Monterey's Tasty Olive Bar

Taste from over 70 varieties of olive oils and balsamics

Welcome to Monterey's Tasty Olive Bar, where there are over seventy varieties of olive oils and balsamics to choose from! All of our olive oils come from two different hemispheres in Tunisia and Australia, and our balsamics are aged the traditional Solera Method from Modena Italy.  Open everyday at 10:00am.


smoky roasted almonds

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Ingredients 

3 cups whole raw almonds 

2 tablespoons olive wood smoked olive oil 

1 teaspoon fine sea salt 

1 teaspoon fresh or dried rosemary leaves, crushed 

 

Directions

Preheat oven 350 Degrees F 

In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving. 


peach balsamic bellini

Ingredients:

1 cup Peach White Balsamic
1 lb peeled, sliced ripe peaches or 116-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish

Directions

Puree your peaches, sugar(if preferred) & peach balsamic in a blender until smooth. Then fill your glass with a quarter full of the puree and then top off with Prosecco or sparkling white wine. Add a touch of spring mintor fresh raspberries for garnish. 


WHOLE WHEAT EVOO ZUCCHINI BREAD

Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup super fresh extra virgin olive oil
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (Optional) 

Instructions: 

Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts ( if using) until well combined. Pour batter into prepared pans. Bake on the center rack for 45 minutes or until tester


neapolitan herb balsamic bloody mary


Lemon, cucumber & grapefruit balsamic scrub 

Vinegar has a way of both infusing and pulling out the flavor from ingredients which are steeped in it. This maceration p;process is simple and delightfully tasty. Its also a healthy alternative to store bough sweetened drinks. With springs abundance of produce imminent, use your imagination to create delightful combinations of season fresh fruits, vegetables, berries, and vinegar to make all manner of mixers and spritzers. 

 

Ingredients: 

2 cups of Grapefruit White Balsamic (or your choice of white balsamic)

1 medium cucumber thinly sliced

1/2 lemon thinly sliced

8 cups seltzer water or sparkling water (w/o sodium added)

 

Directions

In a one liter mason jar or container add the sliced cucumber and lemon. Pour the grapefruit balsamic over the cucumber and lemon and refrigerate at at least one hour or up to four hours. The longer it sits the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to two months.

To serve, add 1/2 tablespoons of shrub (depending on your preference of sweetness for 8 oz. of chilled sparkling water. 


Pomegranate-quince drink with sparkling water

Ingredients


2 Tablespoons of fresh or concentrate pomegranate juice
2 Teaspoons simple syrup
6 ounces of sparkling water or club soda
1 tablespoon of Pomegranate-Quince White Balsamic

Directions

Add pomegranate juice, sugar and water. Then add sparkling water or club soda, add the balsamic, stir and pour into glasses filled with ice. Add additional syrup or balsamic to taste. Add pomegranate seeds if wanted. 
 


quince butter with pomegranate quince balsamic

Fresh quince can be elusive.  But this is definitely the season in which to find them.  In light of the fact that they're not edible, or at least enjoyable in their raw state, they have not found popularity in the market like other fall/winter fruits.  
That being said, I am smitten with this chameleon of the fruit world.  When its bumpy-ugly mug is cut open, fragrant creamy-white flesh is exposed.  Then magically its flesh turns the most festive cranberry-red color when cooked for a few hours.  The aroma of quince is jaw dropping, boasting notes of apple, flowers, and tropical fruit.  It is at once intoxicating and comforting. 
While it simply begs to be eaten out of hand, don't be lured by its siren song!  Instead, follow my recipe below and you will be rewarded with a rare, otherworldly condiment perfect for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

Ingredients
2 pounds fresh quince peeled, cored, and cut in to 2" chunks
1 cup Pomegranate-Quince White Balsamic
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2" cinnamon stick (optional)


Instructions
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat.  Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat.  Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching. 
Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin.  Once cool, jar and refrigerate for up to one month.  Alternatively, this can be heat processed or canned for shelf stability.
This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates.  It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.


