Rich Table's California Olive Oil + Douglas Fir Cookies

I work for the California Olive Oil Council.
I work with farmers, millers, chefs, and tasting experts. I host tasting events, visit groves, and certify extra virgin olive oil for the state of California. Every day I learn something new about olive oil; the way it's made, agricultural practices, the many factors that can ruin this very, very delicate fruit oil, how to properly taste it, the different olive varietals and their complex flavors...
The producers in this state are incredible. They are honest people, they don't take shortcuts in their production of olive oil.  The oils coming out of the state are true extra virgin quality, and they are wonderful, bitter, fruity, surprising.

To celebrate harvest season (Nov-Jan), we hosted an event at the restaurant Rich Table. The entire menu was inspired by and prepared with California extra virgin olive oil.

The pastry chef created a special spin off of a shortbread cookie using Lucero's Ascolano extra virgin olive oil, a particularly fruity oil. Everyone left the restaurant with a full belly and this wonderful recipe.

Rich Table's Olive Oil + Douglas Fir Cookies

  • 200 grams Butter, room temperature
  • 55 grams Lucero Ascolano Olive Oil
  • 175 grams sugar
  • 1 1/2 gram douglas fir powder (fir needles are dried and ground to a powder)
  • 210 gram AP flour
  • 70 gram corn starch
  • 2 grams salt
  • 1 whole lemon zested
  • 1 egg yolk
Sift together the flour, corn starch and salt. Fit a kitchenaid with a paddle attachment and blend the butter and sugar on low speed. Drizzle in the olive oil- mix until everything just comes together. 
Add the fir and lemon zest. Add egg yolk and mix only until incorporated. 
Add dry ingredients and mix until dough just comes together, no more. 
Wrap dough in plastic wrap and let rest in the refrigerator for 30 minutes. 
Roll the dough out between sheets of parchment paper until 1/4" thick and cut into desired shapes. 
Move cookies onto an uncreased sheet pan and let chill 1 hour. 
Bake at 275 degrees F for 30 minutes until cookies are firm, but tender and light in color. 
Let cool slightly before moving to a cooling rack.

Give California olive oil a try.