Olive oil is a household pantry staple. Many people store it near the stove for convenience or style. However, that can be harmful for three reasons: heat, light and air. In this week’s blog, we’ll explain how to properly store extra virgin olive oil and keep it fresh for as long as possible.  Should olive oil be stored in the fridge? Not everything is fresher in the refrigerator. Pasolivo’s Olive Oil Sommelier Marisa Bloch Gaytan says avoid storing evoo in the fridge because it can affect its taste and health benefits. Olive oil will solidify and then thin out at room temperature, but repeating that action will break down its chemical components and lower its quality. Gaytan suggests keeping your healthy olive oil out of the fridge, away from the stove and away from windows. You should also avoid placing olive oil on top of the fridge where it can get hot.  Where should I store olive oil? The best place to store olive oil is in a cool, dry and dark cupboard. If you’re unsure whether or not your...

Continue reading →

What are the Health Benefits of Extra Virgin Olive Oil? Regular intake of extra virgin olive oil has been associated with a variety of benefits that increase life expectancy and mitigate the signs of aging. Over the past decade, researchers from around the world have uncovered increasingly more evidence about the wide range of health benefits and why the high-quality olive oil can extend human lifespan. In this blog, we will highlight five major health benefits of extra virgin olive oil as well as the best olive oil you can buy for your health. Lowers “bad” cholesterol Top quality olive oil is loaded with antioxidants that naturally lower the body’s “bad” cholesterol.  Bodies need a healthy amount of cholesterol, but much of the fat-like substance is dangerous. High-quality extra virgin olive oil contains high density lipoproteins (HDL), a “good” cholesterol that helps remove too much of the body's low-density lipoproteins (LDL), or “bad” cholesterol, from oxidizing in the body. Lowers blood pressure Several studies have shown olive oil lowers blood pressure because of its heart-healthy antioxidants called polyphenols. However, not...

Continue reading →

Olive oil cakes are nothing new, but they’re becoming more and more popular for several reasons. Extra virgin olive oil is a wonderful alternative to butter and other cooking oils because of its nutritional benefits and unique flavor. It’s also a great way to keep your baked goods moist. In this blog, we explain when to use it, how to bake with it, and why you are going to love it.  What’s the best kind of olive oil for baking? Quality and flavor are critical when selecting an olive oil for baking. Extra virgin olive oil or EVOO is always going to be the best option because it comes from the first pressing, which means more health benefits and more flavor. Using anything labeled "extra light olive oil" won’t reduce the number of calories, it just means less flavor and less nutritional value. That’s because extra light olive oil is a mix of highly processed olive oil and other cooking oils like vegetable, peanut and canola. For baking, we suggest using a mild extra virgin olive oil that’s buttery, fruity...

Continue reading →

Many consumers believe lite olive oil is the same as extra virgin olive oil but with less calories. That is false. Several producers use the term “lite extra virgin olive oil,” but that can be very misleading. Lite olive oil is not considered a true extra virgin olive oil because it has been refined to a lower quality. This means you’re not getting all the same health benefits or flavor as a quality extra virgin olive oil. How is olive oil graded? Olive oil has four different grades of quality based on how it is made: extra virgin, virgin, regular or pure, and lite or extra lite. Extra Virgin Olive Oil or EVOO Real extra virgin olive oil is the highest grade you can buy because it's only been extracted once. Recent studies have shown almost 70 percent of so-called extra virgin olive oil sold today does not meet U.S. Department of Agriculture standards. As a solution, the California Olive Oil Council established its Seal Certification Program where members, like Pasolivo, are required to meet certain quality standards.  In order...

Continue reading →

Seafood fans across the country are celebrating National Shrimp Day on Monday, May 10. In honor of this day, we wanted to share a couple of our favorite shrimp recipes. Garlic-Lemon Shrimp with Pasta is simple and easy to make, and ready in 30 minutes or less. The Avocado, Mango & Arugula Salad with Grilled Shrimp is a little more complicated, but the combination of sweet, zesty and fresh flavors is well worth it. Garlic-Lemon Shrimp with Pasta Cooking level: easy Prep time: 10 minutes Cook time: 15-20 minutes Serves: 4-6 Ingredients: 1/4 cup Pasolivo Garlic-Lemon Olive Oil or 1/4 cup Pasolivo Garlic Olive Oil 2 cups sugar snap peas trimmed and cut to bite size 2 shallots minced 1 pound large raw shrimp, peeled and deveined 1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste Freshly ground black pepper 6 Tbsp Lemon Juice Zest of 1 lemon 1/2 cup grated Parmesan 12 oz Pasta Preparation: Cook pasta al dente, according to package. Warm Pasolivo Lemon Garlic Olive Oil in a large frying pan. Add the shallots and sugar snap peas and...

