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Let’s talk quick, easy week night dinners. There are pantry staples I make sure I have on hand weekly and my easy chicken piccata happens to check all the boxes for that criteria. Pasta, Capers, and of course Extra Virgin Olive Oil. All can help make amazing cuisine, but I believe starting out with an amazing foundation for cooking, like quality olive oil is mission critical for my recipe success.
How much do you know about the olive oil in your pantry right now? There are lots of places you can get your Extra Virgin Olive Oil, but Flavor Your Life wants you be in the know about European EVOO. The Flavor Your Life campaign, supported by the European Union, Unaprol, and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news on European Extra Virgin Olive Oil. Who knew there was so much information about European Olive Oil? As an consumer here in the United States, it’s so important to understand the rich history of products dating back centuries, which will make your food taste amazing!
What’s so Different About European EVOO?
According to Flavor Your Life, it’s all about the flavor.
- 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 you have a selection to chose from.
- 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.
- It all depends on when the olive is harvested, can change the flavor profile.
This particular recipe, I used Zucchi EVOO which I found at my local grocer, but you can use EVOO for so many recipes. You can get a little inspiration on the Flavor for Life Recipe page.
EVOO Did you know…
- Olive oil comes from the fruit (known as a drupe) 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.
- 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 uses, store your oil someplace dark and cool (around 57° F, if possible), 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 purchasing.
Try a European EVOO for your next dish, and you’ll be able to tell the difference right away! I sure did with this easy week night dinner.