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There are a few things that I always have ready in my pantry. A selection of spices, baking supplies, and a good quality European Extra Virgin Olive Oil are always on hand.
What is EVOO?
Extra Virgin Olive Oil comes from the fruit of an Olive tree. It’s made by pressing the fruit without using heat or chemicals. Olive Oil is qualified as “Extra Virgin” when it has lower peroxide values. Lower peroxide levels indicate a fresher oil and a faster processing time. In addition to this, oils must be judged by expert tasters that will deem it as a higher quality.
Why European EVOO?
Olive trees all over Europe are revered for the “liquid gold” they produce. Farmers there have spent hundreds of years cultivating the land, trees, and caring for their orchards in order to give optimal growing conditions. Because of this expertise in growing these fruit trees, the taste of European EVOO is absolutely incredible! The different regions of Europe also produce different flavor profiles (sort of like how honey tastes like what plants it’s next to). For instance, Spanish oil is typically a golden yellow with a fruity, nutty flavor while Italian olive oil is often dark green and has a grassy flavor. Greek olive is also usually more green in color and packs a strong flavor, while French oil is typically lighter in color and has a mild flavor.
These olives that are typically harvested during the months of late November and into December taste mild and buttery, while olives harvested too early (around late August) are typically bitter and pungent.
In the recipe below, I used the EVOO brand Olitalia, but any European Extra Virgin Olive Oil will do. I really enjoyed being able to taste this Italian EVOO and cooking with it! I can’t wait to make an herb dip to really get the most out of that delicious flavor it has.
What do you get when you combine an eggplant with red kidney beans? Red Bean Hummus, of course! Just picture refried beans that are actually good for you! Here’s how to make them:
Red Bean Hummus
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 1 egg plant
- 15 oz can red kidney beans rinsed and drained
- 2 garlic cloves
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- juice of 1 small lemon
- salt and pepper to taste
- 1 tsp ground coriander
Instructions
- Heat the oven to 400°F. Place the eggplant on a baking tray and roast for 40 minutes until soft. Allow to cook and then remove the skin.
- Place the roasted egg plant flesh with all the ingredients, except the extra virgin olive oil, into a food processor.
- Pulse until smooth.
- Slowly add in the extra virgin olive oil until it becomes a smooth dipping consistency.
- Add salt and pepper to taste.
- Spoon into a deep serving bowl and finish with a swirl of extra virgin olive oil.
Video
Olitalia believes all great cooking revolves around great oil. Olitalia is the #1 brand most used by chefs in Italy and is now available for home cooking in the US. Look for Olitalia at Eataly locations. Go to Olitalia’s website here to learn more and be sure to follow them on Instagram!
If you’d like to see more recipes like this, follow me on Pinterest!
