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Tag Archives: olive oil

Apples and Olives

29 Wednesday Jan 2020

Posted by jessica@peace-of-pie in Apple Pie

≈ 3 Comments

Tags

apple, lard, olive oil, tallow

It’s not what you’re thinking.

This post is so named, not because I put olives in a pie. Olive oil would be a yes, but olives, nah…unless we’re talking empanadas, which we aren’t. Not today, at least.

It is so named because we had a Saturday back in October in which we* harvested our olive tree and with many extra hands, pitted, crushed, and after a series of interesting events which included the realization that a centrifuge was needed, came up with about half a bottle of olive oil.

Asterisk on the we*: while Levi led the olive brigade, I hung with Pippa and her second cousins, Kaelie Marie and Audrie OLIVE! And I made an apple pie so as to provide a more immediate reward for the monotonous labor taking place at our back table (thanks to Sam, Jeff, Martin, Jess, and Ben!).

I’d recently come into a stash of bison tallow and beef tallow (remember my claim in the last post, I have never bought lard. Still true.) You’ll notice in the photos of the crust (the last two photos in this post) that using half tallow, half butter in the pastry resulted in a somewhat cracked, harder pastry than usual. The flavor was very good, but the texture was nowhere near what a pork lard crust flakes like. As an aside, if you found this paragraph remotely interesting, you may enjoy this NY Times article about how various fats manifest in baked pastry (I did).

Lard vs. Tallow. Do you know what difference there is, if any? I didn’t. According to my research, they’re the same thing (animal fat) but the terminology has to do with the animal that the fat is derived from. Tallow usually means we’re talking beef/mutton/cowlike animals. Now you know! If you knew already, or have anything to add or any previous experience cooking with tallow, leave a comment; I’d love to learn more! Seems like tallow is much more rarely used for pie crust and more so used for frying foods or non-cooking-related enterprises such as soap-making or candle-making.

I hope you enjoy the following photos from a day filled with hard work and an education in olive oil making, all made enjoyable in the presence of family, friends, and feasting.

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Vine and Fig Tree Pie

03 Thursday May 2018

Posted by jessica@peace-of-pie in Dried Fruit Pie, Summer Fruit Pie

≈ 1 Comment

Tags

fig, grape, olive oil, travel

Today is my best friend’s birthday! While we aren’t able to celebrate together in person this year, I’m having a great time looking back at some beautiful memories from her 30th with us last year (hashtag Maggie’s West Coast Birthday Weekend #MWCBW). California’s Central Coast has grown to become a place close to my heart for the wildflowers, the gnarled Live Oaks, the morning mist, and the sometimes sunny oceanside afternoons, and we were so blessed to have the opportunity to celebrate Maggie against that backdrop. In honor of May 3rd, I’m sharing my favorite photos from a magical few days one year ago in which Levi, Maggie, inner circle friend Wendy, and I attended the Cambria Ollalieberry festival, drank rosé on Gaviota Beach, sung from booklets made for the occasion around a campfire (and outside a tipi), witnessed strangers’ bachelor and bachelorette parties collide at a sour beer pub in Morro Bay, picked samples of aromatic wild plants while trying not to get blown off the cliffs at Montaña de Oro state park, enjoyed the kitties, doggies, horses, chickens, and parakeets on our AirBnb host’s Arroyo Grande acreage, and just generally basked in the delights of long and real friendships.

Maggie and I made a Grape and Fig Pie to bring with us on our glamping* trip. The olive oil crust we decided to use in order to make the pie completely vegan for our friend Wendy was a plot twist that turned out to really enhance the strong Mediterranean flavor of the pie and I would make this change again without hesitation. A few other notes about this pie: it’s made using dried black mission figs but fresh grapes, and is recommended (by Ken, officially, as well as by myself) to be served with sweetened mascarpone cheese (recipe also from the Pie cookbook).

Here, then, are a few photos of the pie, and many more of #MWCBW. Maggie, have the best 31st ever! You know how much I love you.

*If you’re intrigued, I can’t recommend visiting Ben and Laura’s property enough. Here is one of their AirBnB listings!IMG_3627IMG_3632.JPGIMG_3634IMG_3637.JPGIMG_3639.JPGIMG_3641.JPGIMG_0448.JPGIMG_0473.JPGIMG_0438.JPGIMG_0400.JPGIMG_0310.JPGIMG_0334.JPGIMG_0350.JPGIMG_0355.JPGIMG_0375.JPGIMG_0376.JPGIMG_0382.JPGIMG_0472IMG_0427.JPGIMG_0429.JPGIMG_0465.JPGIMG_3667IMG_0372IMG_0485.JPGIMG_0368.JPGIMG_0451.JPGIMG_0455.JPGIMG_0450.JPGIMG_0378.JPGIMG_0395.JPG

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