Olive Recipes

sister herb

Official TTI Chef
Olive

olives-saines.jpg


The olive, Olea europaea, meaning "Oil from/of Europe" is a species of small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as the Levant, northern Saudi Arabia, northern Iraq, and northern Iran at the south of the Caspian Sea.

Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin ŏlīva ("olive fruit", "olive tree"; "olive oil" is ŏlĕum) which is cognate with the Greek ἐλαία (elaía, "olive fruit", "olive tree") and ἔλαιον (élaion, "olive oil"). The word "oil" in multiple languages ultimately derives from the name of this tree and its fruit.

History

Prehistory
The edible olive has been cultivated for at least 5,000 to 6,000 years, with the most ancient evidence of olive cultivation having been found in Syria, Palestine and Crete. The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there.
The immediate ancestry of the cultivated olive is unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or the Levant, Syria, Tunisia and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around the Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37,000 BP. Imprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.

As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.

Americas, Japan

Olives are not native to the Americas. The Spanish colonists brought the olive to the New World where its cultivation prospered in present-day Peru and Chile. The first precious seedlings from Spain were planted in Lima by Antonio de Rivera in 1560. Olive tree cultivation quickly spread along the valleys of South America's dry Pacific coast where the climate was similar to the Mediterranean. The Spanish missionaries established the tree in the 18th century in California. It was first cultivated at Mission San Diego de Alcalá in 1769 or later around 1795. Orchards were started at other missions but in 1838 an inspection found only two olive orchards in California. Oil tree cultivation gradually became a highly successful commercial venture from the 1860s onwards. In Japan the first successful planting of olive trees happened in 1908 on Shodo Island which became the cradle of olive cultivation. It is estimated that there are about 865 million olive trees in the world today (as of 2005), and the vast majority of these are found in Mediterranean countries, although traditionally marginal areas account for no more than 25% of olive planted area and 10% of oil production.

The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. Most notably, it is mentioned in one of the most famous verses of the Quran, Ayat an-Nur: "Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp is inside a glass, the glass is like a brilliant star. (This lamp is) lit from a blessed tree, an olive neither of the east nor of the west, its oil almost giving off light even though no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things." (Quran, 24:35). Olive tree and olive-oil health benefits have been propounded in Prophetic medicine. The Prophet Mohammad is reported to have said: "Take oil of olive and massage with it – it is a blessed tree" (Sunan al-Darimi, 69:103).

Table Olives

Table olives are classified by the IOC into 3 groups according to the degree of ripeness achieved before harvesting:

1. Green Olives. Picked when they have obtained full size, but before the ripening cycle has begun. Usually shades of green to yellow.


2. Semi-ripe or Turning Colour Olives. Picked at the beginning of the ripening cycle, when the colour has begun to change from green to multi-colour shades of red to brown. Only the skin is coloured as the flesh of the fruit lacks pigmentation at this stage, unlike that of ripe olives.

3. Black Olives or Ripe Olives. Picked at full maturity when fully ripe. Found in assorted shades of purple to brown to black.

More:
http://en.wikipedia.org/wiki/Olive
 

sister herb

Official TTI Chef
Olive and Rosemary Focaccia Bread

1789_l.jpg


310ml (1 1/4 cups) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
3 1/2 tablespoons olive oil
450g (3 cups) plain flour
2 teaspoons sea salt flakes
1 1/2 tablespoons fresh rosemary leaves
20 pitted kalamata olives

  1. Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
  2. Place flour and half of the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
  3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
  4. Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.
  5. Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.
Source: http://www.taste.com.au/recipes/1789/olive rosemary focaccia?ref=collections,olives
 

sister herb

Official TTI Chef
Harissa marinated Olives

3464_l.jpg


95 g (1/2 cup) kalamata olives
85 g (1/2 cup) Greek black mammoth olives
85 g (1/2 cup) stuffed green olives
1 tablespoon finely chopped preserved lemon skin, flesh discarded

Harissa

4 fresh long red chillies, halved, deseeded
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon salt
2 garlic cloves, finely chopped
60 ml (1/4 cup) olive oil

  1. To make the harissa, place the chilli in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain and coarsely chop the chilli. Combine the cumin and coriander in a frying pan over high heat and cook for 1 minute or until aromatic. Place the cumin and coriander in a mortar and gently pound with a pestle until crushed. Add the chilli, salt and garlic and pound until a smooth paste forms. Add the oil and stir until smooth.
  2. Combine the olives, lemon and harissa in a large glass or ceramic bowl. Cover and place in fridge for 6 hours or overnight to develop the flavours. Arrange in serving bowls to serve.
Source: http://www.taste.com.au/recipes/3464/harissa marinated mixed olives?ref=collections,olives
 

sister herb

Official TTI Chef
Eggplant and Olive Pizza

9442_l.jpg


1 x 300g garlic focaccia bread, quartered (or other white flat bread)
2 tablespoons olive oil
80g fresh reduced-fat ricotta
170g bought chargrilled eggplant, drained on paper towel
60g pitted kalamata olives
Freshly ground black pepper
1/3 cup fresh basil leaves

