Thanks to our friends over at UC Davis Olive Center we were inspired to adapt their recipe and it was SO GOOD!
"A new UC Davis study has found that EVOO could replace butter in a variety of food preparations while maintaining flavor intensity and diversifying the flavor profile. Led by Dr. Jean-Xavier Guinard, the study was conducted in cooperation with The Culinary Institute of America in Napa Valley and Villa Campestri Olive Oil Resort in Tuscany."
