Olive Oil is Not Just for Popeye

by Anna Sites

Natural foods are always better in-season, harvested in their prime to provide maximum flavor and nutrition. As ‘foodies,’ olive oil is a staple in our kitchen. We use it for everything. Just like any other fruit, olives also have a season. And olive season is here! Well... olive season is in Italy. The oil made from the freshest new olives is called Olio Novello, or ‘new oil.’ Americans don’t see much Novello, reserved primarily for natives of it’s motherland. Luckily, a handful of HEB stores are able to offer one brand of Olio Novello, Redoro, for a short while. Our local Dowlen branch happens to be one of the lucky few!

Because of it’s ‘baby’-like nature, the fruity Novello is more suited to non-cooking methods, like salads, bread dips and especially pastas. Even my toddler loves wheat pasta tossed warm with parmesan, olive oil and seasonings. Add shrimp and a side salad, you’ve got a simple, quick and healthy meal.

Indulge your epicurean side by inviting over a few foodie friends and showing off your knowledge of fine, fresh Italian. Combine a handy pre-made dipping seasoning mix with some Olio Novello and offer slices of fresh bread for a great appetizer with a white wine. Serve fresh greens with a splash of the oil, a dash of vinegar and black pepper along with some goat cheese and kalamata olives. For the entree, try the pasta recipe above. Or substitute grilled chicken or sliced steak for the shrimp. Layer lady finger cookies with espresso ice cream topped with whipped cream and chocolate syrup for a delicious tiramisu spin-off.

This light meal won’t weigh you down and will help you enjoy one of my favorite heart-healthy indulgences- olive oil.

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