STAR OLIVE OIL RECIPES

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EASY HOMEMADE OLIVE OIL MAYONNAISE RECIPE | ALLRECIPES



Easy Homemade Olive Oil Mayonnaise Recipe | Allrecipes image

Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!

Provided by Cheryl King

Categories     Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 quart

Number Of Ingredients 7

2 eggs, room temperature
1 cup extra-virgin olive oil
1 cup canola oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon salt

Steps:

  • Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
  • Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
  • Place a lid on the jar and refrigerate until use, for up to two weeks.

Nutrition Facts : Calories 129.2 calories, CarbohydrateContent 0.1 g, CholesterolContent 10.2 mg, FatContent 14.3 g, ProteinContent 0.4 g, SaturatedFatContent 1.6 g, SodiumContent 22.1 mg

OLIVE OIL CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES



Olive Oil Chocolate Chip Cookies Recipe | MyRecipes image

You’ve probably heard of olive oil cake, and if you’ve ever tasted one, you know how much rich character olive oil can bring to a dessert. And that’s certainly the case for these anything-but-average chocolate chip cookies. With their crispy edges and perfectly gooey center, they’re downright dreamy. Fruity olive oil subtly shines, complementing the melt-in-your mouth chocolaty factor in this distinctly delicious twist on the cookie jar classic. Although it’s tempting to go straight from the bowl to the oven, it’s important that the cookie dough is thoroughly chilled before baking. Not only will this step make scooping the cookies easier, but refrigeration solidifies the oil, which keeps the cookies from spreading too fast and becoming too thin. Being that olive oil is the star ingredient in this chocolate chip cookie recipe, be sure to use a good quality oil. 

Provided by Sarah Epperson

Total Time 1 hours 0 minutes

Yield Makes 36 cookies (serving size: 1 cookie)

Number Of Ingredients 11

1 cup olive oil
1 ½ cups dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups (about 10 5/8 oz.) all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon kosher salt
12 ounces dark chocolate chunks
Course sea salt, for sprinkling

Steps:

  • Beat together olive oil and sugars in the bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until fully incorporated, about 1 minute. Add eggs and vanilla, and beat just until combined, about 30 seconds (do not overbeat).
  • Whisk together flour, baking soda, baking powder, and salt in a large bowl until fully combined and no clumps. Add flour mixture to olive oil mixture, and beat until fully combined, about 1 minute. Scrape down sides of bowl as needed. Remove paddle attachment, and fold in chocolate chunks with a rubber spatula. Cover and chill dough until firm and cooled through, about an hour.
  • Meanwhile, preheat oven to 400°F. Line 2 baking pans with parchment paper. Remove dough from refrigerator just before using. Scoop out 1 1/2-inch size balls, and place on lined baking sheet spaced about 2 inches apart (about 9 cookies per baking pan). Bake in preheated oven until edges are beginning to turn golden, about 8 minutes. Let cool on a wire rack for 15 minutes. Repeat with remaining dough. Sprinkle cookies with sea salt. 

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