Comments on: Gingery Olive Oil Granola

By: jeff mark

jeff mark — Thu, 25 Feb 2010 09:13:36 +0000

Hello Sir/Madam,
My name is Jeff. I am to place an order with you which I hope you will be able to assist me with. I would like to order some OLIVE OIL from you. Let me know if you carry those and if you do, kindly let me know the brands and types that you have in stock and their prices.Below is some specifications on what I would like. Also advice on the additional charges on credit card use. I would be looking forward to hearing from you as soon as possible. Thank you.

Best Regards,
Jeff Mark.

1920 MONROE DR NE, Atlanta, GA

By: Spiced Olive Oil and Pistachio Cookies | bitchincamero

Spiced Olive Oil and Pistachio Cookies | bitchincamero — Fri, 28 Aug 2009 19:23:25 +0000

[...] Olive Oil Granola recipe made me a convert – I’m now mildly obsessed with adding olive oil to all things [...]

By: Sinead

Sinead — Thu, 27 Aug 2009 07:17:33 +0000

Thanks so much, Mel! I’ll let you know how it turns out.

By: mel

mel — Sun, 23 Aug 2009 12:26:10 +0000

Sinead – it’s just ginger-flavored sugar, but you can make your own by mixing powdered ginger with some sugar. Crystallized ginger works well too – see here.

By: Sinead

Sinead — Sat, 22 Aug 2009 20:25:44 +0000

I finally have some time to make this, but now I have one question (and please pardon my ignorance.) What is ginger sugar?

Thanks!

By: Olive Oil Granola with Ginger and Currants » Breakfast » Plate to Plate

Olive Oil Granola with Ginger and Currants » Breakfast » Plate to Plate — Thu, 13 Aug 2009 15:30:10 +0000

[...] was converted to this recipe, I must point out, by Mel of Bitchin’ Camero, a former colleague and obviously a phenomenal cook. She had me at the title — Gingery Olive [...]

By: Fran

Fran — Thu, 13 Aug 2009 11:19:30 +0000

I made this for breakfast this morning with a handful of substitutions, nut-wise, and some crystallized ginger, which I happened to have on hand. Excellent. I’d been making granola with EVO for a while, but I think the full teaspoon of salt is what does it. I’m never going back to a pinch of salt again!

By: marie

marie — Mon, 10 Aug 2009 13:33:16 +0000

This is now put on my “to make” list. The only problem I’ll have is stopping myself from eating more than I should!

By: mel

mel — Thu, 06 Aug 2009 14:29:04 +0000

rob – Pretty much any dried fruit would be good: golden or regular raisins, mango, apples… If you’re not into dried fruit at all, how about sweetened banana chips or chocolate chips or both?

By: rob

rob — Thu, 06 Aug 2009 04:27:07 +0000

dried apricots, gag me…how about another dried fruit?