250 g of flour
250 g of sugar
50 g of peeled and toasted almonds
4 spoons of honey
2 spoons of Olave Olive Oil
Scratch of 1 lemon
1 spoon of powder cinnamon
Separate the yolks of the eggs and mix them with sugar.
Add the flour, then the honey and then the cinnamon and the Olave Olive Oil, blending thoroughly. Add the scratch of lemon and mix.
Whisk the whites about to snow and mix carefully with the dough.
Lightly grease some small baking pans with Olave Olive Oil, dust with flour and fill them up until ¾ with the mixture.
Cook for 30 minutes in a pre-heated oven at 150º C.
When you pull them out of the oven, stick a toasted almond on top of each of them.
Serve in baking pans of buttered paper.
5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets - more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil
Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.
1 or 2 garlic cloves
1/2 teaspoon salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves, stripped from stems
1/2 cup CRISCO Pure Olive Oil
1/2 cup freshly grated Parmesan cheese
Chop garlic, salt and pine nuts in a blender or food processor until finely chopped. Add basil and olive oil; pureé until smooth.
Add the cheese and process just to combine; taste and adjust seasonings. Serve with pasta or grilled meats or veg.
2 cups flour
1 1/4 cups granulated sugar
1 tablespoon dry yeast
1/2 tablespoon salt
5 large eggs beaten
1 egg and 1 teaspoon water lightly beaten for glaze
1/4 pound whole almonds toasted for 5 minutes on a cookie
sheet then finely chopped
1/4 pound semisweet chocolate, shaved or diced
Preheat oven to 375. Combine ingredients and mix well to a soft dough. Divide into 3-4 pieces, shaping each into a roll. Place on cookie sheet lined with parchment paper, brush with beaten egg water and bake 15-20 minutes until golden. When cool enough to handle, cut diagonally into pieces. place back on cookie sheet and bake 10 minutes longer. store in airtight container for up to a week.
Ingredients for 4 people
2 Kg. of big roasted red and green peppers.
Olave Olive Oil
Cook the peppers in the oven or in a pan. Do the same thing with the tomatoes. Once they are tender, take away from the fire and let cool. Once cold, peel them and take away the head and seeds. Cut the peppers in stripes. Unite the peppers and the tomatoes adding Olave Olive Oil. Before serving add the vinegar.
12 oz dried penne pasta (about 8 cups cooked)
1/4 cup B.R. Cohn Balsamic & Herb Kipping Oil
1 lb (about 3 cups) cherry or Campari tomatoes
1/2 cup shredded fresh basil
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
Cook penned according to package directions. While past is boiling, shake the B.R. Cohn Dipping Oil until thoroughly mixed and pour 1/4 cup into large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil. Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste. Serves 4-5.
Our favorite pizza recipe uses a pungent Tuscan variety extra virgin olive oil, although a rosemary flavored oil is also excellent.
2 cups of flour
1 packet yeast
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup water
1/8 cup extra virgin olive oil
Mix together and knead well. Let rise 1/2 to 1 hr then roll out. Place toppings and cook about 20 minutes in a 415 degree oven.
Our products are certified by Organización Internacional Agropecuaria and Each crop is certified as Kosher by the Chief Rabbinate of Agudath, Israel.
Fruits are hand harvested and thoroughly selected, thus preserving environmental balance in the area and generating pollutant free higly healtly food.