by Katerina (Katina) MountanosJune 29, 20210 Comments
This July 4th, up your dessert game and makethisstellar, crowd-pleasing pull-apart cupcake flag cake. We made extra virgin olive oil lemon cupcakes and used freeze-dried blueberries and strawberries to naturally flavor the vanilla frosting and topped it with fresh blueberries, strawberries, and flaked coconut to represent Old Glory and her stars and stripes!
2 3/4 cups all purpose flour
2 tsp baking powder
1 tsp kosher salt
1 cup Kosterina Extra Virgin Olive Oil
1 3/4 cup white sugar
4 large eggs
1 T vanilla paste
Zest of 2 lemons
1 cup whole milk
Standard size cupcake/muffin tins to hold 24 cupcakes
by Katerina (Katina) MountanosJuly 07, 20210 Comments
A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.
by Katerina (Katina) MountanosJune 21, 20210 Comments
Using our Olive Oil Trio, we have created an easy chicken dinner complete with roasted carrots and potatoes. Even better? It all gets roasted at 350 in the oven at the same time. Simple to make and even easier to prepare.