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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.

PANZANELLA with Basil Olive Oil & Fig Balsamic Vinaigrette
In this version of the traditional Tuscan bread & tomato salad, the bread cubes are toasted with olive oil instead of soaked. Assemble awhile before serving to allow the flavors to come out.


4 cups

bread cubes


large tomatoes, sliced


large cucumber, halved & sliced

1 cup


Kalamata olives


Traditional olive oil, like Harvest Blend or Arbequina



1/4 cup


Basil Olive Oil

1 tbs


Fig Balsamic



clove garlic, minced






parmesan, shaved



parsley, chopped

PANZANELLA with Basil Olive Oil & Fig Balsamic Vinaigrette

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Preheat oven to 375 F.
Preheat oven to 350 degrees. Toss bread with enough traditional olive oil to coat, spread onto baking sheet and bake until golden & toasted, 5 - 10 minutes.
Toss bread with remaining ingredients.
Make Vinaigrette: whisk Basil Olive Oil with Fig Balsamic, add garlic & salt. Pour over salad and toss. Top with parmesan & parsley.

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