21 Flavorful Fall Olive Oil Recipes for Every Taste

Fall is a season of comfort, warmth, and rich, earthy flavors.

From roasted vegetables to spiced baked goods, autumn ingredients pair beautifully with the fruity, aromatic notes of olive oil.

Using olive oil in your fall recipes not only enhances flavor but also adds a silky richness that elevates both savory and sweet dishes.

In this post, we’ve curated 21 fall olive oil recipes that highlight the season’s bounty—from cozy soups and hearty mains to indulgent desserts.

Whether you’re hosting a fall dinner or enjoying a quiet autumn afternoon, these recipes will bring warmth and flavor to your table.

21 Flavorful Fall Olive Oil Recipes for Every Taste

Fall is the perfect time to embrace the natural flavors of seasonal produce, and olive oil is your secret weapon for elevating every dish.

From roasted squash and pumpkin pasta to tender olive oil cakes and crisps, these 21 fall olive oil recipes make it easy to enjoy the tastes and aromas of autumn.

Experiment with these dishes, tweak them to your liking, and let olive oil bring warmth, richness, and a touch of elegance to your fall cooking.

Roasted Autumn Vegetable Medley with Olive Oil

This vibrant roasted vegetable medley celebrates fall’s bounty, highlighting the natural sweetness of seasonal vegetables with the rich, fruity flavor of extra virgin olive oil.

It’s a versatile side dish perfect for weeknight dinners or holiday feasts.

Ingredients:

• 2 medium carrots, peeled and sliced into ½-inch rounds
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the carrots, squash, bell pepper, and onion. Drizzle with olive oil, then sprinkle with thyme, smoked paprika, salt, and pepper. Toss until all vegetables are evenly coated.
3. Spread the vegetables in a single layer on the baking sheet, ensuring they aren’t overcrowded.
4. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized at the edges.
5. Optional: Drizzle with balsamic vinegar just before serving for an added depth of flavor.

This roasted vegetable medley is a simple yet flavorful way to enjoy fall produce, and the olive oil enhances every bite with richness and aroma.

Serve it warm as a side or toss it with grains for a hearty autumn salad.

Olive Oil Pumpkin Pasta with Sage

A silky, comforting pasta dish that uses olive oil to bring out the natural flavors of pumpkin and sage.

This recipe is a perfect marriage of fall ingredients and Italian culinary simplicity.

Ingredients:

• 12 oz (340 g) fettuccine or spaghetti
• 2 cups pumpkin puree (fresh or canned)
• ¼ cup extra virgin olive oil
• 3 cloves garlic, minced
• 6–8 fresh sage leaves
• ½ tsp crushed red pepper flakes
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese
• 2 tbsp toasted pine nuts (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and reserve ½ cup of the pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sage leaves, cooking until fragrant and the sage is crisp, about 2–3 minutes.
3. Stir in the pumpkin puree, red pepper flakes, salt, and pepper. Add a few tablespoons of the reserved pasta water to create a creamy sauce.
4. Toss the cooked pasta in the pumpkin-sage sauce until well coated. Add more pasta water if needed for desired consistency.
5. Serve immediately, topped with grated Parmesan and toasted pine nuts for texture.

This pumpkin pasta is a cozy, aromatic dish that embodies the flavors of fall.

Olive oil not only enhances the pumpkin’s sweetness but also ties the dish together with silky, savory richness.

Olive Oil Apple Cake with Cinnamon

A moist, spiced apple cake made with extra virgin olive oil instead of butter.

The olive oil keeps the cake tender while providing a subtle, fruity note that complements the warm cinnamon and sweet apples.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup extra virgin olive oil
• ½ cup plain yogurt
• 1 tsp vanilla extract
• 2 cups peeled, chopped apples (about 2 medium apples)
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and lightly flour it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat eggs and sugar until light and fluffy. Add olive oil, yogurt, and vanilla, mixing until smooth.
4. Gradually fold in the dry ingredients, followed by the chopped apples and nuts if using. Be careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This olive oil apple cake is tender, fragrant, and packed with autumn flavors.

The olive oil adds a subtle richness that makes each bite moist and deeply satisfying, perfect for afternoon tea or dessert.

Caramelized Onion and Olive Oil Flatbread

This savory flatbread highlights the nutty richness of olive oil paired with sweet, slow-cooked onions.

