This post brought to you by Carapelli Olive Oil. All opinions are 100% mine.
Have you noticed that many restaurants now serve a dipping oil in place of butter with their bread? It’s easy to do at home and while I like my butter, it’s a very delicious and healthier way to go.
Well, as luck would have it……..I was recently asked to do a little olive oil taste testing for Carapelli Olive Oil. I was sent three Carapelli Olive Oil flavors… Premium 100% Italian, IL Numerato and Organic Olive Oil to sample.
Did you know that you taste olive oil similar to the way you taste wine?
There are Four S’s of Olive Oil Tasting.
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. Not the various tastes and sensations
4. Swallow – Swallow the oil. It should leave your mouth with no aftertaste. Note any peppery or stinging in your throat.
There are fruity flavors, bitter flavors and pungent flavors. Fruity flavors come from fresh olive fruit either ripe or unripe. Bitter flavors are from unripe olives and bitterness is an important part of an oil’s balance of flavors. Pungent flavors are peppery sensations in the throat.
My favorite was the regular Extra Virgin Olive Oil, with it’s peppery tones and crisp flavor. Perfect for dipping, salads, and marinades.
If you’re not a fan of slurping your olive oil you might love this recipe we made using the Carapelli Extra Virgin Olive Oil.
Allison and I were at the mall a week ago, and stopped at BRAVO! for dinner. They served the most delicious bread and dipping oil, it could have been my meal!
This would be great bottled up to give as gifts!
- 1/4 cup canola oil
- 1/4 teaspoon dried rosemary, thyme and basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 ounce dried tomatoes, softened for 5 minutes in a few tablespoons of boiling water
- 1/2 teaspoon chopped garlic
- 1 Tablespoon tomato paste
- 1/2 Tablespoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 Tablespoon fresh parsley chopped
- 1 3/4 cups Carapelli Extra Virgin Olive Oil
- In small sauce pan combine canola oil and crushed basil thyme and rosemary, by pouring herbs into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Heat over medium-high heat. Bring the canola oil and dried herbs to a simmer, then lower the heat and simmer for 3 minutes.
- Remove from heat and set aside
- Add the softened sun-dried tomatoes, garlic, tomato paste salt and pepper to the cooled herbed oil.
- Using a submersible blender, puree for 15 seconds, add the parsley and olive oil and blend for an additional 5 seconds.
- Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time.
Homemade infused oils are safely stored for one to two weeks in refrigerator. Bring the desired amount of oil to room temperature before dipping.
If you don’t have a submersible blender, you could use a hand whisk, or I used my Magic Bullet.
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Serve with your favorite bread, or Rosemary Foccacia Bread, like BRAVO!
If you’d like to try this recipe or a taste test of your own, grab this $1.00 OFF coupon at www.CarapelliUSA.com