3 c. unbleached organic flour
2 c. granulated cane sugar
1 t. salt
2 t. baking powder
2 finely grated orange peel
1 c. Tubby Olive Blood Orange Oil
2 large room temperature eggs, whisked
2 T. fresh squeezed orange juice
Powdered sugar for garnish

Preheat the oven to 350 F.  In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.

Bake in the center of the oven for 10 minutes. Increase the heat to 425 and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. Yields about 48 cookies.

The post Blood Orange Italian Style Cookies appeared first on The Tubby Olive.

2 1/2 c. sifted flour & 1 1/2 tsp. baking soda
1 tsp. ground cinnamon
2 tsps. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 c. Tubby Olive Butter Olive Oil
1/2 cup sugar
1 egg
1/2 c. molasses
1/2 c. Tubby Olive Maple Balsamic
1 cup hot water

Sift together flour, baking soda, cinnamon, ginger, cloves and salt.  Cream
olive oil and sugar until light and fluffy.  Add egg & beat well.  Gradually beat in molasses and balsamic.  Add dry ingredients alternately with water, beating well after each addition.  Pour batter into greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 minutes or until done (not over done). Cool in pan on rack.  Makes 16 servings.

The post Old Fashioned Gingerbread appeared first on The Tubby Olive.

You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

The post Olive Oil Roasted Lemon Garlic Potatoes appeared first on The Tubby Olive.

Ingredients
2 lb. green beans, washed and trimmed
8 slices bacon, chopped into small pieces
1/2 onion, chopped
1/8 c. Tubby Olive Spicy Pesto, Garlic  or Black Pepper Olive Oil
1/2 t. sea salt
1/4 t. freshly ground pepper
5 T. grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Place green beans on an oiled/sprayed baking sheet. Top with bacon, onion, olive oil, salt & pepper and mix well. Spread evenly across pan in a single layer. Sprinkle Parmesan over top.  Bake 18-20 minutes until bacon is crisp and beans are beginning to brown. Serves 5-6.

The post Sheet Pan Parmesan Green Beans appeared first on The Tubby Olive.

Ingredients

Directions:
Preheat oven to 350. Cut squash in half lengthwise and place face down on shallow baking dish. Bake for 30 minutes until tender. Turn cut side up, season with the oil, Balsamic, a sprinkle of salt, and brown sugar. Bake for another 20 minutes. Serves 2.

The post Roasted Acorn Squash with Maple Balsamic appeared first on The Tubby Olive.

A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

The post Pasta Salad with Gravenstein Apple-Walnut Vinaigrette appeared first on The Tubby Olive.

Ingredients:
2 pounds large ripe tomatoes
3 tablespoons Tubby Olive Basil Olive Oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 425. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish (a pan that is about 1.5 in. deep). Sprinkle with 2 tablespoons olive oil. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serves 4.

*Adapted recipe from Jacques Pépin.

The post Sliced Tomatoes Gratin appeared first on The Tubby Olive.

Ingredients
Cauliflower
8 cups chopped cauliflower, bite-sized florets (1 medium-large head)
2 Tbsp Tubby Olive Arbequina Extra Virgin Olive Oil
3/4 tsp sea salt
1/4 cup cornstarch

Sauce
2-3 tsp chili-garlic sauce
3 Tbsp tamari
1 Tbsp maple syrup
2 Tbsp rice vinegar
2 Tbsp Tubby Olive Ginger & Black Garlic Olive Oil (available in-store only)
2 small cloves garlic, minced or crushed
1/2 tsp red pepper flakes (optional for more heat)

Directions
Preheat the oven to 450°. Line 2 large baking sheets with silicone baking mats or foil. If using foil, lightly grease with additional oil to prevent sticking.

Wash cauliflower and pat dry. In a large mixing bowl, toss the cauliflower with the oil and salt to coat. Sprinkle in the cornstarch and toss again to coat. Arrange the cauliflower on the prepared baking sheet(s) in a single layer, allowing space between the florets to encourage crispiness. Bake for 25-30 minutes, stirring halfway through, until lightly browned and slightly crispy on the edges. Wipe the bowl clean for later use.
Prepare the sauce in the same large mixing bowl. Whisk together the chili garlic sauce, tamari, maple syrup, vinegar, ginger, garlic, and red pepper flakes (optional). Taste test and adjust as needed, adding more chili garlic sauce or red pepper flakes for heat, maple syrup for sweetness, or garlic or ginger for zing. When the cauliflower is lightly browned, remove it from the oven and let it cool slightly. Then transfer it to the mixing bowl of sauce and toss to coat thoroughly.

Spread the cauliflower out on the baking sheet again and reserve any extra marinade for serving. Bake for 8-12 minutes or until sizzling, golden brown on the edges, and tender (but not mushy). Serve the cauliflower with rice or quinoa and steamed veggies, and garnish with green onion, sesame seeds, and any leftover marinade. Serves 4.

The post General Tso’s Cauliflower appeared first on The Tubby Olive.

The key to creating a thick, hearty consistency is to drain the beans,
but not rinse them!

Ingredients
8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons Tubby Olive Nocellara Extra Virgin Olive Oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
Two 15 1/2-ounce cans Roman beans (or canned pink or kidney beans), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon
2 ounces Pecorino romano cheese, grated (1 cup)

Directions:
In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst about 5 minutes. Stir in the onion, sliced fennel and . teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and 1/2 cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.
Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling. Serves 4.

*Adapted from Chef Christopher Kimball’s Milk Street Recipes.

The post Pasta Con Fagioli appeared first on The Tubby Olive.

Ingredients
Salad:
5 c. Arugula
2 c. 1” watermelon cubes
2 c. Sliced strawberries
1 Shallot thinly sliced
¼ c. Basil or mint chopped
4 oz. Feta cheese
½ c. Honey roasted almond slices or Marcona almonds

Dressing:
¼ c. Tubby Olive Basil Olive Oil
1-1/2 T. Tubby Olive Strawberry Balsamic 
Freshly ground black pepper and salt to taste

In a large bowl, combine the arugula, watermelon, strawberries, shallot, basil or mint, feta, and almonds. In a small bowl, whisk the olive oil, vinegar, and salt and pepper. Drizzle over salad. Serves 4.

The post Watermelon, Strawberry & Arugula Salad appeared first on The Tubby Olive.