  1. Preheat oven to 200°C. Place the focaccia on a baking tray and brush with oil. Kids' task: Spread focaccia slices with ricotta, and top with eggplant and olives. Bake in preheated oven for 7-8 minutes or until golden brown. Remove from oven.
  2. Season with pepper and sprinkle with basil. Place pizzas on a serving platter and serve immediately.
Source: http://www.taste.com.au/recipes/9442/eggplant and olive pizzas?ref=collections,olives
 

sister herb

Official TTI Chef
Warm Lemon and Herb Olives

33804_l.jpg


300g jar black olives, drained
450g jar (anchovy-)stuffed green olives, drained
2 teaspoons lemon zest (see note)
2 garlic cloves, thinly sliced
4 fresh thyme sprigs
1 teaspoon fresh rosemary leaves
2 tablespoons olive oil

Preheat oven to 160°C/140°C fan-forced. Combine olives, lemon zest, garlic, thyme, rosemary and oil in a roasting pan. Season with pepper. Bake, turning occasionally, for 10 to 12 minutes or until olives are heated through. Serve.

Source: http://www.taste.com.au/recipes/33804/warm lemon and herb olives?ref=collections,olives
 

sister herb

Official TTI Chef
Zucchini, Eggplant, and Kalamata Olive Pizza

IMG_5888-560x373.jpg


Yield:
1 pizza
Prep Time: 15 minutes
Cook Time: 8-15 minutes
Total Time: 30 minutes

Ingredients:

For the Simple Pizza Sauce (enough for 3-4 pizzas):
1 32 ounce can of whole peeled tomatoes
3/4 teaspoon salt
3/4 teaspoon sugar
3 cloves garlic

For the Pizza:

1 pound pizza dough
8 ounces mozzarella, shredded
1 small eggplant, peeled and very thinly sliced
1 zucchini, very thinly sliced
1/4 red onion, very thinly sliced
1/3 cup cherry tomatoes, halved
1/3 cup sliced kalamata olives

Directions:

For the Simple Pizza Sauce:
Add ingredients to Blendtec and puree until smooth and warm. If you do not have a Blendtec... puree ingredients in a food processor then heat in a saucepan until warmed through.

*Note this makes enough for 3-4 pizzas. I like to make a big batch of pizza sauce and store it in the freezer in individual servings (pull out and defrost the morning you want to use them).


For the Pizza:

Preheat oven to 500 F/260 C (if you have a convection oven - turn the convection feature on). Line a jelly roll pan with parchment paper. Roll pizza dough out thinly and place on the prepared jelly roll pan.

Add a thin layer of the pizza sauce (only about 1/3-1/2 cup). Sprinkle half of the cheese on the sauce (it won't look like very much). Add a thin layer of eggplant and zucchini (you will probably only need half of each).

Top with a sprinkle of red onions, tomato halves, and kalamata olives. Top with remaining cheese.

The key is to not over load the pizza. A little goes a long way! Too many toppings make for soggy crusts! Also, I used a mandoline slicer to get super thin rounds of vegetables. If you don't have one- just slice them as thin as you can!


Place Pizza into hot oven and bake until golden and crispy. Using the convection option, it only took about 8-12 minutes (it will take a little longer using a regular oven). Slice and serve hot!

Source: http://www.mylifeasamrs.com/2012/02/zucchini-eggplant-and-kalamata-olive-pizza-2.html
 

sister herb

Official TTI Chef
Roasted Garlic paste and Olive Oil

roasted-garlic-olive-oil.jpg


4 or 5 whole garlic heads
1 cup extra virgin olive oil
salt and freshly ground pepper
a pinch or two Italian seasoning (optional)

Heat the oven to 375 F/190 C.

Peel away the garlic skins and toss the clean cloves into a shallow baking pan. Get your kids to help, they love to pick things.

Sprinkle on the salt, pepper and optional seasonings, then pour the oil over the top. Cover the pan, loosely, with aluminum foil, allowing for steam to escape. Bake for 3o to 45 minutes. (30 minutes produces a fork tender clove, 45 minutes produces a softer spreadable clove.)

