Olive Oil and Italian Herb Roasted Chicken with Carapelli Olive Oil


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. 

001950 CarapelliTastingProgram_9_28_11.pdf

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:

Olive Oil and Italian Herb Roasted Chicken with Carapelli Olive Oil
  • 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
  1. Rinse chicken and pat dry. Place in shallow dish.
  2. Cut garlic clove in half and rub all over chicken.
  3. Drizzle chicken with olive oil. Use your hands to thoroughly coat the chicken with the oil.
  4. Mix salt, herbs and pepper together. Sprinkle on chicken.
  5. 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?

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  1. That sounds good! I bet it works fine in the Crock-Pot too!

  2. 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?

  3. I wonder how this would taste on this year’s turkey??? May have to experiment. Nothing like trying something new in front of guests!

  4. looks great! we usually crockpot out chicken – but, I think we’ll have to try roasting!


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