The Guardian recently ran a great story on how to bake with olive oil.  We love olive oil, and do just about everything with it, but we had not tried baking. So last Saturday, we rolled up our sleeves and start to bake with our olive oil. Turns out, it was better than using butter! And our special secret tip: don't skimp on the salt sprinkled on top, it makes the cookies.

The writer, Ruby Tandoh said she wanted a worthy alternative to butter. "...Something that can create the same melting tenderness as butter while contributing some unique flavour of its own. Olive oil does exactly that." We tried the olive oil chocolate chip cookies - there wasn't one left in the casa! 

Photograph:  Jill Mead for the Guardian

This recipe is easy and delicious. It serves four people and is easily doubled. Serve with a fresh green salad tossed with L'arte White Shallot Balsamic and olive oil or rice and vegetables and you have the perfect summer meal with friends or family. 

2 pounds chicken legs or thighs (or both)
2 tablespoons L'arte Extra Virgin Olive Oil
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons L'arte white balsamic
2 tablespoons apple cider vinegar
1/4 cup soy sauce
1/3 cup water
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper

With a paper towel, dry the chicken (otherwise, it will splatter when you put it in the oil) In a large skillet, heat the L'arte olive oil over medium-high heat.  Sear the chicken on one side until the skin is golden brown, about 5 minutes.  Flip the chicken over and sear the other side for another 5 minutes. Add the onions over the chicken.  Pour the vinegar, soy sauce, and water over everything, sprinkle with the paprika and pepper and bring to a simmer.  Allow everything to simmer for 30 minutes, turning once.

Olive oil is like a fine wine. It has its own guidelines, structures and terms. And, just like wine, it also has someone who knows what to look for in a good olive oil -- aroma, texture, hue. 

L'Arte's founder, Keith Von Barkenhagen is an olive oil Sommelier having received his credentials in 2013 from the International Olive Oil Academy. So, if you have any questions about our award-winning olive oils, consider Keith your own personal olive oil sommelier.