Recipes

1 Tablespoon Yeast
1 Tablespoon Sugar
1 1/2- 2 Cups water 105-115 degrees f
3 Tablesppons Olive Cart Butternut Squash Seed OIl
5 Cups unbleached bread flour
2 tsp Olive Cart South Haven Flake Sea Salt
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh rosemary
4 Cloves garlic, minced
Cornmeal for coating bread pan

Toppings

4 Tablespoons Olive Cart Butternut Squash Seed Oil
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary

Hydrate yeast in 1/4 cup warm water with 1/2 tsp sugar for 10 minutes or until bubbly. Mix all remaining dry ingredients and herbs. Slowly add yeast tot water and oil,...

4 six ounce fillets of boneless skinless striped bass
1/2 cup + 2 Tablespoons Olive Cart Butternut Squash Seed Oil
3 Tablespoons Olive Cart South Haven 25 year Aged Balsamic
1 large garlic clove, minced
2 springs parsley, stemmed and chopped
10 capers, rinsed
1 Teaspoon Dijon mustard
salt and pepper to taste

In a small bowl whisk together parsley, Olive Cart South Haven 25 year Aged Balsamic, Dijon mustard, cpaers and 1/2 cup Olive Cart Butternut Squash Seed Oil. Season to taste with salt and pepper. Set sauce aside.

Rub the fillets with the 2 Tablespoons of Olive Cart Butternut Squash Seed oil and the minced...

1 baguette, sliced into rounds
2 Tablespoons Olive Cart Butternut Squash Seed Oil
4 oz goat cheese (chevre)
1/4 Cup roasted pumpkin seeds

Preheat oven to 375 degrees. brush bread slices with Olive Cart Butternut Squash Seed OIl and place on baking pan. Bakin in the oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool.

In a small mixing bowl stir goat cheese with a spoon to make spreadable. Immediately before serving, spread bread slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and drizzle with additional squash seed oil.

Segments from 1 Blood Orange, excess juice reserved
3 Tbls Olive Cart Butternut Squash Seed OIl
1/2 tsp grain mustard
1 Tbsp Olive Cart Blood Orange Oil
Salt and Pepper, to taste
6-8 Ounces fresh spring greens
1/2 Pound Fresh Sea (or bay) Scallops
Olive Cart California Arbequina Olive Oil

Prepare the vinaigrette, using a wire wisk and combing 1 Tablespoons of Olive Cart Blood Orange Oil 3 Tablespoons Olive Cart Butternut Squash Seed Oil, reserved blood orange juice, the mustartd, salt & pepper in a small bowl.

Season scallops with salt & Pepper. Heat skillet on medium high and add about 1 Tablespoon Olive Cart...

1 1/2 cups fresh orange juice
1 bay leaf 8 whole black peppercorns
1/4 cup Olive Cart Basil Leaf Olive Oil
1/4 cup Olive Cart Blood Orange Olive Oil
2 pounds halibut fillets, cut into four equal pieces
salt and fresh ground pepper

Strain orange juice through a fine sieve into a nonaluminum saucepan. Add bay leaf and peppercorns and bring to a boil. Simmer until reduced to 1/2 cup and let cool. Remove and discard bay leaf and peppercorns. Slowly whisk in Olive Cart Basil Leaf olive oil and Blood orange olive oil to form an emulsion. Preheat grill or broiler. Put fish in a flat glass or enamel dish and pour 1/2 the marinade...

1/2 Cup Olive Cart California Arbequina Olive Oil
1 Cup brown sugar, packed
1 large egg
2 large egg whites
1 1/2 Cups Applesauce
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 Cups flour
2 tsp baking soda
1 tsp salt
1 Cup pecans, finely chopped

Glaze
1 1/2 Cups powdered Sugar
1 tsp Pure vanilla extract
5 Tbsp Olive Cart Apple Orchards Balsamic

1. Preheat oven to 350 degrees F. Coat one 9 x 13 inch baking pan or one bundt pan with Olive Cart California Olive Oil.
2. Cream together olive oil, brown sugar, egg, and egg whites
3. Add applesauce, cinnamon, ginger, nutmeg and cloves....