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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.


LEMON OLIVE OIL APPLE CAKE
The combination of our very lemon-y Lemon Olive Oil paired with cinnamon, fresh ginger and apples makes this a very tasty cake.
 
ingredients
 

3 cups

all-purpose flour

1 tsp

ground cinnamon

1 tsp

baking soda

1 tsp

 

baking powder

 

 

pinch of salt

1 1/3 cups

 

brown sugar

3/4 cup

 

Victorine Lemon Olive Oil

3

 

large room temperature eggs

1 tsp

 

grated fresh ginger

1 tsp

 

vanilla extract

4

 

medium apples, peeled, cored & diced

LEMON OLIVE OIL APPLE CAKE

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Directions

Preheat oven to 350 degrees, grease 8" springform pan.
 
In bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.
 
In another bowl beat sugar and Lemon Olive Oil together until blended. Add eggs one at a time, beating well between each. Add ginger and vanilla and mix.
 
Add dry ingredients, beat until just blended. Fold in apples.
 
Pour into pan and bake approx 50 minutes until tester comes out clean.
 
Adapted from Italian Food Forever.


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