This is a sponsored post written by me on behalf of Pompeian.
We are headed to Italy in a few weeks, and we have food on the brain. A friend we are traveling with has had an obsession with olive oil for quite some time, but it recently has been enhanced in anticipation of this trip. We were randomly talking about olive oil one afternoon, and at dinner that evening the restaurant we went to offered an olive oil ravioli! It was literally a ravioli filled with just olive oil!
So, when I got asked to write about Pompeian, I jumped at the chance because I:
- Have been researching olive lately.
- Actually use this brand.
Here are some facts you need to know about olive oil:
Smoking point
This is the point when the temperature of the oil gets to the point where it breaks down and a host of chemical changes happen to the oil, which have been linked to potential heath hazards, such as carcinogens.
The smoking point of an oil varies depending on brand and how/if it is has been refined.
Authenticity of your oil
100% extra virgin olive oils are GMO-free, however, many companies “cut” their olive oil with other GMO oils (such as canola).
How to avoid poor quality:
Look for the USDA “Quality Monitored” seal.
Look for the International Olive Council (IOC) label of authenticity.
Buy USDA grade organic.
Pompeian is the first olive oil company to receive USDA Quality Monitoring Verification for two of its products: Extra Virgin and Extra Virgin Organic.
There is also the “ignition” test. It isn’t 100% conclusive, but it is fun to do with the kids. I use an “orange candle” to test out olive oil. I tried it with Pompeian Varietals oils and it passed with flying colors:
Today, I’m testing out Pompeian Varietals Collection oils- specifically the Medium bodied (Picholine) oil.
The bottle states this particular oil pairs really well with meats and sauces. We personally liked dipping it in whole wheat bread before dinner last night.
But…
For a medium oil like this, my favorite way to use it right now is….
a cocktail.
It may sound strange, but a lot of restaurants and bars around the country are adding olive oil cocktails to their menu.
We have created our own olive oil cocktail. The result is a light drink with a silky smooth texture.
Recipe below.
IANTB Olive Oil Cocktail.
Ingredients:
- 1/4 cup freshly squeezed orange juice
- 1/3 cup freshly pressed mango juice
- 1/4 cup olive oil (We used Pompeian Varietals Collection -Picholine.)
- 1/4-1/3 cup top shelf gin
- Light IPA for topping (optional)
- In a shaker with ice, add orange juice, mango juice, olive oil, and gin together.
- Shake for about 2 minutes.
- Strain into chilled glasses.
- Top with IPA (about 1-2 tablespoons)
- Enjoy.
This is a sponsored post written by me on behalf of Pompeian.
