Recipes
Super Lemony Olive Oil Cake
Posted by Fernanda Catalan onSuper Lemony Olive Oil Cake Recipe by: Mina Stone Ingredients 10–12 servings 1½ cups O-Live & Co. extra-virgin olive oil, plus more for pan 3 large eggs 1¼ cups (250 g) plus 1 Tbsp. granulated sugar 1¼ cups whole milk 2 tsp. vanilla extract Zest and juice of 2 lemons;...
Healthy Berry Crisp
Posted by Fernanda Catalan onAnything Goes Healthy Berry Crisp 1.5 Cups Oats 1 Cup Almond Flour (sub regular flour or whole wheat flour) 2 tsp cinnamon 3 Tbsp O-Live & Co Olive Oil 1/3 Cup Maple Syrup (sub coconut sugar or brown sugar for a more crumbly top) 4 Cups Fruit of...
Creamy Butternut Squash Pasta
Posted by Fernanda Catalan onCreamy Butternut Squash Pasta 2 Cups pasta of choice 4 Cups chopped butternut Squash 1 Yellow onion 1-2 Cloves of garlic 2 Tbsp O-Live & Co Olive Oil Sauce: ¾ Cup plant-based milk 2 Tsp arrowroot starch (or cornstarch) ¼ Cup nutritional Yeast 1 Tbsp lemon juice 1...
Cookie Skillet
Posted by Fernanda Catalan onCookie Skillet 1 Tbsp ground flaxseed 3 Tbsp water 1 ¼ cups spelt flour ½ teaspoon baking soda ½ teaspoon ground cinnamon Pinch of sea salt ¼ cup Tahini ½ cup maple syrup 1/4 Cup O-Live & Co. Olive Oil 1 tsp vanilla extract ½ cup dairy-free chocolate chips...
Fresh Cajun Shrimp Fettuccine
Posted by Fernanda Catalan onFresh Cajun Shrimp Fettuccine Ingredients: ½ cup O-Live & Co. olive oil 4 Oz of Fettuccine 2-3 tablespoons fresh lemon juice ½ cup parmesan cheese 1 & ½ tablespoons Cajun seasoning 1 tablespoon Italian seasoning 2-3 cloves garlic, minced ½ white onion, diced 4 cups cherry tomatoes ½ cup crumbled...
Carrot Tart with Ricotta and Feta
Posted by Fernanda Catalan onCarrot Tart with Ricotta and Feta Recipe by Sue Li, Photography by Thaya Williams Ingredients Flour, for rolling out dough 1 (14-ounce) package frozen puff pastry, thawed 1 pound multicoloured carrots, scrubbed and sliced lengthwise into ¼ inch thick pieces 1 tablespoon O-Live Extra-Virgin Olive Oil, plus more for serving...
Roasted Pumpkin Seeds
Posted by Fernanda Catalan onRoasted Pumpkin Seeds Recipe by Ali Slagle, Photography by Thaya Williams Ingredients 1 cup fresh pumpkin seeds 1 tablespoon O-Live & Co Extra-Virgin Olive Oil Kosher salt Preparation Step 1 To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold...
Roasted Tomatillo Salsa Verde
Posted by Fernanda Catalan onSauces, salsas and condiments are the best way to dress up a simple meal or throw some extra flavor into your lunchbox. This roasted tomatillo salsa is a great way to use up the last of your summer garden ingredients and will store sealed in the fridge all winter long....
Creamy Goat Cheese and Sun-dried Tomato Appetizer
Posted by Fernanda Catalan onCreamy Goat Cheese and Sun-dried Tomato Appetizer, with and O-Live Oil Based Black Olives and Fresh Basil. Ingredients One Large log of goat cheese. 1 270ml container of diced Sun-Dried Tomatoes. 1/3 Cup chopped Black Olives (no pits). 1/2 cup chopped fresh Basil 1/4 Cup O-live oil on top. Process...
Sheet Pan Buddha Bowl
Posted by Fernanda Catalan onServes: 2 Prep Time: 10 Minutes Cook Time: 35 Minutes Ingredients: Bowl: 1 Large Sweet Potato 1 Zucchini 1 Red Pepper 1 Can Chickpeas ½ Cup Farro (Sub any grain) 2 Tbsp O-Live & Co Extra Virgin Olive Oil 2 Large handfuls salad greens Dairy-Free feta (Or regular feta)...