Perfect as an appetizer, snack, or side for fall dinners, it’s crisp at the edges yet tender in the middle.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• ¾ cup warm water
• 3 tbsp extra virgin olive oil, plus more for brushing
• 2 large onions, thinly sliced
• 1 tsp fresh thyme leaves
• ½ tsp black pepper
• Sea salt for topping

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add yeast mixture and 2 tablespoons of olive oil. Knead until a smooth dough forms, about 5–7 minutes. Cover and let rise for 1 hour or until doubled in size.
3. While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add onions, thyme, and black pepper. Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
4. Preheat the oven to 425°F (220°C). Roll out the dough on a lightly floured surface into a thin rectangle or circle. Transfer to a baking sheet.
5. Brush the top with olive oil and evenly spread the caramelized onions. Sprinkle with sea salt.
6. Bake for 15–20 minutes or until the crust is golden and crisp.

This caramelized onion flatbread is a deliciously aromatic way to enjoy the flavors of fall.

Olive oil adds depth to both the dough and the topping, making every bite rich and savory.

Autumn Harvest Olive Oil Salad Dressing

A bright, fall-inspired salad dressing that combines olive oil, apple cider vinegar, and roasted autumn flavors.

Perfect for drizzling over roasted vegetables, greens, or grain bowls.

Ingredients:

• ½ cup extra virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• ½ tsp ground cinnamon
• ¼ tsp freshly ground black pepper
• Salt to taste
• 1 small roasted pear, mashed (optional)

Instructions:

1. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, salt, and pepper until fully emulsified.
2. Optional: Stir in the mashed roasted pear for added sweetness and fall flavor.
3. Taste and adjust seasoning as needed. Serve immediately over salads, roasted vegetables, or grain bowls.

This autumn harvest dressing adds a warm, fruity touch to any salad or dish.

The olive oil provides a smooth base that balances the tangy vinegar and sweet fall spices beautifully.

Olive Oil and Roasted Acorn Squash Soup

A creamy, comforting soup featuring roasted acorn squash and fragrant olive oil.

This fall soup is naturally sweet, velvety, and perfect for cozy evenings.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 3 tbsp extra virgin olive oil
• Salt and black pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ tsp ground nutmeg
• ¼ cup coconut milk or cream (optional)
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with 2 tablespoons olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Scoop roasted squash flesh into the pot. Add vegetable broth and nutmeg. Bring to a gentle simmer for 10 minutes.
4. Use an immersion blender or transfer to a blender to puree until smooth. Stir in coconut milk or cream if desired. Adjust seasoning.
5. Serve hot, garnished with parsley or pumpkin seeds.

This roasted acorn squash soup is a comforting fall classic, with olive oil adding a subtle richness that enhances the natural sweetness of the squash.

Perfect for warming up chilly autumn evenings.

Olive Oil and Pumpkin Muffins

Moist, tender pumpkin muffins made with olive oil instead of butter, infused with warm fall spices.

Perfect for breakfast, a snack, or a cozy afternoon treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup extra virgin olive oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat together sugar, olive oil, eggs, pumpkin puree, and vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until just combined.
5. Divide batter evenly among muffin cups and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

These pumpkin muffins are soft, flavorful, and perfectly spiced for fall.

Olive oil keeps them moist while adding a subtle richness that enhances the pumpkin flavor.

Olive Oil Roasted Brussels Sprouts with Balsamic Glaze

A simple yet elegant side dish that pairs roasted Brussels sprouts with olive oil and a touch of balsamic sweetness, perfect for fall dinners.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp extra virgin olive oil
• Salt and black pepper to taste
• 2 tbsp balsamic vinegar
• 1 tsp honey (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 20–25 minutes, shaking the pan halfway through until edges are golden and crispy.
4. In a small saucepan, warm balsamic vinegar and honey until slightly thickened. Drizzle over roasted Brussels sprouts before serving.

This dish brings out the natural sweetness of Brussels sprouts, and olive oil ensures a perfect roast while enhancing the earthy flavor.

The balsamic glaze adds a delicious fall touch.

Olive Oil and Fig Tart

A rustic fall tart using fresh figs and olive oil in the pastry and filling, delivering a slightly sweet, nutty, and fragrant dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup almond flour
• ¼ cup granulated sugar
• ½ tsp salt
• ⅓ cup extra virgin olive oil
• 3–4 tbsp cold water
• 6–8 fresh figs, halved
• 2 tbsp honey
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flours, sugar, and salt. Add olive oil and mix until crumbly. Gradually add cold water until dough forms. Chill for 30 minutes.
3. Roll dough into a 9-inch tart pan and trim edges. Arrange fig halves on top.
4. Drizzle with honey and sprinkle with cinnamon. Bake for 25–30 minutes until crust is golden.

