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🎃 AUTUMN & HALLOWEEN RECIPES BY LIOTRIVI

BANNER HALLOWEEN 2026
witch halloween 26

🍎 SWEET RECIPES

1. Cinnamon Rolls with Apple Marmalade & Walnuts

Ingredients – 10–12 rolls

  • 500 g all-purpose flour
  • 7 g dry yeast
  • 60 g sugar
  • 1 egg
  • 240 ml warm milk
  • 60 ml Liotrivi Extra Virgin Olive Oil
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 180 g Homemade Apple Marmalade
  • 70 g chopped walnuts
  • 2 tsp ground cinnamon

Vanilla Glaze

  • 120 g powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Method

  1. Mix warm milk, yeast and 1 tsp of the sugar. Leave for 5–10 minutes.
  2. Add flour, remaining sugar, egg, EVOO, vanilla and salt.
  3. Knead for 8–10 minutes until a soft dough forms.
  4. Cover and let rise for about 1 hour, until doubled in size.
  5. Roll the dough into a rectangle.
  6. Spread the Apple Marmalade evenly over the surface.
  7. Sprinkle with cinnamon and chopped walnuts.
  8. Roll tightly and cut into 10–12 pieces.
  9. Place in a greased baking dish and leave for another 20 minutes.
  10. Bake at 180°C for 20–25 minutes.
  11. Mix the glaze ingredients and drizzle over the warm cinnamon rolls.
  12. Serve warm.

2. Olive Oil Chocolate Brownies with Orange Marmalade

Ingredients – 12 brownies

  • 180 g dark chocolate
  • 100 ml Liotrivi Extra Virgin Olive Oil
  • 150 g sugar
  • 3 eggs
  • 100 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp Liotrivi Salt
  • 100 g Homemade Orange Marmalade
  • 60 g chopped walnuts, optional

Method

  1. Melt the dark chocolate gently and allow it to cool slightly.
  2. Whisk the eggs, sugar and vanilla until combined.
  3. Slowly add the EVOO and melted chocolate.
  4. Sift in the flour, cocoa and salt.
  5. Mix gently until just combined.
  6. Pour half of the mixture into a lined 20 × 20 cm baking tin.
  7. Add small spoonfuls of Orange Marmalade.
  8. Cover with the remaining brownie mixture.
  9. Add a few more small spoonfuls of marmalade on top and swirl gently.
  10. Sprinkle with walnuts if desired.
  11. Bake at 175°C for 22–25 minutes.
  12. Cool completely before cutting into squares.

3. Pumpkin & Olive Oil Cake with Tangerine Marmalade

Ingredients – 10–12 servings

  • 300 g pumpkin purée
  • 250 g all-purpose flour
  • 180 g sugar
  • 120 ml Liotrivi Extra Virgin Olive Oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Liotrivi Salt
  • 150 g Liotrivi Homemade Tangerine Marmalade

Method

  1. Preheat the oven to 175°C.
  2. Whisk eggs and sugar for 2–3 minutes.
  3. Add EVOO, vanilla and pumpkin purée.
  4. In a separate bowl, mix flour, baking powder, baking soda, spices and salt.
  5. Gradually add the dry ingredients to the wet mixture.
  6. Pour half of the batter into a greased 22 cm cake tin.
  7. Spread the Tangerine Marmalade over the batter.
  8. Cover with the remaining batter.
  9. Bake at 175°C for 40–45 minutes.
  10. Check with a skewer; it should come out mostly clean.
  11. Cool for 15 minutes before removing from the tin.
  12. Finish with a thin layer of Tangerine Marmalade if desired.

