Recipe Ingredient: Fruit

Functional Olive Oil Soda

  1. In a shaker combine all ingredients aside from the soda
  2. Shake vigorously with ice until well emulsified.
  3. Strain into a glass filled with fresh ice.
  4. Top with probiotic soda

Dubai Chocolate Bars with Olive Oil

  1. Chop the dates and pistachios, toast the sesame seeds (if using), and set garnishes aside.
  2. In a double boiler (or microwave in short bursts), melt the chopped chocolate until smooth. Stir in the olive oil and cardamom until fully incorporated.
  3. Stir in half of the chopped dates and pistachios into the melted chocolate mixture.
  4. Pour the chocolate mixture into a parchment-lined loaf pan or silicone chocolate mold. Tap gently to remove air bubbles and smooth out the top.
  5. Sprinkle the remaining dates, pistachios, sea salt on top.
  6. Refrigerate for about 30–45 minutes, or until fully set.
  7. Remove from the mold/pan and slice into bars or squares. Store in an airtight container in the fridge for up to 10 days.

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.

Avocado Olive Oil Margarita

  1. Prepare the Glass: If desired, rim a glass with lime juice and dip it into Tajín or salt. Set aside.
  2. Blend the Margarita: In a blender, combine the avocado, tequila, lime juice, orange liqueur, olive oil, agave syrup, and a handful of ice. Blend until smooth and creamy.
  3. Adjust Consistency: If needed, add more ice or a splash of water for a thinner texture.

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Olive Oil Elixir

  1. Warm the water: Heat your water until it’s comfortably warm, but not boiling.
  2. Mix the ingredients: In a glass or mug, combine the olive oil, lemon juice, honey (if using), and spices.
  3. Stir well: Mix until the ingredients are fully combined.

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

Crispy Pumpkin Cutlets

  1. Slice the pumpkin into slices about 1/4 inch thick.
  2. Beat the eggs and dip the slices into the mixture.
  3. Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
  4. Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
  5. Once golden, drain on kitchen paper and sprinkle lightly with salt.
  6. Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!