Rosemary EVOO Cake 

Gettysburg Olive Oil Co.

Ingredients:

  • 1 1/2 chopped rosemary 
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup Gettysburg Olive Oil Co. Rosemary EVOO
  • 2/3 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 1/2 cup flower
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350 and line a 8 inch round cake pan with parchment paper and spray edges with baking spray.

In a large bowl whisk all dry ingredients together. Add rosemary and orange zest and whisk again.

Add all wet ingredients and whisk until combined (batter will be soupy). 

Pour batter into the 8 inch baking pan and bake for 30-35 minutes. 

When done in the oven let cool 15 minutes and then brush with rosemary EVOO and let cool for an hour. 

Serve at room temperature and dust with powdered sugar. 

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Rosemary Cauliflower Soup

Gettysburg Olive Oil Co.

Ingredients:

 

Directions:

In a large Dutch oven sauté onions in rosemary EVOO until translucent then add garlic until fragrant (about a minute).

Add cauliflower, stock and salt and pepper bring to a boil and then lower the heat to a simmer. Cover and let simmer for 15 minutes or until cauliflower is tender. 

Pour all soup into a blender and blend until soup begins to thicken and become creamy. Return the soup back to the Dutch oven and keep warm. 

Serve hot with an extra drizzle of rosemary olive oil for garnish. 

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No Knead Rosemary Bread

Gettysburg Olive Oil Co.

Ingredients:

  • 2 1/4 tsp active dry yeast
  • 2 cups warm water 
  • 4 1/3 cup flour
  • 1/2 Tbsp kosher salt 
  • 2 Tbsp chopped rosemary
  • 1/4 Tbsp Italian seasoning 
  • 1 Tbsp Gettysburg Olive Oil Co. Rosemary EVOO
  • Coarse salt to taste (for top of bread) 
  • 2 sprigs fresh rosemary

Directions:

In a large bowl combine yeast, water, salt, rosemary and Italian seasoning. Add one cup of flour and stir as you go. (Use a wooden spoon to stir or hands). 

Cover with plastic wrap and set aside to rest for an hour. 

In an oven safe skillet rub rosemary EVOO lightly on pan. 

With floured hands, shape the dough and place in oiled pan.

Cover with a tea towel and let rise for about 30 minutes. 

Preheat oven to 400 degrees.

After dough rises brush with rosemary EVOO and sprinkle with salt. 

Bake for 30-40 minutes and let stand for about 10 minutes.

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Baked Brie Pasta 

Gettysburg Olive Oil Co.

Ingredients:

 Directions: 

Preheat oven to 350 degrees.

Cut top off of Brie cheese and set aside.

In a medium to large baking dish toss together the tomatoes, EVOO and thyme and line the edge with them. 

Place the Brie in the middle (drizzle extra EVOO if desired) and bake for about 30-35 minutes. 

While that bakes, make the pasta. When everything is done combine and enjoy.

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Bourbon Bacon Brussels 

Gettysburg Olive Oil Co.

Ingredients:


Directions:

  • Preheat oven to 350 degrees.
  • While the oven is heating up dice and sauté (in olive oil) the onions and then add the bacon until it's cooked.
  • In a medium to large baking dish add brussels sprouts and onion/bacon mixture.
  • Then add maple syrup and bourbon balsamic over top and stir. 
  • Bake for a half hour or until nice and crispy around the edges.

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Rosemary and Bourbon Chicken 

Gettysburg Olive Oil Co.

Ingredients:

Directions:

Into a large cast iron skillet heat the 1/4 cup olive oil on medium to high heat.

Add chicken breast, garlic and salt and pepper and allow to cook until internal temperature reaches 165 degrees.

When the chicken breast is cooked fully cut the heat and pour the bourbon balsamic over top and cover with a lid. Allow 5-10 minutes to finish cooking. 

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Bourbon Balsamic Glazed Steak and Mushrooms

Gettysburg Olive Oil Co.

Ingredients:

Directions:

  • In a large cast iron pan, heat half the butter and half the olive oil on medium to high heat until pan is hot. 
  • Add steaks, smashed garlic cloves and thyme sprigs and sear for about 5 min on each side adding other half of butter and olive oil when flipping. 
  • Baste as you go with butter and oil in pan. 
  • Cook until desired tenderness. 
  • Remove steak from pan and wrap in foil to keep tender. 
  • Remove garlic and thyme and discard.
  • Add mushrooms to pan and sauté for about 4 min (until tender). 
  • Remove and set aside in bowl to keep warm. 
  • Wipe pan clean and add balsamic and honey until it thickens. 
  • Place steak and mushrooms back in pan for about 5 min to marinade together. Garnish with fresh thyme and serve. 

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Chocolate Raspberry Dark Balsamic Truffles

Gettysburg Olive Oil Co.

Makes approximately 18-20 truffles.

Ingredients:

Directions:

  1. Bring cream to boil in a saucepan and then remove from heat.
  2. Add mini chocolate chips to heavy cream and whisk until chocolate is melted and the mixture is smooth.
  3. Whisk in Chocolate Raspberry Dark Balsamic. 
  4. Pour Mixture into medium bowl.  Cover and chill until mixture is firm (approx. 2-3 hours)
  5. Line a baking sheet with parchment paper.  Using a teaspoon, place rounded scoops onto baking sheet and freeze until firm (approx. 45 min).
  6. Put sifted cocoa powder in a bowl and roll truffles in cocoa powder to coat.
  7. Cover truffles and chill until ready to serve.

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Roasted Garlic EVOO Spaghetti

Gettysburg Olive Oil Co.

Ingredients:

Directions:

Cook spaghetti to desired tenderness. While the spaghetti is cooking, cook garlic in a skillet over low heat in Roasted Garlic EVOO until garlic is lightly browned.

Remove skillet from heat and add parsley, oregano, salt and pepper.

Drain spaghetti and put in a large bowl.  Pour garlic and oil mixture and Parmesan cheese over pasta and toss until all of the pasta is coated.

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One Pot Chicken

Gettysburg Olive Oil Co.

Ingredients:

Directions:

  • Preheat oven to 325 degrees.
  • Place chicken breasts in large oven-safe baking dish.
  • Wisk all ingredients together and pour over chicken in dish. 
  • Bake for 25-30 minutes or until internal temperature is 165 degrees.

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