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I cook with olive oil every day. In fact, I use it so much that I\u2019ve actually accumulated eight bottles, all\u00a0 constantly sitting on my counter. Most of the time, I\u2019m reaching for Graza\u2019s Sizzle<\/a> for saut\u00e9eing and its Drizzle olive oil<\/a> for finishing salads, tomato and ricotta toasts, and even over vanilla ice cream, along with flavored olive oils (like this lemon-infused one<\/a>).<\/p>\n<\/div>\n<\/div>\n A few months ago, I learned about Enzo\u2019s Table\u2019s Organic Clementine Crush Olive Oil<\/a>. I had never heard of such a thing before. Of course, I had to get a bottle to try out for myself. This is definitely the most unique olive oil in my kitchen. It\u2019s so delicious and bright \u2014 it\u2019s basically like liquid sunshine, and what\u2019s not to love about that?\u00a0<\/p>\n<\/div>\n<\/div>\n Enzo\u2019s Table is all about providing high-quality farm-to-table products, like Fresno chili jam<\/a>, almond butter<\/a> (the chocolate version<\/a> tastes just like brown batter), and basil pesto<\/a>. The family behind the brand also owns Ricchuti Family Farms out in California, which grows much of the produce used in its products, including the olives for the oils.\u00a0<\/p>\n<\/div>\n<\/div>\n The Clementine Crush Olive Oil<\/a> only has two ingredients: organic olives and organic clementines. I would\u2019ve never thought to put the two together, but the combination really works. Its rich, earthy olive flavor is balanced by the bright, slightly sweet, orange-y notes of the clementines. It\u2019s truly unlike any other olive oil I\u2019ve tried.<\/p>\n<\/div>\n<\/div>\n You can choose between a 250-milliliter bottle for $21.95 or a 500-milliliter bottle for $29.95. For my purposes, I found the 250-milliliter bottle was a good size, having lasted four months and counting. What exactly are \u201cmy purposes,\u201d you might be wondering? Let\u2019s discuss.\u00a0<\/p>\n<\/div>\n<\/div>\n While I was so excited to use this olive oil, I was a little stumped about what to do with it at first. My initial thought was in a vinaigrette \u2026 then, it dawned on me: The Clementine Crush Olive Oil<\/a> would be exceptional for an olive oil cake. You could make an olive oil cake from scratch<\/a>, or upgrade a box of vanilla cake mix, like I did.\u00a0<\/p>\n<\/div>\n<\/div>\n I used this olive oil in place of the standard vegetable oil. The result was an ultra-moist, citrusy cake that would be the star of any summer picnic (though my fianc\u00e9 and I just snacked on it in our kitchen).\u00a0<\/p>\n<\/div>\n<\/div>\n I still have big salad plans for this bottle (maybe one with crumbled feta, pistachios, and clementine slices). I also can\u2019t wait to make a chocolate olive oil cake with it (from scratch this time<\/a>). Chocolate + citrus + olive oil = a dreamy, decadent, tender cake perfect for any time of year.\u00a0\u00a0<\/p>\nWhat\u2019s So Great About Enzo\u2019s Table Organic Clementine Crush Olive Oil?<\/h2>\n<\/p>\n<\/div>\n
What\u2019s the Best Way to Use Enzo\u2019s Table Organic Clementine Crush Olive Oil?<\/h2>\n<\/p>\n<\/div>\n