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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.

The flavors of this cake will surprise you. It is a wonderfully aromatic, easy to prepare snacking cake that is also good the next day. I like to make it in a cast iron skillet seasoned with olive oil which gives the outside of the cake a nice flavor and texture.


1 ¼ cup

all purpose flour

¼ tsp

baking powder

1/4 tsp

baking soda

1/4 tsp




eggs, room temperature

1 cup



1/2 cup


extra virgin olive oil

3/4 cup





2 tbs


chopped fresh rosemary



medium lemon, zest and juice

1 cup

freshly grated good quality Parmesan cheese


several grinds coarsely ground black pepper

Lemon – Rosemary Olive Oil Cake

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Preheat oven to 350. Season a 9-inch cast iron skillet with olive oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another medium bowl, whisk together the eggs, and sugar until thoroughly blended. Whisk in olive oil and milk.
Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in rosemary, lemon zest, lemon juice, black pepper, and Parmesan.
Pour batter into skillet and bake until cake is firm and toothpick inserted in center comes out clean, about 40 minutes.
Serve warm or at room temperature.

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