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Substitutions

Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Our Kitchen

Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.


OLIVE OIL PUMPKIN BREAD WITH TOASTED PECANS
This version was made with Lemon Flavored Olive Oil, also try Blood Orange or traditional extra virgin.
 
Ingredients
 

1 1/2 cups

flour

1/4 tsp

salt

1 tsp

baking soda

1/2 tsp

 

baking powder

1/2 tsp

 

ground nutmeg

1 tsp

 

cinnamon

1 cup

 

pumpkin puree

2

 

large eggs

1/2 cup

 

brown sugar

1/2 cup

 

olive oil, traditional or flavored

1/4 cup

 

honey

1/2 cup

 

chopped pecans, toasted

OLIVE OIL PUMPKIN BREAD WITH TOASTED PECANS

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Directions

Preheat oven to 350 degrees. Oil a 9x5x3 loaf pan.
 
In medium bowl, whisk flour, salt, baking soda, baking powder, nutmeg and cinnamon.
 
In large bowl, combine eggs, pumpkin, brown sugar, olive oil and honey. Stir dry ingredients into wet until just incorporated. Gently stir in toasted pecans.
 
Pour into loaf pan and bake 40 to 45 minutes.


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