Olive oil is an essential ingredient for cooks, but flavored olive oils are a newer option that can add a whole other dimension of depth and flavor to food. There are three ways to make flavored olive oil: co-milled, infused, or via oil-to-oil blending. At Pasolivo, we use nothing but the freshest, natural ingredients to create our award-winning oils. A number of our flavors are made by co-milling - meaning the olives and the herbs (like our Basil Olive Oil) go through the olive press together. For other flavors, we opt for naturally extracted oils (such as oil from the zest Meyer lemons and Persian limes) and combine that with our extra virgin olive oil olive to create its unique flavors. In this week’s blog, we’ll explain the three ways flavored olive oils are made and how to cook with them. Co-Milled Olive Oil First-of-all, there are several factors that influence the quality of extra virgin olive oil (EVOO), including when the olives are harvested, how they’re picked and how fast the olives get to the mill. At Pasolivo, we...

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Sadly…no, but olive oil gifts are not a new idea. According to legend, the city of Athens earned its name because of an olive tree. When the gods could not decide who the city belonged to, the king of the city held a contest seeing which god could bestow the best gift. After creating the olive tree and gifting it to the city, the goddess Athena was chosen as the victor. The Athenians prided themselves on their wisdom, and in their wisdom, saw many benefits of olive oil and the olive tree. The tree provided olives to eat, shade to sit under, and leaves to preserve food, while the oil was useful for improved health and enhanced cooking. This gift became the first instance of award winning olive oil, but it would not be the last. Even after several millennia, olive oils are still being given as gifts and winning awards.  Pasolivo’s very own extra virgin olive oils (EVOO) have a long award winning history. In fact, all five of our current extra virgin olive oils— Cucina, Classic, California, Tuscan...

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As a consumer, you might be asking yourself “What is California olive oil?” Is olive oil different based on where it comes from? We thought we would check in with our General Manager and Level Two Olive Oil Sommelier, Marisa Bloch Gaytan, to share some information on this topic. Most people know Italy for its olive oil, but Spain is actually the largest producer of olive oil in the world. In general, when people think of extra virgin olive oil their minds tend to go to Europe because they have been producing olive oil for centuries. Olive oil is a fairly new industry in the United States, at least when it comes to producing it, so why choose California olive oil? If you live in the United States, think about it this way. Extra virgin olive oil is best consumed when it is first produced. After that, you want to use it within approximately two years from that date, however some oils can last longer than that. If your EVOO has to come all the way from Europe, you are...

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Olive oil is becoming increasingly popular worldwide as more people learn about the importance of eating healthy fats. One of the best sources of nutritional fats and cooking oils you can buy is high quality extra virgin olive oil (EVOO). In this week’s blog we’ll explain why olive oil is a superfood and how its nutritional benefits exceed other cooking oils. What is a superfood? Superfoods are densely nutritious foods that are exceptionally good for your health and well-being. Some of the most powerful superfoods are garlic, blueberries, broccoli, spinach and olive oil. Experts suggest incorporating these nutritious foods into a balanced diet. Thankfully, really good olive oil compliments and enriches most foods. What are the health benefits of olive oil? Nutrient-rich superfoods contain a variety of vitamins and minerals to help ward off disease and extra weight. They also improve energy levels, support cell growth and protect organs.  Healthy extra virgin olive oil is known to be one of the best superfoods because of its powerful antioxidants and monounsaturated fats. Even though oil is all fat, studies have shown...

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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...

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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...

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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...

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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...

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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...

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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...

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