Lemon EVOO Cake


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Whilst clearing our Spanish house in preparation for a major move we’ve come across (and eaten!) all sorts of delights from the freezer.  There was one particular gem though that I saved until last – half of a lemon olive oil cake that I made about a month ago.  This recipe has been adapted from the North American Olive Oil Association and I hope I’ve made clear my changes.  The original recipe can be found here:



  • 3/4 cup extra virgin olive oil, plus additional for greasing the tin
  • 1 large lemon
  • 1 cup plain cake flour
  • 5 large eggs, separated, reserving 1 white for another use (eggs should be at room temperature)
  • 3/4 cup plus 1 1/2 tablespoons sugar (or 2 tbsp icing sugar if making drizzle)


  1. Preheat oven to 350°F (about 177C). Lightly grease loose-bottomed 9-inch cake tin with oil, then line the bottom with baking paper.
  2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and mix into the flour. Halve the lemon, squeezing out all the juice.
  3. Separate the eggs saving one of the whites for another recipe.  Beat 5 yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce the speed, add the olive oil and 1 1/2 tbsp of the reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in the flour mixture (do not beat) until just combined.
  4. Beat 4 egg whites with 1/2 teaspoon salt in another large bowl with clean beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until the egg whites just hold soft peaks, about 3 minutes.
  5. Gently fold one third of the whites into the yolk mixture to lighten, then fold in the remaining whites gently but thoroughly.
  6. Transfer the cake mixture into the prepared tin and gently tap against the work surface once or twice to release any air bubbles. The original recipe says to ‘Sprinkle top evenly with remaining 1 1/2 tablespoons sugar’ but I would leave it plain. Bake until puffed and golden and a cake skewer inserted into the centre of the cake comes out clean, between 35- 45 minutes. Cool the cake in its tin on a wire rack for 10 minutes, then run a thin knife around the edge of the tin and remove the sides.
  7. There are two options now:  Either continue to cool the cake to room temperature, if you’ve already sprinkled it with sugar before baking OR: prick the top of the cake all over with a toothpick or thin skewer and pour over a lemon drizzle icing; made by mixing the remaining juice from the lemon with about 2 tablespoons of icing sugar until smooth and pouring over the cake while still warm (then leave until completely cool)  Remove the bottom of the tin and the baking parchment and transfer the cake to a serving plate.  The cake freezes really well if not all eaten within a couple of days.

Happy EVOO eating.  Remember to share this post and let me know your comments either directly to this blog or via Twitter @TasteOliveOil or Facebook: The Olive Oil Taster.

Until next time,





What to do with EVOO (In addition to eating it)


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As you’ll have realised if you’ve been reading my blog for a little while (and if you’re new here: WELCOME!), I eat Extra Virgin Olive Oil (EVOO) every day and use it in pretty much everything I cook (which I do, from scratch 85% of the time); but lately I’ve been thinking about what people do with olive oil if they’re not eating it.  And I’ve found a surprising number of uses for the golden nectar.  Okay, you might not want to use Extra Virgin for all these ideas, Virgin or even Olive Oil will suffice for some of them.  I’ve been totally spoiled the last few months as, living in Spain, I’ve only got EVOO (AOVE) in the kitchen (and quite a few bottles at that!).  So, without further ado, what else, apart from eating it, can you do with olive oil?


In Japan (the 14th largest consumer of OO in the world) olive oil is often used medicinally with 2 tablespoons taken daily.  According to the USFDA (United States Food and Drug Administration) this amount may reduce the risk of heart disease.

Three components of olive oil currently being studied are: Oleocanthal which mimics the effect of Ibuprofen in reducing inflammation alongside Squalene and Lignans which can reduce the risk of breast cancer and its recurrence (Source: The Olive Oil Times)  Olive oil is rich in anti oxidants, especially Vitamin E which has long been thought to minimise cancer risk.

