Cooking Using Carapelli Olive Oil

We got into using olive oil years ago when MH found out that it is healthier for you than some other oils.  I've also found that it tastes much better in some recipes, especially anything with vegetables.  Lately we have been using Carapelli Olive Oil, which has been around since 1893!

I did not know that they harvest olives during November through March.  The olives are then pressed and the oil is extracted from the pulp to make the delicious olive oil that you purchase in stores.  What makes it healthier than butter or vegetable oil?  Olive oil has less saturated fat--1.8 grams compared to about 7.2 grams in one tablespoon of butter.  That is a big difference!

Carapelli carries three varieties:

• Premium 100% Italian Extra Virgin Olive Oil {intense flavor & aroma}-- good for dipping, salads, marinades, flavoring
• Il Numerato Extra Virgin Olive Oil {Smooth & low acidity}-- good for drizzling on bruschetta, dressings, or on poultry and meat
• Organic Extra Virgin Olive Oil {Smooth, fruity, peppery taste}-- good for dressings, marinades fish, pasta, veggies

Some very useful information to know:  Olive oil should be stored in a tightly closed bottle in a cool, dry place and not refrigerated.  It should last for about two years, but is the most flavorful within the first two months.  Here are two recipes I tried out and loved using Carapelli Olive Oil, but before you do that, go to the website and get your $1 off coupon!


Olive Oil and Herb Mashed Potatoes
Serving Size: 12

Ingredients:
10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed

Directions:
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.

Tuscan Herb Paste
Yield: 2 1/4 cups

Ingredients:
3/4 cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 tablespoon fresh basil
2 tablespoons fresh rosemary
1/2 packed cup fresh Italian parsley
1 tablespoon fresh thyme
2 tablespoons fresh sage
1/2 teaspoon crushed red pepper

Directions:
Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.

Serving Ideas: Use to flavor vegetables for grilling and mushrooms for roasting.



Disclaimer: This post was written for the sponsor who provided the complimentary product for review in exchange for my honest opinions. Thanks For Visiting! Don't Forget to Share it.