Recipe Course: Dessert

Olive Oil Date Ice Cream

  1. Prepare the Date Mixture:
    1. In a small saucepan, combine the chopped dates with 2 tablespoons of water. Simmer over low heat for about 5 minutes, stirring occasionally, until the dates soften and break down. Let it cool slightly.
  2. Mix the Olive Oil and Sweeteners:
    1. Stir in the Filippo Berio Extra Virgin Olive Oil, honey or maple syrup (if using), and a pinch of sea salt with the date mixture until everything is well combined.
  3. Soften the Ice Cream:
    1. Let the store-bought vanilla ice cream sit at room temperature for 5–10 minutes to soften slightly, making it easier to mix.
  4. Combine the Ice Cream and Date Mixture:
    1. In a large bowl, take the softened ice cream and fold in the date and olive oil mixture. Stir gently to incorporate the dates and olive oil throughout the ice cream. Be sure not to overmix; you want to keep a marbled effect.
  5. Serve and Enjoy:
    1. Scoop the ice cream and serve, enjoying the sweet, creamy, and slightly fruity combination of dates and olive oil!
      • Drizzle olive oil and flaky salt.

Fruit Bark

  1. Chop the dried apricots into bite-sized pieces.
  2. Shell the pistachios (if needed) and coarsely chop half.
  3. Line a small tray or plate with parchment paper.
  4. Evenly scatter the apricots, pistachios, and shredded coconut over the paper.
  5. Melt the dark chocolate in a heatproof bowl using a microwave or double boiler.
  6. Stir in the olive oil until smooth and glossy.
  7. Pour the melted chocolate over the toppings, spreading evenly to cover.
  8. Freeze for 30–60 minutes, or until firm.
  9. Break into bark-style pieces and enjoy!
  10. Storage Tip: Keep any leftovers in an airtight container in the freezer.

Lemon Bars

    Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. Place the store-bought shortbread crust in an 8×8-inch baking dish. If it comes in a disposable pan, you can place it directly on a baking sheet for stability.
  3. If the crust packaging recommends pre-baking, follow those instructions (usually 5-10 minutes at 350°F). If not, you can skip this step.
    Make the Lemon Filling:

  1. In a large bowl, whisk together the eggs, sugar, flour, baking powder, lemon zest, lemon juice, and salt until smooth.
  2. Stir in the olive oil until fully incorporated.
  3. Pour the lemon mixture over the slightly cooled crust.
    Bake the Lemon Bars:

  1. Bake the bars for about 20-25 minutes, or until the filling is set and the edges start to lightly brown. The center should still have a slight jiggle when you gently shake the pan.
  2. Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Then, refrigerate for at least 2 hours (or overnight) for the best texture.
    Serve & Garnish:

  1. Once the bars are chilled and set, use a sharp knife to slice them into squares or rectangles.
  2. Just before serving, sprinkle a light pinch of flaky sea salt and a small drizzle of olive oil on top of each lemon bar to enhance the bright lemon flavor and balance the sweetness.
  3. Serve chilled or at room temperature.

Valentines Day Strawberries

  1. Prepare the strawberries:
    Wash the strawberries gently under cold water and pat them dry with a paper towel. It’s important that they’re completely dry before dipping, as any moisture can cause the chocolate to seize up.
  2. Melt the chocolate:
    Break the chocolate into small pieces or use chocolate chips. You can melt the chocolate in one of two ways:

    • Microwave method: Place the chocolate in a microwave-safe bowl and heat in 20-30 second intervals, stirring in between, until completely melted and smooth.
    • Double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until fully melted.
    • Dip the strawberries:
      Hold each strawberry by the stem or leaves and dip it into the melted chocolate. Swirl it gently to coat the strawberry, leaving the top portion exposed. If desired, you can drizzle a small amount of chocolate over the top to give it a thicker coating.
    • Set the strawberries:
      Place the dipped strawberries on a parchment-lined baking sheet or tray. Let the chocolate harden at room temperature for about 30 minutes, or you can speed up the process by placing the tray in the fridge for about 15 minutes.
  3. Drizzle chocolate covered strawberries with Delicato Extra Virgin Olive Oil and Classic Balsamic Glaze

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.

