Fine and fresh olive oils from around the world.
Thanks Young Jallow for all of your help and chalk skills!!
EARTH DAY SALE! COME BY AND GET A DRINK AND SOME GOODIES!
Earth Day Sale tomorrow April 22nd
Buy TWO same size bottles of extra virgin olive oil or vinegar, get the THIRD free!
Delicious snacks and drinks will also be available.
Come by and hang out!
Hands down one of my favorite extra virgins in the store right now from Spain.
Meyer Lemon and Blueberry Olive Oil Cake
(adapted recipe from hilahcooking.com)
1 cup sugar
1/2 cup olive oil
1/2 cup Meyer lemon juice
1 teaspoon lemon zest
1/2 cup of blueberries
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Oil a 9-10″ springform pan and line the bottom with parchment paper. Set oven to 350ºF.
Whip eggs and sugar together on high speed until fluffy and very pale, almost white (about 5 minutes).
Turn speed to low and stream in oil, lemon juice and zest and vanilla (I mix these all together in a large measuring cup with a spout and pour them in).
Whisk flour, and dry ingredients together and fold these in by hand. The mixture will be very fluffy and foamy.
Pour into prepared springform pan, and bake 350 for 45 minutes. The top will become quite brown, as will the edges.
Allow to cool 30 minutes in the pan, then unhook and remove from pan, cool completely on a rack.
We added the blueberries to this recipe and made a glaze for it as well with some of the meyer lemon zest. Delicious!
Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.
Meyer lemons come into season November-January in the US. Regular lemons can also be used if Meyer can’t be found.
cooking.nytimes.com The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for wa...
cooking.nytimes.com Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice If you’d prefer a more classic challah, substitute a...
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