Monday, October 7, 2013

Pompeian Extra Virgin Olive Oil- review and recipe & chance to win $200

I love to cook. I love to try new foods and recipes. There are always some ingredients I always have in stock in my cabinet and Olive Oil is one of them. Pompeian Extra Virgin Olive Oil is one of the best olive oils on the market! I use it alot.
Olive Oil is a healthier alternative to the other fatty oils out there. It is wonderful for frying, sauteing,a great substitutes for butter. I use it alot for frying up my breaded foods like fish, chicken and even vegetable because it gives my foods a light golden color and crisp without the nasty greasy taste. It is wonderful! I also use it to make Scampi which is heavenly. My moms favorite is when I take the Olive Oil and season it up with some garlic and rosemary to dip bread in. I mean there is so much you can do with Pompeian Extra Virgin Olive Oil that it will keep you coming back for more! I love this stuff! Check it out if you haven't tried this yet because you will love it plus you can get a $1 off coupon by liking Pompeian on Facebook. Also take this short survey for a chance to win $200 gift card  http://smiley360.com/2160811.cfm.

More about the product:
Only the Mediterranean's finest olives are selected for Pompeian Extra Virgin Olive Oil. Produced by the first pressing of these remarkable olives though the centuries-old cold pressing process, Pompeian Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. To fully appreciate the nuances of its flavor, you'll especially enjoy it in dressings, salads, vinaigrette's or as a table condiment for dipping bread or crudite.

Cod with Gazpacho Salad

 2 cod fillets (about 8 ounces each) cut in half diagonally
6 tablespoons Pompeian Extra Virgin Olive Oil
2 tablespoons Pompeian White Wine Vinegar
3 plum tomatoes, seeded and cut into 1/4-inch pieces
1 yellow pepper, seeded and cut into 1/4-inch pieces
1/2 cucumber, seeded and cut into 1/4-inch pieces
1/2 small red onion, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Wondra flour
3 cups baby arugula

 Place fish in a baking dish and drizzle with 2 tablespoons of the oil and 1 tablespoon of the vinegar; cover with plastic wrap and refrigerate.

Meanwhile, stir together tomatoes, yellow pepper, cucumber, onion, 1/2 teaspoon each of the salt and ¼ teaspoon of the black pepper, 2 tablespoons oil and 1 tablespoon vinegar; set aside.

Remove fish from marinade and sprinkle with remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Discard marinade.

Place flour on plate. Dip both sides of fish in flour, shaking off excess. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.

Add fish to pan and cook 3 minutes. Flip and cook an additional 4 minutes or until fish flakes easily. Remove fish to serving platter and keep warm.

Meanwhile, heat a medium-size skillet over medium-high heat and add tomato mixture to pan. Cook 4 minutes, stirring often. Stir in arugula and serve salad with fish immediately.

I received a sample to facilitate my review from Pompeian and Smiley360. These opinions are my opinions and your may different. I received no other payment other than a free sample!

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