Recipes — Olive
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. Moist in every bite, this olive oil cake has fresh herbal notes of thyme, the fruitiness of extra virgin olive oil, and a luxurious density from yogurt and honey. It is an effortless assembly for a cake- you'll only need one bowl and a good whisk- that delivers the perfect delight for Sunday brunch or any springtime occasion.
Confit can be anything. It aids whatever-the-thing-being-confited-is to retain its juiciness as it mellows in a soft, slow poach in oil. This tomato version is infinitely versatile! Add the confit to soups or sauces, spoon it atop eggs, legumes, over fish or chicken, onto toast, and more - plus you can save the confit oil! It is a magical flavor booster. Use it to make vinaigrettes, add it to cook rice or beans, to sear fish - the list goes on. This is a smart recipe to save a bounty, and you get two great things in one.
This ultra small batch brownie recipe makes just 4 rich and chocolatey brownies, perfect size for 1-2 people, and can easily be a scaled up! And it requires no eggs or butter - vegan! La Tourangelle Organic Extra Virgin Olive Oil provides a lovely flavor and amazing texture.