The top 5 olive oil based recipes

If you’re a baker, then you know that olive oil is a key ingredient in many recipes, and if you love the flavour that it adds to a dish and are looking for more delicious new recipes to try for your bakery, then you’ll love these top 5 olive oil based recipes we’ve got below. From savoury starters to sweet desserts, these recipes are sure to impress your customers and keep them coming back for more every time. So keep reading for the five recipes that you need on your shelves today.

Crisp rosemary and olive oil flatbread


230 grams unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (optional)

1 teaspoon baking powder

3/4 teaspoon kosher salt

120 ml water

80 ml olive oil plus more for brushing

Flaky sea salt such as Maldon


Heat oven to 450°F. Lightly coat a large baking sheet with olive oil.

Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Make a well in the center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball.

Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) — shape can be rustic; dough should be thin. Lift flatbread onto the prepared baking sheet. Repeat with remaining pieces of dough. I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch.

Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. Sprinkle it with sea salt. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even colour. Let cool then break into pieces.

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Parma ham tart with olive oil crust


Makes 1 large tart

250g wholewheat flour

1 tsp salt

1 tsp dried rosemary or thyme

60ml olive oil

120ml cold water

For the filling

1kg Swiss chard

Olive oil

1 onion, thinly sliced

Salt and black pepper

2-3 tbsp pesto

2 tbsp oats

1 egg, beaten

Parma ham, to serve


 Lightly grease a 28-30cm tart tin. Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix until it is absorbed, then knead lightly until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and the rolling pin, then roll the dough out into a circle large enough to fit your tart tin. Add a little more flour if required. Line the tart tin with the dough, then trim the excess and chill for 30 minutes. Preheat the oven to 200C/400F/gas mark 6.

To make the filling, separate the leaves from the stalks of the chard. Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate. Heat a glug of oil in a frying pan over a medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted. Drain the chard well, then season with salt and pepper.

Prick the pastry with a fork, then blind bake for 10 minutes. Allow to cool a little. Spread the pesto over the base of the pastry, then scatter with the oats to soak up any excess moisture. Mix the egg into the chard then return to the oven for 12-15 minutes, until golden. Serve warm with strips of the Parma ham on top.

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Olive oil confit chicken


Serves 2-4

2 tsp salt

4 sprigs lemon thyme, 2 sprigs leaves picked, 2 left whole

4 garlic cloves, 2 crushed, 2 skin on and bruised

4 juniper berries, crushed

8 black peppercorns, crushed

1 small orange, zest only

500g chicken drumsticks

1 litre mild olive oil


To make the confit, crush the salt with the thyme leaves, crushed garlic, juniper, peppercorns and orange zest. Place the chicken legs in a Ziploc bag, sprinkle with the flavouredsalt mix and leave in the fridge overnight.

Preheat the oven to 150C/300F/gas mark 2. Brush the excess salt off the chicken then place in a casserole and cover with the olive oil. Add the whole sprigs of lemon thyme and the bruised garlic. Cover then cook for 2 hours, or until the meat falls off the bone.

Drain the chicken on a rack. Reserve 1 tbsp of the oil, and heat in a large frying pan. Fry the legs over a medium-high heat until they are brown and crispy (about 2 minutes each side)

Olive oil biscotti


​​Makes 50-60

230ml extra virgin olive oil

170g caster sugar

130g demerara sugar

1 vanilla pod

1 lemon zest

2 eggs

1 tbsp milk

330g plain flour, sifted

A pinch of salt

1 tsp bicarbonate of soda


Mix together the olive oil, sugars, vanilla and lemon zest. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.

Preheat the oven to 170C/340F/gas mark 3-4. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.

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Pistachio, cardamom and olive oil cake


Serves 8

200g shelled pistachios

8 cardamom pods

100g polenta

1 tsp bicarbonate of soda

50g butter

175ml extra virgin olive oil

3 medium eggs, at room temperature

200g caster sugar

1 unwaxed lemon


Preheat the oven to 170C/340F/gas mark 3-4. Grease and line a 23cm round baking tin. Place the pistachios on a dry baking tray and toast in the oven for 3 minutes until they have a greasy shine and a nutty aroma. Remove and set aside to cool.

Bash the cardamom pods using a pestle and mortar, discard the husks, and grind the seeds to a fine powder.

Tip the pistachios and cardamom powder into a food processor and pulse until they’re finely ground. Pour the pistachios into a large bowl with the polenta and bicarbonate of soda and mix until evenly combined.

Place the butter and olive oil into a small pan on a low heat until the butter has melted but not boiled. Leave to cool slightly.

In a second large bowl, whisk the eggs and sugar together until light, fluffy and thick enough to slowly fall off the whisk in a ribbonon the surface of the mixture. Very slowly trickle in the butter and oil, slowly whisking it into the eggs until fully incorporated, then gently fold through the nut and polenta mixture. Zest the lemon, then halve and add the juice and zest to the mix. Stir to combine.

Pour into the greased tin and bake for 45-50 minutes. Check that a skewer comes out clean and the surface springs back a little when you press in the centre. The cake will have risen with a golden top, but don’t be upset if the middle has collapsed slightly or even cracked.

Rest in the tin until cool, and serve in thick slices with a dollop of cream. This cake is so moist that it actually improves the flavour to keep for a day or two. However, its vibrant green colour will start to fade.

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The five recipes we’ve included in this blog are perfect for any occasion, and they feature the amazing ingredient that is olive oil in some way. Whether you’re looking for new dishes for your bakery, or just want to cook these for yourself, these recipes will help get you started. If you’re going to try any of these amazing dishes, then you need good quality olive oil from a supplier you can trust, which is why you need to shop with us at Quality Food Corporation for all of your raw ingredients needs. 

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