Pineapple Coconut Bites

These small, fruity bites will become a favorite in your home. At only 100 calories, go ahead, have two!

Pineapple Coconut Bites
Serves 20
Write a review
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. FILLING
  2. 1 1/4 cups canned crushed pineapple, slightly drained
  3. 1 tablespoon honey
  4. 1 tablespoon cornstarch
  5. DOUGH
  6. 1/2 cup almonds
  7. 6 tablespoons confectioners' sugar
  8. 1/2 cup whole-wheat pastry flour
  9. 1/4 cup all-purpose flour
  10. 1/4 cup unsalted cold butter
  11. 3 tablespoons Olive Crush Aceite Nueve (California Unfiltered Arbequina) Extra Virgin Olive Oil
  12. 2 tablespoons unsweetened shredded coconut
  13. 1 tablespoon cornstarch
  14. 1/2 teaspoon salt
  15. 1/2 teaspoon vanilla extract
To prepare filling
  1. Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
To prepare dough
  1. Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine.
  2. Add whole-wheat pastry flour and all-purpose flour; process to combine.
  3. Drop butter by the tablespoon through the feed tube, processing briefly after each addition.
  4. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  5. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  6. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  7. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  8. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.
Notes
  1. Equipment: Two 12-cup mini muffin pans and mini muffin paper cups
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Greek Yogurt Cheesecake with Ouzo-Poached Figs

The Olive Crush Greek Yogurt Cheesecake with Ouzo-Poached Figs Recipe | Mediterranean Diet
 
Sometimes the best way to try a new diet is to test out its desserts! This tangy yogurt cheesecake is inspired by a delicacy from Corfu, a Greek Island. The cake is flavorful enough to eat on its own without the fruit, or with a drizzle of caramel!

Greek Yogurt Cheesecake with Ouzo-Poached Figs
Yields 16
Write a review
Print
Prep Time
40 min
Total Time
3 hr 45 min
Prep Time
40 min
Total Time
3 hr 45 min
Crust Ingredients
  1. 15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
  2. 1/3 cup walnut halves
  3. 2 tablespoons The Olive Crush Greek Koroneiki extra-virgin olive oil
  4. 2 tablespoons sugar
Cheesecake Ingredients
  1. 14 ounces reduced-fat (Neufchâtel) cream cheese
  2. 1 cup sugar
  3. 2 1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
  4. 7 large egg whites
  5. 1 teaspoon cinnamon
Topping Ingredients
  1. 16 whole dried figs
  2. 2 cups warm water
  3. 1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
  4. 2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
  5. 1 cinnamon stick
  6. 1 3-inch strip orange zest
  7. 1/2 cup sugar
Directions to prepare crust
  1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.
  2. Process Melba toasts and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add The Olive Crush Greek Koroneiki extra-virgin olive oil and 2 tablespoons sugar and toss until evenly moist.
  3. Press the crumb mixture into the bottom of the pan.
  4. Bake until lightly browned, about 10 minutes.
  5. Transfer to a wire rack and let cool to room temperature, about 30 minutes.
Directions to prepare cheesecake
  1. When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth.
  2. Add yogurt, egg whites and cinnamon; beat until well blended.
  3. Pour the batter over the cooled crust.
  4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes.
  5. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.
Directions to prepare topping
  1. Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.
  2. Strain the figs, reserving the soaking water. Strain the soaking water into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest. Chop the figs and return them to the syrup.
  3. Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.
Notes
  1. Make Ahead Tip: Cover and refrigerate the fig sauce (Steps 5-6) for up to 1 week. | Equipment: 10-inch springform pan
  2. Ingredient notes: Greek yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra thick and creamy texture. Look for it with other yogurt in large supermarkets. Unstrained regular yogurt cannot be used in its place for this recipe, but you can strain plain yogurt to give it the same thick texture as Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. Spoon in 4 cups nonfat plain yogurt and let it drain in the refrigerator until reduced to about 3 cups, about 2 hours.
  3. Ouzo is a sweet Greek liquor with a pleasant anise flavor;mavrodaphne is a sweet, Greek red wine similar to port; port is a fortified dessert wine from Portugal. Find ouzo in liquor stores and Mavrodaphne and port in wine shops and liquor stores.
  4. Rose geranium (Pelargonium) is part of a larger family of “scented geraniums.” The edible leaves impart a delicate rose flavor when added to desserts, beverages and other foods. The plants can be found near other herbs at garden centers or in gourmet food shops when in season.
Adapted from EatingWell
Adapted from EatingWell
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe


Nutrition Facts
Serving Size 1
Servings Per Container 16

Amount Per Serving
Calories 263 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat g
Cholesterol 19mg 6%
Sodium 196mg 8%
Total Carbohydrate 35g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Butter Olive Oil Cinnamon Rolls

The Olive Crush Butter Olive Oil Cinnamon Rolls
 
Our Natural Butter Flavored Olive Oil is perfect for baking! Try using it with this from-scratch cinnamon roll recipe.

Butter Olive Oil Cinnamon Rolls
Write a review
Print
Total Time
4 hr
Total Time
4 hr
Ingredients
  1. 5 cups all purpose flour
  2. 1/3 cup granulated sugar
  3. 1 tablespoon salt
  4. 2 packages rapid rise yeast
  5. 2 cups warm water
  6. 1/4 cup The Olive Crush Natural Butter Flavored Olive Oil
  7. 2 large eggs
  8. 2 tablespoons The Olive Crush Natural Butter Flavored Olive Oil
  9. 1/2 cup walnuts (optional)
  10. 1/2 cup raisins (optional)
  11. 1/2 cup brown sugar
  12. 1 tablespoon ground cinnamon
  13. 1/3 cup The Olive Crush Natural Butter Flavored Olive Oil
  14. 1/2 cup brown sugar
For Frosting
  1. 12 ounces cream cheese (room temperature)
  2. 1/2 cup powdered sugar
  3. 1 teaspoon vanilla extract
Instructions
  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl mix the water, sugar, 1/4 cup Natural Butter Flavored Olive Oil, salt and eggs. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  3. Knead dough on lightly floured surface for 5 to 10 minutes.
  4. Place in well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  5. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle. Spread 2 tbs. Natural Butter Flavored Olive Oil all over dough.
  6. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
  7. Beginning at the 15 inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  8. Preheat oven to 350 degrees.
  9. Coat the bottom of baking pan with Natural Butter Flavored Olive Oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  10. Bake for about 30 minutes or until nicely browned.
For Frosting
  1. Combine all ingredients in bowl and beat at low speed with a paddle attachment until sugar is incorporated.
  2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
     
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
     
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.

Vegan Oatmeal Chocolate Chip Cookies

The Olive Crush Vegan Oatmeal Chocolate Chip Cookies Recipe
 
This vegan oatmeal chocolate chip cookie recipe creates super moist and delicious cookies! Using our Castile olive oil and many healthy ingredient substitutes, these cookies are practically guilt-free.

Vegan Oatmeal Chocolate Chip Cookies
Yields 3
Write a review
Print
Ingredients
  1. 1 1/2 cups rolled oats
  2. 1/2 cup almond meal
  3. 1/3 cup shredded coconut, unsweetened
  4. 1 tsp baking powder
  5. 1/2 tsp cinnamon
  6. 1/2 teaspoon salt
  7. pinch of nutmeg
  8. 2 large ripe bananas, mashed
  9. 1/2 cup unsweetened applesauce
  10. 1 tsp vanilla extract
  11. 1/4 cup Castile Olive Oil
  12. 1/2 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper and set aside.
  3. In a large bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, salt, and nutmeg.
  4. In a separate bowl, combine the wet ingredients: bananas, applesauce, vanilla extract, and Castile Olive Oil.
  5. Add the wet ingredients to the dry ingredients and mix until combined.
  6. Fold in the chocolate chips.
  7. With a cookie scoop (or small ice cream scoop or teaspoon), scoop about 2-3 teaspoons of cookie "dough" onto prepared baking sheet, placing about an inch apart.
  8. Bake for 12-14 minutes, until lightly browned.
  9. Remove and enjoy!
Notes
  1. Makes about 3 dozen small cookies.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Candy Bar Cookies

Candy Bar Cookies Recipe | The Olive Crush
 
Use your favorite candy bar to flavor these easy-to-make and sure-to-please cookies.

Candy Bar Cookies
Write a review
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2/3 cup Arbosana Extra Virgin Olive Oil
  2. 2 cups brown sugar, packed
  3. 2 large eggs
  4. 1/2 cup milk
  5. 2 teaspoons pure vanilla extract
  6. 1/2 teaspoon butter extract
  7. 2 1/2 cups flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 3 1/2 cups quick oats
  12. 1, 8-ounce chocolate candy bar (pick your favorite & chop it up!)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Lightly coat large cookie sheets with cooking spray.
  3. In large mixing bowl, blend Arbosana Extra Virgin Olive Oil, brown sugar, eggs, milk, and vanilla & butter extracts. Mix until smooth and creamy.
  4. Add flour, baking powder, baking soda, salt, and oats. Blend until well mixed.
  5. Fold in chopped candy bar. Drop by heaping teaspoonfuls or small size cookie scoop.
  6. Bake 8-10 minutes. Cool and enjoy!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Lemon Shortbread Cookies

Lemon Shortbread Cookies Recipe | The Olive Crush

Cookies are an all time holiday favorite – especially shortbread cookies! These tasty shortbread cookies get their flavor from our very own Lemon Olive Oil and lemon zest.

Lemon Shortbread Cookies
Write a review
Print
Ingredients
  1. 1 1/4 cups unsalted butter
  2. 1/4 cup Meyer Lemon Olive Oil
  3. 2/3 cup white sugar
  4. 2 tablespoons fresh lemon zest
  5. 2 3/4 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. 2 teaspoons white sugar (for decoration)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
  4. Drizzle the Meyer Lemon Olive Oil until fully mixed.
  5. Stir in the flour salt and lemon zest until well blended. The dough will be somewhat soft.
  6. Cover and refrigerate for 1 hour.
  7. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut in rectangles 1 1/2×2 inches in size or use cookie cutters.
  8. Place cookies 1 inch apart on the lined cookie sheets then sprinkle the remaining sugar over the tops.
  9. Bake for 8 minutes in the preheated oven, or until golden at the edges.
  10. Place cookies to cool on wire racks.
  11. Store in an airtight container at room temperature.
The Olive Crush https://www.theolivecrush.com/

Products Used in This Recipe

  • This olive oil is created at crush. Locally grown Meyer Lemons are added to freshly picked olives and pressed together creating an extraordinary duet. The blend is so precise that the fresh, smooth and buttery flavor of our olive oil is delicately coated with hint of lemon.
     
    Tip: A light refreshing flavor of lemon is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Use it mixed with our balsamic vinegars to create quick dipping sauce that with crusty bread can create dinner by itself. Great to use in baking or a foundation in salad dressing.

Vegan Zucchini Almond Bread

Vegan Zucchini Almond Bread Recipe | The Olive Crush

This delicious vegan zucchini almond bread recipe is sure to warm your belly! Perfect for any time of the year, try bringing this almond topped dessert to your next holiday gathering or office party!

Vegan Zucchini Almond Bread
Write a review
Print
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 3 cups all-purpose flour
  2. 1 1/2 teaspoons baking soda
  3. 1/2 teaspoon baking powder
  4. 1 teaspoon salt
  5. 3 teaspoons ground cinnamon
  6. 1/2 teaspoon freshly grated nutmeg
  7. 1/2 cup almond milk
  8. 1 cup Arbequina Olive Oil
  9. 2 teaspoons pure vanilla extract
  10. 1 cup granulated sugar
  11. 3/4 cup brown sugar
  12. 2 cups shredded zucchini
  13. 3/4 cup thinly sliced almonds (plus a bit more for the top of each loaf)
Instructions
  1. Place a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt. and spices. Set aside.
  4. In a medium bowl, whisk together almond milk, Arbequina Olive Oil, vanilla extract, and sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
  5. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly mixed into the batter.
  6. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.
  7. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
  8. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
  9. Bread will last, well-wrapped, at room temperature for up to 5 days.
Notes
  1. Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir the following ingredients in a bowl: 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1/4 teaspoon vanilla or almond extract.
Adapted from Erin Gleeson
Adapted from Erin Gleeson
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Olive Oil Marshmallow Creme

Olive Oil Marshmallow Creme
Marshmallow creme has found its place on the Thanksgiving dinner table, so why not add a healthy version of it to your cooking list? This recipe is great to spread over sweet potatoes and yams, or to mix with or top your Jello gelatin dishes. If you have any leftovers, try it with a bit of cocoa powder to top your coffee.

