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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.

with pine nuts and dried cranberries.
The brussels sprouts are tossed with Garlic Olive Oil before roasting and the tangy dressing is made with Lemon Olive Oil.


1/2 cup

pine nuts

4 cups

brussels sprouts - halved

2 tbs

Victorine Garlic Flavored Olive Oil

1 tbs



2 tbs


Dijon mustard

1/8 tbs


cayenne pepper

1/2 tbs


chili powder

1/4 cup


Victorine Lemon Flavored Olive Oil

6 cups


red cabbage, thinly sliced

1/2 cup


dried cranberries

1 oz


Parmesan cheese - thinly shaved


salt & freshly ground pepper



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Preheat oven to 350 degrees. Spread pine nuts in small baking pan and toast until golden. Toss brussels sprouts with Garlic Olive Oil and spread on rimmed baking sheet, sprinkle with salt and pepper. Roast for approximately 15 minutes until lightly browned.
In small bowl mix together honey, mustard, cayenne and chili powder. Whisking slowly add in Lemon Flavored Olive Oil. Season with salt and pepper.
In large bowl toss brussels sprouts, cabbage, pine nuts and cranberries. Add dressing and toss again. Finish with a drizzle of Garlic Flavored Olive Oil and top with Parmesan shavings.
Adapted from Food & Wine

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