Verbena Huckleberry Infused Olive Oil
 
 
WAYS TO USE OLIVE OIL:
Sautéing, Baking, Grilling. Drizzle it over salad or mix it into salad dressing.
Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables.
Use instead of butter or margarine as a healthy dip for bread.
Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
Make a tasty, heart-healthy hummus dip by mixing cooked white beans or chickpeas, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.
 
 
 
 
HUCKLEBERRY OLIVE OIL CAKE
4 eggs
1/2 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon baking powder
1/2 cup Verbena Huckleberry olive oil
1 cup flour
1/2 cup Fresh squeezed lemon juice
1/4 teaspoon salt
1 teaspoon lemon zest
DIRECTIONS:
Oil a 9-10″ springform pan and line the bottom with parchment paper. Set oven to 350ºF.
Whip eggs and sugar together on high speed until fluffy and very pale, almost white (about 5 minutes).
Turn speed to low and stream in oil, lemon juice and zest and vanilla (I mix these all together in a large measuring cup with a spout and pour them in).
Whisk flour and dry ingredients together and fold these in by hand. The mixture will be very fluffy and foamy.
Pour into prepared springform pan and bake 350 for 45 minutes. The top will become quite brown, as will the edges.
Allow to cool 30 minutes in the pan, then unhook and remove from pan, cool completely on a rack.
Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.
 
 
 
 
HUCKLEBERRY POMEGRANATE GLAZED PORK CHOPS
4 pork chops bone in or out
6 cloves garlic, minced
1 Tbsp Soy sauce
¼ cup Honey
1 tsp garlic powder
¼ cup water      
2 Tbsp Verbena Huckleberry Olive Oil
2 Tbsp Verbena Pomegranate Balsamic
1 Tbsp unsalted butter
Pepper to season 
DIRECTIONS:
Preheat oven broiler (or grill) on medium-high heat. 
Season chops with soy sauce, pepper and garlic powder just before cooking.
Heat oil in a pan or skillet over medium high heat until hot. 
Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). 
Add the honey, water and balsamic. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred. 
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.