Flavor Your Life EVOO is Perfect For Every Dish

Not many realize this, but where and how your EVOO is made, matters. The type of olives used when making your EVOO also matters. You get different flavors from different olives, the type of climate they are grown in, and so much more. There's a bit of a science when it comes to the perfect olive oil. 

This is a collaborative post in partnership with Flavor Your Life and Moms Meet. 

I was able to receive this fun and informative kit from Mom's Meet recently and we've been trying our 100% Italian EVOO in so many dishes since then. They not only sent us an information pamphlet and the oil, but we received recipe cards and a box of Le Stagioni d’ Italia Carnaroli rice. We haven't tried the rice or any of the recipes on the cards just yet, but we have used the oil in so many dishes like bread dips, pasta dishes, roasted veggies, and so much more. 

EVOO is made by cold pressing olives but there's a lot of science that goes into getting the perfect olive oil. Professionals monitor the olive's acidity and peroxide value as well as tasting for fruitiness, bitterness, and spiciness levels. A lot goes into getting it from farm to table. Where your olive oil comes from can completely change the flavor as well. The type of tree, region (climate and soil), and time of harvest can change the flavor. The type of olive oil you use can change the flavor of your dishes. A late harvest can give you olive oil with a mild and buttery taste, while a summer harvest gives you a more bitter and pungent taste. 

There are 4 main regions of olive oil types: Spanish, Greek, Italian, and French. This is why you need to experiment with the different types to get the best type for each of your dishes. You can follow a recipe exact every single time with the exception of the type of EVOO and get a completely different taste each time. 

Some cooking tips:

• 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 air.

• To ensure freshness, consume oil within 6 months from opening.

You can learn so much more about Italian EVOO at https://flavor-your-life.com. This is where you will find information on how the EVOO is made as well as recipes and videos. My favorite recipe is the Spaghetti and Chili Flakes. 

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