olive oil

GARLIC, HERB & SHALLOT CONFIT by Lindsey | Dolly and Oatmeal

happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:

  • pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!

  • roast up some crispy chickpeas in the preserved oil.

  • smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).

  • in pasta or pasta salad with whatever additions you like.

  • smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.

  • use the infused oil for the base of any salad dressing that calls for olive oil.

  • chop up the garlic and shallot confit and add to any grilled or roasted vegetables.

  • and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)

i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!


garlic, herb & shallot confit | v/gf

print the recipe

| makes just over 4 cups |


  1. preheat oven to 350°F.

  2. place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).

  3. place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.

  4. let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.


  • 1 lb. shallots, peeled and cut in half

  • 2 heads garlic, cloves separated and peeled

  • 10-12 sprigs fresh thyme sprigs

  • 3 bay leaves

  • 1 teaspoon coarse kosher salt

  • 2 cups extra virgin olive oil

Red Berry Almond Blondies by Lindsey | Dolly and Oatmeal

this past weekend sasha from the beautiful site, tending the table made her way down to los angeles.  she and i had been planning a shoot for almost a month before she got here.  we went back and forth about recipe ideas - we originally were thinking gazpacho but somehow we made our way to these blondies ;)  we also secured a sponsorship with one of our favorite brands, california olive ranch, and made it our goal to make a recipe that highlighted their delicious olive oil.  so last sunday i met sasha at one of my favorite spots of all time, cookbook.  we chatted a bit and then drove to the farmers market.  we circled the market a few times scouting all the beautiful produce they had, and settled on a flat of strawberries, and another flat of blueberries, blackberries, and raspberries.  

when we got back to my place, we quickly got to work measuring out our ingredients and stirring everything together.  once the blondies were in the oven we got to styling and shooting.  i was most looking forward to having fresh eyes in my space.  so often i reach for the same props or style things in a simple, time-saving way.  but with a free (baby-less) day to work and being alongside sasha revived a feeling i haven't had in some time.  it was so nice to focus on work and not have to worry about 5 other things simultaneously.  plus, it was such a pleasure working alongside someone who's work i've admired for some time.  we styled and shot things in a backward motion starting with a few ingredients shots, then some berries shots; and then, once the blondies cooled, we got to work on them.  they weren't completely cooled when i lifted them from the pan (i should have listened to my recipe notes!), and they cracked a little in the center.  i would normally freak out and try my best to squish them back together but sasha, very coolly, said that they looked better that way, so i went with it ;)  after we finished we talked some more about life and work, and it couldn't have been a nicer afternoon.  

you wouldn't guess by looking at them, but these blondies are quite rich.  they're definitely on the sweet side which is why using olive oil is so key, as it helps to mellow the sweetness and provide a subtle earthiness.  the berries are a bonus here as well.  while they are sweet on their own, when paired with the blondies their flavor and slight tartness produces the ultimate summer treat!

xo's! and be sure to check out sasha's site and her beautiful strawberry shot below 😍

this post was made in collaboration with california olive ranch.  all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going ❤️

red berry almond blondies | gf & df

just like the perfect brownie, these blondies are quite dense and dare i say, gooey.  they're grain free, naturally gluten free, and free of dairy. they're also on the sweet side.  i would say these border on the almost too sweet side for my taste, but i know blondies/brownies are supposed to be ;)  the berries really cut through a lot of the sweetness, so i wouldn't leave them out, but they could definitely be swapped for your (tart) fruit of choice.

| makes 16 blondies |

  • 1 1/4 cups almond flour
  • 1/2 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut sugar
  • 1/2 cup california olive ranch olive oil
  • 2 large pasture raised eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup fresh strawberries, halved or quartered (depending on size)
  • handful of fresh raspberries
  • sliced almonds, for garnish
  • powdered sugar, for garnish

photo by sasha swerdloff


  1. preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with a parchment paper sling.
  2. in a large bowl, whisk together the almond flour, arrowroot, baking powder, and salt.  in another large bowl, whisk together the oil and sugar until the mixture looks like wet sand, whisk in the eggs and vanilla until combined.
  3. add the dry ingredients to the wet and stir to combine.  spread the batter evenly into the corners and sides of the pan.
  4. bake for 28-35 minutes, scattering the berries on top of the blondies halfway through baking.  bake until a cake tester or toothpick come out mostly clean (you want a couple of crumbs to cling).
  5. let the blondies cool on a rack.  once completely cool, run a thin knife around the edges to loosen them.  use the parchment paper wings to carefully lift the blondies from the pan.
  6. dust with powdered sugar, and slivered almonds (if desired).  slice into 16 squares.

