Skip to main content

Flavor Your Life with Olive Oil #sponsor #momsmeet

This is a sponsored post written by me on behalf of Moms Meet. All opinions are my own.

I love all things olive. Green olives. Black olives. And olive oil. So, when the opportunity arose - through my association with Moms Meet - to be part of Flavor Your Life's campaign*, I was in. Immediately. 

Years ago I won a recipe contest using olive oil and we drove several hours, with some of our best friends, to attend the Olive Festival in Paso Robles. The boys still talk about the time we made crowns out of olive branches - just like in the original Olympics - and the dads still talk about the beer tasting!

About Olives
Olive trees are one of the oldest cultivated trees in the world. Native to Asia Minor, they spread to Iran, Syria, and the Mediterranean basin nearly six millennia ago. By 3000 BC, olives were being grown in Crete and they were discovered in Egyptian tombs dating back to 2000 BC. Olives spread from the early Greeks to the Romans; and while the Romans pushed the borders of their empire, they brought the olive with them. In more recent years, olives have spread to the Americas, Japan, as well as New Zealand and Australia.

About Flavor Your Life Campaign and Olive Oil
Flavor Your Life’s mission is to educate consumers so they can make informed decisions about their olive oil purchase. The campaign is supported by the European Union, Unaprol, and the Italian Ministry of Agriculture,

Olive oil is made by pressing olive and separating the oil from the paste. Extra virgin olive oil is cold-pressed which means that it's pressed without heat or chemicals. Remember that heat and light speed spoilage in your oils, so try to keep it away from your stove. And, for maximum freshness, utilize your olive oil within six months of opening the bottle.

A few tips: Try different kinds of olive oil for different dishes and purposes. Think about matching delicate oils with delicate foods and flavors such as seafood or eggs; pair hearty, robust oils with heavier foods that aren't easily overpowered such as meats or spicy foods.

Though the type of olive and region of production affect the resulting olive oil, here are a couple of things to keep in mind, depending on what kind of oil you want. Early harvest olives - usually picked in August - are under-ripe and the olive oil will be greener and more pungent. Late harvest olives - usually picked in late November - are overripe and lean towards buttery.

As I mentioned, the region of origin also affects the olive oil. Spanish oil is typically more golden with a fruity flavor while Italian oil verges on dark green and has herby, grassy notes. Greek olive oil is also, usually, green and borders on a stronger flavor; olive oil from France is often pale in shade and light in flavor.

On My Plate...
Come summertime, there are two things that keep appearing up on my table: salads and grilled foods. Since I was tasked to create a dish using olive oil, and I really wanted to taste the oil, I decided to go with a salad.

Flavor Your Life had included recipe cards in my package and I used their Apple, Radish, and Raisin Salad as a starting point. But I changed it up a bit by putting it on top of a generous mound of baby greens, swapping the golden raisins for dried cherries, and using a white balsamic vinegar instead of the red wine vinegar. They also sent me a gorgeous little plate for holding olive oil, but I will talk about that in another post. It deserves its own post.

Ingredients serves 4

  • 1/2 C extra virgin olive oil + more for drizzling
  • 4 C organic greens (I used baby kale and wild arugula)
  • 1 apple (I used an organic gala apple)
  • 1 large bunch of organic radishes
  • 4 carrots (I used yellow, orange, and purple carrots)
  • 1/4 c dried cherries
  • 3 T white balsamic vinegar
  • 1 t Dijon mustard
  • freshly ground salt
  • freshly ground pepper


Use a mandolin and slice carrots, apples, and radishes as thin as possible. Mix them together in a large mixing bowl.

In a small mixing bowl, whisk together the mustard and vinegar and 1/2 C olive oil until emulsified. Toss dressing with greens and place them in the bottom of a serving bowl. Place radish, apple, and carrot mixture on top of the dressed greens. Top with dried cherries and sprinkle with salt and pepper.

Just before serving drizzle a small amount of olive oil over the top of the salad.

Serve immediately.

Connect with the Flavor Your Life campaign online to learn more about European Extra Virgin Olive Oil.
Find them on Facebook and on Twitter.

*Disclosure: I received product for free from the sponsor of the Moms Meet program,
May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.


Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t