Olive Oil
Cooking with good olive oil — lemony olive oil cake, garlic mini potatoes, Calabrian chili shrimp with orzo, and easy olive oil tortillas for weeknights.
★ dessert
dessertLemony Olive Oil Cake
Made this olive oil cake for Galentines day and everyone loved it!
Angela RehderIngredients
- 1 1/2 cups Extra virgin olive oil
- 3 Eggs
- 1 1/4 cups Sugar
- 1 1/4 cup Milk
- 2 tsp Vanilla
- 2 Lemons / lemon vest
- 2 cups Flour
- 1 tsp Salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- Powder sugar
Instructions
- 1Preheat oven to 350 degrees and lightly oil 9 in baking pan
- 2Whisk together all wet ingredients including zest and juice of 2 lemons
- 3In a separate bowl whisk together dry ingredient
- 4Slowly combine wet ingredients in the dry ingredients bowl
- 5Bake cake until the top is golden brown about 50 minutes
- 6Top with powder sugar and enjoy!
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Open in Pepper →The Bottle You Reach For Every Night
Olive oil is the one thing that stays out on the counter. It roasts the potatoes, it goes in the cake, it gets poured in a puddle with salt and pepper when someone needs something to eat right this minute.
Cooks on Pepper pull up this collection when dinner needs to come together fast with what's already in the pantry, or when company's coming and a little bread and oil buys them twenty more minutes in the kitchen.
Every recipe here leans on that bottle: Lemony Olive Oil Cake, Garlic Olive Oil Mini Potatoes, spicy olive oil with sourdough, Calabrian Chili Shrimp with Lemon and Olive Oil Orzo, Easy Olive Oil Tortillas, and an orange, fennel and olive salad.
Quick Tips
- 1
Save the good oil
Cook with a regular olive oil over heat and keep the extra virgin for finishing — a drizzle over the orzo or salad right before serving tastes brighter.
- 2
Warm garlic slowly
For garlic-infused oil, keep 4 to 5 peeled cloves in the oil over low heat for about 15 minutes. If the garlic browns, the oil turns bitter.
- 3
Preheat the potato pan
Toss mini potatoes with 1 to 1½ tablespoons oil and roast at 425°F on a hot sheet pan so the cut sides crisp instead of steaming.
- 4
Measure oil for baking
In the olive oil cake, measure the oil in a liquid cup at eye level — an extra splash makes the crumb greasy instead of tender.
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