Note: I received this product for free from Moms Meet (momsmeet.com) to use and post my
honest opinions. Compensation for this post was provided and this page may contain affiliate links.
‘Tis the season for holiday parties and gathering of friends and loved ones! It’s a month-long celebration that brings so much joy, but could also bring out the worst in others. Personally, it is one of my most favorite times of the year, but managing the stress can be difficult if you procrastinate. Planning ahead and finding balance is key. As an experienced party host, I like to keep things as simple as possible which is why I absolutely love potlucks. Everyone always has a favorite dish they’d like to share, and it’s always a good idea to have a sign-up sheet to avoid duplicates and to see what is still missing. It not only helps with the cost, but you don’t have to worry about running out of food. You’ll also want to send out “save the dates” well in advance.
Every year I try to make something new. It can be risky and disastrous or it can turn out wonderful. If time allows, I will try to make it at least one time for my family as a trial run. This year Moms Select sent me some Olitalia Extra Virgin Olive Oil (EVOO) so I made bruschetta, and it turned out super yummy! The toast I grilled was a little charred so I’ll need to find another method, but the taste of the mixture was amazing, and I will definitely make it again.
Most people will serve it as an appetizer, but it can also be enjoyed as a salad. Caprese salads use similar ingredients. Just add mozzarella! I’m getting hungry just thinking about it. If you want to try making it too, you’ll need these simple ingredients:
- 1-French Baguette
- European Extra Virgin Olive Oil
- 1 – Clove Fresh Garlic
- Red Grape tomatoes (halved lengthwise)
- Yellow Grape Tomatoes (halved lengthwise)
- Fresh Basil Leaves Chiffonade
- Balsamic Vinaigrette
- Salt and Pepper
- Butter for the toast
Doesn’t it look awesome! Happy Holidays!
Fun Facts About European Extra Virgin Olive Oil:
- Olive oil comes from the fruit (known as adrupe) of the plant Olea europaea, or European olive.
- Extra virgin olive oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
- Extra virgin olive oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid.
- Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
- These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating.
- Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
- Between use, store your oil someplace dark and cool (around 57° F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening, and within 18 months of purchasing.
Why Choose European
- The olive tree has been revered in Europe since antiquity. Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to produce the most delicious yields. The result of this centuries old bond between the people and the land is the finest extra virgin olive in the world.
- The greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different occasions.
- Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent.
- Olives harvested at the end of the season, late November into December, are overripe and tend to taste mild and buttery.
- 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.
For more information about European Extra Virgin Olive Oil, please visit their website at https://flavor-your-life.com/.