Have you heard about Flavor Your Life? The program aims to educate North American consumers about authentic extra virgin olive oil from Europe so you can make informed decisions when purchasing.
Over the years I’ve learned that cooking with olive oil is so much better for us, than most other oils. Back in 2013 we spent about a week and a half in Greece, and let me tell you we ate a ton of food and so much olive oil. After consuming all that olive oil our bodies felt amazing, energized, and clearer mind. Usually vacation equals horrible eating habits but we never felt better.
We vacationed on the island of Skiathos and olive trees were everywhere, I can still picture riding the quads through the island listening to the sounds and the smells of the trees. Amazing memory!
About Extra Virgin Olive Oil
- Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. Extra Virgin Olive Oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
- Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid.
- Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
- Between uses, store your oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within 6 months of opening, and within 18 months of purchasing.
What’s the different types of olive oils?
- Spanish oil is typically golden yellow with a fruity, nutty flavor.
- Italian olive oil is often dark green and has an herbal aroma and
a grassy flavor.
- Greek olive oil packs a strong flavor and aroma and tends to be
- French oil is typically pale in color and has a mild flavor
How to find EVOO in the store?
Look for the European Union PDO certification (Protected Designation of Origin – also know as DOP in Italian) or PGI (Protected Geographical Indication – also known as IGP in Italian).
There’s many ways to use olive oil; you can use it to bake, saute, deep fry, marinate, a dressing, and as a dip. We use it all those different ways and a couple times a week.
Every once in a while I like to make a special type of dinner, something a little different then we’re used to. It could be just a picnic inside the house during winter. Our latest special dinner we did was a cheese, meat, bread and strawberry tray complete with homemade bruschetta. It was simple but fun and different than what we’re used to. It’s also very easy that could your children can help prepare. I’ll share the recipe for the bruschetta below. If you’re wondering what olive oil we use, Zucchi it’s a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust.
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
1⁄4 cup grated parmesan cheese
2 1⁄2 cups minced roma tomatoes
1⁄3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1⁄2 teaspoon salt
1 teaspoon fresh ground pepper
In a mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
Toast the baguette.
Mix and let sit for at least 15 minutes at room temperature to let the flavors marinate.
Slice the bread into individual pieces and spoon the mixture on top.
Disclosure: I received this product for free from Moms Meet to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.