Sigona’s Olive Oil of the Month: April 2012
With March arrived the first day of spring, although it was difficult to tell due to the rains that came crashing down from the clouds above. While the entire Bay Area is still desperate for more precipitation – the National Weather Service has stated that we’re still hovering at around 50% of normal rainfall – don’t let these overcast and soggy days keep you from thinking about delicious and vegetable-packed dishes that pair perfectly with tasty barbequed meats. We’ve got a killer roasted veggie recipe below that’s comforting, healthy and great for indoor and outdoor picnics.
Last month we talked a little bit about the chemistry behind Sigona’s Fresh Press olive oils, e.g. the higher the polyphenol count and oleic acid the better. Check out our new in-store signage about the oleic acid portion of the chemical chart. We’ve blown this sign up extra-large to make it easier to read. And of course, if you have any questions while in the store, just ask one of our crew members – they’ll be happy to assist you.
The April 2012 Sigona’s Olive oil of the Month is Fresh Press Manzanillo From Spain
- is fresh, big and fruity up front with a peppery sensation on the back-end
- features a robust polyphenol count for a Manzanillo; typical Manzanillos struggle to reach a count in the low 300s, but this season’s press comes in at a stunning 383
- is perfect for salads because although it’s packed full of fruitiness, it still comes out bold
Try this recipe!
Roasted Local Cauliflower with Savory Shallots
This is a very easy, simple and go-to veggie dish that will even satisfy folks that don’t typically enjoy cauliflower. The roasting really brings out the natural sugars of the veggies because it caramelizes the ingredients, which intensifies the savory and sweet flavors. This healthy dish supplies about 6 servings at only around 100 calories per serving.
- Roasted Local Cauliflower with Savory Shallots
- 1/8 cup of Sigona’s Fresh Press Manzanillo olive oil from Spain
- 4 large shallots, quartered
- 1 head of cauliflower cut into even florets about 1-1/2 inch each
- 1 lemon zest and juice (Meyer lemon if available)
- 1/2 tablespoon agave nectar
- Salt and pepper
- Dash of cayenne pepper
Directions: Preheat oven to 400F. In a large mixing bowl, combine olive oil, agave, cayenne, lemon zest and juice, salt and pepper. Add cauliflower florets and shallots and mix thoroughly using your hands to ensure even coating of the olive oil mix.
Spread mixture in a single layer in a large baking pan. Bake for 25-35 minutes, stirring occasionally to get an even roast.
Transfer to a serving platter and serve warm.