Olive Oil Strawberry Shortcake with Blood Orange EVOO & 25 Star White Balsamic Vinegar

Busting Myths About Cooking with Olive Oil There's a terrible rumor circulating about olive oil: that you simply can't cook with it, especially (clutching chest) at a high temperature! This is absolutely, positivelyfalse!

As a matter of fact, the higher the EVOO quality, the higher the smoke point. That means olive oil is one of the most versatile oils to cook with... in the world! In this summer edition of Cooking with EVOO, we'll be dispelling these myths and showing you all the fabulous seasonal things that you can do with our olive oils. 

What is a smoke point? The smoke point is the temperature at which an oil begins to burn, causing a chemical change and imparting a less than desirable flavor. At what temperature does your oil reach its 'smoke point'?Our EVOOs lack the impurities that cause these smoky chemical reactions, allowing our oils to reach temperatures of 400°F +

Which makes our EVOOs perfect for baking, grilling, sautéing—even frying!  



Ingredients: cake batter: 3/4 cup Blood Orange EVOO 1 1/2 cups granulated sugar 3 eggs 1/2 cup milk 1 tablespoon vanilla extract 1 tablespoon lemon zest 1 tablespoon lemon juice 2 cups flour 2 teaspoons baking powder 1/2 teaspoon Kosher salt pinch of cinnamon 1 pint fresh strawberries, sliced 2 tablespoons granulated sugar 2 tablespoons 25 Star White Balsamic Vinegar whipped cream mint sprigs Instructions: Preheat oven to 350°F. In a large bowl or electric mixer whisk together the wet ingredients (EVOO, sugar, eggs, milk, vanilla, lemon zest, and juice) until blended and smooth. Sift the dry ingredients into the wet mix (flour, baking powder, salt, and cinnamon. Using a rubber spatula, stir to combine (do not over-mix the batter). Pour batter into a greased or parchment-lined loaf pan and bake at 350F for 60-65 minutes or until the cake is completely cooked through. Remove from the oven and let cool. While the cake is cooking, toss strawberries with sugar and vinegar. Keep refrigerated until ready to assemble the cakes. Slice cakes and top with strawberries whipped cream and mint before serving.

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