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Dessert recipes with extra virgin olive oil

Discover the incredible world of desserts with Coto Bajo extra virgin olive oil. These recipes bring a sophisticated taste, juicy texture and health benefits. From chocolate cake to soft ice cream, EVOO transforms your sweets into unforgettable delights. Surprise your palate!

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Extra Virgin Olive Oil is a versatile ingredient that has conquered our kitchens with its exquisite flavor and health benefits. We often associate it with savory dishes, but today we will surprise you by showing you that this liquid gold, especially the Arbequina variety, can be the star of your favorite desserts, and they are suitable for vegan diets! In this article, we invite you to discover a selection of delicious dessert recipes with Extra Virgin olive oil, with the unique touch that brings the prestigious Coto Bajo oil.

Coto Bajo Arbequina Extra Virgin Olive Oil: An elixir of tradition and quality.

However, before diving into these tempting dessert recipes with extra virgin olive oil, it is essential to know the importance of using a high quality oil. In this sense, Coto Bajo, with its Arbequina variety, stands out as a reference brand that combines tradition and excellence in every drop of its EVOO.

Why use extra virgin olive oil in desserts?

Why opt for extra virgin olive oil, particularly the Arbequina variety, instead of traditional fats in your desserts? Here are a few reasons why you should try this healthy and delicious alternative.

Unique and sophisticated flavor

Extra Virgin Olive Oil from the Arbequina variety brings a unique depth of flavor to your desserts. Its smoothness and fruity touches enhance the ingredients, giving them a sophisticated character that will delight your taste buds.

Spongy and juicy texture

EVOO adds a fluffy and juicy texture to your desserts. Therefore, cakes and biscuits made with extra virgin olive oil tend to be more tender and moist, which makes them real delights for the palate.

Health in every bite

Coto Bajo, with its commitment to quality, guarantees that your choice of Extra Virgin olive oil for desserts is a healthy option. Thus, its healthy fatty acids and antioxidants make this oil benefit your well-being while you enjoy your favorite sweets.

Less is more: Just the right amount for the perfect taste

One of the key reasons to opt for Extra Virgin olive oil in your desserts is the efficiency in the use of this delicious fat. Often, you need to apply less Extra Virgin olive oil compared to other traditional fats. Why? The answer lies in the composition.

Extra Virgin olive oil is 100% fat, which means that every drop you add contributes to the flavor and texture of your dessert. In contrast, many fat substitutes contain a significant percentage of water in their composition, which dilutes the flavor and affects the texture of your creations. By using extra virgin olive oil, you get the maximum flavor and texture with the least amount possible, which is beneficial for both taste and health.

Dessert recipes using Coto Bajo Extra Virgin Olive Oil

Now that you understand the reasons to incorporate extra virgin olive oil in your desserts, it’s time to get down to work and surprise your loved ones with these irresistible recipes.

Chocolate and Extra Virgin Olive Oil Cake

This cake combines the richness of chocolate with the smoothness of Coto Bajo Extra Virgin Olive Oil. As a result, we obtain a delicious explosion of flavors that will delight everyone, and it is very easy to prepare!

Ingredients:

  • 200 g dark chocolate
  • 200 ml of Coto Bajo Arbequina extra virgin olive oil
  • 3 eggs
  • 200 g sugar
  • 150 g flour
  • 1 teaspoon vanilla essence

Instructions:

  1. Melt the chocolate in a bain-marie and mix it with the Coto Bajo Extra Virgin Olive Oil.
  2. In another bowl, beat the eggs with the sugar until frothy.
  3. Then add the vanilla essence and, little by little, the sifted flour.
  4. Add the chocolate and oil mixture and stir until a homogeneous mass is obtained.
  5. Pour the mixture into a mold previously greased with Coto Bajo extra virgin olive oil.
  6. Bake at 180°C for 30-35 minutes or until a toothpick comes out clean when inserted.
  7. Finally, let cool and enjoy!

2. Lemon and Extra Virgin Olive Oil muffins

Muffins are a classic that always appeals. This version with Coto Bajo Arbequina extra virgin olive oil and lemon adds a citric and fresh touch that will win you over.

Ingredients

  • 200 ml of Coto Bajo Arbequina extra virgin olive oil
  • 200 g sugar
  • 3 eggs
  • Zest and juice of 2 lemons
  • 250 g flour
  • 1 sachet of baking powder

Instructions:

  1. First, preheat the oven to 180°C and place the muffin cups in a baking pan.
  2. Then, in a bowl, mix the Coto Bajo extra virgin olive oil with the sugar.
  3. Then add the eggs one at a time, beating well after each addition.
  4. Add the lemon zest and juice, and mix.
  5. Sift the flour and baking powder, and add them to the previous mixture.
  6. Fill the muffin cups 2/3 full.
  7. Bake for 15-20 minutes or until golden brown.
  8. Finally, let cool and decorate with powdered sugar and lemon zest.

