Olive oil and cakes

The latest developments see extra virgin olive oil also protagonist in the confectionery industry. 

Some cakes were made by substituting margarine (fat invented by man) with extra virgin olive oil, the result was to have sweet tastes intense, but with the advantage of being very light and digestible.

Surely the use of  extra virgin olive oil in the kitchen will not stop at these levels: more and more pronounced will be the organoleptic characteristics of oils from different regions and you will be able to make further and more satisfactory oil-food pairings. 
Recipes

In conclusion, we can say that this versatile product will be an increasingly important role in the kitchen, since with his outstanding property is suitable for various culinary forms, whether they are traditional or innovative, extolling the dishes in a thousand shades of taste and smell.