For moist and even-textured baked goods, substitute a mild-flavored olive oil in place of butter or margarine. Olive oil adds a light, delicious taste to cakes, breads and muffins. To make the switch to olive oil, just use the easy baking conversion chart below.
Butter/Margarine ......................... Olive Oil
1 teaspoon ............................... 3/4 teaspoon
1 tablespoon ............................. 2 1/4 teaspoons
2 tablespoons ............................ 1 1/2 tablespoons
Back by popular demand, a second acrylic painting class will be held at The Olive Bar in Downtown Campbell on Wednesday, November 14, 2007. The class instructor is Rhonda Mills, creator of the mural at The Olive Bar. This class will lead students through the process of painting a picture with a Christmas theme (details to come).
Please join us at The Olive Bar for a class on olive oils and vinegars! Most people believe that olive oil is a largely flavorless-tasting oil because almost all of the product sold today on the mass market is not what we'd consider real olive oil. Let our knowledgeable staff show you how fine olive oil is supposed to taste, and the many uses for it at this fun class.
The Olive Bar presents a fundraiser for The Assistance League! 15% of all sales on August 15, 2007 will be donated to The Assistance League of Los Gatos-Saratoga, which operates programs to help the children and families of Santa Clara County.
There is probably no other single factor more responsible for the degradation of olive oil than improper packaging and storage. Olive oil is highly perishable and breaks down when exposed to ultra violet light. Never store olive oil in clear plastic or glass containers for a prolonged period of time. In addition, olive oil oxidizes when exposed to air. The larger the surface area exposure the more rapid oxidation occurs. Once an olive oil container is opened the natural breakdown and increase in peroxide values is accelerated, creating rancid oil.