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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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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.

BLOOD ORANGE OLIVE OIL CHOCOLATE CAKE with Dark Chocolate Balsamic Ganache.
This almost flourless cake is delicious without the ganache and a dusting of powdered sugar but for Valentine's indulge. Adapted from The New American Olive Oil by Fran Gage


7 oz

70% dark chocolate, coarsely chopped

1/2 cup

Victorine Blood Orange Olive Oil

1 cup

granulated sugar, divided



large eggs at room temperature, separated

2 tbs

unbleached all-purpose flour

1/8 tsp

fine sea salt


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Preheat oven to 350 degrees, line bottom of 9x3 round cake pan with parchment, brush sides with Blood Orange Oil.
Put chocolate in bowl over simmering water, whisk until smooth. Remove from heat and add olive oil, whisking in a steady stream. Whisk in 2/3 cup sugar, the egg yolks, then flour and salt.
Put egg whites in bowl of stand mixer and beat with whisk until they start to foam then add a third of remaining 1/3 cup sugar. Beat until whites become opaque, then add another third of sugar. As whites increase in volume add rest of sugar and turn mixer speed to high. Beat until whites form soft peaks. They will still look wet.
Fold whites into chocolate mixture in two additions. Pour batter into pan and bake until cake if puffed and skewer comes out clean, about 35 to 40 minutes. Cool completely in pan. It will deflate as it cools.

Dark Chocolate Ganache

7 oz

semi-sweet chocolate pieces

1/2 cup

heavy cream

2 tbs

Victorine Dark Chocolate Balsamic


Put chocolate and cream in bowl over simmering water. Stir until just melted and smooth, add balsamic.
Spread over cooled cake.
This shortcake topping recipe comes from Matt who continues our Blackberry Ginger Balsamic theme this week. Thank you Matt!

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