Sigona’s Fresh Press Olive Oil of the Month: May 2012
Ah spring! It’s time to welcome back the sun shining on your face, the San Francisco Giants to AT&T Park and flavor-exploding salads to your lunches, dinners and BBQs. You may already be planning a nice home cooked meal for Mother’s Day – and Memorial Day will be here before you know it as well – so this month’s olive oil and recipe couldn’t come at a better time.
Don’t forget we have some fantastic in-store signage to provide you with all the oleic acid information you need when selecting your favorite fresh pressed olive oils. Have any questions? Just ask one of our experts in the olive oil section the next time you’re in Sigona’s. They’ll make sure you leave the store with the perfect extra virgin olive oil needed to turn any recipe into a home run.
Without further ado, here is our selection for a beautiful cultivar that really tastes fantastic right now.
Sigona’s May 2012 olive oil of the month
- while typically a mild cultivar, this particular crop produced a robust oil that’s exceptionally bold and flavorful with a polyphenol count of 435.
- is lush, buttery and possesses a slightly delayed, mild peppery sensation on the back end. You’ll also notice glimpses of dry grass with aromas of ripe olive.
- is crying out for inclusion in flavor-exploding dishes, including grilled bruschetta and ingredient-laden salads – including the shaved fennel masterpiece below.
Try this recipe from Veronica Foods
Shaved Fennel Salad with Chilean Arbequina
- 2 trimmed, thinly sliced fennel (sweet anise) bulbs
- 2 TBL finely chopped flat leaf parsley
- 4 TBL Sigona’s Fresh Pressed Chilean Arbequina Olive Oil
- 2 TBL freshly squeezed lemon juice
- 1 tsp. sea salt
- Fresh ground pepper to taste
- 1/3 cup finely shaved Pecorino Romano
- 3 cups mixed baby greens and radishes for presentation – optional (wash first)
Directions: Place the shaved fennel in a re-sealable bag or bowl large enough to hold it. Thoroughly whisk together the Chilean Arbequina olive oil, lemon juice, salt, pepper and parsley.
Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours.
In a bowl or large platter, arrange a bed of mixed baby greens. Arrange fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino Romano and fresh ground pepper.