Fall in Love your olive oil.

Liquid gold – used since the ancient times it has had its up and downs in popularity over the centuries but now is a staple in most Americans homes. But are you buying a good oil?

The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe. With funding from the European Union, the Italian government, and a consortium of European Extra Virgin Olive Oil producers Flavor Your Life is debunking misconceptions while empowering consumers. This post was sponsored by MOMSMEET.com to help spread information about European Extra Virgin Olive oil, but opinions are my own. 

Do you know what to look for when buying olive oil?

We use extra virgin olive oil in practically every meal we make. I thought my fancy glass bottle I picked over the plastic counterpart on the shelf was enough to have “the good stuff.”

Wrong! I had no idea there are different flavors of Extra Virgin Olive oils to try!

• European standards are high in quality vs. quantity. See photo below for regional taste offerings
• The most significant impact on taste is the type of tree, region, and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different meals or uses.
• Always check country of origin and best by date

Thousands of years olive trees have been evolving in Europe and formed the result of this centuries-old bond between the people and
the land is the best extra virgin olive in the world.

Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. Olive oils are also tested for peroxide values, the lower the %, the fresher.

Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep flavorful fry. You can bake with olive oil, as well. Check out this Olive oil cookie recipe!

Olive Oil citrus sugar cookies!

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1 1/4 cups sugar plus more for rolling

1 lemon zested

1 small orange zested

1/3 cup fruity extra virgin olive oil

2 large eggs

1/2 tsp vanilla

Preheat oven to 350 degrees

Sift together flour, baking soda and powder, and salt.

In a separate bowl combine sugar, zest’s, and olive oil until a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated- dough should appear soft and oily

Use a tablespoon to scoop and roll into balls roll in extra sugar to coat and place 2” apart on baking sheet

Bake 11-13 minutes or until tops are puffed cracked and light brown. Cool 5 minutes then transfer to wire rack.

Best to eat the same day!

 

And since we are a household with a newborn- the cookies went unbaked, then rebaked, then burned, then eaten anyways since – well its a delicious cookie! I had never thought of using olive oil in baking or things like oatmeal but love the boost it adds vs butter to change it up.

Here is what the cookies SHOULD have looked like:

 

Keep your oil FRESH

Store your oil someplace dark and around 57° F, 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 purchase.

 

You can visit their Facebook to find more information: https://www.facebook.com/FlavorYourLifeNA/