- Be pressed within 6 hours of harvest
- Contain Much higher levels of antioxidants, particularly vitamin E
- Contain very low fatty acids
Not only do our EVOO's work great in marinades, sautéing, roasting and grilling, our oils are also known for their incredible health benefits:
- Lower cholesterol levels
- Lower the risk of heart disease
- Help prevent cancer
Now that you know a bit about our EVOO, it’s time to see the oils work their magic! Between desserts, sauces, and entire entrées, there’s an endless number of opportunities for our oils. Check out these simple recipes to get started.
Olive Oil Cake
Recipe courtesy of America’s Test Kitchen
1 ¾ cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar
¼ teaspoon grated lemon zest
¾ cup extra-virgin olive oil
¾ cup milk
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
- Using a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until the mixture is a fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.
Spaghetti with Olive Oil, Chili, Garlic
Recipe courtesy of The Guardian
200ml extra virgin olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped
A large handful of flat-leaf parsley, finely chopped
- Cook the spaghetti in plenty of boiling salted water until al dente.
- Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tbsp cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
- When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.
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