I'll just use EVOO* from now on

*extra-virgin olive oil (I think the acronym tends to be used more for health benefits than culinary references. [not that I'm all that convinced about the health benefits, it's just easier to have only one kind of oil around])

Karl convinced me that olive oil makes a very tasty better butter (recipe: blend 1/2 cup very soft butter with 1/3 cup olive oil until totally smooth, pour into dish and refrigerate until set. Use like butter but keep it in the 'fridge.) I tried making chocolate crazy cake with it and that worked fine and now thanks to a snooty oil and balsamic vinegar magazine (how did I get on their list, anyway?) here's a recipe for olive oil brownies. Of course I had to try that! I think I underbaked them a bit but they still taste like brownies. I'll just have to try again. Here's the recipe so I have it handy. Hmm, I wonder what olive oil blondies would be like? Maybe I'll try that too. And of course it works just fine in standard bread recipes.

Olive Oil Brownies

Printed in Lucero magazine, adapted from Adventures of an Italian Food Lover by Faith Heller Willinger

4 oz. chopped bittersweet chocolate (at least 70% cocoa) [or use part baking chocolate and part whatever chocolate you have handy]
1/3 cup olive oil [really I never use anything but extra virgin, the cheap stuff though for this recipe]
1/2 c flour
1/4 t salt
2 large eggs
3/4 c sugar
1 t vanilla
2/3 c toasted nuts, chopped, optional [I didn't use any but filberts or almonds would be good]

Preheat oven to 350 degrees F. Grease an 8" square pan.
Melt chocolate and blend with olive oil, let cool. Beat salt, sugar, vanilla, and eggs until very thick and pale yellow. Add chocolate mix to eggs blend. Fold in flour and nuts. Pour into pan. [don't forget to lick your spatula!]
Bake 22-26 minutes until toothpick comes out mostly clean.

Verdict: nicely chocolaty, a hit of olive oil sometimes but I kind of like that. Check with the toothpick so you don't underbake, but if you do the set up just fine in the refrigerator. Next time I will try adding two tablespoons of water, I think that might make them even more classic brownie texture.