4. Autumn Apple & Apricot Crumble with Olive Oil

Ingredients – 6 servings

Fruit Filling

  • 5 medium apples
  • 150 g Liotrivi Homemade Apricot Marmalade
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp brown sugar

Crumble

  • 100 g rolled oats
  • 80 g all-purpose flour
  • 70 g chopped almonds
  • 70 g brown sugar
  • 70 ml Liotrivi Extra Virgin Olive Oil
  • ½ tsp cinnamon
  • Pinch of Liotrivi Salt

Method

  1. Preheat the oven to 180°C.
  2. Peel and slice the apples.
  3. Mix apples with lemon juice, cinnamon, brown sugar and Apricot Marmalade.
  4. Place the mixture in a baking dish.
  5. Combine oats, flour, almonds, sugar, cinnamon and salt.
  6. Add the EVOO and mix until crumbly.
  7. Spread the crumble evenly over the apples.
  8. Bake at 180°C for 35–40 minutes, until golden and bubbling.
  9. Rest for 10 minutes before serving.
  10. Serve warm with yogurt or vanilla ice cream.

🧀 SAVOURY RECIPES

1. Baked Brie with Fig Marmalade, Walnuts & Balsamic

Ingredients – 4 servings

  • 1 whole Brie cheese, approximately 250 g
  • 100 g Homemade Fig Marmalade
  • 40 g walnuts
  • 1 tsp fresh Liotrivi thyme leaves
  • 1 tbsp Liotrivi balsamic glaze
  • 1 tbsp Liotrivi Extra Virgin Olive Oil
  • Freshly ground black pepper
  • 1 small baguette

Method

  1. Preheat the oven to 180°C.
  2. Place the Brie in a small baking dish or on baking paper.
  3. Spread the Liotrivi Fig Marmalade over the top.
  4. Add walnuts and thyme.
  5. Drizzle with EVOO and a little black pepper.
  6. Bake at 180°C for 12–15 minutes, until soft and warm.
  7. Drizzle with balsamic glaze.
  8. Slice and toast the baguette for 5–7 minutes.
  9. Serve the warm Brie immediately with the toasted bread.

2. Crostini with Goat Cheese, Spring Garden & Balsamic

Ingredients – 12 crostini

  • 1 baguette
  • 180 g soft goat cheese
  • 120 g Liotrivi Homemade Spring Garden
  • 40 g walnuts, chopped
  • 1 tbsp fresh Liotrivi thyme
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • 2 tbsp Liotrivi balsamic glaze
  • Freshly ground black pepper

Method

  1. Slice the baguette into 12 thin pieces.
  2. Brush lightly with EVOO.
  3. Toast at 190°C for 7–9 minutes until crisp.
  4. Spread goat cheese over each crostini.
  5. Add Liotrivi Spring Garden to each crostini.
  6. Sprinkle with walnuts and fresh thyme.
  7. Finish with balsamic glaze and black pepper.
  8. Serve immediately.

3. Pumpkin, Feta & Secret Spread (Chilli Chutney) Tart

Ingredients – 6 servings

  • 1 sheet puff pastry, approximately 250 g
  • 400 g pumpkin, peeled and cubed
  • 150 g feta cheese
  • 100 g Liotrivi Secret Spread (Chilli Pepper Chutney)
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • 1 tsp dried Liotrivi oregano
  • ½ tsp dried Liotrivi thyme
  • Salt and black pepper
  • 1 egg, beaten

Method

  1. Preheat the oven to 190°C.
  2. Toss the pumpkin with EVOO, oregano, thyme, salt and pepper.
  3. Roast the pumpkin at 190°C for 20–25 minutes.
  4. Place the puff pastry in a tart tin and prick the base with a fork.
  5. Spread the Liotrivi Secret Spread (Chilli Pepper Chutney) over the pastry.
  6. Add the roasted pumpkin.
  7. Crumble the feta over the top.
  8. Brush the pastry edges with beaten egg.
  9. Bake at 190°C for 25–30 minutes, until golden and crisp.
  10. Allow to rest for 5–10 minutes before slicing.

