On the Menu: Extra Virgin Olive Oil for Breakfast

My stepbrother in Baltimore inspired me to write about extra virgin olive oil and breakfast. Tom grew up outside Detroit, near where I lived with my parents, my sister and brother many years ago.

Fast-forward a few decades. These days Tom enjoys a bowl of oatmeal with brown sugar in the morning. He’s a good cook. And Tom loves to experiment in the kitchen. On a whim, he recently drizzled extra virgin olive oil (EVOO) over his oatmeal and brown sugar. He loved it!

Here are other healthy ways to enjoy extra virgin olive oil with your breakfast:

1. Use it to fry eggs. (You also can top the eggs with a Spanish-inspired Romesco sauce.)
2. Use it to scramble eggs.
3. Drizzle it on toast – instead of using butter.
4. Drizzle it on an omelet that’s been cooked in olive oil.
5. Mix it into pancakes or waffles as a substitute for butter. (Cookbook author Fran Gage, whose recipes we’ve featured, suggests substituting three-quarters of the amount of butter called for in a waffle or pancake recipe with olive oil. So a recipe calling for a stick of butter, or 8 TB, would use 6 TB of olive oil.)

Tell us your ideas.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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