Carapelli Olive Oil – Product Review


Recently I had the opportunity to try out Carapelli Olive Oil. I use olive oil on a regular basis so it was right up my alley to try out this brand.

 

Did you know their are 4 S’s of Olive Oil tasting? Neither did I. I learned so much by reading the Carapelli press kit and by visiting their website.

 

The Four S’s of Olive Oil Tasting:

Pour one tablespoon of oil into a glass. To gently warm the oil, cover the glass with one hand while holding the bowl of the glass in the other. Olive oil is best sampled at 70 degrees F.
1. Swirl – This releases the oil’s esters (the molecules that contain aromas).

2. Sniff – Inhale deeply. Aroma is the key to the fruitiness of the oil.

3. Slurp – Sip the oil while “sipping” a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. Note the various tastes and sensations.

4. Swallow – Swallow the oil. It should leave your mouth with no aftertaste. Note any peppery or stinging sensation in your throat.

 

Very similar to wine tasting, right? I thought so too. Pretty cool!

 

I’d love to share four holiday recipes from Carapelli Olive Oil, bursting with the rich flavors of Tuscany. These recipes will enhance and lighten up your holiday favorites with the distinctive taste of heart-healthy olive oil. Carapelli’s Premium 100% Italian Extra Virgin Olive Oil is made with the highest quality 100% Italian olives and boasts a robust flavor. Whether you are entertaining a large crowd or serving up a small family-style dinner, this Tuscan Roast Turkey will be the centerpiece of your holiday table. The juicy flavors and crisp, golden brown skin come from a Tuscan Herb Paste made with fresh herbs and a blend of olive oils. After you’ve tried Olive Oil and Herb Mashed Potatoes, you may never want to go back to plain mashed potatoes again.  For another amazing side dish, try sweet and salty Brussels Sprouts with Caramelized Onions and Prosciutto.

 

Tuscan Roast Turkey

Serving Size: 16

1 16-pound young turkey

Kosher salt, to taste

1 cup Tuscan Herb Paste

1 teaspoon fennel seeds, crushed

2 teaspoons celery salt

3 fennel stalks with fronds, rough

chopped

3 onions, large dice

1 stalk celery, small dice

2 1/4 quarts chicken stock

3 ounces all-purpose flour

 

Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt. Mix Tuscan Herb Paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.

Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey. Season all over with kosher salt. Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird. Place turkey in a roasting pan. Roast at 400°F for 30 minutes. Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.

As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours. When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux. Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease. Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.

 

 

Tuscan Herb Paste

Yield: 2 1/4 cups

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

 

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: Rub under the skin of turkey for Tuscan Roast Turkey. Use to flavor vegetables for grilling and mushrooms for roasting.

 

Olive Oil and Herb Mashed Potatoes

Serving Size: 12

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

 

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.

 

Brussels Sprouts with Caramelized Onions and Prosciutto

Serving Size: 12

2 pounds fresh Brussels sprouts, blanched,

quartered

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil

1 onion, julienned

1 1/2 ounces prosciutto, sliced into 1/2-inch strips

4 tablespoons white balsamic vinegar

Sea salt

Fresh cracked black pepper

 

Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts. In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto. In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.

 

For more recipes that will turn any meal into an unforgettable feast visit www.carapelliusa.com. Carapelli is also offering an online coupon for $1.00 off any one bottle of Carapelli Olive Oil, 17 oz. or larger.

The Olive Tap – Product Review

One of my favorite things in the world is going to a restaurant where they offer bread and olive oil for dipping before my meal. I especially love it when there is a bunch of spices in the oil.


Enter The Olive Tap.  Recently The Olive Tap contacted me to review their products and how could I say no? Being Italian by marriage I love my oil and vinegar. The Olive Tap sent me a sample of their balsamic vinegar which is amazing. Not super tart. Has a sweeter tone to it. And they sent me the most amazing Tuscan Herb Olive Oil. It is seriously like dipping your bread in those amazing spices I mentioned above but without having to leave your home and there’s no little bits in it. It’s just the oil. It is truly amazing. Every time we’ve had a nice loaf of Italian bread in the house we have been dipping our bread in both the oil and the vinegar.

