Olive oil has been around since the ancient times. Our ancestors harvested and traded these crops for many uses such as, food, healing, and illumination. Olive oil soon after became a commodity, but now more than ever it has been remodeled and preserved for faster processing and better growing conditions. Olive oil is now worldly available with diverse flavor profiles and has also grown to be the artistic and artisan product of the past.
I have partnered with Flavor Your Life campaign which is dedicated to helping American consumers make informed decisions when purchasing European Extra Virgin Olive Oil. Here are a few things you should now about EVOO before going to the store.
Disclaimer: I received this product for review but all opinions, photos, and reviews are 100% my own. Compensation was provided and this post may contain affiliate links.
YOU WANT THE REAL THING. ( Authenticity is key)
1. It must be free of acidity. This ensures the quality of oil and that it isn’t overly processed.
2. You want it to have low levels of peroxide because it indicates freshness and rapid processing. Anything that undergoes slower processing means its overly processed and not as good for your cooking or body!
3. The olive oil should taste harmoniously balanced. It should have a fruity, bitter, and spicy taste with a full aroma. If it does not meet these standards it will not receive the Extra Virgin rating.
4. It should be stored in a cool and dark place with the lid on tight. It should not be stored on your counter, stove or refrigerator.
Note: There are so many different kinds of European olive oils from Spain, Greece, Italy, and France so don’t limit yourself to only one kind. EVOO is in my opinion the best oil to use for any sophisticated meal.
If you would like to know learn more about the Flavor Your Life campaign and want to know more about European Extra Virgin Olive Oil click Here!
I wanted to share this delicious super easy crock-pot meal idea that I followed using A Twist on Tradition recipe from the Flavor Your Life campaign. For the purposes of this recipe I used ZUCCHI EVOO which is an Italian olive oil company that produces EVOO that you can trust! You can find it at Big Y, HEB, King Kullen and Shaw’s!
Balsamic And Applesauce Chicken Thighs With A side Of Pan-fried Asparagus
Here is what you’ll need.
Ingredients: (for the chicken thighs)
2 Tbsp Extra Virgin Olive Oil ( I used ZUCCHI)
4 lb boneless, skinless chicken thighs
1 Tbsp Balsamic vinegar
4 oz applesauce
1 tsp sea salt
1 Tbsp fresh Italian parsley
2 Tbsp pecorino cheese, shaved
Ingredients: (for the asparagus)
1 Tbs Extra Virgin Olive Oil
Dash of salt/pepper/paprika to taste
Pour 1 Tbsp of the extra virgin olive oil on the bottom of the crock-pot. Place boneless, skinless chicken thighs over the olive oil. Pour balsamic vinegar and applesauce over the chicken. Sprinkle with sea salt and parsley.
Cook on low for 4 hours or until very tender. Remove chicken from crock-pot and place on a serving platter. Sprinkle some more the Italian parsley on the top and the shaved pecorino cheese. Spoon the remainder of the olive oil over the cooked chicken. This dish is surprising served great both warm or cold!
When chicken is cooked heat a medium size pan on medium high. Add the EVOO, throw in the asparagus, and add salt/pepper/ paprika to taste. Pan-fry until asparagus has a nice golden char.