4. Roasted Sweet Potato with Honey, Secret Spread (Chilli Chutney) & Feta

Ingredients – 4 servings

  • 4 medium sweet potatoes
  • 120 g feta cheese
  • 100 g Liotrivi Chilli Pepper Chutney
  • 2 tbsp Liotrivi honey
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • 1 tsp dried Liotrivi oregano
  • ½ tsp dried Liotrivi thyme
  • Liotrivi Salt and black pepper

Method

  1. Preheat the oven to 200°C.
  2. Wash and dry the sweet potatoes.
  3. Pierce them several times with a fork.
  4. Rub with EVOO, salt and pepper.
  5. Bake at 200°C for 40–50 minutes, depending on size.
  6. Cut each potato open lengthwise.
  7. Add Chilli Pepper Chutney and crumbled feta.
  8. Drizzle with Liotrivi honey.
  9. Finish with Liotrivi oregano, thyme and a little Liotrivi EVOO.
  10. Serve warm.

5. Autumn Crostini with Brie, Fig Marmalade & Prosciutto

Ingredients – 12 crostini

  • 1 baguette
  • 150 g Brie cheese
  • 120 g Grape Spoon Sweet
  •  Homemade Fig Marmalade
  • 100 g prosciutto
  • 1 tbsp balsamic glaze
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • Fresh thyme
  • Black pepper

Method

  1. Slice the baguette into 12 pieces.
  2. Brush lightly with EVOO.
  3. Toast at 190°C for 7–9 minutes.
  4. Add a slice of Brie to each crostini.
  5. Return to the oven for 2–3 minutes, just until the Brie softens.
  6. Add a small spoonful of Fig Marmalade.
  7. Top with a small piece of prosciutto.
  8. Drizzle lightly with balsamic glaze.
  9. Finish with fresh thyme and black pepper.
  10. Serve warm.
halloween newsletter

🕷️ HALLOWEEN SPECIAL RECIPES

1. Halloween Puff Pastry Bites with Brie & Fig Marmalade

Ingredients – 12 bites

  • 1 sheet puff pastry, approximately 250 g
  • 120 g Brie
  • 100 g Homemade Fig Marmalade
  • 1 egg, beaten
  • 30 g chopped walnuts
  • 1 tsp Liotrivi fresh thyme

Method

  1. Preheat the oven to 190°C.
  2. Cut the puff pastry into 12 pieces.
  3. Cut each piece into a small pumpkin shape using a cookie cutter.
  4. Place a small piece of Brie in the centre.
  5. Add 1 tsp Liotrivi Fig Marmalade.
  6. Sprinkle with walnuts and thyme.
  7. Cover with another pastry piece if making closed bites.
  8. Brush with beaten egg.
  9. Bake at 190°C for 15–18 minutes, until golden.
  10. Serve warm.

2. “Bloody” Goat Cheese Crostini

Ingredients – 12 crostini

  • 1 baguette
  • 180 g goat cheese
  • 120 g Liotrivi Secret Spread (Red Pepper Spread)
  • 30 g walnuts
  • 1 tbsp Liotrivi balsamic glaze
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • Liotrivi fresh thyme
  • Black pepper

Method

  1. Slice the baguette into 12 pieces.
  2. Brush with EVOO.
  3. Toast at 190°C for 7–9 minutes.
  4. Spread goat cheese over each crostini.
  5. Add a spoonful of Red Pepper Spread.
  6. Let the spread drip slightly over the sides for a “bloody” effect.
  7. Add chopped walnuts and thyme.
  8. Finish with balsamic glaze and black pepper.
  9. Serve immediately.

3. Mummy Pizza Bites with Mozzarella & EVOO

Ingredients – 12 bites

  • 1 sheet pizza dough, approximately 400 g
  • 150 g tomato sauce
  • 200 g mozzarella
  • 50 g black olives
  • 1 tbsp Liotrivi Extra Virgin Olive Oil
  • 1 tsp dried oregano
  • Salt and pepper

Method

  1. Preheat the oven to 200°C.
  2. Cut the pizza dough into 12 small rectangles.
  3. Place them on a lined baking tray.
  4. Spread a little tomato sauce over each piece.
  5. Cut mozzarella into thin strips.
  6. Arrange the strips across the tomato sauce to look like mummy bandages.
  7. Add two small olive pieces as eyes.
  8. Sprinkle with oregano.
  9. Drizzle lightly with EVOO.
  10. Bake at 200°C for 12–15 minutes.
  11. Serve warm.

