enjoying the view
What could I be referring to? Olive oil, of course!
Having quite a few litres of our own olive oil at my disposal I’ve been replacing other fats with it over the years. Mostly it’s successful, not only in savoury dishes but in baking as well.
It’s a New Years tradition here in Greece that each household has a cake (vasilopita) in which is hidden a coin. This cake is ceremoniously divided between the members of the family and the person who finds the coin will have good luck all year. There are no hardfast rules as to what type of cake it must be. Some families prefer fragrant tsoureki, others bake a spicy version, spiked with fruit and nuts. The vasilopita I make is similar in texture to madeira cake and instead of butter or veg oil, I now use olive oil. It stays lovely and moist and if there is any left it has been known to end up as a base for trifle!
Pancakes/crepes, and even chappit tattties (mashed potatoes) are tasty. Toasties come out a treat when oil’s been drizzled over them.
A favourite recipe for a rich chocolate cake which is gooey in the middle works well with olive oil instead of the recommended vegetable oil. And since it is healthy I don’t feel so guilty smothering it with cream and sour cherries in syrup – my version of Black Forest.
Maybe this should be titled “Ode to Oil” but I’m constantly realising how versatile it is, apart from its obvious uses. And some not so obvious. I was recently given traditional Scottish oatcakes which were made with olive oil. Truly scrumptious!
