I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

We use extra virgin olive oil quite a bit in our house but I have to admit, in the past, I didn’t always buy the good stuff. The thing is, I could always tell the difference. These days, I try to get the authentic stuff. So, of course, I was thrilled to receive this lovely bottle of Le Stagioni d’ Italia 100% Extra Virgin Olive Oil and Le Stagioni d’ Italia Carnaroli rice.

I also received several recipe cards that I am excited to use and make some delicious dishes, as well as desserts. Yes – you can even bake sweets with olive oil. While my busy schedule didn’t allow me to make risotto for this post, I plan on it and of course I will share it here. Luckily, I did have time to whip up a dipping platter. You must have 100% Italian Extra Virgin Olive Oil for a dipping platter!

Why, you ask? What makes olive oil so special? Well, thankfully, the Flavor Your Life campaign is here to educate North American consumers about authentic Extra Virgin Olive Oil (EVOO).

Olive Oil is basically the freshly pressed juice of olives. EVOO is made by pressing the juice without heat or chemicals, known as first cold pressed.

Peroxide values, acidity levels and taste are all tested. It can only be classified as extra virgin if it has a distinct fruity taste and a perfectly harmonious balance. It is also a very healthy oil full of antioxidants, monounsaturated fats, and vitamins.

The reason I call European olive oil “the good stuff” is because it’s just purely authentic. European farmers have cultivated the olive for thousands of years. Unfortunately, some EVOOs are not the good stuff and try to pass themselves off as the real thing. You can ensure authenticity by reading the label of your olive oils.

Look for the country of origin and check for European Union PDO certification (Protected Designation of Origin – also know as DOP in Italian) or PGI (Protected Geographical Indication – also known as IGP in Italian) on the bottle.

Italian olive oils are generally dark green in color and herbaceous with a grassy aroma. Check out the beautiful golden green of that pour! This slightly fruity and light EVOO was perfect for dipping so I put together some marinated artichoke, veggies, and breads. Remember these little bites I threw together?

I added salt, red pepper flakes, and Italian seasoning to one oil dish and minced garlic, salt, pepper, and Italian seasoning in the other. Both dipping oils were a delight on the palate.

I love an EVOO dipping oil with red pepper flakes. I’m spicy that way!

While putting together a dipping platter is a simple way to savor Italian Extra Virgin Olive Oil, there are so many other ways to enjoy it. Experiment!

• Note that different varietals are best for different foods. Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs or potatoes. Pair stronger flavored oils with hearty foods, like steak or spicy soup.
• EVOO has a high smoking point (400°F) so it’s great for cooking with meats or even grilling. It enhances any dish by drizzling on as a finisher.
• Store oil in a dark cool pantry away from heat and light. Don’t just set it next to your stove. That promotes decay.
• Be sure to use within 6 months of opening. I’ve never had EVOO last that long in my house!

Don’t forget to visit the Flavor Your Life website for lots of delicious recipes and more information on European EVOO.