Skip to main content

Co-Pressed Olive Oils + Chewy Sugar-Encrusted Citrus Cookies #Sponsored

  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

Procedure

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!

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh