Article: Better baking begins with olive oil Lemon Icing 1 1/2 cups confectioner's sugar 1 teaspoon lemon zest 3 tablespoons lemon juice 1 tablespoon Bertolli Extra Light Olive Oil In a small bowl, combine all icing ingredients. Drizzle on cakes. Serves: 12.

Special to The Capital-Journal

For centuries, Italian women baked breads and desserts with olive oil. Bertolli adapted this custom to the American market with the introduction of Extra Light Olive Oil, a product developed especially for the American palate.

Extra Light does not mean light in calories. Like all pourable oils, Extra Light has 120 calories per tablespoon. It has been filtered to remove any odor and strong taste and is perfect for baking a variety of desserts, including cakes, cookies, biscuits and muffins.

- Bertolli Extra Light Olive Oil is mild and pure, with only a hint of olive flavor.

- Using Bertolli Olive Oil containing 77 percent monounsaturated fat reduces cholesterol ...

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