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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.


PEACH BLACKBERRY CRISP
with Lemon Olive Oil Pecan Topping.
The trick to using olive oil in pastry instead of butter, is to put it in the freezer until it begins to harden, about 1 1/2 hours, and then cutting it in just like butter.


 
Filling

4 cups

peaches, (I used white), peeled and sliced

2 cups

blackberries

1/3 cup

all-purpose flour

1/3 cup

sugar

 

 
Topping

2/3 cup

 

brown sugar

1/2 cup

 

rolled oats

1/2 cup

 

pecans, chopped

1/2 cup

 

all-purpose flour

1/4 cup

 

Victorine Lemon Flavored Olive Oil

1/2 tsp

 

cinnamon

1/4 tsp

ground nutmeg

PEACH BLACKBERRY CRISP

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Directions

Preheat oven to 350.
 
For filling - in large bowl mix peaches and blackberries with flour and sugar, set aside.
 
For topping - in medium bowl stir together brown sugar, oats, pecans, flour, cinnamon and nutmeg.
 
Using pastry blender cut in super chilled Lemon Olive Oil until it resembles coarse crumbs.
 
Put filling in 3 quart baking dish, sprinkle with topping and bake 45 minutes or until golden.
 
Serve warm or at room temperature with ice cream. Refrigerate leftovers.


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