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4 Olive Oils, 4 Courses: It’s Game Time

olive-press-extra-virgin-olive-oil
So I fell for it. The Olive Press, in Sonoma and Napa, challenged food writers to use four of its extra virgin olive oils in a four-course meal, and there it went: my competitive inner child reared its head. We’re taking this all the way to the end zone. (Sorry, is my football hem showing? Growing up in the Midwest reduces everyday activities to sports clichés, like “That’s gonna leave a mark” and “I’ll have a Leinenkugel’s.”)

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Mar. 01 2010 | Comments Off on 4 Olive Oils, 4 Courses: It’s Game Time

Course 4: Blood Orange Olive Oil Cake

blood-orange-olive-oil-cake
Everyone seems to be talking about using olive oil instead of butter in baked goods these days, so I thought I’d go for it with the delicate Olive Press Blood Orange extra virgin olive oil. The cake has a nice crust while the inside stays moist for days. I may be an EVOO baking convert!

Post 5 in a series of 5. Click here to see the premise of the 4-course
evoo-inspired meal. Plate: Paula West Pottery

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Mar. 01 2010 | Comments Off on Course 4: Blood Orange Olive Oil Cake
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