Because it's composed mostly of heart-healthy monounsaturated fats, olive oil is a much better ingredient and cooking medium to use when preparing desserts, even when frying. Remember, however, that you should never substitute an equal amount of olive oil for butter in a prepared recipe, because butter contains water whereas olive oil is a pure fat. View our conversion chart.
Theepless
Popular for thousands of years in Lebanon, this traditional fried dessert from the island of Crete combines the smooth sweetness of Grecian honey with the piquant complexity of extra virgin olive oil for an unforgettable treat.
4 cups self-rising flour
4 whole eggs
2 cups honey
1 ¼ cups sugar |
2 tbsp Phoenicia's Forte Olive Oil
Olive or vegetable oil for frying
The rind of one whole lemon
Cinnamon to taste |
- Beat eggs with sugar, oil and lemon rind
- Knead egg mixture in flour until a firm dough is formed
- Divide the dough into manageable pieces, then roll these pieces into thin flats
- Cut flats into equal triangle pieces
- Drop dough triangles into hot oil one by one, careful to not overcrowd the oil
- Use two forks to fold each triangle into a cylinder; this will quickly set
- Once golden brown, removed each piece and place on a rack to cool
- In a separate pan, heat honey until boiling
- Lather the resulting foam over the theepless, then garnish with cinnamon to taste
Sautéed Apple Crisp
Extra virgin olive oil adds a provocative peppery aroma to this traditional apple dessert. Substitute apples with peaches for another mouthwatering variation.
¼ cup + 1 tbsp Phoenicia's Forte Olive Oil
¼ cup + 2 tsp sugar
4 large apples; peeled, cored and sliced
⅓ cups raisins |
¾ teaspoons cinnamon
8 fresh mint leaves, optional
8 scoops French vanilla ice cream
1 refrigerated pie crust (15 oz.) |
- Pre-heat oven to 375ºF
- Brush room temperature pie crust with tablespoon of olive oil and sprinkle evenly with 2 teaspoons of sugar.
- Cut dough into 8 wedges and bake for 7-8 minutes until light brown; set aside
- Heat remaining olive oil over high heat
- Add apples; cook and stir for 4 minutes
- Reduce heat to medium and add raisins, cinnamon and remaining sugar; cook an additional 3-4 minutes until mixture is thick enough to coat apples
- On each of eight serving dishes place a wedge of pie crust, an eighth of the apple mixture, one scoop of vanilla ice cream and one mint leaf (optional)
Lemon Olive Oil Cake
Olive oils have long been favored in cakes and other baked goods for providing a tender bite or mouth-feel. In this recipe, the essence of lemon is paired beautifully with the floral undertones of fine extra virgin olive oil.
¾ cup Phoenicia's Forte Olive Oil
1 cup cake flour
4 eggs + 1 additional egg yolk |
¾ cup + 1 ½ tbsp sugar
½ tsp salt
1 large lemon, zested and juiced |
- Pre-heat oven to 350ºF
- Grease a 9-inch springform pan, lining the bottom with a round of parchment paper, also greased
- Mix together the lemon zest and flower and set aside
- Beat eggs and ½ cup sugar together until pale yellow and thickened, then add olive oil and lemon juice and continue beating until combined
- Fold egg mixture into flour until just combined; do not over mix
- With an electric mixer, beat eggs whites and salt until foamy over medium speed. Continue whisking while adding ¼ cup sugar until white hold soft peaks
- Fold about ⅓ of the whites mixture into the flour-egg mixture to soften it, then fold in remaining whites until just combines; do not over mix
- Transfer batter to springform pan and top with remaining sugar
- Bake 25-30 minutes until golden brown and toothpick comes out clean
- Cool for 10-15 minutes before removing and consuming
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