Studies indicate that olive oil consumption reduces blood pressure, helps to control obesity and reduces the risk of rheumatoid arthritis.  It has been demonstrated that a diet including regular consumption of olive oil is an effective approach for diabetics,  improving blood sugar control and enhancing insulin sensitivity. (Source: The Olive Oil Times)

Applied to sunburn, the phytonutrients in olive oil help the skin to heal quickly and it can also be effective when applied to acne or scar tissue.  OLIVE-oil-for-hair-650x365


  • I don’t spend a lot of money on cosmetics or skincare having been introduced to Oil of Ulay in my teens, but I recently followed the advice of a fellow blogger (Nikki Garnett from Midlife Chic ‘the thinking woman’s style blog’) and purchased some Verso Super Facial Serum with Retinol 8 from online retailer Effortless Skin.  Anyhow, the product arrived promptly with an accompanying magazine called Skin Health.  An article entitled ‘Is there such a thing as perfect skin?’ (by Shari Shallard) caught my eye and I was intrigued to discover that one of the five ladies interviewed, 97-year old skincare sage Ruby declared “The only thing I’ve ever used on my face is olive oil.  I wash my face to keep it clean, then I put on the olive oil and wipe it off”.  I’d love to show you a photo of Ruby but the best I can offer is a link to the article online here take a quick look and then come back.  She looks fabulous doesn’t she!  Two things stand out for me in this article a) that a glowing 97-year old uses olive oil, how enlightened that would have been in her 20s and b) that a magazine promoting the whole gamut of skincare products was happy to include a lady who looks fantastic and doesn’t use any of them!
  • As a body scrub: mix 1 part EVOO with 1 part Sea Salt and add a couple of drops of the essential oil of your choice.  Gently scrub and exfoliate all over and then wash off with warm water for beautifully soft, glowing skin.
  • As a monthly scalp masque – pour some EVOO into a plastic bottle and put this bottle into a bowl of hot water to warm slightly.  Apply to scalp and hair, wrap in a towel and leave for 10-15 minutes.  Wash with a mild shampoo and rinse.
  • For beautiful nails, apply a weekly dose of olive oil to soften your cuticles and strengthen your nails.
  • Run out of make-up remover?  Not to worry.  Apply a few drops of olive oil to a cotton pad and gently wipe off make-up in a circular movement.  Take particular care around the eye area and on the eyes themselves, place the pad against the closed eyelid for 10 seconds before gently wiping.

And remember, used in cooking you can replace butter in most recipes by adopting the ratio: 25 grams of butter = 15 mls of olive oil; 1 teaspoon of butter = 3/4 teaspoon of oil.  Great for vegans and others who might be trying to avoid or reduce their dairy intake.

Got some other great ideas?  Don’t keep them to yourself, we love to hear from readers so comment on this post or on The Olive Oil Taster Facebook page.  Check us out on Instagram and on Twitter @TasteOliveOil.

Until next time, happy eating, scrubbing and softening!  Disclaimer:  I am not a doctor, nutritionist, chemist or skincare specialist please consult an expert if in doubt about anything contained in this blog.



Tasting in Vejer


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logoA trip to Vejer’s No. 1 deli, Ya En Tu Casa, is always a treat but last week saw me practically running from my house into Vejer old town in order not to miss a second of tasting time.

Run by the supremely enthusiastic, talented and knowledgeable Italian couple; Claudia and Diego; Ya En Tu Casa (Already in Your Home translated literally) is an absolute must-visit for anyone in Vejer – whether you’re a day-tripper, holiday maker or resident.  You know when you visit a village, town or city and everyone tells you: “You absolutely must try the xxx from there.  It’s amazing.”


Front row: L-R Olivar del Carmen, Bravoleum, Oleo Conil  Back Row: L-R Claudia and Diego!

Well, Claudia and Diego have done that for you – they’ve talked to producers, tasted, sipped and slurped their way (metaphorically speaking) around Andalucia to bring you the very best gastronomy that the region has to offer.  Selfless of them, I know!  If it’s that wonderful wine you tried up at Patria Restaurant or some fantastic Vino Naranja (Orange Wine), a great sherry, brilliant Brandy de Jerez, chocolate, sherry vinegar – or of course Extra Virgin Olive Oil – they’ve got the very best of the best.

But enough about them, let’s start talking Olive Oil!  Claudia offered me a selection of three oils from their range: Oleo Conil, Bravoleum (Yep, that lovely little Award Winner that I’ve told you about before, hurray!), Olivar del Carmen.