Continue reading →

Despite common misconception, extra virgin olive oil is safe for sautéing and deep frying. It's also a healthier, more flavorful alternative to other cooking oils. But what about its smoke point?  Some consumers are worried extra virgin olive oil has a smoke point that's too low for frying, but that's not true. Especially with a high-quality olive oil. Deep frying is usually done between 350 and 375 °F, and Pasolivo's Extra Virgin Olive Oil has a smoke point of 425 °F. However, some other lower-grade olive oils have a smoke point of 350 °F so, it's important to research what you're buying. Quality matters. Why extra virgin olive oil versus other oils? Since extra virgin olive oil is only pressed once, it contains more antioxidants, vitamins and heart-healthy polyphenols than other cooking oils. It also adds a better flavor to enhance your dish. All foods can lose nutrients when heated, but evidence shows extra virgin olive oil retains a significant amount of its heart-healthy compounds during cooking. Adding extra virgin olive oil to your diet can reduce the risk of...

Continue reading →

Extra virgin olive oil is not only healthy to consume but it's also beneficial for your hair and skin. Harsh chemicals, alcohols, fragrances and dyes found in various skin care products deplete our body’s natural oils and can be harmful to dry skin. What we put in our bodies is just as important as what we put on it. If you're prone to breakouts, using a soap that contains extra virgin olive oil can help kill off bacteria that causes skin conditions such as acne while also moisturizing. You can rub olive oil directly on your skin, but for people prone to oily skin, we recommend using a soap, lotion or body butter than contains olive oil instead. Extra virgin olive oil is also wonderful for healing sunburns and wiping off make-up. However, it's important to choose an olive oil that doesn't contain additives or chemicals. Buying directly from a grower, such as Pasolivo, also helps ensure you're getting a quality product that isn't cut with other oils such as vegetable oil, canola oil or even peanut oil. Your skin...

Continue reading →

Pasolivo’s Muffuletta Salad Muffuletta salad is a simple, quick and healthy dish packed with Italian flavors. The original muffuletta sandwich was crafted in New Orleans in 1906. We've developed a low-carb version that uses fresh, healthy ingredients. The combination of vegetables, meats and cheeses makes for a hearty, filling snack or meal. Ideally, this dish is prepared a day or two in advance (minus the romaine lettuce) to give the flavors time to meld. Serves: 8-10 Makes: 10 cups (without romaine) Total Time: 25-30 mins Ingredients: 1 1/2 cups assorted Pasolivo olives (These can be stuffed. If plain, pit them), chopped 2 cups cauliflower, cut into small florets 1 cup chopped celery 1 14 oz can artichokes in water, drained and chopped 1 cup diced red pepper 2/3 cup diced red onion 1/2 cup pepperoncini, thinly sliced 1 15 oz can garbanzo beans, drained 3 oz thinly sliced provolone 4 oz mozzarella, chopped 3 oz genoa salami, chopped 4 oz ham, chopped Romaine lettuce (add 6 cups just prior to serving) This salad can be made 2 days prior to eating...

Continue reading →

The Pasolivo family is excited to announce the newest addition to our family of award-winning olive oils.  Please welcome Pasolivo Garlic Olive Oil. Garlic lovers rejoice! Using fresh garlic from Gilroy, California, "The Garlic Capitol of the World" this zesty olive oil has a bold, robust flavor that’s perfect with baked croutons or roasted potatoes.  Try it drizzled over seafood, pizza or pasta. Take your dishes to the next level and discover the superior richness of Pasolivo’s new Garlic Olive Oil.  We've included a recipe below using our new Garlic Olive Oil.  Garlic-Lemon Shrimp with Pasta Ingredients 1/4 cup Pasolivo Garlic Olive Oil or Pasolivo Garlic-Lemon Olive Oil 2 cups sugar snap peas trimmed and cut to bite size 2 shallots minced 1 pound large raw shrimp, peeled and deveined 1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste Freshly ground black pepper 6 Tbsp Lemon Juice Zest of 1 lemon 1/2 cup grated Parmesan 12 oz Pasta Preparation Cook pasta al dente, according to package. Warm Pasolivo Lemon Garlic Olive Oil in a large frying pan. Add the shallots...

Continue reading →