Beyond excited to try this recipe and get this cookbook! Thank you so much for sharing this. Did I miss it or does he recommend a light or more flavorful extra virgin olive oil?
Ooh good, I'm so glad! I think he says both work well—but personally I feel like the stronger the better since it's an olive oil cake, ya know? When I made it I used a good-for-Trader-Joe's olive oil (ha) and that gave really nice earthy flavor, especially in the curd. But I wanna try it some day with like a crazy strong / grassy olive oil. The curd reallly lets the flavor shine.
Incredible! Will have to check out the book
You totally should Miranda!!
Beyond excited to try this recipe and get this cookbook! Thank you so much for sharing this. Did I miss it or does he recommend a light or more flavorful extra virgin olive oil?
Ooh good, I'm so glad! I think he says both work well—but personally I feel like the stronger the better since it's an olive oil cake, ya know? When I made it I used a good-for-Trader-Joe's olive oil (ha) and that gave really nice earthy flavor, especially in the curd. But I wanna try it some day with like a crazy strong / grassy olive oil. The curd reallly lets the flavor shine.
wow. really. wow.
Isn't his work so cool?!