One of the most interesting things I've learned since beginning my olive oil exploration is that you can bake with olive oil. I am a huge fan of buttery, flakey shortbread, so an olive oil shortbread seemed like a natural choice for my first adventure in olive oil baking. The heavenly aroma of robust Sonoma Valley Blend extra virgin olive oil from The Olive Press with fresh sage, nutty Parmesan and black pepper made my whole apartment smell so amazing that my upstairs neighbors actually knocked on my door to find out what I was baking. Serve these with wine or prosecco for an easy and impressive appetizer.
2 1/2 cups all-purpose flour plus more for dusting
1/2 cup robust extra virgin olive oil, such as Sonoma Valley Blend, plus more for brushing
1/8 cup very cold unsalted butter, cut into pieces
1/2 tsp sea salt plus more for garnish
1/2 tsp freshly-cracked black pepper
About 6 fresh sage leaves, chopped, plus more for garnish
1/8 cup grated Parmesan cheese
1/4 cup ice water
Makes 12-16 rounds.
Find this recipe at www.theolivepress.com/recipes/view/olive-oil-sage-shortbread