FOOD NEWS
The Science Behind Why Fancy Olive Oil Tastes So Delicious In Cake
By Betsy Parks
Olive oil has been used in pastries in Mediterranean cultures for centuries, and well-made, fancy olive oil has a strong, grassy flavor that tastes great with flour and sugar.
Make sure you use good-quality, cold-pressed oil because the better the oil, the more fragrant and delicious your cake will turn out.
Cold-pressed extra virgin olive oil is not exposed to heat or chemicals, so it retains its natural aromatics and is best served at room temperature.
Cheaper olive oil is produced with more pressure and heat, offering a milder flavor and a higher smoke point. You might think this is better for a cake, but it's the opposite.
Olive oil starts to lose its aromas when it reaches its smoke point, around 390 degrees Fahrenheit, so don't waste money on anything expensive if the goal is grilling or sautéing.
However, a cake never gets much higher than 200 degrees Fahrenheit, so your olive oil investment is safe, and the baking process will bring out the natural fruity, herbal flavors.