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I learned something new today and thought I'd pass along my culinary enlightenment. I wanted to play with these co-pressed olive oils from The Quail & Olive* to make some citrusy Easter cookies for this weekend and started to do some reading about the products.
I had always thought that these oils were infused. Nope. These are co-pressed which means that - at the time of milling - the grower take the olives and whatever is being used for flavoring and mills it at the same time! These aren't infused and don't use an essence; they use the real fruits. Wow.
So, I decided to use the Lemon Olive Oil, Lime Olive Oil, and Blood Orange Olive Oil. The Blood Orange is the newest line-up from the Sciabica family in Modesto. Fresh blood oranges are pressed with Mission and Manzanillo olives the same day as the olive harvest. I love learning new things...and trying new flavors.
- 75 grams olive oil
- 90 grams organic dark brown sugar
- 70 grams organic granulated sugar
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 145 grams flour
- Also needed: decorating sugars for rolling (I used yellow for lemon, green for lime, and orange for blood orange); baking sheet with parchment paper or silicone mat; cookie scoop, optional but helpful