Verbena Raspberry 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.
 
 
 
 
Raspberry Vinaigrette
1 1/2 cups raspberries, fresh or frozen
1 tsp Dijon mustard
1/2 cup Verbena Raspberry olive oil
1/4 tsp salt
1/4 cup red wine vinegar
pepper, to taste
1 small shallot, diced (about 2 tbsp)
DIRECTIONS:
Add all ingredients to a food processor and blend for 30 seconds.
You can store this raspberry vinaigrette for up to a week in the fridge. 
 
 
 
 
Raspberry Sea Salt Brownies
¼ cup Verbena Raspberry Olive Oil 
1/4 teaspoon baking powder
8 ounces bittersweet chocolate, finely chopped
1/4 teaspoon fine sea salt
¾ cup granulated sugar
2 teaspoons espresso powder
2 large eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
1 cup fresh raspberries
1/2 cup coarsely chopped pecans (optional)
coarse or flaked sea salt for finishing
DIRECTIONS:
Place rack in the upper third of the oven and preheat the oven to 350 degrees F.
Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Spray the pan and paper with nonstick cooking spray.
In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.
Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy. Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny.
Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.
Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!