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Course: Breads

Olive Oil Banana Bread

Olive Oil Banana Bread

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil

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Olive Oil Banana Bread
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Course Breads, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
1 loaf
Ingredients
  • 1/3 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/2 cup honey
  • 2 eggs
  • 2 bananas over ripe and mashed
  • 2 tablespoons plain yogurt (plain greek or nonfat)
  • 1/4 cup low-fat milk almond or soy works also
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/3 cup all-purpose flour you can use wheat flour is desired
  • 6 dates pitted and chopped
  • 1/3 cup walnut hearts chopped
  • 1/2-3/4 teaspoon ground cardamom use if desired and season to taste
Course Breads, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
1 loaf
Ingredients
  • 1/3 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/2 cup honey
  • 2 eggs
  • 2 bananas over ripe and mashed
  • 2 tablespoons plain yogurt (plain greek or nonfat)
  • 1/4 cup low-fat milk almond or soy works also
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/3 cup all-purpose flour you can use wheat flour is desired
  • 6 dates pitted and chopped
  • 1/3 cup walnut hearts chopped
  • 1/2-3/4 teaspoon ground cardamom use if desired and season to taste
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Instructions
  1. Preheat the oven to 325 degrees F. In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
  2. Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again. Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
  3. Lightly oil a non-stick a 5 3/4 x 3 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
  4. Bake in the 325 degrees F heated-oven for 55 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
  5. Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!
Recipe Notes

Recipe by The Mediterranean Dish

Garlic Monkey Bread

Garlic Monkey Bread

Try this recipe with Calivirgin Guilty Garlic Olive Oil or Calivirgin Jalapeno Garlic Olive Oil

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Garlic Monkey Bread
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Course Breads
Prep Time 2 hours
Cook Time 40 minutes
Servings
10-12 servings
Ingredients
Dough
  • 4 1/2 cups Bread flour
  • 1/2 cup Parmesan cheese grated finely
  • 1/4 cup brown sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 7 tablespoons Calivirgin Guilty Garlic olive oil reserve 1 for coating the pan
  • 3/4 cup mashed potatoes (can be left-overs or fresh frozen mashed)
  • 3/4 cup hot water 100 degrees
  • 1 large egg yolk
  • 1 large egg
  • 1 tablespoon garlic powder
Topping
  • 16 tablespoons Calivirgin Guilty Garlic olive oil
  • 6 garlic cloves roasted
  • 1 cup Parmesan cheese grated finely
  • 1 cup sharp cheddar cheese grated
  • 1 1/2 teaspoons black pepper
Course Breads
Prep Time 2 hours
Cook Time 40 minutes
Servings
10-12 servings
Ingredients
Dough
  • 4 1/2 cups Bread flour
  • 1/2 cup Parmesan cheese grated finely
  • 1/4 cup brown sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 7 tablespoons Calivirgin Guilty Garlic olive oil reserve 1 for coating the pan
  • 3/4 cup mashed potatoes (can be left-overs or fresh frozen mashed)
  • 3/4 cup hot water 100 degrees
  • 1 large egg yolk
  • 1 large egg
  • 1 tablespoon garlic powder
Topping
  • 16 tablespoons Calivirgin Guilty Garlic olive oil
  • 6 garlic cloves roasted
  • 1 cup Parmesan cheese grated finely
  • 1 cup sharp cheddar cheese grated
  • 1 1/2 teaspoons black pepper
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Instructions
  1. Start this bread the evening before serving. Measure and place in the bowl of an electric mixer fitted with a bread hook, the flour, ½ cup of the Parmesan cheese, brown sugar, garlic powder, Yeast, and salt. In a separate bowl, place the Calivirgin Guilty Garlic Oil, the mashed potatoes, Water, and egg plus the Yolk. Blend together. With the mixer running slowly, incorporate the liquid in to the dry ingredients. Increase the speed and mix until the bread dough comes together.
  2. Turn bread dough out onto a very lightly floured surface and knead until bread is smooth. Turn dough into a greased bowl, cover with plastic wrap and let rest at room temperature for an about an hour. Punch the dough down and then place back in the bowl and refrigerate overnight.
  3. In the morning, remove the bread from the refrigerator, and let come to room temperature for about an hour. In a covered oven-proof dish, place 8 ounces of the Calivirgin Garlic oil and about 6 cloves of garlic and roast at 300° for 1 hour. Set aside to cool.
  4. When the bread dough has come to room temperature, divide into 4 equal parts, then divide each portion again into 6 parts. You should have 24 equal parts. Roll each of the parts into balls and set aside covered with plastic wrap while making the topping.
  5. Preheat the oven to 375°. Mince the cooled roasted garlic and place in a small bowl and then add the roasting oil. Place the grated Parmesan Cheese and the Sharp Cheddar Cheese and the Pepper in another small bowl and toss.
  6. Coat one by one the balls of dough, first in the oil and then coat with the cheese mix. Place each ball in the prepared tube pan, till all are arranged evenly. Any addition leftover oil and cheese mix drizzle on top of the bread.
  7. Bake at 375° for 35 to 40 minutes, or an internal temperature of 200°. Cool 10 minutes, then turn the bread out onto a clean cutting board and let rest until ready to serve.
Recipe Notes

