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Yields24 Servings
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil, for greasing the pans
 ¼ cup All-Purpose Flour, for dusting the pans
 1 cup All-Purpose Flour, sifted
  cup Dutch-Processed Cocoa Powder, sifted
 ½ tsp Baking Powder
 1 pinch Fine Sea Salt
 2 large Eggs
 ½ cup Sugar
  cup VSOP Blood Orange Extra Virgin Olive Oil, or bergamot orange evoo
1

Preheat the oven to 375 degrees Fahrenheit. Oil your madeleine pans well with the Blood Orange EVOO then dust with flour. Shake out any excess flour and set aside.

2

Sift all of the dry ingredients (except the sugar) into a bowl.

3

Combine the eggs and sugar in a mixing bowl and beat with an electric mixer for 2 minutes until light and thick. Add the Blood Orange EVOO and beat for another minute.

4

Fold the dry ingredients into the wet, making sure not to leave any dry spots. Spoon the batter (an ice cream scoop makes this easy) into the prepared madeleine pans. Bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

5

Immediately remove the finished madeleines from the pans and cool on a rack. Allow to cool. Enjoy!

Ingredients

 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil, for greasing the pans
 ¼ cup All-Purpose Flour, for dusting the pans
 1 cup All-Purpose Flour, sifted
  cup Dutch-Processed Cocoa Powder, sifted
 ½ tsp Baking Powder
 1 pinch Fine Sea Salt
 2 large Eggs
 ½ cup Sugar
  cup VSOP Blood Orange Extra Virgin Olive Oil, or bergamot orange evoo

Directions

1

Preheat the oven to 375 degrees Fahrenheit. Oil your madeleine pans well with the Blood Orange EVOO then dust with flour. Shake out any excess flour and set aside.

2

Sift all of the dry ingredients (except the sugar) into a bowl.

3

Combine the eggs and sugar in a mixing bowl and beat with an electric mixer for 2 minutes until light and thick. Add the Blood Orange EVOO and beat for another minute.

4

Fold the dry ingredients into the wet, making sure not to leave any dry spots. Spoon the batter (an ice cream scoop makes this easy) into the prepared madeleine pans. Bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

5

Immediately remove the finished madeleines from the pans and cool on a rack. Allow to cool. Enjoy!

Orange Chocolate Madeleines

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