Starting with the mildest oil first:

Oleo Conil is a locally produced, organic Arbequina (the type of olive) and the Best Before on this bottle is April 2018 which suggests a harvest date late 2016. OleoConil1Smell: light, apple fresh, peaches.  Taste: very light bitterness, fresh fruit and a hint of pepper.  Aftertaste: pepper but just a hit, not a lingering flavour.  Uses: poultry, light meats, fish, salad, lentil and other lighter flavoured vegetarian dishes.  Claudia advised it’s great on a Tuna Carpaccio.  Although available through their online shop in three different sizes ranging from 250mls to 2.5 litres, Claudia advises that because it is so mild, and the flavour of all oils diminishes once the bottle is open, that this oil should be bought in small quantities and used quickly.  The using quickly won’t be a problem, it’s delicious and very versatile!

On to the second; the award winning Bravoleum Picual from Hacienda el Palo.  BravPicualAs the name states, it’s a Picual olive (in the centre of the picture above) and the Best Before on this 500ml bottle was August 2018 so also a late 2016 harvest.  Smell:  ripe pineapple.  Taste: pine nuts, almonds, cashews, really smooth.  Aftertaste: cashews, cream, light bitter and beautifully balanced.  When tasted on bread the bitterness lasted longer.  Uses: salad, white fish, prawns, fruit salad, pineapple carpaccio.  I confess here and now, this was my favourite.

OlivarUnfLast but not least; the Olivar del Carmen, an unfiltered, 100% Hojiblanca in a 400ml tin with very clever pouring spout.  Smell: slightly acidic, citrus fruit.  Taste: asparagus, herbs, fresh green apple.  Aftertaste: light, not bitter but a little bit peppery.  Uses: fish, salad, creamy pastas.  This lovely oil coats the glass if you swirl it around, and is Claudia’s favourite.

All the oils were tasted neat, straight from the little tasting glass and secondly with bread.  All opinions are my own and all three oils are, as you’d expect, absolutely delicious.  Ya En Tu Casa is located at: Calle Corredera 17, Vejer de la Frontera.


How pleased do I look with myself here!  And no, I didn’t eat all that bread on my own!

Carrots & Chickpeas in Chermoula Sauce


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We began National Vegetarian Week with a Nancy Harmon Recipe (see Chocolate Brownies here) and will end with another recipe from the fabulous Virgin Territory.  I tested this out first on my hubby and used a mixture of carrots and cauliflower, because I didn’t have enough of either and Nancy does say you can use other vegetables. Then, we were having a drinks evening and I tested this on my guests (made entirely with carrots, chopped more finely) and the result was equally satisfying both times – lots of oohs, aahs and compliments.  CloseCarCol


1kg carrots, washed or peeled

¼ cup Extra Virgin Olive Oil

Red wine or water

1 cup cooked chickpeas

1 cup cooked, chopped, spicy or bitter greens (optional, I opted not to)


3 garlic cloves, crushed with the flat blade of a knife

1 bunch cilantro (coriander)

1/3 cup finely minced flat-leaf parsley

1tsp harissa or to taste

1tsp sea salt

1tsp Spanish pimento dulce (mild sweet paprika)

1tsp ground toasted cumin seeds

½ tsp ground toasted coriander seeds

Pinch of saffron

½ cup of Extra Virgin Olive Oil

2 tablespoons freshly squeezed lemon/red wine vinegar – or more to taste

Ground hot red chilli pepper (optional)


To make the carrots: Chop the carrots into irregular 2” chunks and put into a saucepan over a medium heat with the ¼ cup of EVOO. Stir and cook until the carrots start to brown on the edges. Nancy says to cover the carrots with red wine or water and cook partially covered until just tender – 10-15 minutes. I added enough red wine to cover the bottom of the pan, put the lid on and kept an eye on them, topping up the wine as needed for 10 minutes but that’s because I couldn’t bear the thought of then draining away the red wine!  CarColChermoula

To make the chermoula: Chop the garlic, coriander and parsley together to make a very fine mince. Transfer to a bowl and stir in the harissa, salt (I used a little less than ½ tsp), paprika, cumin and coriander (I just used ground rather than grinding my own). Crumble the saffron into the mixture and beat in the oil and lemon (I used apple vinegar as it’s all I had apart from balsamic which I thought would be too strong). Taste and adjust the seasoning adding more harissa or some chilli pepper if liked but be careful not to overpower the flavour of carrots.  CarColPlate

