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- On the label, look for an acidity of 0.8% or lower (this tells you the oil you are buying is from the first press of the olives)
- Look for a harvest date on the bottle. Olives are harvested in the Fall – so for the freshest oil, you want to purchase an olive oil with a harvest date that is no older that the prior Fall.
- Look for a PDO or PGI symbol (like the one shown in the photo below specific to the Tuscany region). Oils bearing these symbols have “exceptional properties and quality derived from their place of origin as well as from the way of their production.” (Source: Wikipedia)
- 1½ cup all-purpose flour
- ½ cup fine cornmeal
- 2 teaspoons baking powder
- ½ cup grated Parmesan
- ½ cup walnuts, chopped
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons fresh rosemary, finely chopped
- ½ teaspoon fresh thyme, finely chopped
- ¼ teaspoon garlic powder
- 2 large eggs
- ½ cup granulated sugar
- 1/3 cup extra virgin olive oil
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, sift together flour, cornmeal and baking powder. Stir in Parmesan, walnuts, pepper, rosemary, thyme and garlic powder, mixing until well blended.
- Whisk together eggs, sugar & olive oil until well combined. Stir wet ingredients into dry ingredients to form a dough. Put on a lightly floured surface and shape into two logs (approximately 10” x 3”). Transfer to baking sheet & press slightly to flatten logs.
- Bake 20-25 minutes. Remove from the oven and cool on the baking sheet for 13-15 minutes.
- Reduce oven temperature to 300 degrees. Carefully transfer logs to a cutting board. Using a serrated knife, slice each log crosswise, on a slight diagonal, into ½-inch slices. Return slices to the baking sheet, laying them on their sides in a single layer.
- Bake for 10-12 minutes. Remove from the oven and carefully flip each slice over. Bake for 10-12 additional minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
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