similar recipes:

elderflower acai bowl

elderflower acai bowl

strawberry rhubarb & olive oil chocolate cake

strawberry rhubarb & olive oil chocolate cake

raspberry currant yogurt crumb cake

raspberry currant yogurt crumb cake

Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip by Lindsey | Dolly and Oatmeal

i know i said last week that i was essentially going to wait until memorial day weekend to break into rhubarb season and make a pie, but i couldn’t wait.  i saw these beautiful vibrant stalks and the first juicy strawbs at the market the other day, and i broke down and bought them.  maybe this is a totally cliche thing to do when you’re pregnant (or just an emotional human being) but cake, guys.  cake to ring in the fruity baking season that beats all others! 

as i’ve mentioned before, my one consistent go-to pregnancy craving has been strawberries.  from the beginning i was eating at least 2 pints per week, so, needless to say, strawberry season has been all i’ve been wanting/dreaming about!  there are so many ways to use strawberries, or any in-season berry for that matter.  but my fave is to really let the fruit shine in its most natural way.  so in this situation i thought topping the cake with these sweet, juicy babes was the only way to do them proper justice.

things i love about this cake:

  1. chocolate & rhubarb & strawberries = everything
  2. the cake is so light and subtle it can totally be eaten as breakfast :)
  3. the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
  4. california olive ranch’s rockin’ new mild and buttery olive oil
  5. if you look at it from above it looks like a huge strawberry-topped doughnut 
  6. if you look at it from the side it looks like an even bigger cupcake ;)

but seriously, this is one of my favorite cakes i’ve made and shared here on the blog!  i hope you enjoy it! xo

*this post was created in partnership with california olive ranch.  all opinions, as always, are my own.  thank you for supporting the sponsors that keep dolly and oatmeal going!

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip | gf + df

i've been using superfine brown rice flour for baking for the last couple of months and have been loving how tender and delicate it makes baked goods.  you can certainly use regular brown rice flour here 1:1, but i would nudge you to try the superfine variety some day - it's really great to work with! (i bought this brand.) 

| makes one 8-inch round bundt cake // serves 8 |

  • 1 cup superfine brown rice flour
  • 1 cup (gluten free) oat flour
  • 1/3 cup cacao powder, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coconut sugar
  • 1/2 cup california olive ranch mild and buttery olive oil
  • 3 large farm eggs
  • 1 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 cup sliced rhubarb
  • 1 pint strawberries, sliced or whole (depending on size)

chocolate whip

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons cacao powder
  • 2 tablespoons powdered coconut sugar*
  • 2 teaspoons pure vanilla extract
  • pinch of salt

*to make powdered coconut sugar: blend 1/2 cup coconut sugar in a high-speed blender (preferably a Vitamix) on high for about 30-40 seconds, until powdery.  store extra in an air tight container.


  1. preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
  2. in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt.  set aside.
  3. in another large bowl, beat together the sugar and oil with an electric mixer on medium-low speed until mixture is wet and sandy.  add the eggs one at a time, beating them on low until fully incorporated.  add the applesauce and vanilla, and beat together once more until mixed.  
  4. in 3-4 applications, add the dry ingredients to the wet and blend on low until mixed.  repeat until everything is incorporated. set the electric mixer aside and use a rubber spatula to fold in the sliced rhubarb.
  5. evenly distribute the batter in your prepared pan and smooth the top with the spatula.  
  6. bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes.  set cake on a cooling rack and allow it to cool completely.  once cool, run a thin knife around the sides to loosen it.  invert the cake onto a large plate, platter, or cake stand.
  7. frost with the chocolate whip and top with sliced or whole strawberries.  slice and serve, or cover cake lightly with parchment in the refrigerator.  leftover cake can be stored in the fridge for up to 3-4 days.

chocolate whip

  • turn coconut milk can over and open from the bottom.  pour out the coconut water (reserve for smoothies, etc.) and scoop the solidified coconut cream into a mixing bowl.  add the cacao powder, sugar, vanilla, and salt, and beat together with an electric mixer until all the ingredients are mixed and frothy.  taste for sweetness adding more sugar if necessary.  cover with cling wrap and refrigerate until ready to use. (cream can be made a day in advance.)

similar recipes:

maple blue-barb jam w/ lemon verbena

maple blue-barb jam w/ lemon verbena

chocolate olive oil bundt w/ salted maple almonds

chocolate olive oil bundt w/ salted maple almonds

strawberry oat cacao muffins

strawberry oat cacao muffins