Olive Oil Torte

written by Jessica Chiasson Wood on May 3, 2013 in Brunch and hors d'oeuvres and Vegetarian with 4 comments

Trenta Grana Torte - Final & Appvd

These tortes are adorable and equally delicious. Before you have nothing but empty soufflé cups and big smiles, snap off a few shots of them and post to Instagram or your favorite sharing platform. Use #Carapelli #OIiveOilTorte and you’ll find your way on Carapelliusa.com.

4.0 from 2 reviews
Olive Oil Torte
Recipe type: Spring Recipe
Serves: 4
  • ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil,
  • plus more for coating
  • 5 egg yolks (beaten to ribbons)
  • 2 egg whites (whipped to hard peaks)
  • ½ cup fresh cream (whipped)
  • 1 tablespoon all-purpose flour
  • ½ cup Trentingrana cheese (if unable to locate, use a similar
  • hard, mature Italian cheese like Parmigiano-Reggiano)
  • Salt and pepper, to taste
  • 1 cup soft herb salad (chives, tarragon, parsley and basil)
  • ½ lemon, zest and juice
  1. Combine egg whites and cream. Gently fold.
  2. In a standing mixer, beat half of the Carapelli with all the flour and cheese into the egg yolks over medium-high speed. Then fold in egg and cream mixture.
  3. Fill a large baking pan half full with water. Place into a 275ºF oven.
  4. Coat 4-6 soufflé cups with Carapelli and fill to top with torte batter. Cover with foil and bake until set, approximately 35 minutes. While you’re waiting, enjoy some Carapelli with fresh bread. Yum. Or better yet, try a project from our Occasions page.
  5. Garnish with a simple salad of herbs, lemon, the remaining Carapelli and chards of cheese. The torte can be served hot, room temperature or cold.



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