Drain off the oil in a tightly covered, sterilized glass jar or bottle and USE WITHIN 1 WEEK. Makes about 3/4 cup roasted garlic oil.


To make the paste, mash the cloves with a fork or give them a quick spin in a 1 cup food processor. Makes about 1/2 cup garlic paste.

roasted-garlic1.jpg


Source: http://simpledailyrecipes.com/4175/roasted-garlic-paste-and-oil/
 

sister herb

Official TTI Chef
Olive Oil Herb Bread

DSC05679-1024x660.jpg


The olive oil in this bread makes it moist, chewy and delicious. It’s even better dipped in a little herb infused olive oil. To make it a little healthier, try using 1/2 the amount of flour as whole wheat.

3.5 cups bread flour
1 pack dry yeast
1.25 cups warm water
1/4 cup fresh rosemary, basil and oregano, chopped
3 TBS good Extra Virgin Olive Oil
1 tsp sugar
1 tsp salt

- Add sugar and yeast to warm and let sit about 10 minutes to activate; you should see bubbles forming on the top. If not, your yeast may not be active – start over with fresh yeast.
- In another bowl, combine flour, salt, 1/2 the herbs, and olive oil and mix thoroughly. Add the dry mix to the wet, little by little, constantly stirring and incorporating until a ball of dough forms. Use your hands to work it into a uniform dough ball and cover to let rise for 1 hour.
- Roll and knead the dough on a floured surface for about 1-2 minutes, and then let sit again for 30 minutes.
- Line your cooker with parchment and place the dough inside. Lightly brush the dough ball with olive oil and top with remaining herbs and sprinkle with coarse salt.
- Cook on high for 2 hours. If you find excessive condensation forming on the lid, put a paper towel between the pot and lid to catch the liquid before it falls on the bread.

*When done, the top of the bread may look undone. I threw my bread under the broiler for a couple minutes to get it brown and crispy.


Source: http://www.thefreshbeet.com/crock-pot-olive-oil-herb-bread-recipe-redux/
 

sister herb

Official TTI Chef
Olive Oil Crackers

DSC_9647-001.jpg


2 cups all purpose flour
2/3 cup water
1/4 cup olive oil
1/4 tsp salt
coarse salt for topping

Preheat oven to 425 F/220 C.

In a large bowl, stir together 1 3/4 cups all purpose flour, water, olive oil and salt until the dough comes together into a rough dough. Place remaining flour on a large, flat surface. Turn dough out onto the floured surface and knead until the dough is smooth and elastic.

Set dough aside, under a piece of plastic wrap, to rest for 20 minutes.

Divide dough into four pieces. Working with one at a time, on a lightly floured surface, roll dough out until it is as thin as you can get it. Cut into rough crackers (any size) with a knife or pizza cutter. Transfer crackers to baking sheet and score with a fork. Sprinkle with coarse salt.

Bake for 10-15 minutes, or until crackers are golden brown.

Cool before serving.

Serves 8-10.

Source: http://bakingbites.com/2012/06/olive-oil-crackers/
 

sister herb

Official TTI Chef
Za’atar + Parmesan Olive Oil Crackers

img_2259.jpg


3/4 cups whole-wheat flour
3/8 cup unbleached flour
1/2 teaspoon salt
2 tablespoons water
1 large egg
3 tablespoons olive oil plus more for brushing
1/4 cup grated Parmesan
1/4 cup za’atar

Preheat oven to 375 degrees F/190 C. Line baking sheet with parchment paper. In the bowl of a food processor, combine the flours and the salt. Combine the water, egg and olive oil in a measuring cup. Turn on the food processor. Add the liquids with the machine running; process until the dough comes together. The dough will be soft and loose. Remove from the food processor; with your hands, form the dough into a ball and wrap in plastic wrap; rest 15 minutes. With a rolling pin, roll out dough into a thin sheet. With a pastry brush, generously brush the top of the sheet with olive oil; sprinkle with Parmesan and za’atar. Using the rolling pin, gently roll the topping into the surface. Cut the dough into squares or rectangles; transfer to the baking sheet. Bake 15 minutes or until lightly browned and crisp.

Source: http://topoftheapple.com/2011/08/17/martha-rose-shulmans-olive-oil-crackers/
 

sister herb

Official TTI Chef
Cookie Monster loves Olive Oil too
icon-graphics-cookie-monster-939268.gif


Orange-Hazelnut Olive Oil Cookies


051095073-01-orange-hazelnut-cookies-recipe_xlg.jpg


2 cups toasted and skinned hazelnuts *Note
10 oz. (2-1/4 cups) unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
3/4 cup plus 2 Tbs. granulated sugar
1/2 cup extra-virgin olive oil
2 large eggs
Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
1 tsp. pure vanilla extract

Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil, eggs, zest, and vanilla on low speed until the sugar is moistened, about 15 seconds. Increase the speed to high and mix until well combined, about 15 seconds more (the sugar will not be dissolved at this point). Add the dry ingredients and mix on low speed until the dough has just pulled together, 30 to 60 seconds.

