Holiday Primer: Baking with Extra Virgin Olive Oil … Not Butter

We go out of our way during the holidays – actually, all the time – to bake with extra virgin olive oil instead of butter for desserts like cakes, tortes, brownies, etc. That may mean preparing a baking recipe that specifically calls for olive oil – or substituting olive oil in a recipe that calls … Read more

A Dish We’ll Make Again: Blood Orange Cardamom Olive Oil Cake

The other day we procured blood oranges at our local grocery. Our plan: make a blood orange cardamom olive oil cake. We’d been eyeing the recipe for some time, waiting for blood oranges to be available. So we pounced at the chance – and were thrilled with the results. (Click here to get the recipe.) … Read more

A Classic Holiday Dessert Reinvented: Pecan Tart With An Olive Oil Crust

Two things spring to mind when I think classic holiday dessert: pecan pie … and pumpkin pie. Both taste particularly good with a drizzle of our robust Limited Reserve  olive oil. It adds another layer of flavor. So, as an olive oil lover, I was psyched when I came across the reinvented pie featured here: … Read more

Christmas Recipes – Prime Rib, Turkey, Olive Oil Cakes

Now that we’ve completed our harvest – our largest on record – I can look forward to Christmas. My colleagues and I love to use our olive oil to prepare everything from appetizers to dessert for our holiday meals. And this year we’ve assembled a variety of recipes that let you reinvent holiday classics – … Read more

Recipe Makeover – How To Substitute Olive Oil For Butter In Baking

During my 25-plus years in the olive oil business, one of the thrilling changes I’ve seen has occurred at restaurants: More and more offer cakes and other baked desserts made with extra virgin olive oil, instead of butter. Home bakers, too, increasingly are foregoing the butter and baking cakes, tortes, brownies and more with olive … Read more

An Olive Oil Lemon Poppyseed Cake That Doesn’t Use Three Sticks of Butter

Food blogger Jessie Oleson Moore created the loaf cake featured here by substituting lemon for blood oranges. She likes poppyseeds, too, so added them. “DEAR GOD was this thing good,” she exclaims on her wonderful blog, CakeSpy.com. The cake is finished with a lemon almond glaze. (Click here to see the recipe.)   Poppyseed Cake … Read more

What to Do With a Ripe Pear? Make a Pear and Almond Cake w/ Olive Oil

Over the holidays we received a gift box of luscious Harry & David pears from our New York relatives, Tom and Lisa. They encouraged us to make a good dessert with them. So we did – and made the fabulous olive oil, pear and almond cake featured here. (Click here to see the recipe).   The … Read more

How to Bake Cakes & More w/ Extra Virgin Olive Oil … Instead of Butter

We bake with good extra virgin olive oil because it adds a wonderful, nuanced flavor to cakes, tortes, brownies, and bread. Moreover, baking with olive oil – instead of butter – is a good way to cut saturated fat. Plus, olive oil is loaded with monounsaturated fat, which promotes “good cholesterol.” So what’s not to … Read more

A Savory Muffin with a Feta and Sage Kick

Matthew Kadey loves muffins. So much so that he’s devoted an entire food blog to the topic: Muffin Tin Mania. There, he provides flavorful and healthy recipes for sweet and savory muffins. The feta sage muffins featured here fall into the latter camp. (Click here to see the recipe.) “So moist and full of savory … Read more

Baking a Better Holiday: a Primer On Baking with Olive Oil – Part 2

Like wine, different extra virgin olive oils deliver different flavor profiles, including when you use the oil in baking a cake or cookie. Olive oil can make other contributions to baked goods, too, such as helping ensure a dish is moist. To assist you with your holiday baking and cooking, we’ve asked baking experts for … Read more


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