As we savor our summer and slow down a bit to spend more time with our friends and family, I have been researching a lot on the different styles of oils for the recipes I have been whipping up. I have cooked with Flavor Your Life Extra Virgin Olive Oil before, and when I had an opportunity to learn more with them on a Virtual Cooking Class, I jumped at the chance!
Thank you, Moms Meet, for sponsoring this post, Cooking with Flavor Your Life this Summer. I was selected for this opportunity by Moms Meet; the content and opinions expressed here are all my own.
Flavor Your Life is funded by the European Union, Unaprol, and the Italian Ministry of Agriculture. They are dedicated to providing the latest in education for home and professional chefs alike on European Extra Virgin Olive Oil. Extra Virgin Olive Oil is the purest and freshest form of olive oil on the market and is 0.8% free of acidity. European olive oil provides the largest variety of flavors on the market due to climate, soil and time of harvest, making European olive oil the best kind to keep in your home for every occasion and recipe.
What is Extra Virgin Olive Oil?
- Made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
- Peroxide value must be below 20 milliequivalents of oxygen/kilo of oil, which indicates the amount of oxidation or aging that’s occurred as a result of exposure to oxygen, light and heat.
- Acidity must be below 0.8% or virtually free of acidity. This has nothing to do with the pH or taste, but the % of oleic acid (fatty acid). Higher levels indicate improper production and rancidity.
- A panel of expert tasters trained by the International Oil Council 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 pass as extra virgin.
Why Choose European?
- The olive tree has been revered in Europe since Antiquity. Aristotle wrote in 300 BC in the Athenian Constitution.
- 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.
“If one shall uproot or cut down an olive tree, whether privately owned or public, he will be brought before the Tribunal, and should the judges find him guilty, he shall be put to death.”
How Do European Extra Virgin Olive Oils Differ?
The most interesting thing that I have learned is that the greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest. European Extra Virgin Olive Olive, coming obviously from Europe, offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different occasions. The olives harvested early in the season, typically late August, are under-ripe and produce oils that are greener, more bitter and pungent. The olives harvested at the end of the season, usually late November into December, are over-ripe and tend to taste mild and buttery.
There are also four major types of oil. 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, and french oil is typically pale in color and has a mild flavor. I also learned that for the best storage, olive oil should be kept someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. We keep ours in the pantry but I'm starting to wonder if our pantry is ever that cool. You are suppose to keep the lid screwed on tight, and use your oil within 6 months of opening, and within 18 months of purchasing, which is no problem for us. Olive oil doesn't last over a month in our home!
So the Cooking Class??
Simply put, I had a blast! Dusty and I was able to attend one other virtual cooking class this past winter during quarantine and honestly, I cannot recommend them enough. They are so informative and so much fun!
The event was featured both Alissa Mattei and Riccardo Zanni!
Alissa Mattei is an organic chemist that started her professional life in 1974 in Carapelli company as quality control assistant, in 1995 became R&D and QC and QA manager developing new analytical methods and many studies especially on nutritional aspects of EVO ( polyphenols), creating Carapelli Nutritional Foundation. In 1992 she became professional taster and panel leader for Carapelli panel recognized from IOOC. Fast forward to 2006, she works as a consultant for many companies and associations of producers, organizing tasting and scientific courses in Italy and in different other countries. She has been a judge in many national and international olive oil competitions.
I loved watching Alissa sharing how recipes work together to make amazing dishes. I can’t wait to try some of her recipes she was so knowledgeable and informative, and I cannot imagine how much information we didn't even get to hear!
Chef Zanni has four generations of cooking experience from his family, which has owned a restaurant since 1934. His experience includes working in a Michelin star restaurant and managing the food business at the Grand Hotel Palace of Rome (five luxury stars). He has traveled all over the world, cooking traditional Italian dishes and learning other cooking styles. Chef Zanni has taught cooking in Italy since 2005, including at the European Bachelor of The Cordon Bleu in Florence. Currently, he serves as the chef of Bonifiche Ferraresi, one of the largest agricultural producers in Italy.
Riccardo was so creative in the kitchen, and his world travel makes him incredibly interesting to watch while he is creating delicious food. I learned to cook olive oil on a low temperature to ensure the flavor stays in the ingredients! This is something that I have learned many times and always forget that good cooking sometimes takes time compared to our hustle and bustle of American lifestyle.
Chicken Risotto with Mushrooms & Tomatoes
After attending the event I felt more confident in trying these amazing ingredients and making a dish. I have been challenged by risotto before and I was ready to make another attempt with some of the olive oil. Dusty smoked the chicken on our Pit Boss smoker, and I made the risotto low and slow while mushrooms and tomatoes sautéed along side it. Next time, I will make the vegetables first in the oil, and then the risotto will soak up the additional flavor.
Regardless, it was one of the most delicious meals I have made in a long time. I am in awe with how far risotto will go with our family, how filling it is, and how fancy it feels!
I can’t wait to try more recipes using this amazing Flavor Your Life ingredients!
