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Do you use olive oil in your recipes? In our household we always use olive oil especially since we have a chef in the house. A few years back we traveled to Italy and had the most amazing food made with the best olive oils. Traveling with a chef has its perks because he knows how to spot quality ingredients.
If you don’t have a chef in house don’t fret because Flavor Your Life is a campaign aimed at educating North American consumers about authentic extra virgin olive oil from Europe so they can make informed decisions when choosing their EVOO.
So why choose European well because over thousands of years farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environmental conditions and terrains to produce the most delicious yields. There are also different regional EVOO. 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.
Here are some facts:
EVOO is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
EVOO is virtually free of acidity-below 0.8%
Olive oil has a high smoke point (400F), so it can handle anything from saute to a deep fry and you can bake with it too.
When buying your EVOO make sure to look for country or countries of origin on the label as well as best buy date and lot number. Some brands offer QR code technology where you can trace the oil back to its source. For example the oil we used for the following recipe is called Zucchi 1810 Sinfonia and they offer QR technology.
All this EVOO talk made us hungry so we tried the following recipe using Zuchhi EVOO. For more information on Extra Virgin Olive Oil from Europe go to flavor-your-life.com
My 13 year old made the recipe below she wanted to try a meal with moms supervision of course 🙂
Sprialized Zucchini Pasta With Pancetta and Ricotta
- 3 tbsp EVOO
- 1/4 lb Pancetta diced
- 4 large Zucchini
- 1/4 tsp Sea Salt
- 1 pinch Cracked Pepper
- 1/4 cup Ricotta Cheese crumbled
Heat large skillet on high heat. Add 1 tbsp olive oil. Add the pancetta and cook for 5-7 minutes until crisp. Add the zucchini noodles and saute for 3 minutes until crisp-tender. Stir in the rest of the olive oil and season with salt and pepper. Divide between dishes and top with crumbled ricotta cheese and a sprig of fresh basil.