Apollo Olive Oil

Meredith was born and raised in Holland, and moved to San Diego in her early teens. With her husband Steven (Apollo's farmer-in-chief), she lived in Greece (three years) and Sicily (two years), driving deeply into those cuisines. Both by character and because of those influences, she favors dishes which bring forth the essence of quality ingredients.

Recipes

Meredith's Cherry Cake

Late each May, we invite the community to join us for a cherry festival in our orchard. It brings people together, and it brings vitality to our mostly-solitary agricultural endeavors. We serve Meredith's famous Olive Oil-Black Cherry Cake. Traditionally, we use the very last of the previous year's Mistral. It has the roundness and fruit to complement the cherries, and the softness to not over-compete. For livelier cake, use the current vintage!

Mix together in a large bowl:
1-3/4 cup flour
2 Tbsp baking powder
1/2 tsp salt
In another bowl, beat together:
2 eggs
3/4 cup sugar
Add and mix well:
2/3 cup last year's Mistral
1-1/4 cup milk
1 tsp vanilla extract

Mix together the dry and wet ingredients. Stir in: 10 oz (about 2-1/2 cups) pitted black cherries (we use Bing)Pour batter into a greased 8” or 9” square or round cake pan.Bake at 350F for 30-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool, and dust with powdered sugar if desired. Serves eight.

Mix together well. Use right away to enjoy the full freshness and texture of the ingredients. Or let rest for a few hours to infuse the oil with their distinctive flavors.