Not all olive oils are created equal. Authentic 100% Italian Extra Virgin Olive Oil from Europe is by far the best EVOO I have personally tasted. To be honest, which I always aim to be when I try and review a new product, I didn’t expect to notice any difference in this and the local grocery store brand I normally grab. Much to my surprise and delight, I was wrong! I used this 100% Italian Extra Virgin Olive Oil to make a simple spaghetti recipe, and it was so delicious I couldn’t stop eating.
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe. Flavor Your Life is empowering consumers by educating them about the rich history and delicious properties that these oils display—and sharing the delicious extra virgin olive oil culinary culture that’s been harvested in Europe for generations.
What is Extra Virgin Olive Oil?
“Extra virgin” olive oil is an oil made by pressing olive oil, without heat or chemicals, also known as the first cold pressed olive oil. In short, it’s the freshly pressed juices of olives.
Getting the extra virgin seal of approval is actually serious business. So much so, that a panel of expert tasters trained by the International Oil Council test for taste defects, the presence of positive attributes of fruitiness, bitterness and spiciness, and other factors. One of the other factors they test are the peroxide values. They are looking for lower values, which indicate fresher oil and more rapid processing. The testers are also checking acidity. True extra virgin olive oil is almost completely free of acidity—below 0.8%. If the percentage of oleic acid (fatty acid) is higher than this, it indicates improper production and rancidity.
If the oil doesn’t pass the tests, it won’t pass as extra virgin.
How to Store Your Extra Virgin Olive Oil Properly
Storing your extra virgin olive oil properly is important. When not in use, keep your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. A nice dark pantry is the perfect spot! Keep the lid screwed on tight, and use your oil within six months of opening.
Le Stagioni d’ Italia Extra Virgin Olive Oil
Le Stagioni d’ Italia takes great pride in their process of bringing authentic Italian foods from seed to shelf. They start by selecting seeds, harvesting crops, and then packaging foods in their state-of-the-art production facilities in Northern Italy.
Harvested in Italy, this 100% Italian Extra Virgin Olive Oil is vegan, gluten free, and contains no additives or preservatives.
And the exciting part is that it’s coming all that way to a retailer near you soon!
How to Cook with Extra Virgin Olive Oil
Here are some tips on cooking with extra virgin olive oil:
- Experiment with different oils for different occasions. All oils have a different taste!
- Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs, or potatoes.
- Use 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.
A Simple Spaghetti Recipe using 100% Italian Extra Virgin Olive Oil
This recipe uses simple ingredients, that when combined correctly and using authentic 100% Italian Extra Virgin Olive Oil, come together deliciously. Even better for a busy mom, this is a super easy, quick and affordable recipe! My 6 year old daughter couldn’t stop eating it! If your kiddos don’t like anything spicy, scale back on the red pepper flakes or omit them completely. Try sun dried tomatoes instead, if you’d rather it be a little sweeter and avoid the spice.
I hope you enjoy this recipe as much as we do!
Spaghetti with Extra Virgin Olive Oil, Garlic, Parsley & Red Pepper Flakes
- 1/2 pound (250 g) regular or whole wheat spaghetti
- 1/4 cup Extra Virgin Olive Oil
- 2-3 cloves garlic, finely sliced
- 1/2 tsp dried red pepper flakes
- Grated parmesan cheese
- 2-3 tbsp parsley, chopped
- Salt and pepper to taste
- Cook pasta according to the directions on the package.
- Heat the Extra Virgin Olive Oil in a pan on low-med heat, gently.
- Add the garlic and red pepper flakes to the pan and cook until the garlic becomes slightly browned and fragrant. Be careful not to burn the garlic.
- Add the parsley and stir well to coat it with the olive oil.
- Drain with pasta and add to the pan. Add salt to taste and stir until pasta is well combined with the other ingredients and coated in oil.
- Sprinkle with parmesan cheese and serve. Enjoy!
Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a graphic designer, website developer and aspiring author. In this space, I share about everything from parenting, working from home, food we cook, and lots of things for kids! Learn more about me here.