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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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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.

Serve a dollop of whipped cream with this fragrant, nutty, not too sweet cake.


1 1/2 cups

all purpose flour

1 1/4 cups

roasted pistachios, divided

1/2 cup


1 1/2 tsp


baking powder

1/2 tsp

ground cardamon

1/4 tsp


1/2 cup


Victorine Extra Virgin Olive Oil

1/2 cup


Greek yogurt, low or full fat



eggs, room temperature


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Preheat oven to 350.
Grease a parchment lined 8" springform pan.
Put 3/4 cup pistachios in bowl of food processor and pulse to a fine consistency. Roughly chop remaining pistachios.
In small bowl combine flour, baking powder, cardamon and salt.
In large bowl mix by hand or with mixer, yogurt, olive oil and sugar until well combined. Add eggs, mix. Stir in ground nuts and flour mixture.
Scrape into springform pan and sprinkle with remaining chopped pistachios. Bake approx 40 minutes or until tester comes out clean.
Cool 5 minutes before removing ring.

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