Recipe by Carole Appling for Calivirgin

No-Fuss Oregano Focaccia

No-Fuss Oregano Focaccia

We like it with Calivirgin Oh! Oregano Olive Oil or Calivirgin Rustic Rosemary Olive Oil


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No-Fuss Oregano Focaccia

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Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes

Servings
12 people


Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice

Prep Time 5-10 minutes
Cook Time 30 minutes
Passive Time 60 minutes

Servings
12 people


Ingredients
  • 2 tablespoons Calivirgin Oh! Oregano Olive Oil to drizzle into the pan
  • 3 tablespoons Calivirgin Oh! Oregano Olive Oil for dough
  • 1/2 cups warm water
  • 1 1/4 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons Calivirgin Dipping Spices or Italian spices of your choice

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Instructions
  1. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.

  2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.

  3. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.

  4. Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.


Recipe Notes

Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.

Recipe by King Arthur Flour

Olive Oil Cornbread

Olive Oil Cornbread

We like to use Calivirgin Jalapeno Garlic Olive Oil

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Olive Oil Cornbread
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Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
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Instructions
  1. Preheat oven to 375˚F.
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk in the milk, olive oil and eggs until smooth.
  4. Pour batter into a 8-inch square baking pan.
  5. Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
  6. Allow cornbread to cool for 5 - 10 minutes before slicing and serving.
Rosemary Walnut Scones

Rosemary Walnut Scones

We like to use Calivirgin Rustic Rosemary Olive Oil

 

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Rosemary Walnut Scones
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Course Breads
Servings
8
Ingredients
  • 1 cup buttermilk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tbsp fresh rosemary
  • 1/4 cup Calivirgin Rustic Rosemary Olive Oil
  • 3/4 cup walnuts, toasted
  • 2 1/2 cup flour
Course Breads
Servings
8
Ingredients
  • 1 cup buttermilk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tbsp fresh rosemary
  • 1/4 cup Calivirgin Rustic Rosemary Olive Oil
  • 3/4 cup walnuts, toasted
  • 2 1/2 cup flour
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Instructions
  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. In a small bowl, whisk the buttermilk and egg and set aside.
  2. Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet and should pull away from the sides.
  3. Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer sticky; it shouldn't take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
  4. Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
  5. Cool on a wire wrack or serve warm.
Recipe Notes

Recipe Courtesy of Cassie @ Bake Your Day

Olive Oil & Herb Drop Biscuits

Olive Oil & Herb Drop Biscuits

We like to use Calivirgin Oh! Oregano Olive Oil

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Olive Oil & Herb Drop Biscuits
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Course Breads
Servings
Ingredients
  • 1 cup buttermilk or 1 cup milk + 1 tsp cider vinegar
  • 1 cup whole wheat flour
  • 1 cup cake flour
  • 2 tbsp golden flaxseed meal (optional)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp Parmesan cheese, grated
  • 1 tbsp fresh herbs, finely chopped
  • 1/4 cup Calivirgin Oh! Oregano Olive Oil
Course Breads
Servings
Ingredients
  • 1 cup buttermilk or 1 cup milk + 1 tsp cider vinegar
  • 1 cup whole wheat flour
  • 1 cup cake flour
  • 2 tbsp golden flaxseed meal (optional)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp Parmesan cheese, grated
  • 1 tbsp fresh herbs, finely chopped
  • 1/4 cup Calivirgin Oh! Oregano Olive Oil
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Instructions
  1. Preheat your oven to 450 degrees.
  2. In a medium mixing bowl, whisk together the flours through the herbs. Using either a pastry cutter or your hands, work the olive oil into the flour.
  3. Make a well in the center of the flour and add the buttermilk or milk mixture. Stir just to combine. Don’t overwork it. It’s fine if you see some specks of flour.
  4. Let the dough sit for a few minutes, then using a 1/4 cup measuring cup, scoop the dough out onto a parchment lined baking sheet spacing them out about 2 inches apart.
  5. Bake for about 12 minutes. Check them early…they should be just golden on top.
Recipe Notes

Recipe Courtesy of Caroline @ Taste Love and Nourish