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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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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 CARROT CAKE
This cake is rich, moist and citrusy when made with a combination of Lemon Flavored and Arbequina Olive Oil.
 
ingredients
 

1 1/2 cups

granulated sugar

1/2 cup

brown sugar

4

eggs, room temperature

2/3 cup

 

Victorine Lemon Flavored Olive Oil

2/3 cup

 

Victorine Arbequina Extra Virgin Olive Oil

2 cups

 

flour

2 tsp

 

baking soda

2 tsp

 

baking powder

1/2 tsp

 

salt

1 tsp

 

cinnamon

1/4 tsp

 

nutmeg

1/4 tsp

 

allspice

1/4 tsp

 

cloves

4 cups

 

grated carrots

3/4 cups

 

chopped walnuts

 
Cream Cheese Frosting
 

1 8 oz

package cream cheese, room temperature

1/4 lb

butter

1 16 oz

package confectioner's sugar

1 tsp

 

vanilla

OLIVE OIL CARROT CAKE

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Directions

Preheat oven to 350 degrees. Prepare 13 x 9" pan.
 
Beat eggs and sugars together. Stir in olive oils.
 
Sift together flour, baking soda, baking powder, salt and spices and stir into egg mixture. Fold in carrots and nuts.
 
Pour into pan and bake 35 - 40 minutes.
 
CREAM CHEESE FROSTING DIRECTIONS - Cream ingredients together until smooth, frost cake.


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