Sigona’s Fresh Press Olive Oil of the Month: July 2012
July means sunny skies, celebrating our independence on the 4th and summer barbeques with friends and family. And what barbeque would be complete without a piece of mouth-watering, extra-virgin-olive-oil drizzled bread adorning your plate?
That’s why we’re excited to let you know that our fresh pressed extra virgin olive oils from the southern hemisphere have just arrived in the store. The first oil we’re going to feature is Empeltre from Chile. If you’ve ever wondered what it’s like to drink a salad, taste a sample the next time you’re in the store – just be careful of that peppery goodness on the back end.
Sigona’s July 2012 Olive Oil of the Month
Empeltre (from Chile)
- Is like eating a salad
- Boast notes of celery, fresh lettuce and additional vegetables
- Delivers a jolt of throat-closing pepper on the back end
- Packs a robust polyphenol count of 398
Try this recipe from Veronica Foods
Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots
- 5 cups all purpose, unbleached flour
- 2 cups lukewarm water; filtered if possible
- 1 cup cooled, unseasoned, mashed russet potatoes
- 1/3 cup + 1/3 cup + more for drizzling of Sigona’s fresh pressed Empeltre EVOO
- 2 teaspoons fine sea salt
- 1 tablespoon granulated sugar
- 2 medium shallots thinly sliced
- 1 package active dried yeast, or 2 1/4 teaspoons
- 1 tablespoon fresh rosemary leaves rough chopped
- Fresh ground black pepper
- Sea salt to taste
If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the yeast to bloom for about 5 minutes. Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.
With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375 degrees.
Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with the remaining 1/3 cup of Sigona’s fresh pressed Empeltre EVOO. Add a sprinkle of fresh ground pepper and sea salt.
Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm and enjoy.
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