Olive Oil Recipes

Italian Lemon Olive Oil Cake June 12, 2019 16:27

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.
Servings 16

Italian Lemon Olive Oil Cake:
1 cup Telegraph Hill Extra Virgin Olive Oil
3 Eggs
1 1/3 cup Whole Milk
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Fresh Lemon Zest
2 Cups Sugar
2 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt

1 cup Lemon Curd
Lemon Vanilla Cream Cheese Frosting:
1/2 cup Butter softened
1 - 8 ounce package Cream Cheese softened
4 cups Powdered Sugar may need 1/4 cup more depending on consistency
1 Tablespoon Fresh Lemon Juice
1/2 teaspoon Lemon Zest plus more for garnish
1 teaspoon Pure Vanilla or Vanilla Beans optional

Garnish: Lemon Zest, Blackberries, Mint

Preheat oven to 185°c.
In a large mixing bowl, add olive oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:
Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
Optional: Spread lemon curd on first cake layer and then top with frosting.
Let chill for 20-30 minutes to let the frosting set up.

Thai Green Curry May 30, 2019 15:04



1 tbs Telegraph Hill Lemongrass Kaffir Lime & Chilli infused Extra Virgin Olive Oil

1 onion finely chopped
2 tbs green Thai curry paste
1 cup coconut milk
1/2 cup water
500 g chicken thighs cut into pieces* (400g Fish or Prawns)
100 g green beans*
2 kaffir lime leaf
1 tbs fish sauce
1 tbs lime juice
2 tsp brown sugar
1/2 cup coriander roughly chopped *to serve


  1. Heat Lemongrass Kaffir Lime & Chilli infused Extra Virgin Olive Oil in a wok or large saucepan.
  2. Add onion and curry paste and cook for 1-2 minutes, stirring constantly.
  3. Add coconut milk and water, and bring to the boil.
  4. Add chicken pieces and lime leaves, and stir to combine. If chicken is not covered by liquid, add more coconut milk.
  5. Simmer, uncovered, for 10-15 minutes, add beans, cook for a further 5-10 minutes or until chicken is tender. (If using Fish add 6-8 minutes before the end of the process and about 5 mins for Prawns).
  6. Add fish sauce, lime juice and brown sugar, stir to combine.


Sprinkle with fresh coriander leaves just before serving. Serve with steamed rice.
Substitute thigh fillets for breast fillets, fish or Prawns
Substitute beans for zucchini.
Add extra Lemongrass Kaffir Lime & Chilli infused Extra Virgin Olive Oil for extra flavour.