From Olives to Oil

A sign that says, " a olives to oil ".

Cinnamon Extra Virgin Olive Oil


Medium-bodied, Cinnamon EVOO is delicious when combined with FROM OLIVES TO OIL Pear Balsamic Vinegar and a little honey to drizzle over mixed greens.  Add it to pancake and waffle batters.  Use it to grill your French Toast.  Toss sweet potatoes with it then roast in the oven.  Substitute for butter in quick breads and cookies.  Use it with a little brown sugar and cayenne to make spiced nuts.

Less than .2% acidity.


Lentil Spice Cookies
1 cinnamon stick
1 star anise
3 whole cloves
2 cardamom pods
1 c. Crimson Lentils
2/3 c. FROM OLIVES TO OIL® Cinnamon EVOO
1 ½ c. brown sugar
2 eggs
2 ¼ c. whole wheat pastry flour
1 tsp. baking soda
½ tsp. FROM OLIVES TO OIL® Sea Salt
1 ½ tsp. cinnamon
½ tsp. allspice
1 tsp. vanilla
2 c. old fashioned oats
1 c. toasted unsweetened coconut
1 c. toasted pine nuts (or other chopped nut)
1 c. chopped apricots (or other chopped dried fruit)
1 c. chocolate chips
Bring 1 quart water to a simmer. Add 1 cinnamon stick, 1 star anise, 3 whole cloves and 2 cardamom pods. Stir in lentils and cook for 35-40 minutes. Drain and mash with a fork. Cool.

Preheat oven to 350. Line cookie sheet with parchment paper.

Combine flour, soda, salt, cinnamon and allspice. Set aside. In a large mixing bowl, combine sugar and eggs. Beat until light. Blend in oil and vanilla. Add lentils and beat to combine. Beat in flour mixture. Stir in oats, coconut, nuts, apricots and chips.

Drop by tablespoons onto cookie sheet. Bake 10-12 minutes until lightly brown at edges. Cool. Store in airtight container. Makes approximately 5 dozen cookies.