Olive oil isn’t just for drizzling over salads. It takes baking to a whole new level by adding a subtle fruity flavor to your creations, and who doesn’t want a hint of the Mediterranean in their brownies or cakes? Plus, it’s packed with heart-healthy monounsaturated fats, making your treats a tad less guilt-inducing.

Before we jump into the mixing bowl, let’s talk olive oil varieties. Extra virgin olive oil (EVOO) is the go-to option for baking. It’s the highest quality and retains the most flavor. However, if you prefer a milder taste, you can opt for a light or mild olive oil.

Crinkle Cookies

Prep Time: 15 Min.

Bake Time: 12 Min.

Total Time: 27 Min.

Servings: 12

Crinkle cookies aren’t just delicious; they are guilt-free indulgence. Olive oil is known for its health benefits, so you can enjoy your sweet tooth satisfaction without compromising on wellness. It’s like having your cookie and eating it too!

Ingredients

• All-Purpose Flour: 1 ¼ cups
• Cornstarch: 1 tablespoon
• Baking Soda: ½ teaspoon
• Baking Powder: ½ teaspoon
• Extra Virgin Olive Oil: ½ cup
• Large Egg: 1
• Granulated Sugar: ¼ cup
• Brown Sugar: ¾ cup
• Sea Salt: ¾ teaspoon
• Vanilla Extract: 2 teaspoons
• Orange Zest Peel

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
• In a bowl, whisk the flour, cornstarch, baking soda and powder, and salt
• In another bowl, mix the olive oil, vanilla essence, egg, brown sugar, and granulated sugar until well combined
• Gradually combine the dry and wet ingredients, mixing with a rubber spatula
• Add in the orange zest
• Drop rounded tablespoons of dough onto the prepared baking sheet.
• Bake for 10 to 12 minutes and then check on them. If you see large crinkles, the cookies are done. If not, leave them in for two more minutes
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack

Lemon Cake

Prep Time: 1 Hr. 10 Min.

Bake Time: 50 Min.

Total Time: 2 Hr.

Servings: 8

Lemon and olive oil – a duo that can brighten up even the gloomiest day. Let’s whip up a batch of olive oil lemon cake that’s like a burst of sunshine on your taste buds.

Ingredients

For the Cake

• All-Purpose Flour: 1 ½ cups
• Baking Powder: 2 teaspoons
• Salt: ½ teaspoon
• Granulated Sugar: 1 cup
• Large Eggs: 3
• Extra Virgin Olive Oil: 1 cup
• Whole Milk: ½ cup
• Zest of 2 Lemons
• Freshly Squeezed Lemon Juice: 2 tablespoons

For the Candied Lemons and Glaze

• Vanilla Extract: 1 teaspoon
• Confectioners’ Sugar: ¾ cup
• Freshly Squeezed Lemon Juice: 1 tablespoon
• Lemon Slices: 6
• Granulated Sugar: ¾ cup

Directions

Making the Cake

• Preheat your oven to 350°F (175°C) and grease a cake pan.
• In a bowl, whisk together the flour, baking powder, and salt.
• In another bowl, beat the sugar and eggs until light and fluffy.
• Slowly add the olive oil while continuing to beat the mixture.
• Mix in the milk, lemon zest, lemon juice, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until they are combined.
• Pour the batter into the prepared cake pan.
• Bake for 25 to 30 minutes. Insert a toothpick into the center to see if it comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a serving plate.

Making the Candied Lemons and Glaze

• For the topping, place lemon slices in a frying pan filled with water. Bring it to a boil and then drain the water. Repeat once more
• Place the lemon slices again in the frying pan and cover it with one cup of water
• Add in the granulated sugar and two tablespoons of lemon juice. Bring the mixture to a boil and then let it simmer on low heat for 15 minutes
• When the water takes on a syrupy consistency and the lemon slices become translucent, turn off the heat and let it cool
• For the glaze, combine one tablespoon of lemon juice and confectioners’ sugar in a bowl

Top the cake with this glaze and place the candied lemon slices on top. Serve a slice with a glass of lemon Prosecco.

Olive Oil Bread

Prep Time: 20

Bake Time: 45 Min.

Total Time: 1 Hr. 5 Min.

Yields: 1 Loaf

Now that we have satisfied your sweet tooth, let’s switch gears and bake a savory delight – Olive Oil Rosemary Bread. This aromatic bread is perfect for dunking in soups or enjoying on its own.