3. Vanilla and extra virgin olive oil cream with fresh fruits.

This vanilla cream with Coto Bajo Extra Virgin Olive Oil is the perfect choice for lovers of soft and light desserts. This makes the combination of vanilla with fresh fruits simply irresistible.

Ingredients:

  • 500 ml milk
  • 3 egg yolks
  • 100 g sugar
  • 1 teaspoon vanilla essence
  • 50 ml of Coto Bajo Arbequina Extra Virgin Olive Oil
  • Fresh fruit to taste (strawberries, kiwis, raspberries, etc.)

Instructions

  1. First, heat the milk over medium heat in a saucepan until it begins to boil. Then, remove from the heat and add the vanilla essence.
  2. Then, in a separate bowl, beat the egg yolks with the sugar until smooth.
  3. Gradually pour the hot milk over the egg yolk mixture, whisking constantly.
  4. Then wash the saucepan and pour the mixture back into it. Cook over low heat, stirring constantly, until the cream thickens and coats the back of a spoon.
  5. Remove from the heat and add the Coto Bajo extra virgin olive oil. Mix well.
  6. Let cool and refrigerate for at least 2 hours.
  7. Finally, serve the vanilla cream in individual glasses or bowls and decorate with the fresh fruit.

4. Whole wheat brownies with walnuts and extra virgin olive oil.

If you love brownies, you’ll love this healthy recipe. Whole wheat brownies with walnuts and Coto Bajo Extra Virgin Olive Oil are a combination of flavor and nutrition you won’t want to miss.

Ingredients

  • 200 ml of Coto Bajo Arbequina extra virgin olive oil
  • 200 g brown sugar
  • 2 eggs
  • 100 g whole wheat flour
  • 50 g unsweetened cocoa powder
  • 1 teaspoon vanilla essence
  • 100 g chopped walnuts

Instructions

  1. First, preheat the oven to 180°C and line a square baking pan with parchment paper.
  2. Next, mix the Coto Bajo extra virgin olive oil in a bowl with the sugar.
  3. Then add the eggs and vanilla essence, beating until a homogeneous mixture is obtained.
  4. The next step is to sift the whole wheat flour and cocoa powder over the mixture and stir.
  5. Add the chopped walnuts and mix until well distributed.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with moist (not runny) crumbs when inserted.
  7. Finally, let cool before cutting into squares and serving.

5. Coto Bajo extra virgin olive oil and honey ice cream.

To end your culinary experience with Extra Virgin olive oil in desserts, we present a soft and refreshing ice cream. The touch of Coto Bajo Extra Virgin Olive Oil and the sweetness of its honey combine to create an unforgettable dessert.

Ingredients

  • 400 ml whipping cream
  • 200 ml of whole milk
  • 100 g sugar
  • 3 tablespoons of Coto Bajo Arbequina Extra Virgin Olive Oil
  • 2 tablespoons Coto Bajo honey
  • 1 teaspoon vanilla essence

Instructions

  1. To begin, whip the cream in a large bowl until it begins to whip.
  2. In another bowl, mix the milk with the sugar until the sugar is completely dissolved.
  3. Now add the vanilla essence, the Coto Bajo Extra Virgin Olive Oil and the honey. Mix well.
  4. Combine the milk and sugar mixture with the whipping cream, stirring gently.
  5. Pour the mixture into an ice cream machine and follow the manufacturer’s instructions to make the ice cream.
  6. If you do not have an ice cream machine, pour the mixture into a freezer-safe container and stir every 30 minutes for 2-3 hours to prevent ice crystals from forming.
  7. Finally, serve the extra virgin olive oil ice cream with a touch of honey on top.

Conclusion: Flavor, health and sophistication with Coto Bajo Extra Virgin Olive Oil.

The dessert recipes with Coto Bajo Extra Virgin Olive Oil that we have shared not only add an exceptional flavor to your creations, but also bring benefits to your health. The versatility of this EVOO allows it to be perfectly integrated into your sweet dishes, transforming them into delicacies worthy of the most demanding palates.

We encourage you to experiment with these recipes and explore more options for incorporating extra virgin olive oil into your culinary repertoire. To do so, feel free to visit our blog which will help you discover other cooking-related articles, such as“Using EVOO Instead of Butter“.

Surprise your loved ones with irresistible and healthy desserts, and enjoy the flavor, health and sophistication that only Coto Bajo Extra Virgin Olive Oil can bring you!

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