Farchioni European Extra Virgin Olive Oil a #MomsMeet Review
We use a lot of olive oil in our home. I use it in salad dressings. To saute vegetables. In bread making. And sometimes on popcorn.Until about a year ago I assumed all olive oils were the same. But they’re not.
#MomsMeet and Farchioni sent us some lovely [easyazon_link identifier=”B019J1Z8X4″ locale=”US” tag=”mommybabytool-20″]European Olive Oil[/easyazon_link] (Amazon link) to try and a lot of information on choosing and using the different European Olive Oils out there.
We were sent…
- A small bottle of [easyazon_link identifier=”B019J1Z8X4″ locale=”US” tag=”mommybabytool-20″]Farchioni Extra Virgin Olive Oil[/easyazon_link] (Amazon link)
- A ceramic dipping dish
- Information packet on olive oil
- And a stack of recipe cards each featuring olive oil.
About the Farchioni Company
- Grezzo Naturale
- Grezzo Naturale Fruttato Intenso
- and Biologico.
About Extra Virgin Olive Oil
Extra Virgin Olive Oil (EVOO) is the freshly pressed juice of olives. It is cold pressed, meaning it is pressed without heat or chemicals. You can search and view a video on youtube on how olive oil is made. Pretty Cool.
How We Used Our Farchioni Extra Virgin European Olive Oil
So How Can You Try Some European Olive Oil?
Did you know that where your olives were grown and when they were harvested can have an impact on the taste? For this reason, if you really want to experience the real beauty of olive oil (in your food), have a variety of olive oils in your pantry.
- Olives that are harvested in late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent.
- Olives harvested 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.
- Italian olive oil is often dark green with 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.
So which would you like to try?
Keep these things in mind…
- When cooking with Extra Virgin Olive Oil, you will experiment with different oils for different kinds of dishes. Use delicate oils for salad dressings or as a condiment over mild foods like vegetables, fish, eggs or potatoes. Pair the heartier stronger oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup.
- With a high smoking point of 400°F extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
- Store your oil in a dark cool pantry away from heat and light, which causes decay. 57°F is the best temperature for storing and beware not to store your oil next to the stove. To ensure freshness, consume oil within 6 months from
You can purchase Farchioni Extra Virgin Olive Oil at Whole Foods North Atlantic Region (New York metro market), Gourmet Garage in NYC, Best Markets in Long Island and Adams Fairacre north of New York City.
Olive Oil is good for searing steak and salmon. My favorite is simple spiced salmon and brushed with a little olive oil. Thanks for sharing this!
For me to test the flavor of Olive oil, I usually buy bread, sourdough, parmesan and balsalmic vinegar to go along with it as dip. 🙂 A personal fave of mine. Might try this find of yours soon. Thanks for this!