This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.
Did you know that fine olive oil can be tasted, like a wine or bourbon tasting? Neither did I!
Recently, Carapelli Olive Oil asked me to do a tasting of their premium extra virgin olive oil. I have to admit, the process was different but the taste was divine.
It’s best to use a blue glass when tasting olive oil. This disguises the color of the oil, which is not an indicator of quality. I didn’t know that either! I always thought that the better quality oils had a darker color. A myth of olive oil exposed.
There are four S’s of olive oil tasting:
- Swirl – Swirl the olive oil in the glass to release the aroma.
- Sniff – Inhale deeply and notice the scent. I found the Carapelli Premium Extra Virgin Olive Oil to be fresh and a bit earthy scented.
- Slurp – Sip in the oil with a bit of air. This helps spread the oil through your mouth so you can taste it thoroughly.
- Swallow – The oil should leave your mouth with no aftertaste, which is exactly what happened.
Carapelli Olive Oil is produced in Italy in the Tuscany region. I decided that it would be perfect for making roasted chicken. The chicken turned out as pretty as a chicken can. It was nicely browned, sprinkled with herbs. The olive oil not only gave the meat a wonderful flavor, it sealed in the moistness of the chicken as well.
Here’s what you’ll need:
- 1 whole chicken
- 1 clove garlic
- about 2-3 Tbs. olive oil
- 2 tsp. kosher salt
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- generous grind of fresh black pepper
- Rinse chicken and pat dry. Place in shallow dish.
- Cut garlic clove in half and rub all over chicken.
- Drizzle chicken with olive oil. Use your hands to thoroughly coat the chicken with the oil.
- Mix salt, herbs and pepper together. Sprinkle on chicken.
- Bake at 350 degrees uncovered for about 1½ hours or until chicken is cooked through.
$1.00 OFF coupon at www.CarapelliUSA.com
Have you ever done an olive oil tasting?
That sounds good! I bet it works fine in the Crock-Pot too!
Just a couple of weeks ago we went to a deli in a town close by. They had all kinds of olive oils and balsamic vinegars to taste. I tried a few. Next time I’ll know the right way to go about tasting. The olive oils were very good, but I found the coconut balsamic the most interesting. I wonder what you could do with that?
Coconut balsamic? Interesting. I’ve seen people put balsamic on strawberries. That might be good with the coconut version.
I wonder how this would taste on this year’s turkey??? May have to experiment. Nothing like trying something new in front of guests!
looks great! we usually crockpot out chicken – but, I think we’ll have to try roasting!