This olive oil fig tart is simple yet elegant, showcasing the natural sweetness of figs with the rich flavor of olive oil.

Perfect for an autumn dessert centerpiece.

Olive Oil and Roasted Sweet Potato Soup

A smooth, velvety soup made from roasted sweet potatoes and enriched with olive oil, perfect for a warming fall meal.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ tsp smoked paprika
• ¼ cup coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil. Sauté onion and garlic until soft.
3. Add roasted sweet potatoes, vegetable broth, and smoked paprika. Simmer for 10 minutes.
4. Blend until smooth. Stir in coconut milk if desired. Adjust seasoning. Serve hot.

This roasted sweet potato soup is rich and comforting.

Olive oil adds depth and silkiness, balancing the natural sweetness of the potatoes.

Olive Oil and Pear Galette

A rustic fall dessert featuring pears and a tender olive oil crust.

The natural sweetness of pears combined with the fruity olive oil makes it irresistible.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ cup sugar
• ½ tsp salt
• ⅓ cup extra virgin olive oil
• 3–4 tbsp cold water
• 3 ripe pears, sliced thin
• 1 tbsp honey
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix flour, sugar, and salt. Add olive oil and mix until crumbly. Gradually add cold water until dough forms. Chill 20 minutes.
3. Roll dough into a circle on parchment paper. Arrange pear slices in the center, leaving edges free. Fold edges over pears.
4. Drizzle honey and sprinkle cinnamon over pears. Bake 30–35 minutes until crust is golden.

This olive oil pear galette is elegant yet easy to make, offering a perfect balance of sweet pears and a tender, flavorful crust.

Olive Oil and Carrot Cake with Walnuts

A moist, spiced carrot cake made with olive oil and crunchy walnuts, delivering a lighter yet flavorful alternative to traditional butter-based recipes.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• ¾ cup sugar
• ½ cup extra virgin olive oil
• 3 large eggs
• 2 cups grated carrots
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat sugar, olive oil, and eggs. Fold in carrots and walnuts.
4. Gradually mix in dry ingredients. Pour into prepared pan and bake 35–40 minutes, or until a toothpick comes out clean.
5. Cool before slicing. Optional: top with a light cream cheese glaze.

This carrot cake is moist and flavorful, with olive oil adding a subtle fruitiness and keeping the cake tender.

Perfect for fall celebrations or cozy afternoons.

Olive Oil and Sage Butternut Squash Risotto

A creamy, comforting fall risotto made with roasted butternut squash, fresh sage, and enriched with olive oil.

The dish balances savory and sweet flavors while staying light and elegant.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 3 tbsp extra virgin olive oil
• Salt and black pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, warmed
• 2 tsp fresh sage, chopped
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 2 tablespoons olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until soft. Add rice and cook for 2–3 minutes until slightly translucent.
3. Add wine and cook until absorbed. Gradually add warm broth, one ladle at a time, stirring constantly until rice is creamy and al dente.
4. Fold in roasted squash, sage, and Parmesan. Adjust seasoning and serve warm.

This risotto is a cozy, flavorful fall dish. Olive oil enhances the richness and depth of the squash, making every bite velvety and satisfying.

Olive Oil Apple Crisp

A warm and comforting apple crisp made with olive oil, delivering a tender, slightly nutty topping and perfectly spiced, juicy apples.

Ingredients:

• 5 cups peeled and sliced apples (Granny Smith or Honeycrisp)
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 cup rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground nutmeg
• ¼ cup extra virgin olive oil
• ¼ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss apples with sugar and cinnamon, then place in a greased baking dish.
3. In a bowl, mix oats, flour, brown sugar, nutmeg, walnuts, and olive oil until crumbly.
4. Sprinkle oat mixture over apples. Bake 35–40 minutes until apples are tender and topping is golden brown.

This apple crisp is a fall favorite with a twist.

Olive oil makes the topping slightly nutty and tender, perfectly complementing the warm, spiced apples.

Olive Oil and Roasted Beet Salad

A colorful, vibrant fall salad featuring roasted beets, arugula, and a drizzle of olive oil, perfect as a starter or side dish.

Ingredients:

• 4 medium beets, peeled and cubed
• 3 tbsp olive oil
• Salt and black pepper to taste
• 4 cups arugula or mixed greens
• ¼ cup crumbled goat cheese
• 2 tbsp toasted pumpkin seeds
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Arrange arugula on a serving platter. Top with roasted beets, goat cheese, and pumpkin seeds.
3. Drizzle with remaining olive oil and balsamic vinegar before serving.

