Cookbook #Review: Olive Oil Desserts by Micki Sannar

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I love to bake.
That is no secret.
When I saw a cookbook that would indulge my love of baking and yet allow me to do it in a healthier way I was all over it!

Olive Oil Desserts by Micki Sannar takes classic desserts and refigures the recipes using heart healthy olive oil to replace some or all of the butter or other fats. What a great concept.

 I decided to try the recipe for the Perfect Olive Oil Pie Crust since I was drowning in cherries. I had never made a pie crust with anything other than shortening and butter so this would be very new to me. I admit I was very skeptical going in….

First up I had to pit my cherries. I have been pitting cherries all week. I am tired of pitting cherries.
But that is neither here nor there in regards to this review.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

I measured my dry ingredients into my bowl: 2 1/2 cups flour, sifted, 1 TBSP granulated sugar, 1 tsp salt

My wet ingredients were ready:  1/2 cup of pure olive oil, 2/3 cup buttermilk (I never have buttermilk so I used milk mixed with apple cider vinegar), 1 tsp of vanilla

THAT is what caused my skepticism. That is a LOT of liquid to be adding to the dry ingredients. My little pie making brain was all kerfluffled. 

But I mixed it up gently and made two balls. I set them aside to rest for 10 minutes. NO REFRIGERATION NEEDED. Whoa.

I rolled the first piece out.
I couldn’t believe it. I am usually fighting with my crust dough.

I plopped it into my pie plate.

I made my cherry mixture: enough halved, pitted cherries to fill (don’t ask me how many as I have no clue. Enough.) I also added the zest of two limes and the juice from one. I wanted to try a different taste profile in this years’ cherry pie and I happened to have 5lbs of limes so thought, what the heck! I added about a cup of sugar (maybe more, maybe less – pie making for me is a “little of this, little of that” proposition), a pinch of salt and a handful of cornstarch. And then a little more cornstarch.

Yesssss, that is butter on top of the cherries. I know, I know. I guess I am a purist when it comes to the INSIDE of my pies. 

Then I rolled out and put the second crust on.

An egg wash is suggested of one egg white with 2 tsp of water. I brushed this on top of the pie and sprinkled it with Sugar in the Raw.  It went into a 375° oven and baked until it was done. I would say it was about 50 minutes. I think it could have used a few more when all was said and done but I didn’t have any foil and the edges were getting brown.

Isn’t it pretty?
I like pretty pies.
I don’t think I’ll go back to shortening crusts. It was light. It was flaky. It was YUMMY!
And even more than all that IT WAS EASY.

The pie was good. The cherry/lime combination was very interesting and quite delicious. In fact I went on to make cherry/lime jelly and cherry/lime sorbet. I guess I was on a cherry/lime kick. heh

The cookbook is full of your favorites from banana bread to chocolate chip cookies. Don’t be afraid that the olive oil will leave a flavor – pure olive oil is pretty tasteless and acts like canola oil. It just doesn’t have the heat tolerance that canola oil has so you can’t use it for heavy duty frying.

I am going to be trying other recipes from this book as I bake for the firemen and for the hubby and myself. It certainly won’t hurt any to use a healthful fat that is good for the heart when I’m making my sweets.

You can visit Micki Sannar’s website for lots of great information on the benefits of olive oil along with olive oil recipes to try for yourself.

You can purchase Olive Oil Desserts on

Disclosure:  I received a copy of Olive Oil Desserts gratis from the author. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free cookbook. I received no monetary compensation for this post.

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