Not for cooking, but consider for baking! Love substituting infused EVOO for a couple tablespoons of the olive oil called for in olive oil cake recipes. The flavor in Dude’s version really comes through as a delicately warm spice alternative to the cake’s more typical citrus flavoring and is a natural partner for those recipes specifically for chocolate olive oil cake.
Also I challenge coffee drinkers interested in trying olive oil coffee to try a couple spoonfuls of this shaken into their next morning travel mug. DYI’ers suggest blending to get optimal emulsification and I’m on board with that, but 20 years ago I used to just shake a dollop of flax oil into cold bottled coffee to make the on-the-go concession more palatable. Dude’s infusion is reminiscent of that mellow nutty flavor but with all the nutrition of the EVOO.
