Also visit our main website, TheNibble.com.
[1] The two styles of Oleamea organic extra virgin olive oil made from Turkish Memecik olives (all photos © Oleamea). [2] While this salad looks summery, the ingredients are available even in the cold winter months. Top greens with citrus slices, avocado slices, cherry tomatoes, and sliced mini cucumbers. Add sliced mozzarella or fresh goat…
Continue reading “Oleamea USDA-Certified Organic Extra Virgin Olive Oil From Turkey”
We’re teeing up our holiday gift list, starting with something that’s tasty, heart-healthy, and packaged in a “keeper” can: Onsuri Extra Virgin Olive Oil. Onsuri’s EVOO is made from some of Europe’s finest olive varieties. The groves are located in the heart of Jordan. Thanks to the hot, dry conditions, Jordan produces excellent olive…
Continue reading “GIFT OF THE DAY: Onsuri Extra Virgin Olive Oil”
[1] Three flavors of Wildgood—Chocolate, Coffee, and Vanilla Bean—turn into a hot fudge sundae (all photos © Wildgood). [2] Intensely nutty pistachio Wildgood, a European-style pistachio rather than the lighter American style. [3] Cranberry pie à la mode, with Vanilla Bean. [4] Chocolate Hazelnut lovers: Consider blending Nutella into chocolate sauce. [5] Caramelized Fig will…
Continue reading “Wildgood Plant-Based Ice Cream, Dairy Free With EVOO”
A fine olive oil holiday gift from Oliviers & Co., in a beautiful ‘keeper’ bottle.
Deep frying occurs when the fat in a pot or pan completely envelops the food. You may have read tips on deep frying that advise against cooking with extra virgin olive oil. The advice is that the smoke point is too low. But that’s not so, says California Olive Ranch, producers of fine EVOO in…
Continue reading “TIP OF THE DAY: Deep Fat Frying In EVOO”
