Disclaimer: I received this product for free from
Moms Meet (momsmeet.com) to use and post my
honest opinions.

 

Hey guys! Let’s talk about Olive Oil today. I personally use Olive Oil for most of the cooking in my home and I know that all olive oil isn’t created equal.  When I first started using Authentic 100% Italian Extra Virgin Olive Oil from Europe I immediately noticed a difference, it tasted SOO much better than what I usually grab for my supermarket. Not a little, but a lot. I really have been missing out! Recently, I made my famous Simple Meat Sauce over Spaghetti with it and have decided to share my secret recipe with you! If you make this or any other recipes of mine, please tag me on Instagram @themommyspice so that I can see all of your beautiful creations!

Let’s delve a little further into Olive Oil.

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What is 100% Extra Virgin Olive Oil?

Made by pressing without heat or chemicals, known as first cold-pressed, it’s the freshly pressed juice of olives. Peroxide value must be below 20 milliequivalents of oxygen/kilo of oil, which indicates the amount of oxidation or aging that’s occurred as a result of exposure to oxygen, light, and heat. The acidity must be below 0.8% or virtually free of acidity. This has nothing to do with the pH or taste, but the % of oleic acid (fatty acid). Higher levels indicate improper production and rancidity which is exactly what we are NOT looking for. The highly trained testers test for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness.  If the oil doesn’t have the signature fruity taste and harmonious balance it won’t pass as extra virgin olive oil.

 

Cooking with EVOO and Storing EVOO

• Experiment with different oils for different occasions.
• Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs or potatoes.
• Pair robust 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 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.
• Make sure the cap is screwed on tight after each use to protect it from the air.
• To ensure freshness, consume oil within 6 months from opening.

Is my 100% Extra Virgin Olive Oil Authentic or a Dupe?

Check the bottle for the country of origin label and/or a QR code which you can scan to check the authenticity. Furthermore, look for the European Union PDO certification (Protected Designation of Origin – also known as DOP in Italian) or PGI (Protected Geographical Indication – also known as IGP in Italian).

PDO-certified products must be produced, processed, and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.

PGI is less strict and certifies that one stage of the process occurred in a specific region. Third-party authorities constantly monitor these certifications.

 

Le Stagioni d’ Italia Extra Virgin Olive Oil

Le Stagioni d’ Italia is harvested in Italy and has a short, fully traceable supply chain. This 100% Italian Extra Virgin Olive Oil is vegan, gluten-free, and contains no additives or preservatives.  It has a slightly fruity, bitter, & spicy aftertaste of this 100% Italian Extra Virgin Olive Oil and pairs so well with this easy and flavorful pasta dish. I have also used it on my charcuterie boards and made my dipping oil for bread with it! It really does make a difference.

 

 

Simple Meat Sauce with Pasta using Flavor Your Life 100% Italian Extra Virgin Olive Oil

I created this recipe years ago and have elevated it by using 100% Italian EVOO. This recipe is perfect for busy moms like me because it’s quick and super flavorful. I hope you enjoy it!