Tuscan Olive Oil – Harvest 23/24 (Gold Medal Winner)

Description

Our Tuscan Olive Oil has won many awards:

Silver Winner 2020 – Los Angeles International Olive Oil Competition
Gold Winner 2018- Japan International Olive Oil Competition.
Gold Winner 2018- California Olive Oil Council competition.
“Best in class” – Los Angeles International Olive oil Competition.

Try this recipe from our longtime customer Georgeanne:

Tuscan Olive Oil Muffins

Combine:

• 1-1/2 cups cooked oatmeal
• 1 cup yogurt
• ¼ cup water
• 4 Tablespoons Calolea Tuscan Olive Oil
• 3 Tablespoons maple syrup 

Sift together:

• 1-1/2 cups sifted all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder

Pour liquid ingredients into dry.
Add 2 eggs, beaten
Mix with a few stiff strokes. Do not over-beat.
 
Drop into muffin tins with paper liners.
Bake: 400 degrees, 25—35 minutes until toothpick comes out clean.
Makes 1 dozen regular-size muffins. Extras can be frozen, then defrosted and gently reheated, if desired.
 
Variations (can be endless and creative):

• Use other cooked grains such as rice (brown, white, combo or combo of brown and wild rice), quinoa, cornmeal/polenta, etc,
• Use 1 cup all-purpose flour and ½ cup other flour (whole wheat, buckwheat, garbanzo bean flour, almond flour, coconut flour, etc)
• Substitute Calolea Meyer Lemon Olive Oil and lemon zest
• Substitute 1 cup applesauce for cooked grains and Calolea Blood Orange Olive Oil
• Substitute 1-1/2 cups grated carrot for cooked grains, add 1/3 cup cashews (coarsely chopped) and Calolea Mandarin Orange Olive Oil
• For savory (not sweet), add 4 Tablespoons salsa, 1/3 cup grated parmesan cheese and substitute Calolea Basil Olive Oil
• And, for something really different, substitute 1-1/2 cups Rice & Bean Salad or Bean & Corn Salad for cooked grain.