Vancouver Olive Oil Company
2571 West Broadway V6K 2E9 Vancouver, BC, Canada

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar ... 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans. In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent. Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting. Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately. Serves 8-10 Recipe by Rachel Bradley

The Salty Cookie Company wil be at our shop this Saturday, December the 10th! These cookies are seriously delicious! This is a great opportunity to stock up on holiday treats!

Our West Broadway location will be closed November the 11th in observance of Remembrance Day.

We will be open from 12-4 this Friday for Canada Day. Have a wonderful weekend!

Thank you so much to the lovely Lemons for Love for the wonderful mention on their post!! This means world to us! What a great surprise to see!!

Blueberry Lemon Agrumato Olive Oil Sour Cream Bundt Cakes For The Cake 2 1/2 cups unbleached all purpose flour 1 cup granulated sugar ... 1 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 cup sour cream 2 large eggs 1/2 cup lemon agrumato olive oil + 1 tablespoon 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest 2 cups washed and dried blueberries (1/2 cup reserved) For the Simple Syrup Lemon Glazed Blueberries 1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans. In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent. Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting. Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately. Serves 8-10 Recipe by Rachel Bradley

Our Easter Holiday hours are: Good Friday 12-4 Saturday 11-5 Sunday Closed... Have a wonderful weekend!

Thank you Rain or Shine for all of your amazing creations! We can't wait to try this!

Thank you Granville Island! We are thrilled to be part of your incredible community!

Northern Hemisphere EVOO's have arrived! We have beautiful Californian and Portuguese so far with Greek and Spanish on the way!

Due to filming on our block tomorrow (Tuesday, December the 15th), please feel free to use our free underground parking located in the lane behind the shop.

Here are our holiday hours! Hohoho! Starting on December the 13th: Tuesday-Saturday 11-6... Sunday 11-5 *Open on Monday, December the 21st 11-6 Thursday, December 24th 11-3 December 25th-December 28th Closed Thursday, December the 31st 11-3 January the 1st Closed Looking forward to seeing you all!

Just a reminder about the book signing with the lovely Emily Lycopolus, author of The Olive Oil & Balsamic Lover's Cookbook, on Saturday at noon! We are very excited!!