At Home Cooking with Colavita Olive Oil
As a mild food snob, let me say this: Every foodie and at home chef should have their favorite go-to brand of olive oil. And if your olive oil is borderline yellow, then you don’t know what you’re doing. For years in NYC, I was using a Fairway brand, which I loved (I don’t even remember what it was called… it’s the one with the brown top lol). So, after moving back to the west coast, I knew I had to find a new favorite standby. That’s when Colavita sent me a bottle of their EVOO (extra virgin olive oil for you non-Rachael Ray watchers), and I was able to experiment with their green goodness myself. After using Colavita olive oil for all my at home cooking regimes, I’ve concluded that it’s the perfect everyday EVOO – and here are some of my favorite ways to use it.
For whatever reason, I have certain days when I’d rather eat snacks and antipasti, as opposed to a full-on meal. Antipasti is perfect for any movie night in (or if you’re a marine biology nerd like me and watching Blue Planet II on Saturdays), and you can customize it any way you wish. With this particular platter, I used Colavita to roast a couple bulbs of my dad’s home-grown garlic, then paired it with mushroom brie cheese from Trader Joe’s, marinated mushrooms, mixed olives, artichokes, mini peppers, and baguette slices – all drizzled with EVOO. It was uh-MAZING.
Leftovers with Salad
This blog post is obviously overdue, because I’m throwing it back to the week after Thanksgiving, when I used leftover turkey to make a delectable (and healthy) autumn salad. Diced turkey breast, roasted butternut squash and red onions, baby arugula, a dash of Himalayan salt, and Colavita olive oil – that’s it!
Grilled Samlon with Tzatziki
When it comes to cooking, I’m not a fan of olive oils that overpower the flavor of whatever they’re supposed to be coating. Although Colavita olive oil has a rich… almost floral quality… it doesn’t overpower anything I cook, including salmon and veggies. Inspired by a random Pinterest photo I saw, I used Colavita to grill salmon, eggplant, and tomatoes, then assembled it all with some quinoa, cucumbers, radishes, baby arugula, and my “famous” homemade tzatziki. It was legit bomb.com.
To learn more about Colavita olive oil, CLICK HERE.