Divide the dough in half. Pile one half of the dough onto a piece of parchment. Using the parchment to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure.

Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and heat the oven to 350 F/175 C. Line four cookie sheets with parchment or nonstick baking liners.

Unwrap one log of dough at a time and cut the dough into 1/4-inch slices; set them 1 inch apart on the prepared sheets. Bake two sheets at a time until light golden on the bottoms and around the edges, about 10 minutes, rotating and swapping the sheets halfway through for even baking. Let cool completely on racks. The cookies will keep in an airtight container at room temperature for up to 1 week.

Make Ahead Tips
The unbaked logs of dough may be frozen for up to 1 month.

*Note:
The toasting method

Spread the nuts in a single layer on a baking sheet and toast in a 375 F/190 C oven until the skins are mostly split and the nuts are light golden brown (the skins will look darker) and fragrant, about 10 minutes. Don’t overtoast or the nuts will become bitter. Wrap the hot nuts in a clean dishtowel and let them sit for 5 to 10 minutes. Then vigorously rub the nuts against themselves in the towel to remove most of the skins. Try to get at least half of the skins off. This may take a lot of rubbing, so be persistent.

Source: http://www.finecooking.com/recipes/orange-hazelnut-olive-oil-christmas-cookies.aspx
 

sister herb

Official TTI Chef
Portugese Orange Olive Oil Cake

2307283640_3807d3c2ef.jpg


Ingredients
  • Nonstick baking spray, with flour
  • 4 to 5 large navel oranges
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups mild extra-virgin olive oil
  • (Confectioners’ sugar, for sprinkling)
Directions
  • 1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350 F (175 C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
  • 2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
  • 3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
  • 4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
  • 5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
  • 6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. (Just before serving, dust with powdered sugar.)

Source: http://leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html#T9hWcHqfJLHgFDHZ.99
 

sister herb

Official TTI Chef
Caramelized Onion & Spinach Olive Oil Quick Bread

caramelized-onion-spinach-olive-oil-quick-bread-cropped1.jpg


Ingredients
  • 3 teaspoons Olive Oil, Divided
  • 1 whole Large Yellow Onion, Cut In Half Through Root & Thinly Sliced
  • ½ teaspoons Kosher Salt
  • 2 cloves Garlic, Minced
  • 2 cups (packed) Fresh Spinach Leaves
  • 2-½ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 whole Eggs, Lightly Beaten
  • ¾ cups 2% Milk
  • ⅔ cups Extra Virgin Olive Oil
  • 1 ounce, weight Feta Cheese, Crumbled
Preparation
Preheat the oven to 350 degrees F/175 C.

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 more teaspoon olive oil to the onions, then stir in the garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs (lightly beaten), milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough.

Add the spinach mixture and the myzithra cheese, and stir until just combined.

Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Source: http://tastykitchen.com/recipes/breads/caramelized-onion-spinach-olive-oil-quick-bread/
 

sister herb

Official TTI Chef
Lemon Olive Oil Cookies
images


Ingredients:

-3/4 cup plus 2 Tbsp. butter, softened
-1 1/2 cups powdered sugar, divided
-3 tablespoon Lemon Olive Oil (or 2 tablespoon olive oil + 1 tablespoon lemon juice)
-1 1/2 cups all-purpose flour
-1/4 cup cornstarch
-1/4 teaspoon table salt
-Parchment paper

Preparation:

1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in lemon olive oil. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.
2. Preheat oven to 350 F/175 C. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
3. Bake at 350 F/175 C for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.
4. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.

Source: http://www.sonomafarm.com/lemon-olive-oil-meltaways-recipes.html#.U1FBYLnyXio
 

sister herb

Official TTI Chef
Olive Oil Cake with Bittersweet Chocolate and Rosemary

olive+oil+cake.jpg


You don’t need to use a specialty olive oil for this cake. But if you have one with a lot of flavor, the cake will be that much better.

olive oil for the pan
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces


Preheat the oven to 350 F/175 C. Rub a 9 1/2-inch fluted tart pan with olive oil.

Whisk the dry ingredients into a large bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again.

Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

Source: http://thevanillabeanblog.com/2011/07/olive-oil-cake-with-bittersweet-chocolate-and-rosemary.html
 
Top