This roasted beet salad is visually stunning and full of flavor.

Olive oil enhances the earthy sweetness of the beets while adding a silky, rich texture to the salad.

Olive Oil Herb Focaccia

A soft, airy focaccia bread infused with olive oil and fresh fall herbs, perfect for dipping or serving alongside soups and salads.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 ½ tsp salt
• 1 tbsp sugar
• 1 ¼ cups warm water
• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 tsp fresh rosemary, chopped
• 1 tsp thyme leaves
• Sea salt for topping

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Mix flour and salt in a large bowl. Add yeast mixture and olive oil. Knead until smooth and elastic. Cover and let rise 1 hour.
3. Preheat oven to 425°F (220°C). Press dough into a greased 9×13-inch pan. Dimple the surface with fingers, drizzle with olive oil, and sprinkle herbs and sea salt.
4. Bake 20–25 minutes until golden brown.

This focaccia is fragrant and tender, with olive oil giving it a luscious crumb and rich flavor.

Perfect for enjoying warm with soups or dipping in flavored oils.

Olive Oil Roasted Cauliflower with Garlic

A simple yet flavorful fall side dish featuring roasted cauliflower tossed in olive oil, garlic, and fall spices.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic, smoked paprika, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
3. Garnish with parsley before serving.

This roasted cauliflower is crispy, flavorful, and full of fall aromas.

Olive oil enhances the natural sweetness of the cauliflower while giving it a satisfying, golden finish.

Olive Oil and Mushroom Polenta

A creamy, comforting polenta topped with sautéed fall mushrooms and finished with olive oil for richness and depth.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 3 tbsp extra virgin olive oil
• Salt to taste
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Bring water or broth to a boil. Slowly whisk in polenta and salt. Reduce heat to low, stirring frequently until thick and creamy, about 20 minutes.
2. In a skillet, heat olive oil over medium heat. Sauté mushrooms, garlic, and thyme until tender and golden.
3. Spoon polenta onto plates and top with sautéed mushrooms. Drizzle with a little extra olive oil and sprinkle with Parmesan if desired.

This mushroom polenta is silky, earthy, and comforting.

Olive oil adds a velvety richness that complements the mushrooms and makes this dish a perfect fall dinner.

Olive Oil Pear and Almond Cake

A moist, tender cake that combines the subtle sweetness of pears with the nutty flavor of almonds, all enhanced by the richness of olive oil.

Perfect for a cozy fall dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¾ cup sugar
• ½ cup extra virgin olive oil
• 3 large eggs
• 2 ripe pears, peeled, cored, and chopped
• 1 tsp vanilla extract
• ¼ cup sliced almonds for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat sugar, olive oil, eggs, and vanilla until smooth. Fold in the dry ingredients, then gently fold in pears.
4. Pour batter into prepared pan, sprinkle sliced almonds on top, and bake for 35–40 minutes or until a toothpick comes out clean.
5. Let cool before serving.

This pear and almond cake is subtly sweet, moist, and fragrant with fall spices.

Olive oil adds depth and tenderness, making it an irresistible autumn treat.

Olive Oil Roasted Carrot and Ginger Soup

A vibrant, warming fall soup made from roasted carrots and fresh ginger, finished with a drizzle of olive oil for smoothness and depth of flavor.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• ½ tsp ground cumin
• ¼ cup coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a pot, sauté onion, garlic, and ginger until fragrant. Add roasted carrots, broth, and cumin. Simmer 10 minutes.
3. Blend until smooth, stir in coconut milk if desired, and adjust seasoning. Serve warm with a drizzle of olive oil.

This roasted carrot and ginger soup is bright, flavorful, and comforting.

Olive oil enriches the soup, making it silky and aromatic—a perfect starter for fall meals.

Olive Oil and Cranberry Biscotti

Crisp, nutty biscotti studded with tart cranberries, made with olive oil for a subtle fruity richness.

Perfect for dipping in coffee or tea during autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• ½ cup extra virgin olive oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dried cranberries
• ½ cup chopped almonds or walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat sugar, olive oil, eggs, and vanilla. Fold in dry ingredients, cranberries, and nuts.
3. Shape dough into a log about 12 inches long. Place on baking sheet and flatten slightly. Bake 25–30 minutes until golden.
4. Let cool for 10 minutes, then slice diagonally into ½-inch pieces. Bake again for 10–12 minutes per side until crisp.

These olive oil cranberry biscotti are crisp, flavorful, and perfect for autumn sipping.

Olive oil gives them a subtle richness that pairs beautifully with tart cranberries and nuts.