Saporito OVS

4401 NW 25th Place
Suite D
Gainesville, Florida 32606



Hours of Operation

Tuesday - Saturday

10:00 a.m. - 6:00 p.m.


Using our premium extra virgin olive oil (EVOO) and our balsamic vinegar is an easy and healthy way to bring fresh, interesting, exotic flavors to your table.  Please consider sending us your favorite recipes!



Almonds Slow Roasted in Garlic Olive Oil w/ Fresh RosemaryRoasted AlmondsRoasted Almonds


1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoon of Garlic Olive Oil
2 teaspoons fine to medium sea salt - or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the 1/4 cup Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes.

While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Garlic Olive Oil.

Allow to cool fully and serve.



Popcorn w/ Grated Asiago, Cracked Black Pepper, and Wild Mushroom-Sage Olive OilPopcornPopcorn


6 cups freshly popped, warm popcorn ( we like to air-pop it)
1/3 cup + 2 tablespoons UP Certified Wild Mushroom-Sage Olive Oil
1/2 cup+ 2 tablespoons freshly-grated Asiago cheese (or parmesan)
fresh cracked pepper to taste
sea salt to taste

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. You can also use an oil mister to spray the oil on to the popcorn.

Add the warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated cheese, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two more tablespoons of Asiago and more black pepper.

Other excellent variations include:

Lime Olive Oil + Baklouti Chili Olive Oil = Chili-Lime popcorn
Garlic Olive Oil + Butter Olive Oil = Garlic-Butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano popcorn
Lemon Olive Oil + Garlic Olive Oil = Lemon-Garlic popcorn




Basic Vinaigrette

Three parts olive oil, one part vinegar, salt and pepper to taste




Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach


4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon Traditional Balsamic Vinegar
1 teaspoon good quality Dijon-style mustard
4 tablespoons Ultra Premium Extra Virgin Olive Oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed, washed

Place spinach in a serving bowl.

Place the Maple Balsamic, half the crumbled bacon, Traditional Vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking. Remove from heat before it reaches a simmer. Allow to cool for a minute, then whisk in the Extra Virgin Olive Oil to emulsify. Adjust seasoning.

Gently, dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm.



Classic Caesar Salad


2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin Olive Oil
1 cup croutons
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole

Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.

Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce. Add croutons and additional grated Parmesan.



Panzanella Salad w/ Mozzarella FrescoPanzanella SaladPanzanella Salad

It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift. Literally panzanella means "bread salad". In Italy, traditionally, it was a way to use stale or leftover bread. It's almost always a summer affair, as the star of the show are the plump vine ripened tomatoes that get slathered in peppery, throat catching, emerald green olive oil...

Salad Ingredients:

1 sweet or sour baguette (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, any variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (torn)
1/4 cup freshly grated Pecorino
2 tablespoons fresh UP Extra Virgin Olive Oil

Dressing Ingredients:

1/3 cup fresh UP Extra Virgin Olive Oil
3 tablespoons Coconut White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves, super-finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Preheat the grill or your broiler. Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl.

Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing over the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving, top with grated Pecorino and fresh ground pepper to taste.

Serve immediately while the bread still has a bit of crunch.

Serves 6-8



Sauces and Marinades

Basic Marinade

One part olive oil to one part vinegar



Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade


1/2 cup Chipotle Olive Oil
1/2 cup Pineapple White Balsamic
2 tablespoons grainy mustard, or Dijon
1 tablespoon sea salt
cracked black pepper to taste

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below.

Marination times:
Boneless chicken: 1+ hour
Bone in chicken: 2+ hours
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour




Grilled Wild Salmon and Asparagus in Cream Sauce

Grilled Wild SalmonGrilled Wild Salmon


1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded
1 pound dried pasta cooked al dente
1 thinly sliced shallot
1 clove minced garlic
1/4 cup white balsamic vinegar (try Mango, Peach or Apricot)
2 cups heavy cream
5 tablespoons Basil (or Rosemary) Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill or parsley to garnish
salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of Basil Olive Oil whisked with 1 tablespoon of fresh lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta, cook for two minutes and drain well.

In a saute pan, heat two tablespoon Basil Olive Oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the white balsamic vinegar and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining Basil Olive Oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.



Simple Asparagus, Ham and Gruyere’ FrittataSimple AsparagusSimple Asparagus


1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces
2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too)
1 bunch green onions, finely chopped - most any onion will do
1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms
1 cup grated Gruyère cheese or substitute any cheese you like (optional)
8 large eggs, whisked
1 teaspoon salt or to taste
fresh ground pepper
1/4 cup UP EVOO or any infused olive oil of your choice.

Preheat the oven to 375 F.

Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve.

In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions, asparagus, and saute over medium heat for another 2 minutes.

Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach for a light, healthy meal.

Serves 6-8



Spicy Baklouti Chili GumboSpicy Baklouti Chili GumboSpicy Baklouti Chili Gumbo


1/2 pound smoked spicy sausage (such as Andouille) cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
1/4 cup + 2 tablespoons Baklouti Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste

In a large, heavy pot heat the Baklouti Olive Oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to burn.

Add the remaining two tablespoons of Baklouti Olive Oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8




Cinnamon-Pear Roasted Sweet PotatoesCinnamon-Pear Roasted Sweet PotatoesCinnamon-Pear Roasted Sweet Potatoes


4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons Butter Extra Virgin Olive Oil
3/4 teaspoon sea salt

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.



