I received this product in exchange for an honest and objective review. All opinions are 100% my own. I only review products that I feel will benefit my family and my readers.
This salmon and zoodles recipe was incredible!! Using Calolea Olive Oil gave it a fresh taste without compromising flavor.
Olive Oil is one of the only oils I use in cooking. I prefer the subtle flavor that it adds to my food. I had the opportunity to review Calolea Extra Virgin Olive Oil and found it to be full of flavor and a compliment to my dishes. Especially with this delicious salmon and zoodles dish.
In 1999, Monica and Michael Keller bought 10 acres in Loma Rica, California, and started Calolea Olive Oil. The first year they produced just 80 gallons of oil, but their timing was perfect as Californians were hungry for quality olive oil.
Calolea’s hand crafted olive oil has been certified “extra virgin” by the COOC and has an acidity level of 0.13%. The olives on the Keller’s 100 year old Mission and Manzanillo trees are hand picked, custom milled and cold pressed within 24 hours to create the highest quality oil possible.
In 2008 Calolea received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, the highest award given at the competition. In 2004, 2005, and 2006, Calolea received the BEST IN CLASS award, and Calolea continues to rack up prestigious awards every year.
When I first taste an oil, whether infused with flavor or not, I dip it in bread. I try to use the same type of bread each time so I can single out the oil flavors better. Calolea sent me a full sized bottle of the Manzanillo blend olive oil along with a sample size of the garlic infused, California Orange Crushed and the white balsamic vinegar which has been aged 12 years. They also sent me some of their olive oil soap which is absolutely divine! I dipped each one in bread (except the soap) and they all have a rich full bodied taste. The garlic one has just enough garlic flavor to make me happy and the orange crush has just enough citrus flavor infused in it to make me happy.
I used the Manzanillo blend to barbecue salmonI drizzled the garlic olive oil on a nice filet with some additional spices I have from Two Snooty Chefs. I wrapped it in foil and barbecued it about 15 minutes. It was such a simple dinner to make and the olive oil kept the salmon moist without overpowering the flavor of the fish. I sautéed the “zoodles” in the garlic infused olive oil which gave my veggies a nice flavor of garlic without scaring off vampires. Salmon and zoodles is a favorite easy dish to make any day of the week.
My verdict? This is one that will grace the shelf where I keep my oils and vinegars. I really like the product and I like the way it adds subtle flavor to my dishes. To get more information, visit their website, like them on Facebook and keep up with their tweets on Twitter.