More innovative uses of IL Fiorello Extra Virgin Olive Oil
We all love dipping fresh bread in olive oil with a little vinegar. We all love olive oil and balsamic vinegar as a fresh salad dressing. But think beyond bread and salad and expand the uses of bread, olive oil and vinegars.
Try toasting slices of bread in the broiler or outside over the hot grill, rub with a raw garlic clove and sprinkle with olive oil. When we are milling olives, we always have a fire in the outdoor grill and dinner is toasted bread and fresh oil. If we are lucky Joe from across the street joins us with his wine and roasted chestnuts. Other options are a teaspoon of extra virgin olive oil Italian variety on red or white gazpacho or Tuscan bean soup. Or just bake or sauté beans and drizzle with oil at table.
We all love extra virgin olive oil on salads but let us think beyond salad greens. Try sprinkling olive oil on freshly grilled zucchini or tomatoes. Drizzle olive oil over a fresh avocado, sprinkle with salt and a drizzle of mission lemon oil and a sprig of fresh thyme.
Sauté spinach or collard greens with lemon and garlic and drizzle with Mission variety oil at the table. See the recipe section for how to do this dish in ten minutes.
At the end of a long day just cook spaghetti, drizzle with olive oil and the zest and juice of one lemon. Open a bottle of Girl on the Hill Red Wine blend and enjoy life. Simple, easy, healthy and delightful.
Saving the best for last is olive oil ice cream made for us by Executive Chef Marvin Martin. We especially like his vanilla bean made with Leccino variety oil and chocolate with tangelo. Just melt in your mouth wonderful.
Think beyond just dipping bread in oil and expand your horizons to further enjoy the many uses of extra virgin olive oil. Look ahead in the next blog for expanded uses of balsamic vinegars beyond just salad greens.