Cranberry-Pear Glazed Butternut Squash w/ RosemaryCranberry-Pear Glazed Butternut SquashCranberry-Pear Glazed Butternut Squash


1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup Cranberry-Pear White Balsamic vinegar
1 tablespoon "sweet" fruity olive oil (such as Australian Hojiblanca or Alfonso Arbequina)
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.



Giant Chewy EVOO Bread Sticks w/ Pecorino & GarlicGiant Chewy Bread SticksGiant Chewy Bread Sticks


4 cups bread flour
1 1/2 cups warm water
1/4 cup + 2 tablespoons Extra Virgin Olive Oil
1 tablespoon sea salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano

Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup EVOO. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.

Preheat the oven to 375.

Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.

Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time with EVOO and serve warm.



Roasted Hasselback Potatoes w/ Garlic Olive OilRoasted Hasselback PotatoesRoasted Hasselback Potatoes


8 medium red new potatoes
1/2 cup Garlic Olive Oil (or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons sea salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the Garlic Olive Oil in to a large bowl or container. Toss the potatoes liberally in the oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste. Sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4.



Shaved Brussel Sprouts w/ Melgarejo Arbequina & Lemon OilShaved Brussel SproutsShaved Brussel Sprouts


1 pound brussel sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shaved Parmesan cheese
1/4 cup Melgarejo Arbequina
1 tablespoon Lemon Agrumato (fused) olive oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste

Shave or slice the brussel sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife carefully.

In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussel sprouts and saute, stirring frequently until they are just barely softened and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste. Toss well to combine. Serve drizzled with the fused Lemon Olive Oil and shaved Parmesan cheese.

Serves 6 as a side.



Spicy Jalapeno-Chipotle Lime ColeslawSpicy Jalapeno-Chipotle Lime ColeslawSpicy Jalapeno-Chipotle Lime Coleslaw


1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour. May serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw.




Blood Orange BrowniesBlood Orange BrowniesBlood Orange Brownies

Simple, dense and rich in flavor and texture! A family favorite.

4 oz unsweetened chocolate baking squares
1/3 cup Blood Orange extra virgin olive oil
3 large eggs
1 1/2 cups granulated sugar
2 tsp pure vanilla extract
3/4 cup flour
1/2 tsp salt
1/2 cup chocolate chips (for added decadence)


Preheat oven to 375F. Coat an 8x8 baking pan with olive oil or cooking spray.

Place chocolate and Olive Oil together in pot over medium. Heat and stir until melted and smooth.

In mixing bowl, add eggs, sugar and vanilla and mix on medium-high speed about 5 minutes.

Add chocolate mixture until smooth.

Fold in flour and salt. Mix until moistened . Be careful not to over mix. Add chocolate chips (optional).

Bake 20- 25 minutes or until center comes out clean. Remove and cool slightly before serving.



Balsamic Ganache TrufflesBalsamic Ganache TrufflesBalsamic Ganache Truffles


1/2 cup steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip or chopped form
3 tablespoons dark or white balsamic - coconut, raspberry, apricot, tangerine strawberry, maple, or traditional
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Place the chopped chocolate in a medium size heat proof bowl.

Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.

Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.

Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.

Makes approximately 30-40 truffles.



Chocolate-Raspberry Glazed Bundt CakeChocolate-Raspberry Glazed Olive Oil Bundt CakeChocolate-Raspberry Glazed Olive Oil Bundt Cake

Cake Ingredients:

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup UP Certified Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract

Preheat the oven to 350°F.

Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

Whisk together the flour, baking powder, salt and sift.

With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, UP Certified extra virgin olive oil and vanilla and mix until incorporated.

Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple of times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze Ingredients:

8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream
3 tablespoons UP Raspberry Balsamic Vinegar

Heat the heavy cream.

Add the chocolate to hot cream and allow to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps. Add the balsamic and whisk well.

Pour the still warm liquid glaze over your cooled cake. Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving.

Serves 8-12.



Dark Chocolate Cake w/ Blood Orange GanacheDark Chocolate-Blood Orange CakeDark Chocolate-Blood Orange Cake

Chocolate Cake Ingredients:

1/2 cup cocoa powder
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1 Tbs. tangerine dark balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup Blood Orange olive oil + more for greasing pans

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Olive Oil.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

Blood Orange Ganache Ingredients:

8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Agrumato Olive Oil
1 pinch of sea salt

Place the chocolate chips in a heat-proof bowl. Heat the Cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.

Add in the Blood Orange Olive Oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.

Serves 12 small but decadent servings.



Lemon Olive Oil & Polenta CakeLemon Olive Oil and Polenta CakeLemon Olive Oil and Polenta Cake

Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.).

It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of (fused) Lemon Olive Oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.


2 cups unbleached all purpose flour (organic, if possible)
1/2 cup stone ground cornmeal (regular cornmeal will work here too)
1 1/2 cups sugar
1 cup fused Lemon Olive Oil
1 cup whole milk yogurt
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt

Preheat the oven to 350 F.

Grease a 9"x9" baking pan with Lemon Olive Oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and Lemon Olive Oil. Whisk until pale and well-combined. Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan and invert on to a rack and cool fully before serving.

Serves 6-8.