 

The Olive Tap has over 50 different olive oils, balsamic vinegars and specialty vinegars, sauces, spices, marinades, they’ve got it all. Including gift baskets! What a great gift this makes! Shop online or visit one of their locations in the US. Did I mention they have recipes? Check out their website for some great recipes using their fab products.

No need to go out to eat to get that amazing oil to dip your bread. Order yours now!

 

Visit their website www.theolivetap.com and Follow them on Twitter @theolivetap for more info.

 

*Disclaimer – I was not required to write this post. The thoughts and opinions expressed here are my own. I recevied this product gratis.

Pepperoni Marinara Sauce

Everyone has their own spin on a marinara sauce. It’s all about what your preference is. I prefer pepperoni in mine. It adds a nice spicy kick to the sauce plus the pepperoni is just tasty. My recipe is based loosely off my mother-in-law’s recipe.

Here’s the dish:

olive oil

2-3 garlic cloves

28 oz. tomato puree (I prefer Tuttorosso)

pepperoni stick

Italian seasoning to taste

oregano to taste

crushed red pepper flakes to taste

salt & pepper to taste

I start off with a hot pan and drizzle some olive oil in it. I then mince the garlic and let it brown a bit in the pan. I cut up the pepperoni stick in chunks and add it to the pan. Let the pepperoni brown up but be careful not to burn the garlic. Add your tomato puree and seasonings and stir. Cook on low heat for at least 2 hours.

Before your ready to eat, cook your pasta according to the directions on the box.

Nick is making me mention this:

I always keep the can of tomato puree near the stove filled halfway with water and keep my spoon in it. Nick’s mother does this, his nana did it, everyone has done it. Neither one of us has any idea what the reasoning behind it is. However, I will continue to do it. If you know the reason, let me know.

Enjoy!

Puttanesca Pasta

Recently I bought Luigi Vitelli Tomato Puree and there was a recipe on the side for Puttanesca Pasta. So I made it last night for the first time and it was a success. Both Nick and I really enjoyed this meal and I paired it with Pillsbury Garlic Rolls. You can use any type of pasta you would like, I happened to use Rigatoni since that is what I had in my cupboard.

Here’s the dish on how to make it:

Serves 4

3 or 4 Garlic Cloves (smashed)

1/4 cup olive oil

1 can (28oz.) Luigi Vitelli Tomato Puree

2 Tblsp Capers

4 Tblsp Black coarsely chopped (Gaeta or Kalamata type preferred)

10 sprigs fresh parsley (minced)

salt to taste

crushed red pepper to taste

Saute garlic in olive oil until golden brown. Remove garlic. Add capers and black olives and saute for 1 minute. Add the tomato puree, parsley, salt and crushed red pepper and cook over a high flame for 20 minutes, stirring occasionally.

I used 4 garlic cloves and used a jar of inexpensive kalamata olives. Don’t forget to remove the pits from the olives before you chop them. This is a very easy meal to make and very tasty. Enjoy!

Sausage and Peppers and Onions Oh My!

Tonight’s dinner is Nick’s moms recipe for sausage, peppers and onions. It was so easy to make and very tasty. Needless to say we ate ALL of it.

Ingredients:

Italian Sausage

1 Onion

1 Green Pepper

Olive Oil

Good Seasons Zesty Italian dry seasoning packet

Here’s what you do:

Preheat oven to 350 (or 400 depending on your oven). In one casserole dish place your sausages and fill it up about half way with water. I used Italian Chicken Sausages. Slice the onion and green pepper. In another casserole dish combine the onion and green pepper, a drizzle of olive oil and half a packet of Good Seasons Zesty Italian dry seasoning. Cook  side by side for 45 minutes.

When timer goes off take both dishes out. Place sausages on a plate and let cool for a few minutes. Add about half of the water that was in the sausage to the dish with the peppers and onions. Once the sausages are cool enough to touch, cut them into pieces. Put the pieces of sausage and the remainder of the Italian seasoning packet in with the peppers and onion. Stir it all up, making sure to scrap up any pieces stuck to the bottom of the dish. Put back in oven for another 30 minutes. Grab a Kaiser or Italian roll and ENJOY!

Unfortunately I did not make enough for any leftovers. Next time I will plan on using 2 packages of sausages, 2 peppers and 2 onions. This is also a great dish to make and carry in either a crock-pot or casserole dish and bring to a party. Who doesn’t love sausage, peppers and onions?