Our Early Harvest EVOO wins GOLD at 2018 NYIOOC - Largest Olive Oil Competition in the world

Lemon and Olive Oil Cookies

by Nuvo Olive OIl

Lemon and Olive Oil Cookies

PREP TIME                                     COOK TIME

5 minutes                                         40 minutes


45 minutes

SERVINGS: 30 cookies


3 large eggs
1 egg, beaten
3 cups (320g) plain flour, unbleached
1/2 cup (105ml) of Nuvos fused olive oil (anyone of your choice)
1 lemon, zested
1 1/2 tsp vanilla extract
1 tsp baking powder
1 cup (210g) caster sugar, plus extra for sprinkling
Pinch of Kosher sea salt


1. Preheat the oven to 180°C
2. Take a medium bowl and combine the flour, salt and baking powder. Set aside
3. Now whisk eggs and sugar together until thick, frothy and pale.
4. Add oil, lemon zest and vanilla extract while beating the eggs.
5. Combine the dry ingredients into the egg mixture.
6. Take a tablespoon of the dough in your hands and form a ball with the palms.
7. Put dough balls on a parchment lined baking sheet.
8 Brush the top of each cookie with the egg wash and sprinkle extra sugar. Bake for 15 minutes or until the cookies are lightly golden
9. Cool on a wire rack and then serve.

Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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