Yes, Even The Kylie Jenner Olive Oil Cake
We can’t stand those posts that ramble on for ages before getting to the actual recipe. Here are the recipes:
Vanilla Ice Cream with (Selo) OIive Oil and Sea Salt
Simple and refreshing, this is something everyone can make in a minute. All you need is the very best extra virgin olive oil and the best vanilla ice-cream. We’re not going to tell you which is the best vanilla ice cream but we do know the best olive oil.
vanilla ice cream - chocolate works too, but vanilla is better
extra virgin olive oil (this is key!!)
sea salt flakes
Place 2-3 scoops of vanilla ice cream in a cup or bowl
Drizzle olive oil over the ice cream
Sprinkle a pinch of sea salt over the top
Dark Chocolate Shavings
Watermelon and Feta Skewers
Adapted from Jessica Levinson
The char note gives watermelon a unique flavor. Combine that with the salt of the fresh basil, the peppery flavor of fantastic olive oil and a touch of fresh basil and you have yourself a perfect appetizer for the summer get-together.
16 cubes of peeled seedless watermelon
8 large basil leaves
8 cubes feta cheese
salt and freshly ground pepper
Selo Olive oil
Soak 8 wooden skewers in water for 30 minutes.
Heat the grill to high temperature.
Carefully thread 2 watermelon cubes onto each skewer.
Grill, flipping, until grill marks appear, about 1 minute per side.
Carefully thread 1 basil leaf and 1 feta cube onto each skewer.
Season with salt and pepper, and drizzle with oil.
Olive Oil Dipping Sauce
This idea is great when you want to add something to your bread, but it also works for seafood. Although a good olive oil will be good just on it’s own!
½ cup extra-virgin olive oil
½ teaspoon pressed garlic
½ teaspoon red pepper flakes
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Mix all of the above and live your best life.
Olive Oil Pasta
Usually people assign pasta to an overload of carbs that has to be drenched in a sauce. The medditeranean diet - the healthiest in the world - is all about pasta. Carbs, if done right, can be a great benefit to the diet. This pasta is also known as pasta aglio e olio.
1 lb thin spaghetti
½ cup Selo Olive oil
4 garlic cloves, crushed
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, both whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
¼ cup pitted olives, halved
¼ cup crumbled feta cheese
10-15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes, optional
Follow package instructions to cook thin spaghetti pasta to al dente. That means if the package says 7-9 minutes, go with 7 minutes.
When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat.
Lower the heat and add garlic and a pinch of salt.
Cook for 10 seconds, stir regularly.
Stir in the parsley, tomatoes and chopped scallions.
Cook over low heat until just warmed through, about 30 seconds or so.When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot.
Pour the warmed selo olive oil sauce in and toss to coat thoroughly.
Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!
Labneh With Olive Oil And Za’Atar
This Lebanese meal is fantastic for parties, but also great if you want to snack on something late at night without eating a million calories.
2 cups labneh
¼ cup olive oil
2 tablespoons za’atar
1 teaspoon salt
Baked Pita Chips with Za’atar fresh pita bread or veggies for serving
Spread labneh out in a thin layer on a medium serving platter or large plate. It’s important to spread out in a thin layer as opposed to serving in a bowl so that every bite gets a bit of the spices and olive oil.
Drizzle with olive oil and sprinkle with za’atar and salt.
Serve with pita chips, veggies or fresh pita bread.
Goat Cheese Olive Oil Cheesecake
1 large log fresh goat cheese (10 ounces; 270g)
2 cups extra-virgin olive oil (475ml), or as needed
1 teaspoon red chili flakes
1 teaspoon whole fennel seeds
2 teaspoons pink peppercorns (optional)
4 (2-inch) strips lemon zest (peeled with a vegetable peeler with as little white pith as possible)
4 bay leaves
6 sprigs fresh thyme
4 medium garlic cloves, cut in half lengthwise
Cut goat cheese log into 8 equal pieces; roll into balls, if desired.
Pour olive oil into clean wide-necked jars until halfway full. Distribute chili flakes, fennel seed, and peppercorns equally into both jars.
Add the goat cheese pieces one at a time, adding a little olive oil between each one so they are fully immersed. Add lemon zest, bay leaves, thyme and garlic to jars. Pour in enough olive oil to fully cover cheese. Seal jars and refrigerate for at least a few hours (we found it tasted best after 2 days). The marinated goat cheese can be kept refrigerated for up to 1 week, but not any longer than that (infused olive oil can run the risk of botulism if kept for longer than 1 week, even if refrigerated).
Lemon Olive Oil Cake
Adapted from The Vegetarian Times Cooks Mediterranean
This light cake is another summer hit, not just with vegetarians. This cake is amazing when you feel like eating something sweet, but don’t feel like cheating on your diet.
