Olive Oil Everywhere

Recently, it seems like everywhere I turn I’m bumping into another sweet treat made with olive oil: olive oil ice cream (here, and here), olive oil cakes (my favorite: here) and most recently, olive oil granola. This is a trend that I am happy to blindly follow, because so far it’s brought me nothing but pure joy. Every time I find a dessert recipe that uses olive oil, I must make it, and if there is a dessert on any restaurant’s menu that contains olive oil, I must order it. This has now become one of the rules that I live by. Thus, when I saw this granola recipe in The New York Times, I made it right away. I altered the original a bit to fit my fancies, and my first large batch has already disappeared, since I’ve been eating it with plain yogurt every morning. The granola is sweet and salty, tropical and sultry, and packed full of protein and fiber…

Olive Oil Pistachio Granola
Makes about 2 quarts

3 cups rolled oats
1 cup raw pistachios, hulled
1 cup unsweetened coconut chips
? cup ground flax seed
¼ cup brown sugar
1 tsp. salt
½ tsp cinnamon
¼ tsp allspice
½ tsp nutmeg
½ cup chopped apricots
¾ cup pure maple syrup
½ cup extra virgin olive oil

Preheat oven to 300 degrees.
In a large bowl, combine the oats, pistachios, coconut, flax, sugar, salt, cinnamon, allspice, nutmeg, and apricots.
In a small bowl, mix together the maple syrup and olive oil, then pour over the oats mixture and stir until everything is well coated.
Spread mixture on a rimmed nonstick baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Allow to cool completely before storing in a sealed container.