❋

The Baker’s Pantry: Olive Oils for Sweet & Savory Creations

At Beaufort Olive Oil Company, we know that the secret to the moistest cakes, fluffiest biscuits, and richest desserts often lies in the oil. Swapping butter for olive oil not only adds heart-healthy fats but also introduces layers of flavor—from bright citrus to creamy "butter" without the dairy.

1. Butter Flavored Olive Oil

The Ultimate Dairy-Free Swap This is our #1 recommendation for bakers. It is a creamy, golden extra virgin olive oil naturally infused with the rich flavor of butter.

  • Best For: Any recipe calling for melted butter, including brownies, cakes, and muffins.

  • Pro Tip: Chill a small amount in a dish in your fridge overnight to create a smooth, buttery, vegan spread for your warm morning biscuits.

  • Pairs With: Cinnamon Pear, Vanilla, or Espresso Balsamic.

2. Blood Orange Olive Oil

The "Sweet & Zesty" Essential Our Blood Orange oil is made by pressing whole blood oranges with the olives. The result is a bright, aromatic oil that is a classic in Mediterranean baking.

  • Best For: Olive oil cakes, citrus-flavored cookies, and chocolate-based desserts.

  • Pro Tip: Use this in place of vegetable oil in a boxed brownie mix for a sophisticated "Chocolate-Orange" twist.

3. Whole Fruit Fused Lemon Olive Oil

For Bright, Light Bakes A versatile staple that brings a clean, sunny zest to your kitchen.

  • Best For: Lemon pound cakes, poppyseed muffins, or light almond cakes.

  • Pairs With: Blueberry or Raspberry Balsamic for a fruit-forward glaze.

Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil
Blood Orange Olive Oil
from $7.99
Lemon Olive Oil Lemon Olive Oil Lemon Olive Oil Lemon Olive Oil
Lemon Olive Oil
from $7.99
Butter Olive Oil Butter Olive Oil Butter Olive Oil Butter Olive Oil
Butter Olive Oil
from $8.99

Baking with Balsamics

Balsamic vinegars incorporate a delightful acidity into your baking, adding complexity to your favorite recipes.

Dark Chocolate Balsamic Fudge

A rich, decadent fudge featuring the unique combination of dark chocolate and orange olive oil.

Ingredients:

  • 2 1/2 cups granulated sugar

  • 2/3 cup Dutch process cocoa powder

  • 1 cup 1/2 & 1/2 cream

  • 1/4 cup dark chocolate balsamic

  • 1 tsp sea salt (divided)

  • 2 tbsp orange olive oil

Dark Chocolate Balsamic Vinegar Dark Chocolate Balsamic Vinegar Dark Chocolate Balsamic Vinegar Dark Chocolate Balsamic Vinegar
Dark Chocolate Balsamic Vinegar
from $8.99
Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil Blood Orange Olive Oil
Blood Orange Olive Oil
from $7.99

Line an 8x8 in. baking pan with parchment paper.

  1. In a heavy-bottomed saucepan, mix together the sugar and cocoa powder.

  2. Mix in the 1/2 & 1/2 and balsamic, and warm over medium heat, stirring until the sugar has dissolved.

  3. As soon as it reaches a boil, stop stirring. Allow the fudge to boil gently but consistently until it reaches 240 degrees F on a candy thermometer, 5-7 minutes.

  4. To test without using a candy thermometer, fill a small bowl with ice-cold water. Using a spoon, allow one drop of chocolate fudge to drip into the bowl of water. When it holds together in a drip and doesn't incorporate into the water, you're almost there. Squish the ball between your fingers. If it doesn't disintegrate, it's ready. But it shouldn't be hard or crunchy, if it turns to a rock-like drop, you'll have to start over.

  5. Remove the saucepan from the heat and mix in 1/2 tsp of the salt, followed by the olive oil.

  6. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy, 5-7 minutes. If you're adding in any extras (chocolate chips, nuts, candies, etc.) fold them in now with a metal spoon.

  7. Pour the mixture quickly into the prepared pan. Lightly oil the back of a spoon or spatula, use it to smooth the top of the fudge, and sprinkle with the remaining 1/2 tsp salt.

  8. Let the fudge set for at least 2 hours at room temperature or for 1 hour in the fridge. When the fudge is set, use the parchment paper to remove it from the pan then use a sharp knife to slice it into squares. It will keep in an airtight container for up to 1 week.

Baked Apple Butter

A perfectly spiced, smooth fruit spread that is a baker's best friend.

Ingredients:

  • 2 lb. Apples

  • Juice & grated zest of 1 lemon

  • 2 tbsp ground cinnamon, divided

  • 2 cups brown sugar, packed

  • 2 tsp ground nutmeg

  • 1 cup Red Apple dark balsamic vinegar

Red Apple Dark Balsamic Red Apple Dark Balsamic Red Apple Dark Balsamic Red Apple Dark Balsamic
Red Apple Dark Balsamic
from $8.99

Instructions:

  1. Preheat the oven to 350 degrees.

  2. Line a rimmed baking tray with parchment paper. Quarter the apples & remove the cores.

  3. Place them skin side down in one layer on the baking tray.

  4. Drizzle lemon juice over the apples, sprinkle half of the cinnamon, & bake for 30-40 min. until the apples have softened.

  5. Remove from the oven & let sit for about 5 min.

  6. Gently scrape the apples from the parchment paper & into a food mill or fine mesh sieve. Press them into a large stockpot.

  7. Add the lemon zest, remaining cinnamon, brown sugar, & nutmeg with the balsamic.

  8. Mix well & bring to a boil over medium heat. Turn down the heat & simmer until you have a smooth paste.

  9. Spoon the butter into hot, sterile 1-pint Mason jars, leaving 1/4 in. headspace.