Olive Oil Matcha Cake

  1. In measuring cup, whisk together olive oil, milk and poppy seeds; let stand for 5 minutes.
  2. Meanwhile, preheat oven to 350°F. Lightly grease 8-inch cake pan with olive oil; line bottom with parchment paper. Whisk eggs and vanilla into olive oil mixture.
  3. In large bowl, whisk together almond flour, oat flour, sugar, matcha, baking powder and salt; mix in olive oil mixture just until combined. Spoon batter into prepared pan; smooth top with spatula.
  4. Bake for 45 to 55 minutes or until top springs back when lightly touched and tester inserted in center comes out with just a few crumbs adhering. Let cool in pan on rack for 10 minutes; invert directly onto rack, then flip over right side up.
  5. Garnish: Meanwhile, using electric mixer, whip cream until soft peaks form. Beat in powdered sugar and vanilla until stiff.
  6. Using fine-mesh sieve, dust cake with powdered sugar. Serve slices warm or at room temperature with dollop of whipped cream. Can be stored in airtight container at room temperature for 3 to 5 days or frozen for up to 1 month.

Tips:

– To flip cake easily, sandwich between two racks, then invert right side up.

– Drizzle each serving with olive oil if desired.

Salted Dark Chocolate Olive Oil Mousse

  1. Place chocolate in a large heatproof bowl placed over a pot of simmering water. Melt chocolate, stirring frequently, for about 5 minutes or until smooth. Let cool slightly.
  2. Whisk olive oil into melted chocolate; set aside. In a separate large bowl, beat egg whites with a pinch of sea salt until stiff peaks form. Set aside.
  3. In a separate large bowl, beat egg yolks, remaining salt, and maple syrup until pale, thickened, and doubled in volume; gently fold in chocolate mixture.
  4. In three additions, fold egg whites into chocolate mixture until smooth and no white streaks remain.
  5. Spoon or pipe mixture evenly into 4 ramekins; refrigerate for 20 minutes. Garnish with a sprinkle of sea salt.

Tip: Mousse can be made ahead, covered, and refrigerated. Let stand at room temperature for 30 minutes before serving.

Lemon Madeleines

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a non-stick madeleine pan with olive oil and set aside.
  • In a large bowl, beat the eggs with a hand mixer. Add sugar and continue mixing until dissolved.
  • Next, mix in the olive oil and lemon juice. Then, add flour, vanilla extract, baking powder, salt and lemon zest. Mix well until just combined.
  • Refrigerate batter for approximately 10 minutes, mixing one more time once it comes out.
  • After the final mix, fill the madeleine pan with equal amounts of batter and place in the middle of the oven for 15-16 minutes.
  • Remove from the oven and allow to cool.
  • Dust with powdered sugar before presenting.

 

Inspired by Tasty Mediterraneo

Ferragosto Lemon and Olive Oil Biscotti

  • Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • In one medium bowl, stir together the flour, baking powder, salt, and almonds.
  • In another medium bowl, beat together the eggs, sugar, olive oil, lemon zest and juice, and both of the extracts, until blended, about 1 minute.
  • Pour the wet ingredients into the dry and mix until just blended.
  • Move dough onto a clean counter and knead by hand until a smooth dough forms.
  • Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1 1/2 inch high.
  • Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
  • Cool 10 minutes, then cut into 1/2-inch slices using a serrated knife.
  • Reduce the heat to 275 degrees Fahrenheit and place the cookies flat, laying side by side on the baking sheet.
  • Bake another 8 minutes, carefully turn over and bake about 5 to 6 minutes.
  • Cool completely, then store in an airtight container.

Blood Orange Polenta Cake

  • Preheat oven to 350F. Use a little bit of extra olive oil to grease an 8” round cake pan.
  • In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
  • Grate the zest from one of the oranges and set aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
  • In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
  • Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
  • Fold in the dry mixture using a wooden spoon or spatula. Stir until combined, careful not to over-mix the batter.
  • Spoon the batter into the cake pan and spread evenly.
  • Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  • Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
  • After allowing to completely cool, sprinkle with confectioners’ sugar and serve.