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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.


TUSCAN HERB OLIVE OIL QUICK BREAD
A fragrant savory cake with olives & Parmesan


 
Ingredients
 

1 3/4 cups

all-purpose flour

1 tbs

baking powder

1/2 tsp

salt

3 large

 

eggs, room temperature

1/3 cup

whole milk, room temperature

1/3 cup

Tuscan Herb Flavored Olive Oil

1 cup

 

Kalamata olives, well drained & chopped

3/4 cups

 

Parmesan cheese, coarsely grated

 

TUSCAN HERB OLIVE OIL QUICK BREAD

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Directions

Pre-heat oven to 350 degrees. Grease 9x5 loaf pan.
 
In large bowl whisk together flour, baking powder & salt.
 
In another bowl beat eggs until foamy, whisk in olive oil and milk. Add to dry ingredients and mix. Gently stir in olives and Parmesan.
 
Scrape into prepared loaf pan and bake approx. 30 minutes. Remove from oven to cooling rack, cool slightly and remove from pan.


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