It then bakes into a lightly crunchy, flavorsome olive oil crust that is much less susceptible to soaking if your filling is on the wet side, and keeps very well — improves, even — from one day to the next. (cnz.to)
I wanted to try an olive oil crust because they are slightly healthier and thought it would be a good first pie crust attempt. (savorymomentsblog.blogspot.ru)
I have been using my olive oil crust to make countless Swiss chard tarts since the beginning of the season, with a flavor boost kindly provided by the radish leaf pesto I recently wrote about. (cnz.to)