green peppers make good grass.  Seeds and nuts make it interesting too! Keep veggies covered in fridge until ready to decorate the focaccia bread.

Foccaccia Bread Ingredients

  • 1 3/4 C warm water
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 5 c flour
  • 1 tbsp salt
  • 1/8 c The Olive Junctions Grapeseed oil for the pan
  • 2 tsp ground rosemary
  • 1/4 c The Olive Junctions Basil EVOO

Topping

  • 1/2 c. The Olive Junction Basil EVOO
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • 2 cloves garlic grated
  • 2 tsp dried thyme
  • Sprinkle of sea salt

Instructions

  • Add yeast to warm water and sugar.  Cover and let soften about 15 minutes.
  • Place flour, salt and ground rosemary into mixer bowl and mix.  Add yeast mixture and oil and mix with a paddle until combined on low.  Remove paddle and use dough hook to mix and knead on medium speed.  Add a bit more flour if too sticky.
  • When you have a smooth ball, smear it with 1/4 C basil olive oil and place in a bowl.  Cover with saran and let sit in fridge 1 hour.
  • Pour 1/8 C of olive oil into a 10×14” pan and smear it on sides and bottom.  Stretch the dough with fingers to fit pan, turning a couple of times to coat with olive oil.
  • Gently make dimples in the bread with your fingers, careful not to go all the way through (just on the top of the bread).
  • Brush with the topping mixture.  Then sprinkle with the salt.
  • Decorate with vegetable art.  Let rise 1 hour or until doubled in size

Bake at 425ºF for 25 – 30 minutes.

Let bread cool for at least 20 minutes.  Cut into generous pieces and use this dip to dip the bread.

Dip

  • 1/4 c. The Olive Junction Basil EVOO
  • 1/4 c. The Olive Junction Fig Balsamic
Thank you to Evelyn Zimmer for this amazing recipe
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Pecan Crusted Baked Salmon

Ingredients

  • 4 salmon steaks de-boned
  • 2 tsp. The Olive Junction Basil Olive Oil
  • 2 tsp. fresh lemon juice or freshly squeezed Meyer Lemon juice
  • 2 cloves garlic – grated
  • Pinch of S & P
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • 1/2 c fine bread crumbs
  • 1/2 c finely chipped pecans
  • 1 tsp dried parsley

The Olive Junctions Fig Balsamic for your finishing drizzle!

Instructions

  1. Pre-heat oven to 400ºF
  2. Wash and dry salmon pieces.  Rub on basil olive oil and drizzle on lemon juice.  Place in fridge.
  3. Add all the rest of the ingredients (except the balsamic vinegar) in a bowl until blended. 
  4. Place fish skin side down on a cookie sheet covered with non-stick tin foil.
  5. Cover each piece with the bread/nut mixture
  6. Bake for 11 minutes or until flaky.  (Do not over-cook!)
  7. Remove from oven and plate.  Drizzle with Fig Balsamic vinegar.

Thank you to Evelyn Zimmer for this recipe

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Bacon Wrapped Pork Tenderloin with Asian Orange Sauce

Ingredients

  • 2 pork tenderloins
  • 1/2 lb thin bacon

Sauce

  • 3 cloves of garlic grated
  • Zest of 1 orange
  • 1 tsp The Olive Junction Blood Orange olive oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp grated ginger – fresh
  • 1 tsp black bean sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1/4 c brown sugar
  • 1/2 c water
  • 2 tbsp cornstarch PLUS 1/4 c cold water – set aside for the end of the recipe

Instructions

  1. Wrap tenderloin with bacon strips, trying to have the ends on the bottom.  Fry in a large frying pan or a flat grill until all sides are browned.  Place on a cookie sheet covered with tin foil and set aside.
  2. Make the sauce by placing all the ingredients except the last two, in a small sauce pan.  Tweak the taste to your liking, remembering this is the strongest it will be.  When you have acquired the taste you like, place half in a small container to be used for basting only and keep the other half in the pan.
  3. Baste the pork tenderloin with the condensed sauce from the container.  Place in a 350ºF oven and bake for 15 minutes.  
  4. Remove from the oven and baste again.  Insert a meat thermometer into a thick end of the tenderloin and set thermometer for 143ºF.  Place in the oven and remove when it reaches temperature.  Remove from the oven and give a last baste.  Tent with tin foil for at least 10 minutes before slicing.
  5. The remaining sauce should be warmed up to the simmering point.  Add 1/2 C of water to dilute sauce and bring to the boil.  Make a slurry from the cornstarch and 1/4 C of water and stir into sauce until thickened.  Set aside for placing on the meat after it is cooked.  After slicing, drizzle a little on each slice and save the rest for each person to add sauce as they prefer on their dinner.

Serve with your favorite side dish. Rice, broccoli and steamed carrots are a favorite!

Thank you to Evelyn Zimmer for this recipe