An Olive Oil Holiday Menu | Blogger Edition

We are constantly humbled and inspired by the wonderful community of food writers, recipe developers, and bloggers that use and love our olive oil! During the holiday season especially, sometimes we find ourselves wanting to cook to impress and seek out special recipes, and sometimes we just need a simple dish that we can get on the table quickly after a busy day. These dishes and treats certainly fit the bill. Some fancy, some easy, all delicious. Enjoy, and let us know if you make any of these recipes by posting a photo on social media and tagging us @CAOliveRanch and using the hashtag #MyCORKitchen. Happy Holidays!

  1. Fried Brussels Sprouts with Lemon, Parmesan, and Bread Crumbs by Molly Yeh
photo by Molly Yeh
photo by Molly Yeh

“Trust that I’ll never let you forget that you can deep fry in good olive oil since, as I learned at olive camp last year, it has a smoke point well above the temperature that’s needed to fry. I’m using California Olive Ranch’s Everyday Olive Oil, which comes in nice big bottles and deep fries beautifully. You’ll use a lot for this recipe, but whatever’s leftover can be saved and used for future frying or to grease the pan for an omelette.”

 

 

 

 

2. Silky Smooth White Bean Hummus by Amanda Paa

photo by Amanada Paa
photo by Amanada Paa

“I found that using the water from the beans instead of tossing it was the best liquid, having some starch in it to make it even creamier. Then a higher proportion of California Olive Ranch Everyday Olive Oil to really let the beautiful fruity flavor of the olives shine, and lots of lemon for brightness.”

 

 

 

 

 

 

3. Holiday Yogurt Dip with Pomegranate by A Couple Cooks

photo credit A Couple Cooks
photo credit A Couple Cooks

“This dip is Alex’s brainchild; thickened Greek yogurt (called labneh), sprinkled with pomegranate seeds, bright yellow olive oil, and sage. Thickening the yogurt overnight makes it creamier and even more tangy. Contrasted with the sweet burst of the pomegranate seeds and fruity EVOO, it’s a winner in our book. The only advanced planning needed is thickening the yogurt; it takes 24 hours. Otherwise it’s incredibly easy to put together: spread on a plate, sprinkle with the toppings, and enjoy with crackers, bread or crostini.”

 

 

 

4. Sweet and Salty Curry Roasted Sweet Potatoes with Avocado by Amanda Paa

photo by Amanda Paa
photo by Amanda Paa

“These Salty Sweet Curry Roasted Sweet Potatoes are what I’m making for our Christmas Eve gathering, and I’m head over heels with the textures and flavor. The beauty of this recipe is there are so few ingredients, yet so many dimensions. The salt and sugar (just a bit, to help make the crust) are balanced by the warm spices in the curry powder, and a pinch of cayenne squeaks in at the end. The creamy avocado, with it’s vibrant green color, ties it all together, one of my favorite combinations.”

 

 

 

5. Caramelized Squash with Scallion Oil, Balsamic Vinaigrette, and Burrata by Betty Liu

photo by Betty Liu
photo by Betty Liu

“I used two types of squash – delicata and honeynut squash, but you can use any kind you want. It’s tossed with olive oil and maple syrup, roasted until caramelized and soft, then drizzled with scallion oil balsamic vinaigrette, fresh burrata, and roasted pumpkin seeds.”

 

 

 

 

6. Hasselback Potatoes with Garam Masala and Cojita Cheese by Nik Sharma

caoliveoilharvest-abrowntable-1
photo by Nik Sharma

“The potatoes are sliced like a fish’s gill to form a fan/accordion and then seasoned with olive oil, Maldon salt flakes and garam masala before they get stuck into the oven. You’ll end up with a very flavorful set of potatoes that go well with any meal and the best part, they’re easy to make!”

 

 

 

 

 

 

 

7. Chimichurri Potato Tacos with Pinto Beans by Naturally Ella

photo by Erin Alderson
photo by Erin Alderson

“These potato tacos are a riff from a vegetarian taco I had some time back at a small taco cafe. They fried their potatoes and it was a fairly simple potato/salsa combination. I’m obsessed with this chimichurri sauce so the more I can use it, the better. I’ll make a double batch and use it throughout the week on egg skillets, enchiladas, and lots of tacos. Just make sure you use good olive oil (like one California Olive Ranch’s oils) though – it can make or break the chicmichurri!!”

 

 

 

 

8. Olive Oil Tangerine Bundt Cake with Pomegranate Glaze by Eva Kosmas Flores

photo by Eva Kosmas Flores
photo by Eva Kosmas Flores

“This is one of the top three cakes I’ve ever made. It has sweetness, moistness, fruitiness, and a little almond-y nuttiness. The interior has the perfect crumb, and the outside edges are crispy and toasted due to the almond meal in the cake. The moistness inside the cake is due entirely to the hefty amount of rich and silky California Olive Ranch extra virgin olive oil that I poured into it. I love using olive oil in cakes because it lends a wonderful richness to them and keeps their interior moist, but without weighing you down. I grated up and juiced some of the beautiful winter tangerines currently flooding the market shelves and included that in the cake, too. Since the tangerines have such a fresh and bright flavor, I paired the ‘Rich & Robust’ California Olive Ranch blend with it to meet one bold flavor with another.”

 

9. Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache by Betty Liu.

photo by Betty Liu.
photo by Betty Liu

“These cookies are persimmon cardamom cookies with a dark chocolate olive oil ganache filling. The key to this recipe is not the cookie but actually that dark chocolate olive oil ganache. It’s silky smooth, fluffy and textured, because of the olive oil. It’s unexpected in a traditional ganache, but the fruitiness of the olive oil really brings out the flavors in the dark chocolate. It’s a great complement and creates that meltiness of the ganache.”

 

 

 

 

10. Arbequina, Brown Miso and Mirin Gingerbread Cake by Nik Sharma

photo by Nik Sharma
photo by Nik Sharma

“The Arbequina variety not only comes with a bright green color but also has one of the fruitiest flavors which pairs really well with the spices in this cake. Brown rice miso is caramel colored salty fermented paste made from rice as the name suggests while mirin is a sweet rice wine, both of these ingredients are used often as seasoning agents in Japanese cooking and in this gingerbread cake, they do just that. And since, miso is rather salty to start with, there’s no need for the addition of extra salt to this cake batter.”

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