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Infused Olive Oil Cake And Tuscan Herb Focaccia Recipe

Infused olive oil cake? Focaccia bread? Yes, please.

Looking for some new cannabis-infused olive oil recipes? We’ve compiled two delicious EVOO-rich recipes for you to try using our Original and Tuscan Herb olive oil varieties that you can infuse directly in the Ardent Nova and FX.

Don’t forget to check out the brand-new Infusion Press and squeeze more out of every batch without ever getting your hands dirty!

Why use the Infusion Press? Say goodbye to messy straining equipment like cheesecloths and coffee filters, which need to be constantly re-purchased, and often absorb usable infused product in the process. Our Infusion Press is your new favorite resourceful kitchen tool! It’s especially great for making large batches of infused oils.

Don’t trust your recipes to just any oil. Did you know that 99% of EVOO oil on the marketplace is low quality with high acidity (made from decaying fruits) and low antioxidants? That’s why Ardent went on a mission to partner with a Greek family farm specializing in super low acidity, high antioxidant, early harvest extra virgin olive oil. Simply the best olive oil we’ve ever had.

From taste to quality, this single source, sand grown, extra virgin olive oil puts shame to store-bought alternatives. Harvested in the first two weeks of its season, this olive oil is jam-packed with antioxidants and flavor.  Not only can you infuse your olive oil directly inside the FX, but you can now separate out the unusable material in seconds, with a final product you can cook, bake, or even FRY with! Because our EVOO is harvested early with plenty of antioxidants present, the oil’s smoke point AND shelf life are significantly higher. Treat yourself and your family and learn more about what makes our oil stand out among the rest.

Got all the materials you need? Let’s get to baking!

Infused Olive Oil Cake

Infused olive oil cake recipe

Ingredients

  • 3 large eggs
  • 3/4 cup white sugar
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Ardent FX
  • Ardent Infusion Press
  • Plant material

Directions

  1. Decarb plant material in the Ardent FX using the A1 setting for THC rich material and the A2 setting for CBD-rich material.
  2. Pour 1/2 cup of Ardent Traditional EVOO over the decarbed material inside the FX, and allow it to infuse on the infuse setting.
  3. Replace the FX lid with the Infusion Press, and push the lever down to separate the usable oil from the raffinate. Place to the side.
  4. In a mixer, beat the eggs and white sugar together until well combined.
  5. Beat infused EVOO and milk into mixture slowly.
  6. Add vanilla, almond and lemon extract. Mix well.
  7. Toss in all the dry ingredients and stir until fully combined.
  8. Pour batter into cake pan and bake on 350°F for 30-35 minutes.
  9. When the cake is cooled brush some olive oil over top of garnish with rosemary stalks and/or candied lemons.
  10. Serve and enjoy!

The result? Moist and delicious. Pair this infused olive cake with a scoop of vanilla ice cream and a sprig of mint to complete the perfect infused dessert. View the printable recipe here!

Tuscan Herb-Infused Focaccia

Infused Tuscan Herb Focaccia bread recipe

Ingredients

Bread

  • 2 cups warm water
  • 2 teaspoons sugar
  • 2 teaspoons active dry yeast
  • 1/4 cup Ardent Tuscan Herb EVOO
  • 1 tablespoon salt
  • 5 cups all purpose flour
  • Ardent FX
  • Ardent Infusion Press
  • Plant material

Topping

  • 6 tablespoons Ardent Tuscan Herb EVOO
  • 4 cloves minced garlic
  • Rosemary, thyme, oregano, basil, salt, pepper, etc. to taste

Directions

  1. Decarboxylate plant material in the Ardent FX using A1 for THC-rich material and A2 for CBD-rich material.
  2. Pour in 1/4 cup of the Ardent Tuscan Herb Extra Virgin Olive Oil and allow it to infuse on the infuse setting.
  3. Once the infusion setting is complete, replace the top to the FX with the Ardent Infusion Press and push the lever down to separate the material from the oil.
  4. In a large bowl, combine one cup of water, sugar and yeast, and mix for 30 seconds. Allow it to rest for 5 minutes with a towel over top in a relatively warm space.
  5. Add the rest of the water, salt, infused oil, and one cup of flour. Mix. Add 3/2 more cups flour. Mix for about 3 minutes.
  6. Using the remaining flour, flour a work surface and knead the dough for about 5 minutes.
  7. Coat a bowl in some more Tuscan Herb olive oil and place the kneaded dough inside to rise for 3 hours.
  8. Grease a sheet pan with plenty of olive oil and press the dough into the pan. Allow it to rest, covered, for an additional 2 hours in the fridge.
  9. Dimple the dough in the pan, brush on the oil and toppings, and place in the oven at 450°F for 22-25 minutes.
  10. Serve and enjoy!

For a recipe like this… we’ll find the time. Pair with mozzarella, sliced tomatoes, and a sprinkle of salt for a delicious infused snack at any time. View the printable recipe here!

Using your new Infusion Press and Olive Oil bundle? Tag us in your sophisticated edible creations for the chance to be featured on our Instagram page!