This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
I learned something new today and thought I'd pass along my culinary enlightenment. I wanted to play with these co-pressed olive oils from The Quail & Olive* to make some citrusy Easter cookies for this weekend and started to do some reading about the products.
I had always thought that these oils were infused. Nope. These are co-pressed which means that - at the time of milling - the grower take the olives and whatever is being used for flavoring and mills it at the same time! These aren't infused and don't use an essence; they use the real fruits. Wow.
So, I decided to use the Lemon Olive Oil, Lime Olive Oil, and Blood Orange Olive Oil. The Blood Orange is the newest line-up from the Sciabica family in Modesto. Fresh
blood oranges are pressed with Mission and Manzanillo olives the same day as the olive
harvest. I love learning new things...and trying new flavors.
Decorative sugars just make me smile. You can use whatever sugar you have on-hand. And the recipe is the same for all the variations. I do use weight measurements for baking as it's more consistent.
Ingredients makes a baker's dozen (13 cookies!)
- 75 grams olive oil
- 90 grams organic dark brown sugar
- 70 grams organic granulated sugar
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 145 grams flour
- Also needed: decorating sugars for rolling (I used yellow for lemon, green for lime, and orange for blood orange); baking sheet with parchment paper or silicone mat; cookie scoop, optional but helpful
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Place decorative sugar in a bowl and set aside.
In a small mixing bowl, stir together the flour, salt, and baking soda. In a medium mixing bowl, whisk together the olive oil, egg, and sugars. Spoon the dry ingredients into the wet and use a spatula to incorporate the two. Stir until everything is just moistened.
Use a scoop to portion balls of dough. Drop them into the decorative sugar and roll to coat completely.
Place the cookies on the prepared baking sheet at least 2-inches apart as they spread and flatten as they bake. Bake for 15 minutes.
Let cool on the sheet for at least 5 minutes before moving them. They will be soft and harden as they cool. After 5 minutes, move them to a wire rack to cool completely. Or enjoy them warm from the oven! Your choice.
And, if you want to "level up" as my kids say, you can add a spoonful of curd on top of the cookie!
*Disclosure: I receive compensation in the form of complimentary products for recipe development
and generating social media traction. All opinions are my own.
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