The Healthiest Summer Produce With Morocco Gold
Extra virgin olive oil is a summer staple in Mediterranean cooking. It’s perfect for dressing salads and grilled vegetables, and it adds a delicious depth of flavor to summer fruit.
Best of all, extra virgin olive oil is packed with health benefits. It’s rich in antioxidants and anti-inflammatory compounds, and it has been shown to improve heart health, cognitive function, and even weight loss. If you’re looking for summer recipes that showcase the flavor of extra virgin olive oil, look no further. From burrata salad to peaches and olive oil cake, these seasonal dishes are healthy and delicious. And they all feature the vibrant, fruity taste of extra virgin olive oil.
Easy Burrata With Extra Virgin Olive Oil and Summer Fruits
- Ripe summer fruit like peaches, tomatoes, melon (watermelon, cantaloupe or honeydew), strawberries, or blackberries
- Sae Salt
- 2 Teaspoons of Morocco Gold
- Burrata: Place one ball on a plate. If you’d like, you can also tear off pieces of a second ball to add visual appeal
- Fruit or tomatoes: Surround it with ripe summer fruit like peaches, tomatoes, melon (watermelon, cantaloupe or honeydew), strawberries, or blackberries.
- Herbs: Add fresh summer herbs! Basil is our favorite (reminiscent of a Caprese salad), but oregano and thyme are also lovely.
- Olive oil: Drizzle with a high quality extra virgin olive oil such as Morocco Gold Extra Virgin Olive Oil, which ties it all together.
- Sea salt (we like Maldon): Top with chunky sea salt, which adds a nice crunch and pop of flavor. We like using Maldon, an English type of sea salt with a clean, pure flavor (it’s pretty easy to find at grocery stores).
Grilled Salmon Salad with Creamy Cilantro Lime Dressing
- Morocco Gold Extra Virgin Olive Oil
- Fresh limes
- Garlic Cloves
- Honey or Agave
- Fresh Cilantro
- Salt & Pepper
- Preheat the grill to med-high heat.
- Make the Dressing: Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste, and adjust jalapeno, honey, and lime to your taste.
- Grill: Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.
- In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won’t need all) then fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.
- Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.
- Sprinkle with remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.
Olive Oil Cake With Summer Fruit
- 1 cup (8 fl. oz./250 ml) Morocco Gold Extra Virgin Olive Oil, plus more for greasing
- 2 cups (10 oz./315 g) all-purpose flour, sifted
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) milk
- 3 eggs
- Grated zest of 1 lemon
- 1/2 cup (2 oz./60 g) fresh blackberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh raspberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh blueberries, plus more for garnish
- 1 nectarine, peeled, pitted and sliced (optional)
- Confectioners’ sugar for dusting
- Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
- In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the extra virgin olive oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.
- Just before serving, dust the cake with confectioners’ sugar and garnish with berries and the nectarine slices.