Banana Bread

Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.


Blenheim Apricot & Olive Oil Cake

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Blenheim Apricot & Olive Oil Cake

2 cups Semolina
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
1 cup cane sugar, divided

2 Eggs
1¼ cups Buttermilk
¾ cup UP Extra Virgin Olive Oil

1 teaspoon Vanilla
zest of 1 lemon

4 medium sized ripe apricots, pitted and cut in half
⅔ cup honey
¾ cup Blenheim Apricot White Balsamic


Preheat the oven to 350 degrees F. 

Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. 

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment

Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.

While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓

When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 


Let cool.


Serve at room temperature with a dollop of Greek style yogurt.


Chia, Blueberry & High Phenol UP Hojibla Olive Oil Smoothie

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2 cups frozen blueberries
1/3 cup Strawberry Balsamic
1 fresh banana, cut up
1 cup packed fresh baby kale
1/4 cup High Oleocanthal UP Hojiblanca extra virgin olive oil
2 Tablespoons chia seeds

Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.

Makes 2 generous portions or 4 smaller servings


Dark Chocolate Slow Cooker Fondue with Blood Orange Agrumato & Aged Balsamic

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Dark Chocolate Slow Cooker Fondue with Blood Orange Agrumato & Aged Balsamic


•                    1 pound dark chocolate chips or whole bars chopped coarsely

•                    1 cup heavy cream

•                    1/2 cup milk

•                    2 Tbs. Blood Orange Agrumato Olive Oil

•                    1 Tbs. Fresh Orange Zest

•                    1 teaspoon vanilla extract

•                    Pinch kosher salt

•                    2 tablespoons Tangerine Dark Balsamic or Traditional, Vanilla, Cherry, etc...

•                    Cookies, Fruit, marshmallows or pound cake, for serving



Special equipment:  6-quart slow cooker

Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving. 



Serve with cookies, cut up fruit, marshmallows or pound cake.


Kiwi Mango Shrub


Kiwi Mango Shrub

1 cup  Mango White Balsamic Vinegar
1/2 cup Kiwi fruit peeled and sliced
1 litre Sparkling water

Put the kiwi in a small mason jar or container. Pour the balsamic over the fruit and infuse for at least one hour or up to four hours. The longer the infusion time, the stronger the kiwi flavour.

Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused vinegar, to a glass of sparkling water. Adjust to taste. Add ice if desired.


Truffle Popcorn


Truffle Popcorn

Make this popular restaurant snack at home! White truffle is more commonly used, and equally good. This can easily be scaled up to serve a crowd

1/3 cup popcorn kernels
Premium extra-virgin olive oil
2 tbsp. (or more) salted butter
¼ tsp. Black Truffle Oil
¼ tsp. Black Truffle Salt


1. In a large saucepan, over medium-high heat, combine the popcorn kernels with enough oil to lightly coat them. Put a lid on the saucepan and wait for the kernels to start popping. 

2. In the meantime, melt the butter, add the truffle oil and set aside. Have a large, deep bowl at the ready. 

3. Once the kernels have been popping vigorously for about 30 seconds, turn the heat to medium-low and wait for them to slow down. When there is at least 2 seconds between pops, take them off the heat and dump them into the bowl. 

4. Drizzle the butter overtop, tossing as you go – if your bowl does not have a handle, it is best to do this alternately…drizzle a little on, shake the bowl heartily so that the popcorn from the bottom comes to the top, drizzle a little more, shake again, and so on – until the popcorn is well-coated. Scatter the salt overtop and toss for several seconds more. 

5. Turn the popcorn into a serving bowl and scatter a bit more salt overtop, if desired. 

Makes about 8 cups.