I am going to make a Lemon Olive Oil tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem? I live nearby a olive oil farm and store, where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil.
Would like to hear your thoughts and what you think is the better oil for this tart. (perhaps Vanilla oil would be more versatile than the Meyer oil)
Would like to hear your thoughts and what you think is the better oil for this tart. (perhaps Vanilla oil would be more versatile than the Meyer oil)