Ingredients

• All-Purpose Flour: 3 cups
• Active Dry Yeast: 1 packet
• Sugar: 1 teaspoon
• Warm Water: 1 1/4 cups
• Extra Virgin Olive Oil: 1/4 cup
• Fresh Rosemary (Chopped): 1 tablespoon
• Salt: 1 teaspoon

Directions

• Preheat your oven to 375°F (190°C)
• In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy
• In a large bowl, mix the flour, salt, olive oil, and rosemary
• Add the yeast mixture to the flour mixture and knead until you have a smooth dough
• Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour or until doubled in size
• Punch down the dough and shape it into a loaf
• Place the shaped dough in a greased loaf pan and let it rise for another 30 minutes
• Bake for 25 to 30 minutes or until the bread is golden brown
• Allow the bread to cool before slicing

Feta and Chunky Olive Dip

Prep Time: 10 Min.

Dive into a world of texture and taste as you scoop up this divine concoction with your favorite crunchy pita chips or olive oil bread. The feta brings a rich, tangy kick, while the chunky olives add a burst of briny goodness. It’s a match made in appetizer heaven!

This dip is perfect for gatherings, parties, or just when you are in the mood for a delicious snack.

Ingredients

• Pitted Kalamata Olives: 1 cup
• Feta Cheese: 1 cup
• Sun-Dried Tomatoes: ½ cup
• Extra-Virgin Olive Oil: ¼ cup
• Garlic (Minced): 2 cloves
• Fresh Lemon Juice: 1 tablespoon
• Dried Oregano: 1 teaspoon
• Black Pepper: ½ teaspoon
• Fresh Parsley for Garnish

Directions

• Chop the sun-dried tomatoes into small pieces
• Crumble the feta cheese
• In a food processor, combine the pitted olives, crumbled feta, chopped sun-dried tomatoes, minced garlic, and fresh lemon juice
• Pulse the ingredients until they are coarsely chopped
• With the food processor running, slowly drizzle in the extra-virgin olive oil. This will help to bind the ingredients together and create a creamy texture.
• Add the dried oregano and black pepper to the mixture. Continue to pulse until the dip reaches your desired consistency
• Taste the dip and adjust the seasoning if needed. You might want to add more lemon juice, oregano, or pepper, according to your preference
• Transfer the chunky olive and feta dip to a serving bowl and garnish with parsley for a burst of color and added freshness

Blueberry Cream Cheese Muffins

Prep Time: 20 Min.

Bake Time: 25 Min.

Total Time: 45 Min.

Servings: 12

Blueberry Cream Cheese Muffins made with olive oil are a delightful treat that combines the sweetness of blueberries with the richness of cream cheese.

Loaded with plump, succulent blueberries, these muffins will make your mouth water with every bite. Dive into the heart of these muffins, and you will discover a luscious cream cheese filling that takes the flavor game to a whole new level. The creaminess perfectly complements the tartness of the blueberries, satisfying your sweet-tooth craving. This recipe is easy to follow and guarantees moist and flavorful muffins.

Ingredients

• All-Purpose Flour: 1 cup
• Butter Milk: 1 ¼ cups
• Granulated Sugar: 1 cup
• Baking Soda: 1 tablespoon
• Honey: ½ cup
• Salt: 1 teaspoon
• Fresh Blueberries: 1 cup
• Olive Oil: ¼ cup
• Large Egg: 1

For the Cream Cheese Filling

• Cream Cheese: 8 ounces
• Vanilla Extract: 1 teaspoon
• White Sugar: ½ cup 
• Unbleached All-Purpose Flour: 1 ½ tablespoons 
• Egg: 1
• Sour Cream: ¼ cup 

Directions

• Preheat your oven to 350°F (175°C)
• Line a muffin tin with paper liners or grease it with a bit of olive oil to prevent sticking
• In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk or spoon to ensure the dry ingredients are well-mixed.
• In another bowl, mix flour and buttermilk and let it stand for one minute
• In a cup, mix sugar, olive oil, honey and egg
• Add the wet ingredients into the dry ingredients bowl and mix well
• Gently fold the blueberries into the mixture.

Pro Tip: If you are using frozen blueberries, toss them with a little flour before adding them to the batter to prevent them from sinking to the bottom.

