I have raved about cooking with olive oil in the past. So in honor of the Flavor Your Life campaign for 100% Extra Virgin Olive Oil, I wanted to share more details about cooking with olive oil in our home!

I have be able to previously attend a virtual Italian cooking class several different times, watch an olive oil tasting session, learn about the history of olive oil and sample some Le Stagioni d’ Italia 100% Italian Extra Virgin Olive Oil for myself multiple times! Olive oil is such a lovely addition to any meal but what I did not know much was the process that olives go through in order to offer a supreme product in years past

Thank you, Moms Meet and Flavor Your Life, for sponsoring this post. I was selected for this opportunity by Moms Meet. The Flavor Your Life campaign aims to educate North American consumers about authentic Extra Virgin Olive Oil; the content and opinions expressed here are all my own.

So why choose European EVOO?

• The olive tree has been revered in Europe since antiquity. Over thousands of years, farmers have evolved hundreds of varieties of olive trees 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, 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.

Do European EVOO differ by country?

Actually, yes! It is also important to note the vast array of flavors that you can find in European EVOO. 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 it is important to 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. Whereas, olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery.

Spanish oil is usually golden yellow with a fruity, nutty flavor, and Italian olive oil is typically dark green and has an herbal aroma and a grassy flavor. There is also Greek olive oil, which packs a strong flavor and aroma and tends to be green, and French oil, which is typically pale in color and has a mild flavor.

So what do we cook with EVOO?

Here’s a great recipe that was recently a hit for everybody involved. This recipe utilized 100% Italian Extra Virgin Olive Oil, and honestly, I think our oldest, Ollie, ate the most!

Easy One Pan Roasted Shrimp and Veggies

Ingredients

• 1 lb shrimp raw
• 2 cups broccoli florets
• 1/2 onion cubed or sliced
• 4 medium carrot thinly sliced
• 2 tablespoons 100% Italian Extra Virgin Olive Oil (we use Le Stagioni d’ Italia 100% Extra Virgin Olive Oil)
• 1 tsp sea salt
• 1 tbsp Italian seasoning
• 1/4 tsp paprika
• 1/4 tsp cracked black pepper

Instructions

1. Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside. 
2. Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside. 
3. Pour the veggies and shrimp into the sheet pan and bake for 12-15 minutes or until lightly charred. Remove from oven and enjoy hot with rice!

*Recipe Modified from Gimme Delicious