This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.
I use olive oil almost everyday, but I have never experienced an Olive Oil Tasting? Would you like to share my first one with me? Carapelli sent me a bottle of their extra virgin olive oil, along with the directions to conduct my very own “tasting” .
Before we begin, pour about a tablespoon of olive oil into a glass. Hold the glass in one hand and cover it with your other hand. This will gently warm the olive oil.
When tasting olive oil it is all about the Four S’s-Swirl, Sniff, Slurp, and Swallow.
1. Swirl – By swirling the olive oil in your glass, you release the oil’s "esters" (molecules that contain the aroma).
2. Sniff – Now inhale deeply. The aroma is the key to the fruitiness of the oil. I smell a subtle fruity aroma. How about you?
3. Slurp – Sip the oil while “sipping” in a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. At first, I only sipped, but I didn’t get the full range of flavors and sensations as when I slurped. To me, it has a full smooth flavor that is slightly fruity. There is almost a peppery taste at the back of my throat.
4. Swallow – Once you swallow the oil, it should leave your mouth with no aftertaste, and it didn’t. I did feel a peppery sensation at the back of my throat, which is a sign that the oil is fresh.
So do you need something yummy to make with that olive oil? There are lots of yummy recipes on their website. I made this spinach salad.
Ingredients
For Salad:
1 large package spinach leaves
2 (15-ounce) cans mandarin oranges, drained
1/2 cup sugared almonds***
1/2 cup feta
chopped red onion
1-2 chopped cooked chicken breasts
8 slices bacon, cooked and crumbled (optional)
For Dressing:
1/2 cup Carapelli Extra Virgin Olive Oil
1/2 cup Carapelli Red Wine Vinegar
1/4 cup sugar or Splenda
1 tablespoon chopped fresh basil
1/8 teaspoon hot pepper sauce
Cooking Directions
In large bowl, toss together spinach, Romaine lettuce, mandarin oranges, bacon (if desired), chicken, cheese and almonds. In separate bowl, whisk together all dressing ingredients. Just before serving, toss dressing with salad. Serve immediately. Serves 8.
Preparation Time: 15 minutes
Total Time: 20 minutes
***Making sugared almonds is pretty easy and everyone is always impressed.
Put almonds in a non-stick pan. Add a few tablespoons of sugar (depending on how coated you want them) and turn stove on low. Watch for when the sugar melts and turns liquid. Then stir to coat the almonds.
Did you know you can bake with olive oil? Here is a handy conversion chart from their site.
If you’d like a bottle of Italy’s Number 1 Extra Virgin Olive Oil, please use this $1.00 OFF coupon at $1.00 OFF coupon at www.CarapelliUSA.com
Sorry that this post is a little long-there was just so much good info that I wanted to cram in.
Before we begin, pour about a tablespoon of olive oil into a glass. Hold the glass in one hand and cover it with your other hand. This will gently warm the olive oil.
When tasting olive oil it is all about the Four S’s-Swirl, Sniff, Slurp, and Swallow.
1. Swirl – By swirling the olive oil in your glass, you release the oil’s "esters" (molecules that contain the aroma).
2. Sniff – Now inhale deeply. The aroma is the key to the fruitiness of the oil. I smell a subtle fruity aroma. How about you?
3. Slurp – Sip the oil while “sipping” in a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. At first, I only sipped, but I didn’t get the full range of flavors and sensations as when I slurped. To me, it has a full smooth flavor that is slightly fruity. There is almost a peppery taste at the back of my throat.
4. Swallow – Once you swallow the oil, it should leave your mouth with no aftertaste, and it didn’t. I did feel a peppery sensation at the back of my throat, which is a sign that the oil is fresh.
So do you need something yummy to make with that olive oil? There are lots of yummy recipes on their website. I made this spinach salad.
Ingredients
For Salad:
1 large package spinach leaves
2 (15-ounce) cans mandarin oranges, drained
1/2 cup sugared almonds***
1/2 cup feta
chopped red onion
1-2 chopped cooked chicken breasts
8 slices bacon, cooked and crumbled (optional)
For Dressing:
1/2 cup Carapelli Extra Virgin Olive Oil
1/2 cup Carapelli Red Wine Vinegar
1/4 cup sugar or Splenda
1 tablespoon chopped fresh basil
1/8 teaspoon hot pepper sauce
Cooking Directions
In large bowl, toss together spinach, Romaine lettuce, mandarin oranges, bacon (if desired), chicken, cheese and almonds. In separate bowl, whisk together all dressing ingredients. Just before serving, toss dressing with salad. Serve immediately. Serves 8.
Preparation Time: 15 minutes
Total Time: 20 minutes
***Making sugared almonds is pretty easy and everyone is always impressed.
Put almonds in a non-stick pan. Add a few tablespoons of sugar (depending on how coated you want them) and turn stove on low. Watch for when the sugar melts and turns liquid. Then stir to coat the almonds.
Did you know you can bake with olive oil? Here is a handy conversion chart from their site.
If you’d like a bottle of Italy’s Number 1 Extra Virgin Olive Oil, please use this $1.00 OFF coupon at $1.00 OFF coupon at www.CarapelliUSA.com
Sorry that this post is a little long-there was just so much good info that I wanted to cram in.