WARM BANANA COMPOTE WITH BROWN SUGAR,
SQUASH OIL DRIZZLE & PISTACHIO ICE CREAM

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Ingredients

2 ripe bananas, peeled and cut into quarters
1/2 stick of butter
1/2 cup light brown sugar, packed tightly
4 Tbsp squash seed oil
1/4 cup dark rum (optional)
1 quart pistachio or french vanilla ice cream
Ground cinnamon for garnish

Directions

Melt butter in large skillet over medium heat. Add oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired - use caution before adding rum, step away from stove as the pan may flame.

Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Sprinkle with cinnamon for garnish.

Serves 4.


blueberry lemon popsicles

Ingredients:

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Lemon Olive Oil
1 cup whole milk yogurt
1/2 cup honey

Instructions:


Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries are simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle molds and freeze.


joi's butternut apricot pound cake

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Ingredients:

1 cup sugar
1 cup brown sugar
3/4 cup canola oil
3/4 cup wholehearted foods butternut
Squash seed oil
3 eggs
2 tsp vanilla
2 cups flour
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
2 cans apricots (save juice)

Topping:

4 oz cream cheese
2 cups powdered sugar
reserved juice
1 tbsp Butternut Squash Seed Oil

Oven temp 350 Degrees
Baking time: 70-90 minutes
Pan Type: 10 inch tube pan

Instructions:

Preheat oven, grease and flour pan. Mix all ingredients in order listed for cake. Pour into prepared pan. Bake. turn out of pan 1/2 hour later. Blend cream cheese, sugar, oil and enough juice to make spreadable. Frost heavily while slightly warm. Optional to add chopped nuts on top.


Ingredients for the cake :


1 1/2 cups white sugar
1 cup sweet, delicate extra virgin olive oil such as Manzanillo, sweet Barnea or late Arbequina
1 teaspoon bourbon vanilla extract
2 cups cooked, pureed butternut squash or canned pumpkin
4 eggs
1 cup all purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
1 cup chopped walnuts (optional)

Ingredients for the Glaze: 


2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt 

Directions: 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or 12 x 18 inch pan. sift together the flour, baking powder, baking soda, salt , ginger and cinnamon. Set aside. 
In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center the cake comes out clean. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cook for 15 minutes and then overt it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.


 

Almost Flour-less Chocolate Cake Ingredients:


7 ounces 70% dark chocolate, coarsely chopped
1/2 cup (4 oz.) Blood Orange extra-virgin olive oil
1 cup (7 oz.) granulated cane sugar, divided

5 large eggs at room temperature, separated
2 tablespoons unbleached all-purpose flour
1/8 teaspoon fine sea salt
Cocoa powder for dusting
whipped cream for serving (optional)

 

Vanilla Bean Candied Kumquats Ingredients:

 

2 cups fresh kumquats sliced in half lengthwise, seeds removed
2 cups granulated cane sugar
2 cups water
1 vanilla bean sliced open lengthwise 

 

Instructions For The Candied Kumquats:

In a heavy three-four quart saucepan, dissolve the sugar in to the water.  Slowly bring to a simmer over medium low heat.  Add the sliced kumquats and lower the heat.  Bring to a gentle simmer being very mindful that the sugar syrup does not foam up and overflow.  Cook at a gentle simmer for 30 minutes.  Add the vanilla bean and cook for an additional 15 minutes.  Remove from heat and allow the mixture to cool to room temperature.  Strain the syrup, discarding the vanilla bean, and place back in to the saucepan.  Reduce the syrup to one cup over medium-low heat.  Cool syrup reduction and pour over candied kumquats.       

 

Instructions  for Cake


Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.

Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.

Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper. Lightly dust the top of the cake with powdered sugar. Serve at room temperature, witha spoonful of candied kumquats and reduced syrup and or a dollop of whipped cream if desired.

