Ingredients:

4 cups all purpose flour (plus 1 cup

additional for kneading)

4 tablespoons sugar

1 1/2 teaspoons salt

1 1/4 teaspoons baking soda

1 tablespoon cold butter, cubed

1/4 cup MyOlive Blood Orange EVOO

1 1/2 cups buttermilk

1 egg

1 cup raisins

1 cup MyOlive Black Currant Balsamic

raw sugar, for sprinkling

Instructions:

Place raisins with Black Currant Balsamic in a bowl and let soak for at least one hour. Combine all dry

ingredients into a bowl. Add the cubed butter and Blood Orange EVOO. Mix with your hands, breaking

the butter up into tiny pieces, until fully incorporated. In a small bowl, whisk the egg with the

buttermilk. Add the buttermilk mixture and the drained raisins to the flour mixture. On a floured

surface, knead the dough with your hands, adding additional flour as needed, into the shape of a

round loaf.

Place dough on a baking sheet lined with greased parchment paper. Cut an ‘X’ into the top of the loaf.

Sprinkle with raw sugar. Bake in oven for 30-35 minutes, until a toothpick or cake tester comes out

clean when inserted into the loaf. The loaf should sound hollow when you tap it. Slice and serve warm

or at room temperature.