This is a sponsored post written by me on behalf of Pompeian.
Do you use olive oil in everything like I do? I rarely use any other oil unless a recipe specifically calls for it. I like the fresh taste of olive oil from the regular to extra virgin. When I had the chance to try the new Pompeian Varietals, I was all over it. I’m a big fan of the Pompeian brand and have my spice cupboard full of their balsamic vinegar and grape seed oil spray. I knew the Pompeian Varietals, each of which is made with a specific type of olive, would be amazing as well.
Pompeian olive oils, vinegars, cooking wines and cooking sprays can be found at most major markets in the baking and oil aisle. There you will find a variety of flavorful products that can be used for all your cooking needs. I use the sprays for sautéing and the oils in salad dressings or for coating fish before grilling. Not only does it keep fish from sticking, but it adds a full bodied flavor to it.
Pompeian has come out with a new line of olive oils, the Varietals Collection. These oils are a perfect fit with their line of vinegars, olive oils and sprays. The new Pompeian Varietals bring out the unique flavors of the individual olives and you can also see the journey your oil took from the initial harvest to your plate. The flavors range from mild to full-bodied so there is a variety to suit everyone’s tastes and a variety that is tailored to your specific recipes. Each variety also has .5% acidity insuring high quality olives were used. Here are the three varieties:
- Arbequina – A mild- bodied extra virgin olive oil with a delicate flavor of fruitiness and is great for veggies and fruit. I used it to drizzle on pizza (recipe below)
- Picholine – A medium bodied variety also with fruitiness but includes hints of herbs and is great for marinades and sauces.
- Koroneiki – A full-bodied extra virgin olive oil with a robust flavor and has a peppery finish. This is just made for soups and salads
I tried the Arbequina Olive Oil, made from the Arbequina olive which is native to the southern Mediterranean and Middle East. It is wonderfully aromatic with hints of fresh fruit. I found it to be light, but with a delicate flavor that would work with your light spring and summer recipes. I used it to drizzle on the pizza I made the other night. Hold on to your taste buds……. that recipe is coming next.
But first, let’s look at the journey my oil took. On the back of the bottle is a unique lot number. You log into their website and type that number in and there you find how your oil got to you. My oil started by the Arbequina olive being grown and harvested in Chile. Chile is a great climate for growing olives and has great temps and humidity to grow a good olive. After it was harvested, it was sent to the Masserra Mill where it was cold pressed and quality checked.
Now that was pretty cool! I promised you a recipe using the Arbequina oil and I have that for you now. I found the spaghetti squash crust recipe over on Shared Appetite and made a few “Lorifications.” She has an amazing recipe and I wanted something light.
Caprese Pizza with Spaghetti Squash Crust
For the crust:
1 large spaghetti squash, cooked and the strings taken out
1 Tablespoon Pompeian Varietals Arbequina Olive Oil
1 egg, lightly beaten
¾ cup shredded mozzarella cheese
2 Tablespoons parmesan
2 Tablespoons Garlic Bread Seasoning (like Johnny’s)
For the tomato sauce
1 large clove of garlic, crushed
1 Tablespoon Pompeian Varietals Arbequina Olive Oil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon Italian seasoning
1 16 oz can tomato sauce
Pompeian Varietals Arbequina Olive Oil
To make the crust, stab several holes into the spaghetti squash and place on a paper towel in microwave on high for 5 minutes. Check the squash. Flip the squash and cook another 5 minutes. Allow this to cool for an hour. It’s best to do this at least an hour before handling since the squash will be HOT. Once cooled, slice it in half and discard the seeds. Pull out the stringy insides by scraping with a fork. Squeeze all the water out by using paper towels, a cheese cloth or whatever you prefer. You’ll be amazed how much water is in this so keep squeezing. The less water, the more crispy the crust. Mix the squash with the rest of the crust ingredients, then spread it out on a parchment lined cookie sheet. In our case, I split the mix in half and spread it on two cookie sheets since hubby wanted something different from me. Bake in the oven at 400 for 20 minutes.
After placing the crust in the oven, make the sauce. Combing the garlic with the olive oil in a sauce pan and cook on medium until fragrant. Add the remaining sauce ingredients and simmer while the pizza crust is baking. Gather your toppings.
Remove crust from oven and lower the temperature to 375. If you want it crispier you can leave it in the oven about 5 minutes longer. Spread a layer of sauce on top. I don’t like a lot of sauce, so mine was a thin layer. Hubby likes to “sauce it up” so he added more to his. Then add the cheese, tomatoes, spinach and basil. Drizzle the olive oil on top by holding your thumb over the opening and leaving it to “trickle” out. You don’t want to pour it on. Bake in the oven for 10 minutes at the lower temperature.
By using fresh quality ingredients, your recipe results will be so much better. This pizza was awesome and drizzling the olive oil on top adding a uniquely light flavor which enhanced the fresh tomatoes and fresh basil. It’s like caprese on “crust.” These olive oils will now be a staple of my seasoning cabinet.
So next time you’re at the store, go grab a bottle. Which one would you like to try first?
This is a sponsored post written by me on behalf of Pompeian