Ascolano Olive Oil
I had opportunity to bring home a bottle of Sigona's Ascolano Olive Oil. In my kitchen all newbies get fully utilized in any way possible that was meant to be!
After some research, the Ascolano olive is native to Tuscany hence somehow got a passport and made it's way to California. It is grown in N.California hence the olive yields little oil, so it is a treat to acquire some from the years batch where you can find it.
First up to bat, a tub of cherry tomatoes. Toss generously in the Ascolano oil. Add some garlic bulbs, more the merrier per your taste. Maybe a rosemary or thyme sprig and roast in the oven on 400 for 20 minutes or so. What you have is a lovely tomato confit that stores well in a container for a few days. Utilize on bruschetta with your favorite cheese. It brings super life to some pasta for a quick dinner. Utilize in panzanella salads. Or as my crazy mind works, I also threw some on a sandwich. Quick, easy, simple but delicious!
Next up with this peppery olive oil with a polyphenol of 378. What is a polyphenol you ask? I am no expert but the higher the number the more potent the potential antioxidants of the olive oil to nourish the body are.
Let's just marinate some fish and steak and let it kiss the grill later.
Ascolano also made great friends with a balsamic I have from Spain. Throw in some rosemary, chopped garlic and a bit of salt! Awesome vinaigrette you can utilize with salads.
Maybe the craziest of my experiments was the Lemon Thyme Olive Oil cookies. These were actually good and assume go well with afternoon tea, or a foodie convention. Maybe it's a millennial thing. Well the folks at worked enjoyed them. Next time think some lemon icing is in order.
Lemon Thyme Cookies
- 2 cups all purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves