CategoriesAppetizers Bread

Olive Oil Bread Dip

Olive Oil Bread Dip

No one can deny the heart-healthy benefits of consuming a good quality olive, and why not make it more delicious with this olive oil bread dip. Anyone can make this restaurant-style olive oil bread dip which is great for entertaining or just for yourself. It’s so good and super easy to make. You can add more garlic for a garlicky bread dip or add more of your favorite herbs. It’s hard to go wrong on this one! You can even use a different infused olive oil instead of the suggested garlic olive oil. Perhaps try it with our Chipotle Olive Oil for a slightly smokey spicy flavor or even our popular Tuscan Herb Olive oil. To make it Dairy-free, you only need to withhold the Parmesan, and it’s still very flavorful. 

What you’ll need:

1 Garlic clove, minced

2 Tablespoons capers, minced

1/2 teaspoon dried oregano

1 Teaspoon dried or chopped fresh thyme

2 Teaspoons chopped fresh rosemary

3 Tablespoons finely grated Parmesan cheese (optional)

Pinch crushed red pepper flakes (optional)

Fresh ground pepper and salt, to taste

1/2 cup So Olive UP Extra Virgin Olive Oil or So Olive Garlic Olive Oil

Here’s how:

Add to small bowl garlic, capers, oregano, rosemary, thyme, and grated cheese. Press and mix the ingredients and place the herb mixture on a dipping plate. Drizzle the olive oil on top. Add salt and pepper to taste. For a spicy olive oil bread dip, add crushed red pepper flakes. Serve with your favorite crusty bread. Enjoy!


Lemon Olive Oil Cake with Blueberries and Strawberries

Lemon Olive Oil Cake with Blueberries and Strawberries

A delicious, yet simple lemon olive oil cake for the summer as fresh blueberries and strawberries are in season. This cake is made with our fused lemon olive oil and is a Dairy-free take on the German Sunken Apple Cake (Versunkener Apfelkuchen) but with berries! It is also made with whole grain flour (we used sprouted spelt flour) and maple syrup instead of sugar. You may arrange the berries on top of the batter in a pretty cohesive pattern, or for a more rustic look lay the berries on the batter sporadically. You may use all blueberries or all strawberries. You really can’t go wrong with this.

What you’ll need:

4 Eggs

1/2 cup Maple Syrup

1/2 cup Lemon Olive Oil

1 cup Unsweetened Applesauce

2 teaspoons Vanilla Extract

2 3/4 cups White Whole Wheat Flour or Sprouted Spelt Flour

3 teaspoons Baking Power

1/4 teaspoon salt

1 1/2 cup Blueberries, fresh or frozen

1 1/2 cup Strawberries, quartered

Here’s how:

Preheat oven to 350°. Grease and flour a 9″ springform pan with olive oil. Set aside. In a medium bowl beat the eggs. Whisk in maple syrup, vanilla, applesauce, and lemon olive oil. In a small bowl, mix flour and baking powder. Whisk in liquid mixture, beating to combine. Pour batter into prepared pan. Then top the batter with the strawberries and blueberries evenly, pressing into the batter lightly. Bake for 45-50 minutes or until done when tested with a toothpick. Cool for 15 minutes, then unlock the springform pan and allow it to finish cooling. Enjoy with whipped cream or ice cream!

CategoriesSides Vegetables

Roasted Spring Vegetable Medley

A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easier to find during the spring time. Feel free to make this medley with other kinds of spring vegetables that are in season.

What you’lll need:

16 oz Fresh Sugar Snap Peas

12 oz Fresh Peas

Small Head of Cauliflower

Medium Red Onion

Single Varietal Extra Virgin Olive Oil – Medium or Robust Intensity

Traditional Dark Balsamic (Optional)

Garlic Powder

Sea Salt


Red Chili Flakes (Optional)

Parchment Paper (This is to keep the vegetables from sticking to the baking sheet.)

Here’s how:

Preheat the oven to 350°F. Cut and core the cauliflower into florets and thinly slice the florets. Cut the red onion in half and cut the halves into thin slices. Place parchment paper on a large baking sheet. Spread the snap peas, fresh peas, sliced cauliflower and onions on the baking sheet with the parchment paper. Drizzle the olive oil over the vegetables and mix it. Sprinkle the garlic powder, salt, pepper, and chili flakes according to your taste. Then mix the vegetables again, making sure to spread it evenly. Add more seasoning if needed. Get a sheet of aluminum foil and just lay it lightly over the vegetables (no need to tuck it). Bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. When serving the vegetables drizzle with the Traditional Balsamic vinegar. Enjoy!

CategoriesAppetizers Salads

Valentine’s Caprese Salad

Here is a cute Valentine’s Day take on Caprese Salad. You will need a small heart shaped cookie cutter to cut out the fresh mozzarella.

What you’ll need:

1/2 lb. to 1 lb. of fresh mozzarella

Tomatoes on the Vine

Pesto sauce

Tradtional Balsamic Vinegar

Fresh basil, sliced

Here’s how:

Slice the tomatoes and lay them in a single layer on a plate. Slice the mozzarella. Then press a heart shaped cookie cutter on to each mozzarella slice. Take the heart slices and lay them on top of each tomato slice. Scoop about a teaspoon of pesto sauce on top of each mozzarella heart. Drizzle the Traditional Balsamic over the entire salad. Then add the fresh basil.


Chili Lime Olive Oil Popcorn

Try this delicious snack and make it a movie night. You only need popcorn, our Persian Lime Olive Oil, and chili powder. You may add additional salt if the salt in the chili powder is not enough.

What you’ll need:

Fresh popped popcorn

Persian Lime Olive Oil

Chili Powder

Sea salt (optional)

Here’s How:

In a large bowl full of popcorn, drizzle the Persian Lime Olive Oil evenly over the popcorn. Then sprinkle the chili powder on top. Shake the bowl or mix with your hands. Add sea salt to taste. Enjoy!



Festive Brussels Sprouts Salad

A large, delicious salad dressed with our garlic olive oil and cranberry pear balsamic that is perfect for a potluck or a dinner party. We highly recommend using a food processor with the thin slicer blade attachment to slice the brussels sprouts. Measurements don’t have to be exact, you may add more or less of each ingredient.

What you’ll need:

32 oz. brussels sprouts

1 pomegranate

1 small red onion

1/2 cup chopped pecans

1/2 cup dried cranberries

1/4 cup of freshly grated parmesan

1/4 cup of freshly grated asiago cheese (optional)

Garlic Olive Oil

Cranberry Pear Balsamic 

Sea salt

Here’s how:

Thinly slice the brussels sprouts and the red onion, and remove the seeds from the pomegranate. In a large bowl, add all the ingredients together. Drizzle the garlic olive oil and the cranberry pear balsamic over the salad to taste. Add salt to taste. Mix together and it’s ready to be served.


Roasted Red Pepper Feta Dip

This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time. Great for any party or gathering. The Harissa Olive Oil gives this dip a nice kick. Enjoy with crackers, bread or fresh cut veggies.

What you’ll need:

8 oz. package of fresh feta cheese

2 whole roasted red peppers

2 – 3 tablespoons of mild or medium Single Varietal Extra Virgin Olive Oil

2 – 3 tablespoons Harissa Olive Oil (depends on how spicy you want it)

1 teaspoon garlic powder

Here’s how:

Blend all ingredients in a food processor or blender. Pour into a small

serving bowl. Garnish with paprika. It’s now ready to be served!


Baking with Olive Oil

Baking with Olive Oil

High quality extra virgin olive oil is an excellent healthy substitute for other fats in baking. When a recipe calls for a liquid fat such as melted butter or vegetable oil, why not use olive oil? In fact, it might even make your baked goods taste better. Just make sure you use the good kind because not all olive oils are equal.

What’s so healthy about olive oil? 

Oleic acid and polyphenols found in olive oil make it a healthy choice.

Oleic acid, a monounsaturated fatty acid (MUFA) is responsible for lowering cholesterol levels and helps with blood sugar control. And it so happens that MUFAs are higher in olive oil than any other vegetable fats. A good quality olive oil should have at least 65% of oleic acid because then your olive oil will be more stable and have a higher shelf life.

That tingling sensation you feel in the back of your throat after swallowing olive oil? Those are polyphenols, another healthy reason for using it in your baking. These help to protect our bodies from oxidative stress and disease.

Olive Oils come in various intensities that can impact baking.

Depending on the type of olive cultivar and growing conditions, an olive oil can come out to be mild, medium or robust.

The various intensities can impact the flavor of the cookie, cake or the bread you bake. Keep in mind that the more robust the olive oil, the more olive flavor will come through. If you don’t want a strong olive flavor, start with a mild, fruity olive oil.

Another good rule of thumb is to use the olive oil that you like for dipping your bread.

If you are baking something more savory or making nice rustic crusty bread, a medium or robust olive oil will work great.

Baking With Flavored Olive Oil

Whether you bake from scratch or from a box, flavored olive oils can take your baking to another level.

Lemon or blood orange agrumato olive oil work well when a recipe calls for a citrus flavor. What makes these flavored olive oils special? The entire fruit and olives are crushed together giving the olive oil an outstanding concentrated flavor. No need to zest lemons or oranges.

How do blood orange brownies sound? Grab your favorite brownie recipe or box mix and substitute with blood orange olive oil.

Do you have a go to favorite yellow cake mix? Add lemon olive oil to make a lemon cake. The lemon flavor will shine right through. I find that it gives a better flavor to the cake than zesting a lemon.

Baking something more savory? A rosemary olive oil will does well when making crusty rosemary olive oil bread.

How about spicy corn bread? Replace the fat with a chili olive oil.

Try these Blueberry-Coconut Lime Muffins using Persian lime infused extra virgin olive oil.

More Baking Tips

When a recipe calls for vegetable oil, you can be substitute the vegetable at equal measure. But when the recipe calls for butter or margarine the conversion rate is slightly different.

See the olive oil conversion guide for substituting olive oil for butter in your recipes.


Now by no means should olive oil replace butter if you are making buttercream frosting because then you will have a glaze instead. Sort of. BUT what you can do is add a few teaspoons lemon olive oil or blood orange olive to add flavor to the buttercream icing. Just make sure you have a higher ratio of butter.

When making cookie dough, a high speed mixer or a food processor works best. These appliances incorporate the oils with the flour and sugar much better than by hand. You might need less oil when replacing the butter than what the conversion chart calls for. Cookie dough can become very oily.

Pie crust with olive oil? It can be done AND it’s easier. Use a mild, fruity olive oil for a sweet pie and a medium to robust oil for savory quiche crust.

For more olive oil baking ideas, take a look at our Pinterest Board for olive oil dessert recipes.


Balsamic Barbecue Sauce

Smoky, tangy, and sweet, this balsamic barbecue sauce can literally be put on anything. It’s great on chicken, steak, ribs, meatballs, tofu, you name it. It’s that good! We sauteed the onions in the olive wood smoked extra virgin olive oil and added a smoked sea salt to give this sauce a smoky flavor. Our traditional balsamic compliments the sweetness of the brown sugar and molasses by giving it the right amount of tang. You can use any dark flavored balsamic for another depth of flavor. Make this sauce more or less spicy. You really can’t go wrong.

What you’ll need:

1 15 oz. can tomato sauce

1/4 cup brown sugar

1/4 cup molasses

1 cup Traditional Balsamic or any flavored dark balsamic

2 tablespoons Olive Wood Smoked Olive Oil or any other UP extra virgin olive oil of your choice

1 small white onion, minced

1 tablespoon soy sauce

1 tablespoon brown mustard

1 tablespoon garlic powder

1/2 teaspoon cayenne pepper (or more for a spicier sauce)

2 teaspoons smoked sea salt or (2 teaspoons smoked paprika + 2 teaspoons sea salt)

fresh ground pepper to taste

Here’s how:

In a small sauce pan, simmer onion in olive oil until softened, about 5 minutes. Add tomato sauce, brown sugar, molasses, balsamic vinegar, soy sauce, mustard, garlic powder, cayenne pepper, salt, pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, stirring frequently, for about 30 minutes. Allow it to cool down for a few minutes. Transfer sauce into a blender and blend until smooth. It can be used immediately or pour it in a glass jar and refrigerate for later use. Sauce is good for a month.