{"id":15464,"date":"2019-10-30T15:54:17","date_gmt":"2019-10-30T15:54:17","guid":{"rendered":"https:\/\/www.boredmom.com\/?p=15464"},"modified":"2020-01-25T14:28:39","modified_gmt":"2020-01-25T14:28:39","slug":"for-the-love-of-european-olive-oil","status":"publish","type":"post","link":"https:\/\/stage.boredmom.com\/?p=15464","title":{"rendered":"For the Love of European Olive Oil"},"content":{"rendered":"

The following post is sponsored by Momsmeet and European Olive Oil, but the opinions and experiences are that of my own.<\/em><\/p>\n

I feel fortunate to have traveled extensively with my family.\u00a0 I’ve been to beautiful locations and have seen gorgeous historical buildings, but yet the highlight of my trips almost always seem to revolve around food. I love food!<\/p>\n

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Eating in Europe has always been a treat as the food just tastes so pure, fresh and clean.\u00a0 Typically the most simple snacks were often the best.<\/p>\n

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For example, after walking around cobblestone streets for a few hours exploring ancient sites, a simple baguette dipped liberally in European olive oil with a sprinkle of salt can be mind-bending.<\/p>\n

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When my daughter was very young, we took her to France, Spain, Italy and Croatia and even as a small child she loved the various olive oils we would be served. To this day she still has fond memories of European olive oil drizzled pasta and bread.<\/p>\n

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There’s something magical about Extra Virgin Olive Oil from Europe. As we traveled through the European countryside farms, eating our way across the land, it was clear that the farmers have a great love for olive production and hence why they make such an outstanding product.<\/p>\n

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It was also so fun tasting the different flavors of European Olive Oil from region to region. Some had a grassier taste, and others were smooth like creamy butter and paired great with a tangy balsamic vinegar.<\/p>\n

Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environment conditions and terrains to\u00a0produce the most delicious yields.<\/p>\n

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European olive oil is very balanced and rich tasting. Experts olive oil testers in Europe will taste for defects and only choose oils that have that signature fruity balanced taste.<\/p>\n

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Have you ever wondered why some olive oils have different tastes? Here’s a good guide to explain taste differences.<\/strong><\/h3>\n

\u2022 Olives harvested early in the season, late August (varies by region), are
\nunder-ripe and produce oils that are greener, more bitter and pungent.
\n\u2022 Olives harvested at the end of the season, late November into December,
\nare overripe and tend to taste mild and buttery.
\n\u2022 Spanish oil<\/strong> is typically golden yellow with a fruity, nutty flavor.
\n\u2022 Italian olive oil<\/strong> is often dark green and has an herbal aroma and a grassy
\nflavor.
\n\u2022 Greek olive oil<\/strong> packs a strong flavor and aroma and tends to be green.
\n\u2022 French oil<\/strong> is typically pale in color and has a mild flavor.<\/p>\n

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How to Use & Store Olive Oil<\/strong><\/h3>\n