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Article: Baking with olive oil won't make your desserts taste like olives
- Article from:
- Oakland Tribune
- Article date:
- February 25, 2004
- Author:
CopyrightCopyright 2004 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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MOST of us are used to dragging a chunk of crusty bread through an
herb-infused olive oil or drizzling a flavorful olive oil vinaigrette
across a dazzling salad. But few cooks think about baking with olive
oil. In favorite baking recipes, extra-light olive oil provides an
alternative to butter, margarine or vegetable oil. Note that extra-
light olive oil has no aroma or flavor of olive oil, but does have
the health benefits. (The oil is labeled "light olive oil" in
overseas markets.) This makes it an excellent choice for all types of
cooking, especially baking. Extra-light olive oil has the same amount
of calories and the same nutrient content as other olive oils. "For
anyone who loves ...
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... ... do it is with olive oil. It was the idea that olive oil can be more than just for salad." Back home ... for the cafe. Town developed things such as olive oil ice cream, and a light olive oil and lavender short bread - garnished with lavender ...
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