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It wasn’t long ago that I discovered that when I thought I was serving my family pure extra virgin olive oil,  I was actually being duped into a secret concoction of olive oil mixed with cheaper oils.  Have you fallen victim to this marketing ploy too?  Probably.  So when Moms Meet offered me a chance to try to try authentic European Extra Virgin Olive Oil in exchange for an honest review, I jumped at the chance.

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Through this program I was able to understand more fully the advantages of EEVOO and how to shop for it. You can check out great tips at Flavor Your Life’s Facebook page.

I love to use EVOO to cook with, but is especially tasty as a dip for crusty bread, in homemade salad dressings, and a marinade for grilled veggies.  The Olive Oil I tried had such a rich flavor compared to the usual concoctions I end up buying.  I had intended on cooking with it, but the taste was so delicious that we used it for a dip.

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The bit that is left will be used to make a fresh salad dressing for our garden’s lettuce which is ready for harvest this weekend!

Caramelized Balsamic Salad Dressing

Here are some great tips provided about EEVOO:

1. EEVOO should have a low acid rate.

2. Flavors are tested by a panel to assure it is authentic before it is marketed to    consumers.  If it does not pass the panel in terms of balance for attributes like    fruitiness, bitterness, and spiciness balance then it is not labels EEVOO.

3. Extra Virgin Olive Oil (EVOO) is the freshly pressed juice
of olives. It is cold pressed, meaning it is pressed without
heat or chemicals.

4. When cooking with Extra Virgin Olive Oil, experiment
with different oils for different occasions. Use delicate oils
for salad dressings or as a condiment over mild foods like
vegetables, fish, eggs or potatoes. Pair robust oils with
hearty foods that can stand up to the intense flavor, like
steak or spicy soup.
5. With a high smoking point of 400°F extra virgin olive
oil is suitable for cooking and can enhance any dish by
drizzling on as a finisher.

6.Store oil in a dark cool pantry away from heat and light,
which causes decay. 57°F is the best temperature for
storing and beware not to store your oil next to the stove.
To ensure freshness, consume oil within 6 months from
opening.

Choose European Olive Oil, because it has been around for thousands of years.  The times of year it is harvested can determine the tastes and appearances of the oil.  Various regions provide a different type of oil.  While some oils are tastier for salads, others are better highlighted in cooking. 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 green. French oil is typically pale in color and has a mild flavor.

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I encourage you to make the switch to European Olive Oils.  Thousands of years of traditions and the dutiful work of the taste testing panels combine to share only the finest products!

 

I received this product for free from MomsMeet (momsmeet.com), May Media Group LLC, who received it directly from the
manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

 


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