Flavor Your Life with Zucchi
When I learned how good it was for you, I made sure to change out my supply in the cabinet for something healthier than what I was using before. Like I said, I had never heard of Zucchi before, but after trying it in the recipe for “Homemade Italian Dressing” that came in my package, I thought it tasted great. Mixed well with everything, and didn’t over power the salad. Here’s a couple of photos of the yummy salad topper:
There are so many different things it can be used for, that people just don’t understand…like beauty treatments, and even desserts! I decided to try the recipe that came with my bottle for “Shrimp with Olive Oil, Garlic & Lime”, and it turned out pretty good. Easy to make and didn’t take much, as far as ingredients. I added the shrimp to the plate with the salad that I made and it was a perfect dinner for my husband and I. Maybe next time, I won’t cook the shrimp as long, since those were a bit overdone, but that was totally my fault and not the recipe. :/ Here’s what it all looked like:
All in all, I was very impressed with the oil. Great flavor and could be used for so many different recipes! I even saw one on the website for a dessert, using olive oil – and I definitely want to try that! Do you have any special ways that you use olive oil? Leave a comment below and let me know your tip.
About Flavor Your Life:
The Flavor Your Life campaign, supported by the European Union, Unaprol, and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news on European Extra Virgin Olive Oil. The program aims to educate US consumers so they can make informed decisions when purchasing Extra Virgin Olive Oil. To learn more visit flavor-your-life.com.
Today, most consumers purchase and stock only 1 bottle of EVOO in their pantry at a time, compared to Europeans who have an entire cupboard of EVOOs for different occasions. We want to encourage consumers to see EVOO in this way—different oils to complement different meals— just as we do with wines.
EVOO from Europe promises the opportunity for the European & Mediterranean lifestyle, including long family dinners, slow cooked meals, and enjoying exceptional quality. We endeavor to romanticize this lifestyle and transport consumers there—back to simple pleasures—by opening a bottle of extra virgin olive oil.
- Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. Extra Virgin Olive Oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
- Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid.
- Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
- These experts also test 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.
- Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
- Between uses, store your oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within 6 months of opening, and within 18 months of purchasing.
Why Choose European?:
- The olive tree has been revered in Europe since Antiquity. Over thousands of years farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to produce the most delicious yields.
- The result of this centuries old bond between the people and the land is the finest extra virgin olive in the world.
- The greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil) and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of oils in your pantry for different occasions.
- Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent.
- Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery.
- Spanish oil is typically golden yellow with a fruity, nutty flavor.
- Italian olive oil is often dark green and has an herbal aroma and a grassy flavor.
- Greek olive oil packs a strong flavor and aroma and tends to be green.
- French oil is typically pale in color and has a mild flavor.
You can also look for the European Union PDO certification (Protected Designation of Origin – also know as DOP in Italian) or PGI (Protected Geographical Indication – also known as IGP in Italian). PDO certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region. PGI is less strict and certifies that one stage of the process occurred in a specific region. Third party authorities constantly monitor these certifications.
Here’s one of their yummy recipes:
Zucchi is a 200-year-old company that has been owned and managed by seven generations of the Zucchi family. Zucchi is committed to creating the highest quality oils, sourcing from the top olive oil growers and blending their oils in an artisanal manner. Zucchi’s point of difference is their upscale taste, quality, traceability (with QR code) and the Italian Art of Blending. Find out more at www.zucchi.com/us
Connect With Zucchi:
Disclaimer: I, Jamie Tomkins, own and operate TigerStrypes Blog located at www.tigerstrypes.com. From time to time you’ll hear about my real life experiences with products and/or services from companies and individuals. Let it be known that I have no affiliation with these said companies, and have received compensation for reviewing their service/product. The service/product was given to me by the company or any agents of the company. The review that I give regarding the product/service is based off my own personal experience; I do not guarantee that your experience will be the same.