While olive oil is best known for being used in meals, it can also be used in several desserts. We used our original extra-virgin Laconiko olive oil AND our orange-infused olive oil for this light yet tasty treat. It will satisfy even the non-dessert lover's sweet tooth :)



  • 1 and 3/4 cups all-purpose flour

  • 4 oranges (naval or blood oranges)

  • 3/4 cups sugar

  • 1/2 cup milk (either 2%, whole milk, or buttermilk)

  • 3 large eggs (room temperature)

  • 1/3 cup ORIGINAL Laconiko extra-virgin olive oil

  • 1/3 cup Orange-infused Laconiko olive oil

  • 1.5 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

Directions: 1. Preheat your oven to 350 degrees. Spray your 5x9 loaf pain with some non-stick spray.

2. Using a juicer or equivalent machine, squeeze the juice out of 4 oranges into a bowl.

3. Combine the juice with the buttermilk and sugar. Whisk to combine well.

4. Add in the eggs and oil. Whisk to combine.

5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

6. Use a spatula to slowly add and mix the flour mixture into the buttermilk mixture.

7. Place mixture into prepared loaf pan. Bake at 350 for 50 minutes (approximately) or until a toothpick comes out dry in the middle.

8. Let the cake cool for 15 minutes before turning it over and out onto a separate plate.

Slice & Enjoy!!



  • 3 cups all-purpose flour (plus some for dusting your surface and hands)

  • 3/4 cups sugar 

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/4 cup Laconiko infused olive oil (Lemon & Orange)

  • 3 whole eggs plus 1 extra yolk

  • 1 and 1/4 cups of your favorite mix-ins (We used Almonds+Pistachios for our first loaf & Cranberries+Almonds+Dark chocolate for the 2nd loaf)

  • 1 bag white chocolate chips (for the Lemon-infused biscotti)

  • 1/4 cup heavy cream 

Directions:  1. Preheat oven to 350. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2.  In a separate larger bowl, crack 3 whole eggs and 1 yolk.  Add in 1/4 cup of either Laconiko's lemon-infused olive oil or orange-infused olive oil (depending on which biscotti flavor you are making).

3.  Using an electric mixer, mix the eggs and the oil on medium speed.  Then on low speed, gradually add in the flour mixture to the egg mixture until well combined.

4. Now, mix in the additions in the "ingredients" list, depending on which biscotti you are making. For the lemon-infused biscotti you'll want to gather 1 and 1/4 cups of unsalted almonds and pistachios in a bowl.

 **For the orange-infused biscotti you'll need the same amount of dried cranberry, dark chocolate, and almonds.

Place in a mini food processor and pulse until you get everything into a semi coarse consistancy.

5. Put some flour in the palms of your hands, and mix the "add-ins" into the dough until well combined.

6. Then, remove the dough from the bowl and shape into one slender LOG and flatten so it's about 2 inches high

7. Place log onto a baking sheet covered with wax paper. Bake for about 30-35 minutes. Then, let cool for about 15-20 minutes and reduce oven temperature to 325 degrees


8. Using a serrated knife, cut log diagonally into 1/2 inch segments.

9. Place segments cut-side down back on baking sheet and put in the oven for another 40 minutes or until lightly golden on both sides.

10. If you choose, you can now combine the white chocolate & heavy cream into a saucepan and melt over low heat. This was used in our recipe for dipping half of the Lemon-infused biscotti. (Optional)

11. After they cool, enjoy with a nice cappuccino or a cold glass of milk

When a sweet craving hits, or when you're looking for just the right partner for your morning cup of coffee, Laconiko's infused biscotti is the perfect touch.  We spent last weekend thinking of a couple different ways to add variety to the traditional almond cookie.  Biscotti is so versatile that it can be sweet or savory.  We chose to give in to our sweet tooth this time around.  Below you will see the basic essentials which you will need for EACH recipe.  Our first loaf is Almond and Pistachio Lemon-infused biscotti. The second loaf is dried cranberry, almond, chocolate & Orange-infused biscotti. The only difference between the two loaves are the mix-ins & the flavor of Laconiko infused oil.

There is something so fascinating about an egg. You can use it to make decadent desserts. Or you could simply cook it up any style you wish for a meal.  Ask anyone, and you will find that each person eats their eggs differently. Some top theirs with just salt & pepper, others with avocado, and many with ketchup. But you haven't TRULY eaten an egg until you top it with a drizzle of Laconiko.


Today's recipe is the perfect combination of the simple yet amazing egg + buttery, smooth & sweet Laconiko extra virgin olive oil.  The best part is that there is no measuring. You read correctly, NO measuring. This recipe is catered specifically to YOUR taste, as are most of our recipes. It's time to get cracking (no pun intended!)



  • Boiled, peeled Eggs (We used 8, but they don't last long)

  • Laconiko Olive Oil

  • Mayo

  • Dijon mustard

  • Salt & Pepper

  • Paprika

  • Mini pickles (optional)

Directions: 1. Take your boiled eggs and place in a large bowl. Using a sharp knife, slice eggs and then chop into smaller pieces depending on how big you like them in your egg salad.

2. Add in a healthy drizzle of Laconiko olive oil to evenly coat all eggs, a Tbsp of dijon mustard, a few Tbsp of mayo, finely sliced pickles, a 1/2 tsp of paprika (or 1tsp if you like it), a sprinkle of pepper, and a light sprinkle of salt (remember, it's easier to add it in later but you can't remove it if you put too much)

3. Mix gently and make sure all eggs are evenly coated with all the seasonings you added.

4. Refrigerate for a few hours if you prefer (this is not necessary but it does taste better)

5. Serve on top of a salad, in a wrap with fresh spinach, or as a sandwich using freshly baked bread. Most importantly, finish off with a drizzle of Laconiko to add an extra touch of buttery smoothness. Enjoy!!

This recipe is so delicious. We are SURE you will love it. It's perfect on its own as a side dish, or even if you put it inside your tacos. And the best part? It not only tastes amazing but it's HEALTHY for you. Lots of vegetables, proteins, flavors, and most importantly...heart healthy olive oil!!


Directions: 1. In a microwave-safe bowl, steam up a bag of sweet yellow corn. In the meantime, rinse and drain 1 can of black beans.

2. Let corn cool and combine with black beans.

3. Drizzle about 1/4 cup (or more) of Laconiko Olive Oil on top of beans and corn.

4. Add in 2 heaping tsps ground cumin and 1/2 Tbsp chili powder. Stir to combine.

5. On a cutting board chop 2 cloves garlic, 1 yellow bell pepper, and 1 medium red onion. Combine with the beans and corn until evenly coated.

6. Lastly, add in about 1/4 cup chopped cilantro, salt, and pepper for the final kick of flavor and beautiful color.

7. Take a big spoonful and ENJOY!!!

Let us know what you think about this recipe. **It tastes even better the next day after being in the refrigerator overnight. You could always add in more olive oil the next day to sweeten it up.

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