Assembly: Nancy says to drain the carrots and while still hot pour the chermoula over. Stir gently and set aside to marinate for at least 30 minutes before adding the cooked chickpeas and spicy greens if using. However, I didn’t drain the carrots, as explained earlier, but added the chickpeas to the pan and then stirred in the chermoula and left to cool before serving. It tasted absolutely delicious and the chickpeas had also soaked up some of the chermoula flavours. It’s up to you which method you choose. If you find an easier method that tastes as good, do let me know though, I’m all for ease of preparation! (And yes, I used precooked chickpeas – although in Spain they come in a glass jar and are much more like home cooked)

I hope you’ve enjoyed receiving these daily EVOO recipes as much as I’ve enjoyed testing, tasting and sharing them.  Please do comment and send me pics if you’ve tried any of them.  Next week, we’re back to normal – only one blog – which is a relief, it’s hard this virtual work you know!  Coming soon I’ve got a review of three wonderful AOVE’s (Extra Virgin in Spanish!) from Ya En Tu Casa, a magnificent deli in Vejer where you can be enthused by the fabulous owners Claudia and Diego, sample various products and they’ll even ship them home for you.  Watch this space!

Hasta pronto chicos,





A Veggie Spanish Breakfast


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Whilst there are many different variations on this basic dish of bread with tomato and olive oil, known as Tostado con tomate y aceite de oliva in the region of Andalucía where we’ve been living (pa am tomàquet in Barcelona), I’m amazed that it isn’t more widely enjoyed in the UK as the ingredients are all readily available and it’s healthy, refreshing and infinitely adaptable. We do have a bit of a thing perhaps about sweet breakfasts but there’s even an answer to that in the nearby coastal town of Barbate. But I’ll get to that in a minute. 

The basic recipe calls for bread – rolls, ciabatta style, baguette, white, wholemeal, pretty much any bread you want except sliced loaf bread, although I think fresh flat  soft rolls are best. Cut the roll in half and toast on the cut side only.
Serve warm with a bottle of good quality Extra Virgin Olive Oil and a small bowl of very finely chopped fresh tomato (I use a mezzaluna and ripe, red tomatoes at room temperature) for diners to make up their own proportions. You can sprinkle the tomatoes with fresh or dried oregano if you like.  Usually the bread is stabbed all over with a knife, lashings of EVOO drizzled over, followed by the tomato and sea salt. Being a bit of a girlie, I tear mine into two-bite sized pieces before adding the EVOO etc. as described above. Usually this is served with a strong café con leche (espresso with hot milk) and maybe a freshly squeezed orange juice. Ah, can’t you just smell ‘holidays’? 

Variations include simply rubbing the toasted bread with a peeled and cut garlic clove and half a tomato before sprinkling with EVOO. And, although I’d heard it’s popular I’ve never seen this served anywhere except Barbate (where General Franco used to spend his holidays apparently!) – extra virgin olive oil and HONEY! Seriously, give this a try it’s genuinely really good – especially if you need a sweet hit first thing in the morning, and the EVOO will still be good for you!


Mayo Magic


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There are thousands of recipes for mayonnaise and many of you will have your own favourite.  I confess though I’ve never really been tempted to make mayo as we don’t use it very often.  However, as part of the Olive Oil Sommelier course in Italy, Mauro ran a session on food pairing with EVOO and whipped up this mayonnaise in a matter of minutes.  It’s truly the simplest thing to make and this recipe is absolutely delicious.  I’m sure it’s also an old family recipe, handed down from generation to generation – just not my family though! MayoIngred


1 egg

½ lemon

A generous pinch of salt

2 drops of white vinegar

A lightly flavoured EVOO or mixture of 2 oils to produce the flavour you want


Using a stick hand blender whisk all the ingredients together, adding the EVOO slowly until emulsified and the thickness you like. MayoEVOOBowl

Did I mention this was easy?!

At this point you can add whatever else you fancy – crushed garlic, black pepper, chopped capers, finely chopped salad onions, grated lemon zest …..

This is great in a sandwich with thickly cut fresh bread, a selection of lettuce leaves (including rocket) and roasted veggies such as red peppers, tomatoes, onions and garlic.


Lunch anyone?

Send me your favourite mayonnaise recipe and I can give it a go.  Confession time – I used the Oriole that I featured in my blog recently and the flavour was a little overpowering for mayo, fortunately as I was tasting as I went along (not as often as I should have done though!) I managed to rescue it by adding some Olivia oil (also featured here) which is much milder and fruitier.  The finished result was fabulous.  Don’t be afraid to mix your oils guys.

Until tomorrow, happy EVOOing (new word?)




