Olive oil isn’t just for savory dishes – it’s also great in dessert! These Pecan Cardamom Olive Oil Cakes from Chef Renee Beaulieu are a delicious example.

She wowed us with this dish during the Competition Dining Series in Raleigh, NC. She not only used our Olinda in the olive oil cakes and ice cream but she also used our cured black olives in the caramel sauce. We loved this unexpected dessert!

Cardamom Pecan Olive Oil Cakes

1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 cup pecans
2 teaspoons baking powder
3/4 teaspoons ground cardamom
3/4 cup Olinda Extra Virgin Olive Oil

  1. Preheat the oven to 350 degrees F.

  2. In a mixer, combine the butter and sugar and beat on medium speed until light and fluffy.

  3. Add the eggs one at a time, then the vanilla.

  4. In a food processor, pulse the pecans until finely ground.

  5. Add the flour, baking powder, and cardamom to the food processor and pulse to combine.

  6. Add the flour mixture to the butter mixture in the mixer and mix just until combined.

  7. Slowly stream in the olive oil and beat another 30 seconds until oil is combined and the batter is light and fluffy.

  8. Divide the batter into greased cupcake pans and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Rosemary Italian Buttercream

8 ounces sugar
4 ounces water
6 sprigs fresh rosemary, leaves and stem intact
3 ounces egg whites
8 ounces butter, cubed
1 teaspoon vanilla

  1. In a saucepan, combine the sugar, water, and rosemary sprigs.

  2. Place over medium-high heat and cook until the syrup reaches 240 degrees F, or soft ball stage. Remove from the heat, remove the rosemary, and set aside.

  3. Whip the egg whites in a mixer on high speed until they reach soft peaks. With the mixer on high, slowly stream in the hot sugar syrup and beat 5-10 minutes until the meringue cools down and the mixing bowl feels warm, not hot, to the touch.

  4. Add the butter a little at a time and beat until the mixture is smooth and fluffy. It may looked curdled at one point, but keep mixing and the frosting will come together.

  5. Add vanilla extract and combine.

Lemon Olive Oil Ice Cream

1 quart heavy cream
1 quart half-n-half
1 cup sugar
Zest of 2 lemons
3/4 cup Olinda Extra Virgin Olive Oil

  1. Heat the cream, half-n-half, sugar, and lemon zest in a saucepan and bring to a simmer.

  2. Remove from the heat and strain into a bowl.

  3. Whisk in the olive oil and place the mixture in the refrigerator to chill.

  4. When the mixture is cold, freeze in an ice cream machine according to the manufacturer’s instructions.

Olive Salted Caramel

2 cups sugar
1/2 cup water
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup Olinda Sun-Dried Olives, finely chopped

  1. Combine the sugar and water in a large saucepan and place over medium-high heat.

  2. Cook the sugar without stirring until it reaches a medium caramel color. Remove from the heat and add the cream. The caramel will bubble up so do not stir until the bubbling stops.

  3. When the caramel has cooled slightly and the bubbling has stopped, stir in the vanilla extract and continue stirring until the caramel is smooth.

  4. Stir in the chopped olives and let cool completely before use. Store in the refrigerator.