I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Capatriti EVOO products to facilitate my review.
If you really want to get my attention, just start waving around a bottle of really good extra virgin olive oil. I’m only part-Italian, but I think it’s a pretty strong part, because nothing makes me happy like gathering friends, drinking wine and dunking crusty bread in oil and herbs. Except maybe a good homemade pasta sauce, or a fresh garden salad with homemade vinaigrette…notice the common thread? Truly, I use olive oil daily in most of what I cook, and I know that all oils are not created equally.
What does that mean? In short, you might be paying for EVOO, but not really getting EVOO.
I had heard of these controversies, but I didn’t know much about it until I spoke with the folks at Capatriti and they explained their commitment to gaining consumer trust, which led them to seek labeling to put your mind at ease when spending your hard-earned dollars.
Capatriti is one of the only extra virgin olive oils to acquire the highly coveted USDA Quality Monitoring Program Seal. See it there on the bottle? If you’ve buying EVOO, that’s the seal you want to see.
But what does the seal mean? Well, it tells you that this particular brand of oil is subject to random quality sampling for chemical analysis and ongoing sensory evaluation and purity analysis.
In other words, when you choose Capatriti EVOO, you can rest assured that you’re getting 100% pure, true EVOO. It’s a difference you’ll taste, smell and see in your recipes.
Baking with EVOO
We all know that EVOO is a fruity, slightly nutty and aromatic addition to dressings, dips and salads, but do you ever bake with it? I waffle back and forth when it comes to which oil to use in a dessert, but when the recipe relies on fairly simply flavors, I love to add the subtlety of a good extra virgin olive oil. It’s distinct enough to make a difference, but not so much that it’s overpowering.
This is a perfect “company’s coming” cake. Not too sweet, with just a hint of aroma from the EVOO. Add a pinch of rosemary or lemon zest to change it up, or serve it with berries and cream. This cake is pretty easygoing, so no matter what flavors or garnishes you add, it will be pretty accommodating.
Of course, you could keep it simple with a shake of powdered sugar and call it a day. There’s something to be said for minimalism, don’t you think?
Ricotta & Olive Oil Cake
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, separated
- 1 cup granulated sugar
- ½ cup olive oil
- 2 Tablespoons whole milk
- 1 cup whole milk ricotta cheese
- Preheat oven to 325 degrees F. Grease or spray a round bundt pan.
- Sift together flour, baking powder and salt.
- Whisk together egg yolks and sugar for about 2 minutes or until sugar is dissolved. Set aside.
- In another bowl, beat egg white until stiff.
- In a third bowl, slowly beat together ricotta, olive oil and milk.
- Now start combining mixtures: Slowly add ricotta mixture to egg yolk mixture on low speed (or by hand.) Add flour mixture, mix on low speed or by hand lightly, just until combined.
- Gently fold in beaten egg whites.
- Pour batter into pan. Bake for 25 minutes, turn, then continue to bake an additional 20 minutes or until center springs back when tested.
Book club. Baby shower. Rustic wedding, even. Can you picture an occasion this wouldn’t fit?
And the texture! It’s almost, dare I say, silky. Such perfection with the whipped egg whites.
Just be sure your EVOO is no imposter. Look for the Capatriti label, and you’ll find the USDA seal that tells you it’s the real thing.