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The Pastry Chef’s secret

Farchioni presents its olive oil for pastry and desserts

Extra Virgin Olive Oil in desserts is of course healthier because of its low cholesterol and of the antioxidants it contains. You may not know, however, that your dough will be softer, creamier and easily digestible. Your desserts will be irresistible, their taste rich and their texture perfect. Replacing butter with Extra Virgin Olive Oil is easy: just use 2 parts of oil to 3 parts of butter. This is the perfect solution for every baked product!

Olive oil for your sweets recipes

Thanks to our new blends you will be able to cook without adding any artificial flavors such as cinnamon and vanilla to your food: the whole process will be healthier and quicker.

Special Extra Virgin Olive Oil for Sweets

Classic

Olio d’Oliva Farchioni Speciale per Dolci is a cold-pressed EVO oil specially designed to replace butter and seed oils.


It enhances the scent and texture of all baked dishes, and its genuineness is guaranteed by Farchioni. Try it to make fluffy sponge cakes and pastry crusts!

Let’s prepare a soft pie crust

Special Extra Virgin Olive Oil for Sweets

Vanilla-flavored EVO oil

The Farchioni vanilla-flavored Extra Virgin Olive only contains cold pressed EVO oil and natural vanilla flavoring: it can be used to replace the butter, seed oils or flavors that would normally be added to the recipe.


The new Farchioni blend already contains natural vanilla flavoring. Use it to cook delicious honey muffins!

Let's prepare honey muffins

Special Extra Virgin Olive Oil for Sweets

Cinnamon

The Farchioni cinnamon-flavored Extra Virgin Olive only contains cold pressed EVO oil and organic cinnamon flavoring: it can be used to replace the butter, seed oils or flavors that would normally be added to the recipe.


The new Farchioni blend contains a completely natural cinnamon flavoring. Use it to make a fragrant apple pie!

Let’s prepare an apple pie

#specialoilsforweets

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Honey muffins

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Ingredients

  • 200 gms cornstarch
  • 400 gms flour
  • 350 gms sugar
  • 250 ml milk
  • 4 eggs
  • 1 sachet of yeast
  • 250 ml Farchioni vanilla-flavored EVO oil
  • 1 jar of honey
  • muffin molds

Procedure

  • Beat sugar and eggs in a bowl until smooth.
  • Add milk then oil while stirring.
  • In a separate bowl, mix cornstarch, flour and yeast.
  • Stir the mix in.
  • Pour into the muffin molds.
  • Bake for 10 minutes at 180 degrees.
  • When the muffins have cooled, top them with honey.

Soft pie crust

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Ingredients

  • 2 whole eggs
  • 180 gms sugar
  • 100 gms Olio d’Oliva Farchioni Speciale per Dolci
  • 100 gms hot milk
  • 200 gms flour
  • 50 gms rice flour
  • 8 gms yeast

Procedure

  • Beat eggs and sugar until frothy.
  • Add the oil and mix.
  • Heat the milk and stir it in.
  • Gently blend flour and yeast into the mixture.
  • Pour into a 20cm mold.
  • Bake for 50 minutes at 180 degrees in a ventilated oven.

Apple pie with olive oil

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Cooking

Ingredients

  • 4 apples
  • juice of 1 lemon
  • 4 eggs
  • 180 gms sugar + 2 spoonfuls for the apples
  • 120 ml of cinnamon-flavored Farchioni extra virgin olive oil
  • 240 gms all-purpose flour
  • 8 gms baking powder
  • 1/2 teaspoon cardamom powder
  • 1 pinch of salt
  • enough butter to grease the pan
  • 2 tablespoons of apricot jelly

Procedure

  • Heat the oven to 180 ° C.
  • Cut 3 apples into thin slices.
  • Sprinkle the apples with the juice of 1 lemon and 2 tablespoons of sugar; mix and set aside.
  • Beat eggs and sugar until fluffy.
  • Gently pour the mix into the cinnamon flavored extra virgin olive oil, add flour, baking powder, cardamom and salt.
  • Add the apples and stir gently.
  • Grease a 26cm cake pan and fill it with the mix.
  • Peel an apple and cut it into very thin slices to decorate the surface of the cake (you can arrange the slices in concentric circles, starting from the outside).
  • Place the pie in the oven and cook for about 50 minutes.
  • When it is ready, let it cool for 10 minutes on a wire rack.
  • Remove it from the pan and move it to a plate.

CHEF’S ADVICE

Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.