This is a sponsored post by Pompeian Olive and Smiley360. I received one or more products for free in exchange for my review. Regardless, all opinions are 100% my own.
I have used olive oil almost exclusively in my cooking for as long as I can remember. I love the flavor and the fact it enhances the flavor of my food. Olive oil as many health benefits which is also a plus. When I had the opportunity to review Pompeian I said “yes!” right away. I’m already a fan of their balsamic vinegar and I was certain the olive oil would be just as amazing.
I recently discovered that Pompeian Extra Virgin Olive Oil s also the first olive oil to be approved for the USDA Quality Monitoring Program. What is that you ask? Here is some info:
The Quality Monitoring Program verifies the purity and quality of olive oil through rigorous USDA product testing and review of production processes. Participating companies must meet meticulous program criteria in order to fully enter the program.
Upon entering the Quality Monitoring Program for olive oil, companies agree to allow the USDA to conduct unannounced visits to review and inspect quality assurance records, test product samples and verify labels on an ongoing basis.
That’s very impressive! I am very concerned about the quality of my food and this bit of info makes me want to use Pompeian Extra Virgin Olive Oil more then I already do.
I have made many recipes since receiving my olive oil and I have two to share with you today. Hubby headed out on Thursday for a big hunting trip with a bunch of guys from church. Some of the wives are going, but not me. First of all, it’s going to be so cold where they’re going and I’m a bit of a wimp. Second, it’s primitive camping so no bathrooms (no bueno) and finally, I’m still recovering from my surgery and need to be near home. That being said, I at least had to send him off with a bit of home cookin’ while out ther roughin’ it with the guys.
I decided that they needed something to go with the hot dogs and hamburgers they’ll be eating all weekend. This pasta salad is full of fresh veggies and also full of flavor.
Italian Pasta Salad
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 18oz Package Whole Wheat Elbow Macaroni
- 8oz Fresh Mushrooms (washed and sliced)
- 1 cup Fresh Zucchini (cut into 3/4 inch cubes)
- 1 Green Onion (chopped)
- 6oz Mozzarella Cheese (cut into 3/4 inch cubes)
- 10oz Cherry Tomatoes (cut in half)
- 8oz Pepperoni Slices (cut in quarters)
- 1/4 cup Jarred sliced peperoncinis (chopped)
- 2 tablespoons Italian Seasoning
- 2/3 cups Pompeian Extra Virgin Olive Oil
- 1/4 cup Pompeian Balsamic Vinegar
- Salt & Pepper to taste
You can exclude the pepperoni and make this a vegetarian dish
The second recipe I am going to share is a sauteed spaghetti squash. Hubby brought home a huge variety of squash and one of them was a nice sized spaghetti squash. I sauteed it in the Pompeian Extra Virgin Olive Oil and added lots of garlic, capers and crushed red pepper for some extra zing
Garlic Sauteed Spaghetti Squash
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Side Dish|
- 1/4 cup Pompeian Extra Virgin Olive Oil
- 1 Large Spaghetti Squash (cooked, cut in half and pulled apart)
- 2 cloves Garlic (chopped)
- 1 teaspoon Crushed Red Pepper
- 1 tablespoon Fresh Parsley (chopped)
- 2 tablespoons Capers
- Salt & Pepper to Taste
What are my thoughts on the Pompeian Extra Virgin Olive Oil? It was a sure fire hit! Whether using it in a cold salad or a hot side dish, the full bodied flavor of Pompeian enhanced my food and gave it a gourmet flavor to boot. Thank you Pompeian!
Learn more about Pompeian Extra Virgin Olive Oil and receive a $1.00 off coupon by clicking here.
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