Classic Olive Oil with ingredients next to it

Classic Frying Olive Oil

The artisanal craft of cultivating olive oil is rooted in our family's heritage, ensuring every drop is ethically extracted with care and passion. Our Classic Olive Oil is smooth in flavor and golden in color. It’s a blend of only the best Extra Virgin Olive Oil and Olive Oil, making it perfect for your frying needs. This combination allows for a higher smoke point than the rest of the occasions so you can fry up your chicken cutlets with ease.

Perfect For: Pan Frying, Braising, Searing

Chocolate Hazelnut Stuffed Pancakes

INGREDIENTS 

  • Chocolate hazelnut spread
  • 2 cups all-purpose flour
  • 2 tsp. sugar
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs
  • 1 ½ cup milk
  • ½ tsp. vanilla extract
  • 4 tbsp. Botticelli Frying Olive Oil, plus more if necessary
  • Fresh strawberries, sliced
  • Fresh bananas, sliced
  • Powdered sugar, for garnish

PREPARATION

  1. Line a large baking sheet with parchment paper. Then, using a spoon, place a dollop of the spread onto the parchment paper and smooth out into a thin circle, about 2-3 inches in diameter. The width of the circle will determine the width of your pancakes.
  2. Once you’ve covered the baking sheet, place in your freezer for about 15 minutes or until firm and solid.
  3. In the meantime, prepare your batter. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt and whisk together until well combined.
  4. In another large bowl, add in the milk, eggs, Olive Oil, and vanilla extract and whisk together well to combine.
  5. Slowly add in your flour mixture, whisking as you pour to avoid creating clumps, and stop once well combined. Do not over beat your batter.
  6. Once your spread is firm, begin making the pancakes. Using a griddle, pan, or skillet heated to medium heat, pour a small amount of olive oil and let it warm. Pour a serving of your batter, place the frozen spread in the center, and top off with more batter to fully cover the spread.
  7. Flip once the pancake begins to bubble up. Set aside once the other side is light golden brown or until it’s reached your desired doneness. Repeat until the batter and spread is finished.
  8. Stack your pancakes how you would like and top them off with the strawberry and banana slices. Dust them with powdered sugar, serve, and enjoy!