Agourolado is exclusive. It’s not your conventional olive oil that you just use to cook dinner with. In truth— you need to by no means cook dinner with it since heating it disintegrates the phenolic compounds that make this oil so wholesome and attractive.
Polyphenols happen naturally in quite a lot of vegetation and are considerable in olives. In truth, the extra unripe the olive, the upper the polyphenol rely.
Analysis has proven that polyphenols could assist forestall blood clots, scale back blood sugar ranges and decrease coronary heart illness threat. Additionally they promote mind perform, enhance digestion and provide safety in opposition to most cancers. Analysis remains to be going down in medical facilities all through the world and new advantages are popping up often.
Along with having these invisible components that make Agourolado so wholesome, the polyphenols additionally add a peppery kick that you just’ll really feel at the back of your throat as you swallow it.
On account of its distinctive taste, I’ve give you some concepts to make use of it to benefit from the well being advantages, and likewise the curiously distinctive peppery style.
1 – Drink a swig each morning as you begin your day. That’s proper. Simply maintain the bottle upright and fill your mouth. Ideally, you need to devour 2 tablespoons daily to achieve the well being advantages related to this olive oil.
2 – Add two tablespoons right into a smoothie or shake. The quantity isn’t actually that important to alter the flavour of your drink. You could expertise a unique consistency since you’re including oil, however flavor-wise, you’ll nonetheless style the strawberries, blueberries and different fruits you’re ingesting however nonetheless getting the nice advantages.
3 – Drizzle on any grilled or baked meat— however bear in mind, you’re including a really peppery taste to your dish, so use actual pepper sparingly as your completed product is perhaps too potent in the event you’re not into spicy meals.
4 – Make a pesto! All pesto recipes name for olive oil as the primary fats to bind collectively the crushed nuts, herbs, spices and different elements. Pestos are nice as a result of they’re uncooked elements and added to cooked pastas. They aren’t heated. You need to at all times toss in your pesto to your sizzling pasta in a mixing bowl (and never within the heated pan the place you’ve boiled your pasta) to keep away from over-heating.
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5 – Make a tapenade! There are such a lot of completely different recipes for tapenades, or spreads, which you can make with Agourolado. Tapenades are greatest served over toasted bread (bruschetta). I’ve additionally seen eating places incorporate tapenade dollops on high of burgers and different grilled meats. You can also make tapenades with black and inexperienced olives, numerous creamy cheeses and all types of herbs and spices. Olive oil is nearly at all times used.
6 – Make a dip. Throw away that bottled ranch dressing to your uncooked veggies and pita chips and make one thing more healthy— and tastier. Virtually any dip recipe on the market requires some sort of oil and if it doesn’t, a number of tablespoons by no means damage something!
7 – Boost an present dip! Give your tzatziki or hummus recipes a kick by changing conventional further virgin olive oil with the identical quantity of Agourolado. Simply bear in mind, if the recipe requires floor pepper, use much less. Use your style buds to season with further pepper, as you suppose is required since Agourolado already has that peppery taste.
8 – Toss in plain cooked pasta with some mizithra cheese. This was my mother’s favourite dish. Easy, tasty and filling. No sauce— only a little bit of mizithra cheese tossed into the pasta and some dashes of Agourolado on high.
9 – ever heard of a “dakos?” It’s a Cretan salad that makes use of paximadia, or rusks, as the bottom. In case you have entry to those, the method is kind of easy. Flippantly soak your rusks in some water. Alternatively you may run them in a short time underneath some working water however be fast, as you don’t need them mushy. Place your rusks on the underside of the plate, add finely chopped tomatoes on high. Sprinkle some feta cheese, after which drizzle your Agourolado on high. There are lots of add-ons you may incorporate chopped onions, even peppers or cucumbers in the event you like.
10 – And final, however actually the easiest use of this fabulous olive oil. Apply it to any tossed, chilly salad. Whether or not it’s a standard Greek salad (no lettuce please!) or a leafy inexperienced salad with loads of veggies blended in, the easiest use of Agourolado is on a hearty, wholesome salad the place the style will combine properly with the freshness of your greens.
PS— Right here’s a recipe for a “Greek-Fashion” pesto tat my mother used to make (chill out, Italian buddies, everyone knows pesto is yours)!
Greek Pesto
Nice w/ any sort of pasta
Feta cheese and kalamata olives give this pesto its Greek taste. Agourolado excessive phenolic further virgin olive oil give it a novel Greek “opa” kick. It’s tasty over pasta and takes boiled or grilled greens to a unique degree.
In case you have further basil, make up a number of batches of this recipe to retailer within the freezer. Simply spoon it into ice trays and voila, you may have extra Greek pesto for one more meal.
Substances
- ⅔ cup Agourolado excessive phenolic further virgin olive oil (click here to buy)
- 4 cups recent basil leaves
- 5 ounces sliced, pitted ripe olives, drained
- 1 cup crumbled feta cheese
- 8 cloves garlic, peeled and quartered
- ½ teaspoon salt
- *Non-obligatory: a handful of toasted pine nuts can be added
In a meals processor or blender mix 1/2 cup olive oil, basil, olives, feta cheese, garlic and salt. Cowl and course of till till practically clean, stopping and scraping sides as needed and including further oil as wanted to succeed in desired consistency.
Should you’re not serving the pesto instantly, divide it into 1/4-cup parts. Place every portion in a small hermetic container and refrigerate for 1 to 2 days or freeze for as much as 3 months. Makes 1-3/4 cups.
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Chef Akis is my cousin who works at Elea, a Greek restaurant within the Higher West Facet of Manhattan. I requested him to share a recipe that I may embrace and true to his Cretan roots, he’s give you this Cretan pesto, in addition to a “ladolemono” which is ideal for grilled fish.
Chef Akis Cretan Pesto
Substances
- 1 cup Agourolado (click here to buy)
- 2 cups basil leaves
- 1 cup parsley leaves
- 1/2 cup shelled pistachios
- 1/2 cup shaved kefalograviera
“Ladolemono” sauce for grilled fish
- 1/3 cup recent lemon juice
- 2/3 cup Agourolado
- 1 teaspoon Dijon mustard
- 1/4 tsp salt
- *1/3 cup fish broth (see directions beneath to boil fish head)
- Lime zest
- 1 tsp honey
Directions
Whereas getting ready to grill your fish, minimize off the heads and in a sauce pan, add sufficient water to cowl them. You solely want a small quantity of fish broth so make certain to not add an excessive amount of water.
Boil the heads for about quarter-hour. Set broth apart.
Add lemon juice, salt and mustard in a meals processor. Combine properly and slowly add fish broth.
Slowly add Agourolado and blend. Add lime zest on the finish and pour over grilled fish.
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