AyO Recipe - Pie Crust made with Olive Oil



Pie Crust made with Olive Oil
1/3c olive oil
1/4c water
1c unbleached flour
2tsp baking powder
1/2t salt
Put oil and water in a medium saucepan and bring to a boil. Add your combined dry ingredients and stir quickly until a ball of dough is made. Place in a pie pan and press.


Comments

Post a Comment

Popular posts from this blog

Central Coast Olive Oil Competition Results and Update

Image
We got word late last week that we received four awards from the Central Coast Olive Oil Competition.  We were awarded a Silver Medal for our Estate Extra Virgin Olive Oil, a Silver Medal for our Lemon-Infused Olive Oil, a Bronze Medal for our Orange-Infused Olive Oil, and a Bronze Medal for our Smoked Olive Oil. We are attempting, ourselves, to make sense out of the inconsistencies between the different judging panels.  The O/C member of our team reviews results with the plan of doing things better each year, and scrutinizes every fact provided but just cannot reconcile the results.  Some might suggest we ought to just celebrate the 12 awards we've received this year, with an additional two Best of Class Awards, but yet, we are left SOH (shaking our heads), as they say.  There are producers who submitted and did not win awards, so we are thrilled that, on the whole, all of our oils are award-winning. So, what mountain is left to scale this year?  One of the...
Read more

“The true harvest of my life is intangible - a little star dust caught, a portion of the rainbow I have clutched” Henry David Thoreau

It seems like it was a year spent waiting. Spring and bud break seemed like it would never come. Summer seemed to come in starts and stops. We waited all year for a heat that really only materialized on occasions when we wished not to have to deal with wilting heat; the rest of the summer was 26% below our normal temperatures. We waited for ripening of the grapes. We waited and waited. Finally, with the olive harvest upon us, we could not wait any longer. The Zinfandel was harvested October 4. The brix sneaked up on us and came in at an astounding 28.5, a whopping 17.8% alcohol. It is destined to accompany chocolate as a late harvest wine. It stormed most of that week of primary fermentation, but it provided a perfect backdrop to decorate for our Harvest Celebration with the family, which we celebrated our traditional third weekend of October and which will be covered in a separate post, but one of the highlights of the weekend was that the barn was officially renamed The Win...
Read more

"The greatest test of courage on earth is to bear defeat without losing heart." Robert Green Ingersoll

Image
Last week, it seemed that we could barely contain all the happy, good news coming in to the Rancho, but Mother Nature has never been a lady who likes to take the back seat, so we were given a rather cruel reminder yesterday who is really in charge, and it is not the one writing this blog. With all olive trees in full blossom, warnings as to a storm began to trickle in at the beginning of the week.  We took notice, since April has not smiled down kindly upon us in the past.  All weather casts said there would be rain, but in the Bay area, they said wouldn't get this far south.  The predicted winds were checked, all below advisory level. Shouldn't worry, right? Needless to say, the weather people were again wrong again as winds over 50 mph ripped through the olive trees in full blossom and then rain pummeled our hill, just in case there were any blossoms left.  We could only stand and watch.  It was April of 2014 all over again.   There isn't anything...
Read more