To complete the three-course, olive oil-inspired meal I’ve been blogging about, San Diego Chef Trey Foshee served up a fantastic dessert: individual, orange-infused cakes made from our extra virgin olive oil.

Sure, I’m a little biased. But I can assure you this cake was delicious. A chef sitting next to me at the meal said he usually doesn’t eat dessert. But this was different. He happily ate the cake.

The desert was part of a special lunch California Olive Ranch sponsored with Foshee, an award-winning San Diego chef. We held the meal at his La Jolla restaurant, Georges at the Cove. Southern California chefs and culinary pros attended the special lunch featuring our 100% California-grown extra virgin olive oils.

Foshee used our oil as an ingredient in each individually portioned cake. The cake also contained pistachio nuts, fresh orange juice and orange zest. After pulling them from the oven, Foshee drizzled each cake with some extra oil.

The taste: a deliciously moist, nutty, cake with an added orange kick!

The cakes were accompanied by a citrus salad topped with blood orange syrup. To round out the olive-inspired theme of the lunch, Foshee surrounded each cake with oven-dried, candied black Kalamata olives. You don’t have to do that yourself. The cakes are quite doable and quite delicious – even without the dried candied olives. Add your own accompaniment, like whipped cream, if you want. Or just eat the cake by itself.

All in all, it was an awesome meal – from the tuna crudo and the chicken “saltimbocca” to the cake.

Bon appétit,

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

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