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.

Bye Bye Butter, We're Baking with Olive Oil Now June 12, 2019 15:58

Using olive oil in desserts is nothing new; traditional recipes for cakes and cookies using olive oil have been around for generations. However, if you want to swap in olive oil for some or all of the fats, like butter, lard, shortening, margarine, or other oils in your baking, there are a few rules of thumb to follow to guarantee success.

Benefits of Baking with Olive Oil

Using olive oil cuts down on "bad" cholesterol and saturated fat in your baking. It's considered a "good" fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost. The vitamin E may even help keep your muffins and breads fresher, longer (and add a bit of extra moisture, too)

How to Substitute
When substituting olive oil for butter, the rule of thumb is to use 3 tablespoons oil for every 1/4 cup butter. 

The full Article


Broken Pork and Fennel Sausage Pasta August 30, 2018 15:15

Broken Pork and Fennel Sausage Pasta


1 cup Telegraph Hill Extra Virgin Olive Oil (use less if you prefer, we like it rich)

1 tbsp. paprika

Small handful of basil

500gm pork & fennel sausage (from your butcher is best)

2 onions (diced)

1 clove garlic (sliced)

1 cup tomato paste

Rigatoni pasta


Pour olive oil into pan and heat.

Add basil, ensuring leaves are fully submerged and fry till it lightens in colour and crisps. Remove basil and set aside.

Squeeze sausage meat from casing to form bite size lumps and add to pan and fry till cooked. Remove sausage and set aside.

Add garlic to olive oil until it begins to brown then add diced onions.

Fry till onions soften then add tomato paste and paprika.

Boil rigatoni pasta till cooked and drain.

Add sausage and pasta to sauce before serving and then top with basil.


Choc Mocca Earthquake Cookies January 15, 2015 13:14

Telegraph Hill Choc Mocca Earthquake cookiesOnce cooked these cookies have 'earthquake' cracks, hence their name!

Beat together

  • 1 ½ cups Brown Sugar
  • ½ cup Olive Oil

 Beat together and mix in

  • ¼ cup sour cream or plain yoghurt
  • 1 egg
  • 1 tsp vanilla essence

Sift together and then mix in

  • 1 ¾ cups plain flour
  • ¾ cup cocoa powder
  • 2 tsp instant coffee
  • 1 tsp B Soda
  • ¼ tsp salt
  • 1/8 tsp ground black pepper

Mix all together and refrigerate for 4 hours – should be quite firm.

Sift ½ cup Icing sugar onto plate and spoon small portions (1 heaped tspn) of mixture onto icing sugar. Roll into balls and place on baking paper covered baking tray.

Bake in the centre of the oven 10-12 minutes 175º C. Should still feel very soft when removed from oven.

Smoked Paprika Mayonnaise November 4, 2014 13:29

  • 3 egg yolks
  • 3 Tablespoons White Wine Vinegar
  • 2 Tablespoons Water
  • 2 Teaspoons Smoked Paprika
  • 1 clove crushed garlic
  • 1 Tablespoon Sugar or rice syrup
  • 1 Tablespoon Seedy Mustard

Stick blend all ingredients until frothy, then slowly add good fruity mild or medium olive oil until thick (approx 1.5 cups). Then add Olive Salt to taste.

Olive Oil Cake April 4, 2013 05:07

 Here is an easy link to a popular dairy free olive oil cake.

Olive Oil Banana Cake March 18, 2013 11:43

This recipe is my favourite - absolute simplicity, with minimum time, effort and dishes! 

  • 3 mashed very ripe bananas
  • 3/4 cup raw sugar
  • 1/2 cup extra virgin olive oil (medium or delicate strength)
  • 1/4 cup milk
  • 1&1/2 cup self raising flour
  • 1/2 tspn cinnamon
  • 1/2 cup walnuts, roughly chopped
  1. Preheat oven to 180C.  Grease a loaf tin with olive oil. 
  2. Place all ingredients except walnuts into a large bowl and mix together until well combined.
  3. Spoon into the tin and top with walnuts.  Bake 40-45 mins, until golden brown and pulls away from the sides of the tin.
  4. Cool for 5 minutes in the tin, then turn out and finish onto a cooling rack.

Olive Oil Brownies March 18, 2013 11:28

  • 125g bittersweet chocolate (at least 70% cacao) chopped or broken upolive oil brownie
  • 1/3 cup exta virgin olive oil
  • 2 large eggs at room temperature
  • 3/4  cup white sugar
  • 1 tspn vanilla extract
  • 1/4 tspn sea salt
  • 1/2 cup plain flour (or rice flour for gluten free brownies)
  • 2/3 cup roasted almonds, coarsely chopped
  1. Preheat oven to 180C.  Line a 20cm square baking pan with foil and lightly grease with olive oil.
  2. Melt chocolate in a bowl set over a pan of simmering water.  Whisk in the olive oil until combined and set aside to cool slightly.
  3. Beat the eggs and sugar with an electric mixer at a thigh speed for 5 minutes, until thick and foamy.  Beat in the vanilla and salt, then stir in the nuts.  Pour into the prepared pan.
  4. Bake for 20-25 minutes, depending on how fudgey you like them,  They should have a shiny, dry, slightly cracked layer on top but still be moist underneath.  Let cool completely and chill for several hours (or overnight) before cutting into squares.

Gluten free- replace the wheat flour with rice flour.