4. Pumpkin-Shaped Breadsticks with Parmesan & Rosemary

Ingredients – 12 breadsticks

  • 300 g pizza dough
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • 40 g grated Parmesan
  • 1 tsp dried rosemary
  • ½ tsp paprika
  • 1 egg, beaten
  • Salt

Method

  1. Preheat the oven to 190°C.
  2. Divide the dough into 12 equal pieces.
  3. Roll each piece into a long thin strip.
  4. Shape each strip into a small pumpkin outline.
  5. Brush with beaten egg.
  6. Sprinkle with Parmesan, rosemary, paprika and salt.
  7. Drizzle lightly with EVOO.
  8. Bake at 190°C for 12–15 minutes, until golden and crisp.
  9. Cool for 5 minutes before serving.

5. Ghost-Shaped Orange Cookies with Marmalade

Ingredients – approximately 20 cookies

  • 250 g all-purpose flour
  • 100 g sugar
  • 100 ml Liotrivi Extra Virgin Olive Oil
  • 1 egg
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • 100 g Homemade Orange Marmalade

Method

  1. Preheat the oven to 175°C.
  2. Whisk the egg, sugar, EVOO, orange zest and vanilla.
  3. Add flour, baking powder and salt.
  4. Mix until a soft dough forms.
  5. Roll the dough to approximately 5 mm thickness.
  6. Cut into ghost shapes.
  7. Place on a lined baking tray.
  8. Make small eyes using a skewer or the end of a straw.
  9. Bake at 175°C for 10–12 minutes.
  10. Cool completely.
  11. Sandwich two cookies together with a small amount of Orange Marmalade.
  12. Dust lightly with powdered sugar if desired.

6. Dark Chocolate & Olive Oil Truffles with Orange & Sea Salt

Ingredients – approximately 18 truffles

  • 200 g dark chocolate, 70%
  • 100 ml heavy cream
  • 2 tbsp Liotrivi Extra Virgin Olive Oil
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • ¼ tsp Liotrivi sea salt
  • 30 g cocoa powder for coating

Method

  1. Chop the dark chocolate finely and place in a bowl.
  2. Heat the cream until just before boiling.
  3. Pour the hot cream over the chocolate.
  4. Leave for 2 minutes.
  5. Stir until completely smooth.
  6. Add EVOO, orange zest, vanilla and sea salt.
  7. Mix well.
  8. Refrigerate for 2 hours, until firm.
  9. Scoop small portions and roll into balls.
  10. Coat with cocoa powder.
  11. Refrigerate for another 30 minutes before serving.
  12. Keep refrigerated until ready to serve.

7. Halloween Donuts with Olive Oil & Marmalade

Ingredients – 10–12 baked donuts

  • 220 g all-purpose flour
  • 100 g sugar
  • 1½ tsp baking powder
  • ½ tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • 100 ml milk
  • 60 ml Liotrivi Extra Virgin Olive Oil
  • 1 tsp vanilla extract
  • 150 g Homemade Marmalade of choice

Glaze

  • 120 g powdered sugar
  • 2 tbsp orange juice
  • Orange zest, optional

Method

  1. Preheat the oven to 180°C.
  2. Mix flour, sugar, baking powder, cinnamon and salt.
  3. In another bowl, whisk eggs, milk, EVOO and vanilla.
  4. Combine the wet and dry ingredients without overmixing.
  5. Pour the mixture into a greased donut pan, filling each cavity about ¾ full.
  6. Bake at 180°C for 12–15 minutes.
  7. Allow the donuts to cool completely.
  8. Fill with Homemade Marmalade using a piping bag.
  9. Mix powdered sugar with orange juice to make the glaze.
  10. Dip or drizzle the donuts with the glaze.
  11. Decorate with Halloween sprinkles or dark chocolate if desired.
  12. Serve fresh.
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