A few weeks ago I was among a group of food writers, bloggers, publishers, lovers, invited by STAR Fine Foods to celebrate the launch of their first Extra Virgin Olive Oil made exclusively from California olives. It is the first locally grown olive oil for the importer which has introduced thousands of Californians and households all over America to premium olive oils from the Mediterranean since its founding by the Guirlani family of San Francisco in 1898. Owned by Borges of Barcelona since 1995, the company also imports balsamic and wine vinegars, green and black olives, peppers and capers from throughout Spain and the Mediterranean.
STAR was thrilled to partner with acclaimed photographers Todd Porter and Diane Cu of White on Rice Couple to throw this little soiree. Not only were we able to do a side-by-side tasting of the EVOO California Olive Oil and STAR’s best selling Extra Virgin Olive Oil and enjoy a delicious spread of vegetarian, gluten-free tapas, but we were the first to see Todd and Diane’s new culinary photography studio! STAR was also excited to show off Todd and Diane’s specially created Gluten-Free Parmesan & Olive Oil Crackers and, because you all are so special, I requested the recipe to share here
Gluten-Free Olive Oil Parmesan Crackers
Created by the White on Rice Couple for Star Fine Foods
Prep Time: 45 minutes | Serves: 4-6
3/4 cup gluten-free all-purpose baking mix
1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. grated parmesan cheese
3 tsp. poppy seeds
1/4 tsp. salt
3 Tbsp. STAR® California Extra Virgin Olive Oil
3 – 4 tbsp. water
Preheat oven to 350 degrees.
In the bowl of a stand mixer, combine the baking mix, baking powder, baking soda, parmesan cheese, poppy seeds and salt. Mix to combine.
Add the olive oil and mix. Add the water 1 tbsp. at a time until the dough holds together.
Remove dough from the mixer and knead a few times until smooth dough is formed.
Roll out dough between sheets of parchment paper to about a 1/8-inch thickness.
Peel off top sheet of parchment and cut dough into 2-inch squares. Don’t try and separate squares – dough is too fragile!
Place a sheet pan in the oven to heat. When sheet pan is hot, slide parchment sheet with crackers on it onto pan.
Bake for 8-10 minutes and remove pan from the oven.
Gently break crackers apart and then return pan to the oven and bake for another 8-10 minutes until crackers are dry and crispy!
Thank you STAR Fine Foods, DGWB, and Todd & Diane for a fun evening and elevating us into olive oil fanatics and connoisseurs!
Photos courtesy of DGWB.