Nut & Raisin EVOO Cookies


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This is based on the Ginger Biscuits recipe in Judy Ridgway & Dr. Simon Poole’s The Olive Oil Diet book. Even though I adore ginger, hubby doesn’t so I adapted the recipe as follows:


75ml EVOO175g plain flour

1tsp baking powder

1tsp crushed nuts

2tsp raisins, chopped

1tsp vanilla extract

1 tablespoon clear honey

1 egg

NutRaisinCookies Method:

  1. Preheat the oven to 180C (Gas 4) and oil a baking tray or line it with baking parchment if you don’t want to have to wash the tray afterwards.
  2. Sift the flour and baking powder into a bowl and add the nuts and raisins.
  3. Mix together the olive oil, vanilla and honey.
  4. Crack the egg into a measuring jug and beat, then make up the quantity to 75mls with water.
  5. Add this egg mixture to the olive oil, vanilla and honey and whisk well together.
  6. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon.
  7. Shape into a soft ball with your hands.*
  8. Divide into 12 balls and put onto the tray with baking parchment and flatten with a fork. They don’t spread so no need to leave too much room between biscuits.
  9. Bake for 10 minutes until a golden colour.
  10. Slide the biscuits carefully onto a rack to cool and eat freshly baked. They also freeze well.

* At this point Judy says: On a floured surface, roll out the ball of dough as thinly as possible and cut into 12-15 rounds with a pastry cutter. Transfer to the baking sheet and cook for 8-9 minutes until browned. I have to confess there was not a snowball’s chance in summer of me being able to roll out my dough so I did the dividing into balls and flattening with a fork technique and they were delicious.

If you want to try the original recipe, replace the nuts and raisins with 2tsp freshly grated root ginger.

Caesar Salad Veggie Style


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If you’re looking to increase your repertoire of vegetarian recipes, or just want the occasional flash of inspiration, head over to Amuse Your Bouche where Becca has thousands of delicious recipes to tempt even the most sceptical of palates. This recipe is an adaptation of her full-blown Ultimate Vegetarian Caesar Salad, which is a meal in itself, because I wanted something simpler to be part of a selection rather than the main attraction. VcaesarIngred


1 small garlic clove

1tsp capers

1 tablespoon grated vegetarian Parmesan-style cheese

1 tablespoon Greek yogurt

2 tablespoons Extra Virgin Olive Oil

1 tsp white wine vinegar

½ tsp Dijon mustard

1 thick slice of good wholemeal/rye or sourdough bread

A small bunch of thin spears of asparagus

Salt & Black pepper

1 large Romaine lettuce

1 ripe avocado

A small handful of pumpkin seeds dry roasted

Vegetarian parmesan-style cheese, shaved


  1. Caesar Dressing: Crush the garlic with a flat knife and add to a mini food processor

    Smooth and creamy dressing

    or blender with the capers and grated Parmesan style cheese. Blitz until finely chopped. Add the Greek yogurt, 1tbsp of the extra virgin olive oil, white wine vinegar, Dijon mustard, and plenty of black pepper, and blitz again until well combined. Taste, and adjust quantities as desired (remember it will taste stronger straight from the bowl).

  2. Croutons & Asparagus: Cut the slice of bread into 1” pieces and the asparagus spears into 3 or 4 depending on their length.

    Asparagus and Croutons

    Toss both in the remaining olive oil and spread everything out in a single layer on a baking tray. Season with salt and pepper and roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, tossing halfway, until the croutons are crispy and the vegetables are soft.

  3. Carefully wash the lettuce leaves and tear them into mouthful-sized pieces. Half, peel and de-stone the avocado.
  4. Assembly: Find your prettiest salad bowl or shallow plate and throw in the lettuce, avocado and pumpkin seeds. Drizzle with ¾ of the Caesar dressing and toss well. Top with the asparagus, croutons and a few shavings of Parmesan style cheese. Drizzle with the remaining Caesar dressing and serve immediately.


    Ooh, yummy!

Pesto Passion


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I’ve got to confess, I adore Pesto.  There’s something about the vibrant green and heady aroma of fresh basil, the creamy pine nuts, oozy oil and punch of raw garlic.  I’m in danger of dribbling over the keyboard!  Of course there are hundreds, if not thousands of recipes out there but I always go back to the first one I ever tried and that’s a Delia Smith, our very own national treasure.  To be fair, she did pretty much teach me how to cook – for anyone who remembers her How to Cook books?  (Well, her and a brilliant range of M&S Cookery books that I’ve still got and are so battered now they’re barely legible).

