Flavor Your Life Using Extra Virgin Olive Oil

Learn how you can Flavor Your Life Using Extra Virgin Olive Oil whether in a creamy risotto or a delicious Beef Tagliata (a simple steak salad!)

If you’ve visited past recipe posts here on the site, you might have noticed that we have our fair share of Italian-inspired dishes.

It only makes sense since I am half-Italian.

Plus, my boys agree that many of the dishes from that region of the world are yummy.

Something those dishes often uses is extra virgin olive oil. And my preference is that it be 100% Italian Extra
Virgin Olive Oil.

Expressing my interest in a campaign sponsored by Flavor Your Life to showcase Extra Virgin Olive Oil was easy to do.

This post is part of a sponsored campaign with Moms Meet. We received product to try as well as compensation. All opinions remain our own and affiliate links may be present in the post.

Flavor Your Life: Showcasing European Extra Virgin Olive Oil

The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe.

This includes education 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.

Each region has a different taste profile to the olives harvested. Spain, France, Italy and Greece all grow olives with each having a distinct final product.

Some olive oils are a single variety with the taste profile quite distinctive. Others blend the different varieties to create a unique aroma and taste.

For this campaign, we had a focus on Italy.

We were sent an informative booklet from Flavor Your Life, a selection of recipe cards as well as Le Stagioni d’ Italia 100% Italian Extra Virgin Olive Oil (500 mL) and a box of their Carnaroli Rice that is used for delicious risottos.

You can find more recipe ideas on the Flavor Your Life website. I’m already making a list of others to try!

What is Extra Virgin Olive Oil (EVOO)?

For years, I have only purchased EVOO at the store. And I am always looking for Italian as country of origin.

It was something ingrained in me from my Italian relatives in Rhode Island.

Having moved around the country most of my life, I can tell you it wasn’t always an easy task.

Thankfully, you can now find plenty of places to order up what you want when you want it.

The best way to explain what Extra Virgin Olive Oil: this is the oil extracted by cold press (no heat or chemicals) the first time olives are pressed.

You could press the olives again to extract more. But, anything after the first press is not considered extra virgin.

I think of it like reusing a tea bag. The first cup from that bag will have full body and flavor. A second brew from it may be ‘okay’, but far reduced in body and flavor compared to the first brew.

EVOO is tested for things like peroxide values to determine freshness.

It is also considered to be virtually free of acidity (about 0.8%!)

Finally, trained, expert tasters tests 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 receive an Extra Virgin rating.

Using EVOO in the Kitchen

I’ll admit that EVOO is my go to oil in the kitchen.

Baking is probably the one area where I tend to favor other things. However, looking at those recipes at Flavor Your Life has me considering giving EVOO a try at the sweet things.

Aside from the wonderful flavor, EVOO has a high smoking point of 400°F making it a great option for most cooking applications.

Keep in mind a few things about EVOO and storage:

• Store oil in a dark cool pantry away from heat and light, which causes decay. (Do NOT keep it by the stove! 57 degrees is the ideal temperature.)
• Make sure the cap is screwed on tight after each use to protect it from the air.
• Consume the opened EVOO within 6 months. (No warehouse-sized vessels if you can’t use it that fast. We do!)

For a dinner, I elected to make both the Beef Tagliata (steak salad) and a Simple Risotto (following instructions on the box.)

Keep reading for how to make the Beef Tagliata.

Note ~ The instructions will have the steak quite rare. If you prefer more of a pink hue, then sear each side a little longer. Also, the thickness of the steak makes a difference for how long to cook to be more of a medium-rare. Do not overcook it though!