Dairy-Free Butter Olive Oil Cinnamon Rolls

Dairy-Free Butter Olive Oil Cinnamon Rolls


5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Farmhouse Olive Oil Co. Butter Olive Oil
2 large eggs
2 tablespoons The Farmhouse Olive Oil Co. Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Farmhouse Olive Oil Co. Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly flo...

Peach Balsamic Smash


1 tsp The Farmhouse Olive Olive Oil Co. Peach White Balsamic Vinegar

3 slices fresh peach (about 1/4 of a peach)

3-4 fresh mint leaves

3 oz bourbon

1 oz club soda

Fresh mint sprig, to garnish


In a tall glass, combine the vinegar, most of peaches (reserve a few pieces for garnish) and a few mint leaves. Muddle with the back of a spoon (or a muddler if you have one!) to gently break up the fruit and mint. Fill the glass with ice and add the bourbon. Top with club soda and garnish with additional peach and mint.

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough

1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon The Farmhouse Olive Oil Co. Garlic Olive Oil

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This doug...

Mango Habanero Balsamic Shrimp

1 small red onion (minced)
2 garlic cloves (minced)
1 lemon (zest and juice)
3 tablespoons The Farmhouse Olive Oil Co. White Mango Habanero Balsamic Vinegar
1/4 cup extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
2 pounds large shrimp (peeled and cleaned; tail on)

Mix together the marinade ingredients in a zip-top bag or baking dish then add the shrimp. Allow the shrimp to marinate for 20-30 minutes in the fridge. Remove shrimp from marinade and skewer onto soaked wooden skewers. Preheat grill. Place shrimp on the grill and cook for 2 minutes per side or until cooked through but not tough. Remove from skewer and serve with your favorite side dish. Drizzle with more balsamic vinegar if des...

Roasted Cherry Tomato Bruschetta with Basil and Ricotta


1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Extra Virgin Olive Oil
1/4 cup The Farmhouse Olive Oil Co. Italian Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste

Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup fresh EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread i...

Roasted Hasselback Potatoes With Garlic Infused Olive Oil

8 medium red new potatoes
1/2 cup The Farmhouse Olive Oil Co. Garlic Olive Oil ( You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato into a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in b...

Cheddar-Mashed Potato Latke Waffles with Garlic Olive Oil

These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing!

2 cups cold or room temperature mashed potatoes (preferably unseasoned)
1 cup bleached all-purpose flour or 1/2 potato flour (starch)
1 cup grated sharp cheddar cheese
2 large scallions thinly sliced
1/3 cup The Farmhouse Olive Oil Co. Garlic Olive Oil
1 large egg, beaten
1 teaspoon baking powder
2 teaspoons salt (less for pre-seasoned mashed potatoes)
fresh ground pepper to taste
Sour cream (optional for serving)

Heat the waffle maker. Meanwhile, add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.

Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden...

Oven Baked Spicy Harissa Olive Oil Kale Chips

4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed
2 tablespoons The Farmhouse Olive Oil Co. Harissa Olive Oil
1 teaspoon paprika (optional)
1/2 teaspoon fine sea salt

Preheat the oven to 275 degrees F.

In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.