1 cup sugar
1/2 cup extra virgin olive oil
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
juice of 2 lemons
powdered sugar for serving
Preheat the oven to 350 degrees.
Butter and flour a 9″ cake round pan—set aside.
Use a batter mixer and beat together the eggs and sugar until very pale and fluffy.
Slowly stream in the olive oil and lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
In another bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients, making sure you get down to the bottom of the bowl so everything is incorporated well.
For those that don’t know, and many don’t know this is how you use the folding technique in a cake.
Pour batter into the prepared cake pan and bake for 45 minutes.
Let the cake cool in the pan slightly before inverting onto a cake plate and dusting with powdered sugar.
Lavender Olive Oil Cake
Adapted from Epicurious
2 medium-size lemons zest
1/2 cup granulated sugar
1 1/2 Tablespoons fresh lemon juice
4 large eggs, separated by yolk and whites
3/4 cup Selo Olive oil
1/2 teaspoon pure almond extract
1 cup cake flour, sifted
1/2 teaspoon salt
1/4 cup lavender-infused sugar, or plain granulated sugar works fine because lavender-infused sugar is a stretch to find
1 Tablespoon granulated sugar
about 1/4 cup confectioners' sugar
Preheat the oven to 350 F.
Grease/oil a 9-inch springform pan (that’s the round one usually used for cheesecake)
Line the bottom with parchment paper and oil the parchment.
In a large mixing bowl, combine lemon zest and granulated sugar. Use your fingertips to rub zest into sugar until moist and aromatic.
Add egg yolks and beat on high speed until pale and thick (about 5 minutes).
Add lemon juice, olive oil & almond extract; beat on medium speed till combined.
Remove beaters and switch to a large wooden spoon.
Add flour and salt; stir until just combined (try not to overmix); set bowl aside.
In a separate clean + dry mixing bowl add egg whites.
Beat on med-high until foamy.
Gradually add 1/4 cup of lavender sugar whilst beating.
Continue to beat until soft peaks form (try not to overbeat).
Fold in about 1/3 of the egg whites into the yolk mixture to lighten.
Add remaining whites and continue to gently fold into batter till just combined.
Pour batter into the prepared pan and gently wrap against the counter once or twice to release air pockets.
Sprinkle 1 Tablespoon of granulated sugar.
Bake for 35-40 minutes or until the cake top is puffed and golden brown. Insert a thin knife into the center - if there is no cake on it the cake is ready (or you burned it)
Remove pan from oven and place onto cooling rack. Cool for 15 minutes before releasing the cake from the pan.
Cool to room temperature.
Garnish with sifted confectioners' sugar and almonds before serving.
Keto Almond Olive Oil Cake
2 cups almond flour
3/4 cup Selo Olive oil
1/4 cup melted butter
1 cup granulated monk fruit/erythritol or sugar-free sweetener I used Lakanto
2 tbsp confectioners monk fruit/erythritol or sugar-free sweetener I used Lakanto
2 tsp baking powder
1 tsp vanilla extract
1 tsp almond extract
1 1/2 tsp lemon extract
3 tbsp lemon juice
1/2 tsp salt
In a large mixing bowl, combine almond flour, sweetener, baking powder and salt.⠀
In a separate bowl, combine EVOO, eggs, butter, all extracts and lemon juice.⠀
While whisking, slowly pour the wet ingredients into the dry ingredients. Mix thoroughly.
Pour batter into a greased 9″ springform cake pan.
Bake at 350 for 35 to 40 minutes.
Sift confectioner’s sweetener over the top once cake has cooled.
Kylie Jenner Olive Oil Cake
Made famous by the Kardashians and Tik Tok, this cake is simple to make and doesn’t require all that folding most cakes do.
1 Cup of Sugar
Zest of 2 Lemons or Oranges
1 ¾ Cup Flour
1 ½ tsp Baking Powder
7 Tbsp Melted Butter
¾ Cup Extra Virgin Olive Oil
3 Tbs Milk
First, sift together your flour and baking powder.
Next whisk together the melted butter, milk, and olive oil.
Now combine your eggs, sugar, and zest and beat with your electric mixer until the mixture is light and creamy, about 3 to 5 minutes with an electric hand mixer.
Now add in some of your flour mixture to your egg mixture and beat together until incorporated. Then add some of your olive oil mixture into your egg and beat until incorporated. Keep adding the flour and olive oil mixtures into the eggs a little at a time and alternating while beating until they are all gone.
Preheat your oven to 350 degrees Fahrenheit.
Butter, flour, and line a 10” round cake pan with parchment paper. Pour your batter into the pan.
Bake in the oven for 30 to 35 minutes.
Let cool and dust with powdered sugar.