Delia’s Home Made Pesto (Delia’s Summer Collection)


50g (2oz) fresh basil leaves

1 large clove of garlic

1 tablespoon pine kernels

90mls (6tbsp) Extra Virgin Olive Oil (I used the Bravoleum I’ve mentioned before, a Spanish Arbequina)

25g Parmesan (be careful to choose Vegetarian Parmesan-style cheese if you’re vegetarian rather than just enjoying eating more veggie food)


Delia says to crush the garlic and grate the cheese but I’ve got to be honest, I don’t bother. I just chop both into reasonable sized pieces and throw everything into the Magimix along with a pinch of salt.


Everything in

Now it’s fair to say that you don’t get a silky smooth, lump free puree but what you do get is a fantastic, fresh, rustic looking pesto that, I think, beats every other pesto sauce hands down.


Not a smooth puree

Back to Delia’s recipe though:

If you have a blender put the basil, crushed garlic, pine kernels, olive oil and a pinch of salt into the goblet and blend until you have a smooth puree.

Transfer this to a bowl and stir in the grated cheese.


Oh boy, that looks good enough to eat!

If you don’t have a blender use a large pestle and mortar to pound the basil, garlic and pine kernels to a paste, slowly add the salt and cheese then very gradually add the oil until you have obtained a smooth puree.


This is of course great stirred into freshly cooked pasta (in which case you’ll serve 3-4 people) and it’s fabulous mixed into rice, cooked vegetables or even in a potato bake: Slice potatoes and onions and layer them in an ovenproof dish. Stir a spoonful of pesto into enough vegetable stock to come about 1cm up the side of the dish. Cover and bake in a moderate oven for about 45 minutes, uncover and sprinkle with grated cheese returning to the oven for about 30 minutes more until the potatoes are meltingly soft and the cheese crisp and golden.  Serve with salad or steamed vegetables.



Chocolate Brownies with EVOO


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Although I usually blog weekly, we’re doing things a little differently this week to link into The Vegetarian Society‘s National Vegetarian Week in the UK (15-21 May 2017).  So, look out for a recipe a day for the next 7 days – every one suitable for Vegetarians and every one making great use of Extra Virgin Olive Oil.

Let’s start off with Chocolate Brownies because, why the heck not and I bet you’ve never made them with EVOO before.  EVOOBrowniesSo, here we go with a recipe from Virgin Territory, Exploring the World of Olive Oil by Nancy Harmon Jenkins who is widely reported to be the American authority on olive oil.

Chocolate Brownies with EVOO


Unsalted butter to grease a 20cm (8”) square tin (or 23cm/9” round) (I used EVOO)

125g (4oz) dark chocolate – at least 70% cocoa

⅓ cup fruity olive oil (I used a light blend from a local co-operative)

2 large eggs

¾ cup sugar

1/2 cup all purpose flour (Plain to us Brits)

2tsp Vanilla extract (Oops, didn’t have any so I used Almond)

1 cup chopped walnuts


  1.  Preheat the oven to 180°C (Gas 4) and butter the cake tin.
  2. Break the chocolate into small pieces in an ovenproof bowl and put into the preheating oven to melt (or a microwave but be careful not to burn it).

    Melted chocolate and EVOO

    When completely soft, combine with the olive oil, beating with a fork to mix thoroughly then leave to cool.  The aroma as the oil hits the warm chocolate is fab.
  3.  Beat the eggs until they are thick and foamy, then beat in the sugar ¼ cup at a time. When the sugar is thoroughly combined stir in the cool chocolate mixture with a spatula or wooden spoon – do not beat.
  4. Using a rubber spatula, stir in the flour, vanilla and walnuts. Spread the mixture into the tin and place in the preheated oven.
  5. Bake for about 25 minutes or until the edges start to pull away from the pan.

    Oops, a bit careless when removing from the tin – tasted great though!

  6. Remove from the oven and set on a wire rack to cool completely before cutting into 16-20 squares.

If you make these, send me a photo and tell me what you think.  You can connect via Facebook: The Olive Oil Taster; Twitter: @TasteOliveOil; Instagram: Karen Ormiston; Pinterest: KarenO theoliveoiltaster

Until tomorrow.