Alexa Ketterling

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Delicious Olive Oil Cake

Posted by Alexa Ketterling

Ingredients:

  • 3 eggs
  • 1 1/4 cup Senza Fina Extra Virgin Olive Oil
  • 1 cup 2% milk
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt

For the glaze:

  • 1/3 cup lemon white balsamic (or flavor of your choice) 
  • 1 cup powdered sugar
  • Fruit to garnish (optional)

 

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Topics: Extra Virgin Olive Oil

Sunflower Oil Vegan Chocolate Chip Cookies

Posted by Alexa Ketterling

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup organic sugar
  • 1/2 cup packed organic light brown sugar
  • 1/2 cup plus 1 tablespoon simply senza sunflower oil
  • 1/4 cups plus 2 teaspoons water
  • 1 teaspoon vanilla ( or vanilla bean paste)
  • 1 1/4 cups dark chocolate chips
  • 1/2 cup finely chopped pecans or walnuts
  • Maldon salt for garnish

 

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Topics: Sunflower/Safflower Oil

Roasted tajin Chickpeas

Posted by Alexa Ketterling

Ingredients:

  • 1 can chickpeas (15-ounce)
  • 1/2 lime juice of medium
  • 2 tablespoons simply senza safflower oil
  • 1 teaspoon ground cumin
  • 2 tablespoons tajin

 

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Topics: Sunflower/Safflower Oil

Honey Peanut Butter

Posted by Alexa Ketterling

Ingredients:

  • 1 cup shelled and skinned roasted peanuts
  • 1/2 teaspoon kosher salt
  • 2 teaspoons honey (or more to taste)
  • 2 tablespoons Simply Senza Safflower Oil

 

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Topics: Sunflower/Safflower Oil

Roasted Vegetable Salad

Posted by Alexa Ketterling

Ingredients:

  • 1 to 2 Red Bell peppers 
  • 2 large Carrots 
  • 1 whole Onions 
  • Half of an Eggplant 
  • Baby Potatoes cut in half (your desired amount)
  • 1/2 of a Zucchini 
  • 3 cloves of Garlic 
  • Olive Oil drizzle
  • Salt to taste
  • Pepper to taste
  • Cherry Tomatoes to desired liking
  • Parsley

For Dressing:

  • 2 tablespoons Mustard Sauce
  • 1 tablespoon Honey
  • A dash of Vinegar (1/2 a teaspoon or less)
  • Senza Fina Olive Oil drizzle to desired amount
  • 1 1/2 tablespoon Water
  • 1/2 tablespoon Oregano

Directions:

  • In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
  • Add olive oil, salt, pepper to the vegetables and give it a toss.
  • Cover the baking tray with an aluminum foil and place the vegetables.
  • In a pre heated oven, bake them at 180° for 15 to 20 minutes.
  • Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
  • Add the dressing along with parsley and toss them together.

    Dressing:

  • In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.
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Topics: Olive Oil

Olive Oil Mashed Potatoes

Posted by Alexa Ketterling

Ingredients:

  • 4 lbs. Yukon Gold or creamer potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup senza fina olive oil, plus more for drizzling
  • 2 cloves garlic, gently smashed and peeled
  • 2 sprigs fresh rosemary
  • 2 1-inch-wide strips lemon zest
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. chopped fresh flat-leaf parsley

 

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Topics: Olive Oil

Broccoli Apple Vegan Salad

Posted by Alexa Ketterling

Ingredients:

For the Salad:

  • 4 cups broccoli cut up and shredded (about 2 medium heads)
  • 3 apples of your choice, diced right before you add them to the salad
  • 1/4 cup onion red, diced
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds

 

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Topics: Olive Oil

Sun Dried Tomato Olive Oil Bread Dip

Posted by Alexa Ketterling

Ingredients:

  • 1/2 cup Senza Fina Extra Virgin Olive Oil
  • 1/4 cup sun-dried tomatoes in oil, drained and minced
  • 1 teaspoon red pepper flakes
  • 2-3 cloves fresh garlic, pressed
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • Kosher salt and black pepper to taste
  • 1 Italian bread boule

 

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Topics: Olive Oil

Holiday Olive Oil Bundt Cake

Posted by Alexa Ketterling

Cake Ingredients:

  • 1 cup senza fina extra-virgin olive oil, plus more for the pan
  • 2 1/2 cups all-purpose flour, plus more for dusting 
  • 3/4 cup almond flour 
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 1 3/4 cups granulated sugar 
  • 4 large eggs, at room temperature 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon pure almond extract 
  • 1/2 cup unsweetened almond milk 

 

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Topics: Olive Oil

Garlic-Basil Grilled Chicken with Caprese Salsa

Posted by Alexa Ketterling

Ingredients:

  • Chicken
  • 1 cup fresh basil leaves
  • 6 garlic cloves
  • 1/4 cup senza fina olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 8 small chicken breast halves with bone and skin (5 lbs. total)
  • Salsa
  • 1 qt. mixed colors cherry and grape tomatoes, halved
  • 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
  • 1 cup roughly chopped fresh basil leaves
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

 

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Topics: Extra Virgin Olive Oil, Olive Oil

Golden Olive Oil-roasted Potatoes

Posted by Alexa Ketterling

Ingredients:

  • 5 pounds large Yukon Gold potatoes
  • 3 tablespoons senza fina extra virgin olive oil 
  • About 1/2 tbsp. sea salt such as fleur de sel

 

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Topics: Extra Virgin Olive Oil

Olive Oil Conversion vs Butter

Posted by Alexa Ketterling

Have you ever wondered how much olive oil to use vs butter in a recipe? When cooking it can be confusing but here is a quick breakdown of the measurements to switch over to olive oil vs butter.

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Topics: Olive Oil

Garlic Parsley Olive Oil Spaghetti

Posted by Alexa Ketterling

Ingredients:

  • 2/3 pound spaghettini or angel hair pasta
  • 6 tbsp Senza Fina™ Extra Virgin Olive Oil
  • 6 garlic cloves, minced
  • 1 bunch Italian parsley, chopped
  • sea salt
  • pepper

 

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Topics: Extra Virgin Olive Oil

Barbecue Pot Roast

Posted by Alexa Ketterling

Ingredients:

  • 2-3 pound roast
  • 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
  • 4 teaspoons sea salt
  • 4 teaspoons black pepper
  • 28-ounce bottle barbecue sauce

 

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Parmesan Roasted Califlower

Posted by Alexa Ketterling

Ingredients:

  • 1 large head cauliflower, cleaned and separated into florets (1 lb.)
  • 4 tablespoons Senza Fina™ Extra Virgin Olive Oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan (40 grams)

 

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Topics: Extra Virgin Olive Oil

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