 

 


 

Ingredients for Muffins

1 cup unbleached all purpose flour
1 cup white whole wheat flour
1/2 cup (3 1/2 ounces) sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup 2 (ounces) chopped walnuts, toasted
1/2 cup sund dried cranberries
2 large eggs, beaten
1/2 cup milk
1/2 cup Arbequina EVOO
1 cup packed shredded unpeeled zucchini

Ingredients for Frosting

8 oz cream cheese at room temperature
1/2 cup heavy whipping cream (chilled) 
1/2 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts and cranberries. In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and olive oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.  Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.  Cool 5 minutes on a rack.   While the muffins are baking, prepare the frosting.  In a large mixing bowl or in the bowl of a stand mixer beat the cream cheese and sugar and cinnamon until smooth on medium speed (about two minutes) slowly add the cream and continue mixing until thick and spreadable, approximately two more minutes.  Refrigerate the frosting until the muffins are cooled to room temperature.  Frost and enjoy!

 

 


 

Ingredients

2 cups fresh blueberries
1 teaspoon lemon juice
1 teaspoon lemon zest
3 cups milk
1 cup heavy cream
6 egg yolks
1 1/4 cups sugar
2/3 cup Fresh Pressed Lemon Extra Virgin Olive Oil
1/4 teaspoon salt

Instructions for Blueberry Puree

Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn.

Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

Instructions for the Gelato Custard Base 

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes.  Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

 

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined.  Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.

 

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

 

Add the chilled blueberry puree to the custard and stir to combine.  Place the mixture in to the ice cream maker and process according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.

 

 


 

For the filling:
6 ounces blanched almonds
6 ounces roasted walnuts
6 ounces roasted pistachios
2/3 cup sugar
1 tablespoon fresh ground cinnamon
1 tablespoon fresh gratedblood orange zest
1 cup + 1 tablespoon Fresh Blood Orange Agrumato Olive Oil
 

For the syrup:
1 cup honey
1/2 cup water 1 cup fresh squeezed blood orange juice
1 cup sugar
1 cinnamon stick
2" strip of blood orange zest
 

Instructions: 


Preheat oven to 350 degrees F and grease the bottoms and sides of a 9x13 inch pan with Blood Orange Agrumato. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6-8 sheets deep. 
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows to make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp. Make the syrup while Baklava is baking. In a heavy sauce pan, bring the water, sugar and blood orange juice to a boil. Add honey, cinnamon sticks and orange peel and simmer for about 20 minutes longer. 
Remove baklava from oven and immediately spoon sauce over it and allow it to cool! 
 


Ingredients:

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Delizia Espresso Balsamic
1/3 cup ground chocolate

Instructions:

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

 


 


Brownie Ingredients
1/2 cup Picual Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
 
Ganache Ingredients
 9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Condimento
2" long strip of tangerine zest
a pinch of kosher salt - optional

Directions
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.


Dairy Free Cinnamon Rolls

Ingredients

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
1/4 cup Certified Organic Butter Olive Oil
2 large eggs
2 tablespoons Certified Organic Butter Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional) 
1/2 cup brown sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees Fahrenheit. 

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 floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

 


Dark Chocolate Pot de Creme with Blood Orange Whipped Cream

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Dark Chocolate Pot de Creme Ingredients:


12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Picual Extra Virgin Olive Oil
1/4 teaspoon salt

Blood Orange Whipped Cream Ingredients:


1 cup heavy cream
1 tablespoon Blood Orange Fused Olive Oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Directions

Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to  scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes.

Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings


Toasted Almond and Lemon Cake with Strawberry Preserves

Almond-Lemon  Cake Ingredients:


1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon  Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Fresh Strawberry Preserve Topping Ingredients:
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Instructions:

Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using lemon olive oil, grease and flour one 9" cake pan. Combine the eggs, sugar, lemon olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine. 

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool. 
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)
 


Dark Chocolate & Mandarin Olive Oil Madelienes

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Ingredients:

1 cup flour + 1/4 cup for pan 
1/3 cup cocoa 
1/2 teaspoon baking powder
Pinch of salt 
1/2 cup granulated sugar 
2 large eggs 
1/3 cup Mandarin Agrumato (fused) Olive Oil + 1 tablespoon for greasing pan
 

Directions:

Preheat the oven to 375 degrees F. Grease a 12 portion madeleine pan with Mandarin Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots. Spoon into the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly. Immediately un-mold the cookies on to a rack to cool. If you only have on madeleine pan, clean it and repeat the process above a second time as this recipe makes a 2 dozen cookies. Allow to cook and enjoy. These are best fresh, the day they're made!