An olive oil infused spring brunch.
With Mainova.
U might be wondering what a man is doing here. Dw he keeps it extremely mindful.
Spring has Sprung.
As warmer days return and we defrost our entire personalities, it is time to sew the seeds of connection. By focusing on our relationships to food and the ones we love, we set the foundation for a regulated rest of the year.
Quality Over Effort
Taking care of yourself is a joyful experience when the focus is on cultivating beautiful relationships to everything in your life.
Just as we are influenced by the people around us, who we are is influenced by the food we consume. If you want to be lovely, you must eat lovely things.
It’s not about doing the most. It is about being discerning with how food makes you feel and prioritizing choices that make you feel alive.
The recipes for this brunch are simple with few ingredients and steps. They don’t need to scream for attention. They speak for themselves using high quality ingredients like Mainova extra virgin olive oil.
The Menu»
Focaccia & crudité with pools of oil
Tender greens & herby viniagrette
Confit leek eggs
Carrot Olive Oil Cake
Get it started.Focaccia & Friends
It feels good to be welcomed in. That’s what our starter snackies do for your guests and their digestion. We’re gently signaling to the body that it is time to eat.
Spring has an elite fresh veggie line up. Arrange gorgeous spring peas, colorful radish, asparagus heads, and crispy lettuce leaves to dunk into a pool of high quality extra virgin olive oil like Mainova’s early harvest oil.
This alone is a fun, interactive snack that comes together quickly to divert hanger. If you’ve got the energy everyone loves dunking warm from the oven focaccia here too.
There is a bounty of greens and herbs available in the spring season which beautifully brings hydration back to a body coming out of winter hibernation.
We let the texture and aromatics of this recipe make it more interesting while it comes together with very few ingredients and steps.
The acidic dressing brightens the fatty egg dish and contributes to blood sugar regulation throughout the rest of the meal.
Such tender ingredients need a delicate oil based dressing. Mainova’s Galician blend works really nicely here.
Tender Greens
Confit leek is my hyper-fixation right now because it brings such crazy umami. It can be made the night before giving you less to do on the day of your brunch and more time to enjoy.
The leeks swim in Mainova’s classic extra virgin olive oil with flaky salt and thyme.
This is a perfect hosting brunch recipe because it takes simple, easy to make, great for a crowd scrambled eggs and elevates them in a way that everyone will think you’re a genius.
Confit Leek Eggs
To FinishCarrot Olive Oil Cake w/ Salty Cream
Have your cake and eat it too.
This carrot cake takes on a springy profile with the cardamom, extra virgin olive oil, and berries.
There are so many cutesy ingredients growing in the spring like fennel flowers, nasturtium, and herbs. You can add a bit of play in your cake creation by sourcing or foraging these natural decorations.
For this recipe Mainova’s classic extra virgin olive oil works best. Especially coming out of the 3L keg.
