When a recipe calls for Vegetable Oil, I will substitute it 1:1 with our Extra Virgin Olive Oil (EVOO). Which varietal EVOO should you choose you may ask? It depends on which oil flavour you prefer. Start with our Leccino and Frantoio, but don’t limit yourself to them as each of our single varietal oils exhibit different flavour characteristics.
Traditionally, olive oil is used in baked goods like focaccia and pizza and cakes. Our single varietal Extra Virgin Olive Oil adds incredible depth and flavour to your bread, cakes and muffins. By swapping out saturated fats with healthy monounsaturated fats like EVOO, you can still bake your cake and bread, and eat it
The start of Blueberry season has prompted us to bake our Blueberry EVOO Cake. This cake is moist and light. The quantity provided will enable you to serve one and freeze the other for lunch-boxes.
– Sui Tham (Mother, Wife, Farmer, Olive Oil Producer)