Recently I had the opportunity to try out Carapelli Olive Oil. I use olive oil on a regular basis so it was right up my alley to try out this brand.

 

Did you know their are 4 S’s of Olive Oil tasting? Neither did I. I learned so much by reading the Carapelli press kit and by visiting their website.

 

The Four S’s of Olive Oil Tasting:

Pour one tablespoon of oil into a glass. To gently warm the oil, cover the glass with one hand while holding the bowl of the glass in the other. Olive oil is best sampled at 70 degrees F.
1. Swirl – This releases the oil’s esters (the molecules that contain aromas).

2. Sniff – Inhale deeply. Aroma is the key to the fruitiness of the oil.

3. Slurp – Sip the oil while “sipping” a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. Note the various tastes and sensations.

4. Swallow – Swallow the oil. It should leave your mouth with no aftertaste. Note any peppery or stinging sensation in your throat.

 

Very similar to wine tasting, right? I thought so too. Pretty cool!

 

I’d love to share four holiday recipes from Carapelli Olive Oil, bursting with the rich flavors of Tuscany. These recipes will enhance and lighten up your holiday favorites with the distinctive taste of heart-healthy olive oil. Carapelli’s Premium 100% Italian Extra Virgin Olive Oil is made with the highest quality 100% Italian olives and boasts a robust flavor. Whether you are entertaining a large crowd or serving up a small family-style dinner, this Tuscan Roast Turkey will be the centerpiece of your holiday table. The juicy flavors and crisp, golden brown skin come from a Tuscan Herb Paste made with fresh herbs and a blend of olive oils. After you’ve tried Olive Oil and Herb Mashed Potatoes, you may never want to go back to plain mashed potatoes again.  For another amazing side dish, try sweet and salty Brussels Sprouts with Caramelized Onions and Prosciutto.

 

Tuscan Roast Turkey

Serving Size: 16

1 16-pound young turkey

Kosher salt, to taste

1 cup Tuscan Herb Paste

1 teaspoon fennel seeds, crushed

2 teaspoons celery salt

3 fennel stalks with fronds, rough

chopped

3 onions, large dice

1 stalk celery, small dice

2 1/4 quarts chicken stock

3 ounces all-purpose flour

 

Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt. Mix Tuscan Herb Paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.

Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey. Season all over with kosher salt. Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird. Place turkey in a roasting pan. Roast at 400°F for 30 minutes. Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.

As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours. When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux. Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease. Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.

 

 

Tuscan Herb Paste

Yield: 2 1/4 cups

3/4 cup Carapelli Extra Light in Taste Olive Oil

1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil

1 tablespoon fresh basil

2 tablespoons fresh rosemary

1/2 packed cup fresh Italian parsley

1 tablespoon fresh thyme

2 tablespoons fresh sage

1/2 teaspoon crushed red pepper

 

Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil. Serving Ideas: Rub under the skin of turkey for Tuscan Roast Turkey. Use to flavor vegetables for grilling and mushrooms for roasting.

 

Olive Oil and Herb Mashed Potatoes

Serving Size: 12

10 8-ounce potatoes, (about 5 pounds)

peeled and cut in half

3/8 teaspoon white pepper

1 1/2 tablespoons kosher salt

1/2 cup Tuscan Herb paste

1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil

1 cup heavy cream, warmed

 

Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.

 

Brussels Sprouts with Caramelized Onions and Prosciutto

Serving Size: 12

2 pounds fresh Brussels sprouts, blanched,

quartered

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil

1 onion, julienned

1 1/2 ounces prosciutto, sliced into 1/2-inch strips

4 tablespoons white balsamic vinegar

Sea salt

Fresh cracked black pepper

 

Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts. In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto. In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.

 

For more recipes that will turn any meal into an unforgettable feast visit www.carapelliusa.com. Carapelli is also offering an online coupon for $1.00 off any one bottle of Carapelli Olive Oil, 17 oz. or larger.