Different types of olive oils have different uses. When used properly, they can improve the taste and texture of any dish.
Did you know? Replacing butter and other less healthy fats with olive oil has been shown to aid in the prevention of a myriad of diseases and counter effects of aging. Olive oil benefits are so extensive that it is considered a functional food with components that contribute to its overall therapeutic qualities including a reduction of risk factors of coronary heart disease, the prevention of cancers, and alterations of immune and inflammatory responses.
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Use and abuse:
For those seeking the benefits of olive oil with a barely detectable hint-of-olive taste, Bertolli® Extra Light Tasting Olive Oil is the perfect substitute for butter, shortening and other vegetable oils. And because it has a very high smoke point (468° F†), it is especially ideal for high-heat cooking like frying, sautéing and even baking.
The classic choice for novice cooks and savvy chefs alike, Bertolli® Classico Olive Oil is a versatile olive oil that is right at home in most every style of cooking. Perfect for roasting, grilling and for use in stews, soups and sauces. Bertolli® Classico’s golden hue and mild flavor add an air of distinction to your recipes.
Rich, robust and distinguished by a deep green color, Bertolli® Extra Virgin Olive Oil is a special blend of select high-quality extra virgin olive oils “cold pressed” to ensure a naturally full-bodied fruity flavor. Bertolli® Extra Virgin is so simple to use straight from the bottle. Just pour it on salads and pasta, add it to your marinades, hearty soups and sauces, or simply mix with cracked pepper and fresh herbs for a delectable dip.
Olive oils can be used in a variety of dishes from starter to main and even desserts! I’m sharing some of my favorite recipes using different Bertolli Olive Oils:
The starter: Bertolli Olive Oil, Balsamic Vinegar & Parmesan Bread Dipping Sauce
This simple concoction is a great multipurpose sauce. You can use it as a salad dressing or serve it with crusty bread or crispy bread rolls.
Ingredients:
2 tbsp Bertolli Extra Virgin Olive Oil
1-2 tsp balsamic vinegar (depends on how tangy you want the sauce)
2 tbsp grated Parmesan cheese
freshly ground pepper to taste
baguette or dinner rolls
Easy peasy:
Combine all the ingredients on a plate or dipping bowl. Dunk the bread and eat with gusto!
The main course: Buckwheat Noodles With Bertolli Olive Oil & Sesame Dressing
Main courses don’t have to be heavy. A simple and healthy soba salad (when served cold) or pancit canton (when served hot) are filling and yummy for lunch or dinner.
The key to a good salad or pancit canton is the dressing/sauce. Using Bertolli Extra Virgin Olive Oil adds depth to the flavor and it’s super healthy too (it’s loaded with antioxidants and healthy fats!)
Ingredients
1/4 small pack buckwheat noodles
1 tsp honey
1 1/2 tbsp Bragg’s Liquid Aminos or soy sauce
2 tsps sesame oil
1 tsp fresh ginger, grated
1 large clove garlic, finely chopped
1/3 cup Bertolli Classico Olive Oil
2 small carrot, julienne
1/2 cup roasted or steamed broccoli (I prefer roasted broccoli using my AirFyer)
fresh cilantro, chopped
1 tbsp toasted white sesame seeds
chili flakes (optional)
salt and pepper to taste
Not in photo: Bragg’s Liquid Aminos, honey and toasted sesame seeds because well, I forgot. Ugh.
Easy peasy:
Bring a pot of salted water to a boil. Add the buckwheat noodles and cook until al dente, usually it cooks between 3-5 minutes or read cooking directions on the package to be sure. Drain.
Meanwhile, combine the honey, soy sauce, sesame oil, ginger, garlic and Bertolli Classico Olive Oil in a jar. Close the lid and shake well. In a bowl, place noodles and top with fresh carrots and roasted broccoli and toss to combine. Garnish with the sesame seeds and fresh cilantro.
Tip: Recycle your jam jars and use them to make salad dressing. The leftover dressing in the jar can be stored easily in the refrigerator too.
Tah-dah!
A healthy version of pancit canton!
Dessert: Lemon & Olive Oil Microwave Teacup Cake
I am loving all the microwave teacup cakes my daughter Aryanna has been making. This time, I concocted my own version using lemons and Bertolli Extra Light Olive Oil. I’m not much of a dessert person but this teacup cake is refreshing, fluffy and oh-so yummy!
Ingredients:
4 tbsp all purpose flour
1/4 tsp baking powder
3 tbsp fat free milk
2 1/2 tbsp granulated sugar
1 tbsp Bertolli Extra Light Olive Oil
1 tbsp fresh squeezed lemon juice
1/2-1 tsp lemon zest
Easy peasy:
Mix together flour, baking powder, sugar, milk, Bertolli Extra Light Olive Oil and lemon zest and juice in a microwave safe teacup or mug until batter is smooth. Cook in microwave for about 1 minute and 15 seconds. Garnish with a slice of lemon. Let cool before eating or it will burn your tongue. Bawal ang atat. LOL
The secret ingredient to a moist teacup cake is using Bertolli Extra Light Olive Oil.
Et viola!
The moistest Lemon & Olive Oil Teacup Cake EVER! It tastes like the famed Calamansi Muffin but softer and moister. Soooo goooood! It’s like eating lemon clouds!
Unique in flavor and superior quality, infuse your dishes with Bertolli Olive Oils. It’s the number one olive oil in the world.
Bertolli olive oils is the new addition in the edible oils portfolio of Fly Ace Corporation. Bertolli is the World’s Best Selling Olive Oil brand that is why it is the No.1 Olive Oil in the World. Bertolli is an Italian Olive Oil brand; it is differentiated by its inimitable taste.