Olive Oil Marshmallow Creme
Write a review
Print
Ingredients
  1. 4 egg whites, at room temperature
  2. Pinch of salt
  3. 1/3 cup water
  4. 1/3 cup honey or light corn syrup
  5. 1 cup organic sugar
  6. 1/4 teaspoon vanilla beans
  7. 1/4 cup Arbequina Extra Virgin Olive Oil
Instructions
  1. In a saucepan, combine water, corn syrup, and sugar and set over medium-high heat.
  2. Use a candy thermometer to monitor the temperature, allowing it to reach no more than 245°F.
  3. Meanwhile, in a mixer with the whisk attachment, beat the egg whites with the pinch of salt on the highest speed. It is important for the egg whites to be at room temperature in order for them to reach their maximum volume.
  4. Continue to beat until stiff, glossy peaks form.
  5. When the sugar/corn syrup mixture reaches 245°F, remove it from the heat.
  6. Reduce the mixer speed to low and slowly pour the sugar syrup into egg whites. Once all the syrup has been added, increase the speed to medium-high and add olive oil and the vanilla beans.
  7. Mix until cool; the bottom of the mixing bowl will be cool to the touch, this should take about 5 minutes.
  8. Store in the refrigerator.
The Olive Crush https://www.theolivecrush.com/

Products Used in This Recipe

White Chocolate & Persian Lime Olive Oil Fudge

whitechocolatefudge
This fudge is perfect for the upcoming holiday season! Using decadent white chocolate and the sweet citrus of our Persian Lime Olive Oil, this uniquely flavored white chocolate fudge will surely impress.

White Chocolate & Persian Lime Olive Oil Fudge
Write a review
Print
Ingredients
  1. ¼ cup Persian Lime Olive Oil
  2. ¼ cup unsalted butter
  3. ¾ cup plain Greek yogurt (or sour cream)
  4. 2 cups miniature marshmallows
  5. ½ lb white chocolate morsels
  6. 3 tablespoons fresh lime juice
  7. Finely grated zest of two limes, about 1 tablespoon
  8. 1 cup granulated sugar
Baking Supplies Needed
  1. Candy thermometer
Instructions
  1. Grease an 8" x 8" square baking pan.
  2. Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter, and greek yogurt in a 2 quart saucepan. Place over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly.
  3. Continue boiling over medium heat or until a candy thermometer reaches 238°F.
  4. Remove from heat and stir in marshmallows and white chocolate until melted and mixture is smooth.
  5. Immediately pour fudge into greased pan. Let stand about 10 minutes until the top is firm to touch. Using a knife, score the top of the fudge to form fudge squares.
  6. Refrigerate for about 1 hour.
  7. When the fudge is cool and firm, cut out the squares.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Olive Oil & Sea Salt Brownie Cookies

Olive Oil & Sea Salt Brownie Cookies
Be prepared for your friends and family to rave about these delicious brownie cookies! Soft and chocolatey, these cookies have healthy ingredient substitutes so you can eat them guilt-free.
 

Olive Oil & Sea Salt Brownie Cookies
Yields 21
Write a review
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 cup California Mission Olive Oil
  2. 2/3 cup amber agave nectar
  3. 2 eggs
  4. 3/4 cup flour
  5. 3/4 cup cocoa powder
  6. 1 teaspoon baking soda
  7. 1 Tablespoon hot water
  8. 1/2 teaspoon sea salt, plus more for sprinkling
  9. 1 1/2 to 2 cups chocolate chips
Instructions
  1. Preheat your oven to 325 degrees and line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a large bowl, add the California Mission Olive Oil and agave nectar and mix until well combined.
  3. Add the eggs, one at a time, mixing in between each one.
  4. In a small bowl, dissolve the baking soda into the hot water and set aside.
  5. Add the cocoa powder, flour, and salt to the egg mixture and beat until a dough forms.
  6. Add in the dissolved baking soda and beat until well combined.
  7. Stir in the chocolate chips.
  8. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets. Sprinkle with sea salt.
  9. Bake for about 10 minutes, until edges are set.
  10. Let cool completely on the baking sheets then transfer to a wire rack to cool.
Notes
  1. If you absolutely can't do this recipe with the agave nectar, add in 1 cup sugar instead. Increase the temperature to 350 degrees and keep an eye on the cookies while they bake - they may need a little more time.
The Olive Crush https://www.theolivecrush.com/

 

Products Used in this Recipe

  • Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
     
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.