• In a separate small bowl, soften the cream cheese and add in the flour, sugar, vanilla extract, sour cream, and egg
• Drop small spoonfuls of cream cheese onto the muffin batter. Use a toothpick or a skewer to swirl the cream cheese through the batter, creating a marbled effect
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise while baking
• Add half a teaspoon of the cream cheese filling into the muffin tins
• Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown
• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Optional Glaze

You can prepare a simple glaze by mixing powdered sugar with a bit of milk or lemon juice. Drizzle it over the cooled muffins for a sweet finish.

Cheddar Bacon Olive Oil Muffins

Prep Time: 10 Min.

Bake Time: 20 Min.

Total Time: 30 Min.

Servings: 6

The sharpness of cheddar, the smokiness of bacon, and the earthy goodness of olive oil come together to create a taste sensation that will leave you craving for more. These muffins are baked to perfection, ensuring each bite is a heavenly experience. And the texture – moist, fluffy, and oh-so-satisfying.

Ingredients

• Olive Oil: ½ cup 
• Light Brown Sugar: 3 tablespoons 
• Large Eggs: 2
• Buttermilk: 1 cup 
• Baking Powder: 1 tablespoon
• Baking Soda: ¼ teaspoon
• Kosher Salt: 1 teaspoon
• Black Pepper: ½ teaspoon
• All-Purpose Flour: 2 cups 
• Green Onions (Chopped): ½ cup
• Shredded Cheddar Cheese: 2 cups 
• Diced Cooked Bacon: 1 cup 

Directions

• Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners
• In a large bowl, whisk together the flour, baking powder, baking soda and powder, and salt
• Stir in the shredded cheddar cheese until it’s evenly distributed in the dry ingredients
• Add the crumbled bacon and chopped green onions to the mix. Give it a gentle stir to combine these savory elements
• In another bowl, whisk together the buttermilk, olive oil, and one egg at a time. Pour this wet mixture into the dry ingredients
• Gently mix the wet and dry ingredients until just combined
• Spoon the batter into the muffin cups, filling each about two-thirds full
• Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean
• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack

Chorizo and Tomato Pull-Apart Bread

Prep Time: 15 Min.

Bake Time: 10 Min.

Total Time: 25 Min.

Yields: 1 Loaf

Why settle for the ordinary when you can have the extraordinary? This drool-worthy bread isn’t just about taste – it’s also a feast for the eyes. Picture yourself pulling apart those bread layers, revealing the vibrant colors and cheesy texture within. It’s practically food art, which you are about to make.

Ingredients

• Bread Loaf: 1
• Cherry Tomatoes: 1 cup
• Chorizo: ½ cup
• Shredded Mozzarella Cheese: 1 cup
• Unsalted Butter: 1/2 cup
• Garlic (Minced): 2 cloves
• Fresh Parsley: 1 tablespoon
• Salt and Pepper (To Taste)
• Chopped Chives: 2 tablespoons

Directions

• Preheat the oven to 350°F (175°C)
• Take your unsliced loaf of bread and, using a sharp knife, make diagonal cuts into the bread to create a checkerboard pattern, but don’t go all the way through
• Carefully stuff the halved tomatoes and diced chorizo into the cuts you made in the bread. Alternate between tomatoes and chorizo to ensure an even distribution of flavors
• Sprinkle shredded mozzarella cheese generously over the top of the bread. Get it into those nooks and crannies
• Mix the melted butter with minced garlic, chopped parsley, chives, salt, and pepper. Pour this concoction over the bread, making sure it seeps into every crevice
• Wrap the loaded loaf in aluminum foil, leaving the top exposed. This helps the bread cook evenly while preventing excessive browning
• Pop the foil-wrapped loaf into the preheated oven and bake for about 15 to 20 minutes
• Remove the foil and let the bread bake for an additional 5 to 10 minutes, or until the top is golden brown and crispy
• Take the bread out of the oven and let it cool for a few minutes. Slice it up, pull it apart, and savor every cheesy, tomatoey, chorizo-filled bite

Final Thoughts

So, there you have it – a sneak peek into the wonders of baking with olive oil. Whether you are a sweet tooth or a savory snacker, olive oil has the potential to transform your creations into culinary masterpieces. So, next time you are in the kitchen, give that bottle of olive oil a nod of appreciation, and let the baking adventure begin!