Celebrate the season with flavorful recipes that capture the essence of fall and honor sustainable living. From cozy breakfasts to decadent desserts, each dish comes alive with our olive oils' rich, aromatic notes. This guide invites you to experience fall’s magic—one drizzle at a time while being mindful of your environmental impact.

Breakfast: Pumpkin & Olive Oil Pancakes

There’s something beautiful about blending pumpkin's sweetness with Arbequina Olive Oil's delicate fruitiness. These fluffy pancakes are the perfect morning indulgence, offering a hint of cinnamon and nutmeg for that unmistakable autumn warmth.

Ingredients:

• 1 cup pumpkin puree
• 1 ½ cups flour (all-purpose or whole wheat)
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup Texas Olive Ranch Arbequina Olive Oil
• 1 cup milk (or plant-based milk)
• 2 tbsp brown sugar
• 1 egg
• Pinch of salt

1. Whisk together the flour, baking powder, spices, and salt in a large bowl.
2. Combine pumpkin puree, olive oil, milk, egg, and sugar in a separate bowl.
3. Slowly add the wet ingredients to the dry, stirring just until combined.
4. Heat a non-stick pan over medium heat and lightly coat with olive oil.
5. Pour ¼ cup of batter onto the pan. When bubbles form, flip and cook another 1-2 minutes.
6. Serve with maple syrup, toasted pecans, and an extra drizzle of Arbequina Olive Oil.

Lunch: Pumpkin + Sage Flatbread

This flatbread is simple yet elegant. It showcases golden-roasted pumpkin with a subtle herbaceous undertone. Texas Olive Ranch EVOO's robust, fruity qualities bring out the best in each bite.

Ingredients:

• Pre-made flatbread
• 2 cups diced pumpkin
• 2 tbsp Texas Olive Ranch Robust EVOO
• ¼ cup fresh sage leaves
• ½ cup ricotta cheese
• Salt and pepper to taste

1. Preheat oven to 425°F (220°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
2. Spread ricotta over the flatbread and layer with roasted pumpkin and sage.
3. Bake until the flatbread is crispy and the toppings are warmed through.
4. Drizzle with extra olive oil before serving.

Dinner: Olive Oil-Roasted Pumpkin Risotto

There’s an art to waiting, much like in the harvest itself. This creamy risotto exemplifies how time and care yield something extraordinary. With each spoonful, you taste the earthy sweetness of caramelized pumpkin, brought to life by Texas Olive Ranch EVOO.

Ingredients:

• 2 cups diced pumpkin
• 2 tbsp Texas Olive Ranch EVOO
• 1 cup Arborio rice
• ½ cup white wine
• 4 cups warm vegetable broth
• 3 garlic cloves, minced
• ½ cup grated

1. Preheat oven to 400°F (200°C). Toss diced pumpkin with olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized.
2. Heat olive oil in a large pan over medium heat. Sauté minced garlic until fragrant, then add Arborio rice and toast for 1-2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add warm vegetable broth, one ladle at a time, stirring until each is absorbed. 
5. Cook for 18-20 minutes until the rice is creamy.
6. Fold in roasted pumpkin and Parmesan. Drizzle with extra olive oil before serving.

Dessert: Citrus Infused Olive Oil & Pumpkin Cake

Move over, pumpkin pie—this olive oil cake is a new seasonal favorite. It’s moist, lightly spiced, and elevated by the citrusy undertone of Meyer Lemon-Infused Olive Oil.

Ingredients:

• 1 ¾ cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup pumpkin puree
• ¾ cup Texas Olive Ranch Meyer Lemon-Infused Olive Oil
• 2 eggs
• 1 cup sugar
• ½ cup Greek yogurt or sour cream

1. Preheat oven to 350°F (175°C).
2. Mix flour, baking powder, and spices.
3. In another bowl, whisk olive oil, sugar, eggs, pumpkin, and yogurt.
4. Gradually fold the dry ingredients into the wet mixture.
5. Pour batter into a greased loaf pan and bake for 45-50 minutes.
6. Serve with whipped cream or a dusting of powdered sugar.

Cocktail: Pumpkin Spice Olive Oil Martini

This cocktail is where elegance meets the unexpected. It's made with smooth vodka, aromatic spices, and a dash of lemon-infused olive oil. It’s the perfect way to toast the changing season.

Ingredients:

• 2 oz vodka
• 1 tbsp pumpkin puree
• ½ oz cinnamon syrup
• Dash of Texas Olive Ranch Meyer Lemon-Infused Olive Oil
• 3 Tablespoons Brown sugar + 3 Tablespoons Everyday Olive Oi (for the rim; to use between all glasses made)

1. Rim a martini glass with brown sugar by dipping the rim into olive oil then roll the rim in brown sugar. (These can be mixed or laid in separate plates)
2. In a shaker, combine vodka, pumpkin puree, and cinnamon syrup. Shake with ice.
3. Strain into the prepared glass and top with a dash of our Meyer lemon-infused olive oil.
4. Garnish with a twist of lemon.

Sustainable Tip: Compost Your Pumpkin Scraps

• Seeds: Roast them for a healthy snack or plant them for next year.
• Skin, Pulp, & Stems: Add these to your compost bin to enrich the soil.
• Pro Tip: Drizzle olive oil over old pumpkins to accelerate decomposition and reduce odors.