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Ricotta Olive Oil Loaf

Happy Summer GO Fans. Before it gets too hot to even want to step foot in you kitchen, this is a great recipe idea to make and stick a few in your freezer. I made a ricotta basil olive oil loaf cake. While I didn’t follow the recipe exactly, this recipe from Epicurious was my base. Talk about options? This is the perfect recipe to twist, tweak and make over and over again. With GO-On Tap olive oils, you can mix and match, say, like I used, basil oo and topped with lemon glaze. Mix the Persian lime oo and either the Meyer lemon or blood orange – or use all three together. You can make a Meyer lemon oo loaf and once out of the oven, poke a few holes with a fork and pour GO-On Tap lemon white balsamic over the top and sprinkle with lemon zest and powdered sugar. The texture on this loaf is light and not at all crumbly. You could use blood orange oo and before baking, drizzle in raspberry, peach or cran-orange balsamic for a sweet and tangy blend. Make a few, store them in your freezer as this will hit the spot as a treat with your iced tea on a warm day. As always, Sit. Eat. Enjoy.”
Olive Loaf