It's hard to believe, but there was a time not that long ago when olive oil was considered an exotic ingredient. Times have changed, and I think you would have a tough time finding a kitchen that isn't stocked with a bottle of olive oil. It's a great fat, healthy, versatile, and flavorful without being overpowering. Olive oil has worked its way into most of our daily cooking, but there one area that it has yet to infiltrate, and that is the realm of desserts.
I think that there are far too few olive oil based desserts. If you've ever had the Olive Oil Gelato at Otto I think that you'll agree with me. We are big fans of olive oil based desserts here at Serious Eats (check out some of the ones we have featured here, here, and here). This recipe for Olive Oil Citrus Cake is adapted from Rustic Fruit Desserts. It's a great example of the idea that "if it grows together, it goes together". Olives and citrus thrive in the same climates, and are grown in the same regions. Authors Julie Richardson and Cory Schreiber recommend using a fruity olive oil that isn't too spicy for this cake.
As always with our Cook the Book feature, we have five (5) copies of Rustic Fruit Desserts to give away this week.
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