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In Greek culture, we use olive oil for more than just eating. We use olive oil soap for a variety of skin ailments. When my daughters were both plagued by cradle cap, our only successful remedy was pure olive oil, left on their scalp for a half hour and them gently combed out. We used olive oil to massage the skin and moisturize the driest hands. When it comes to olive oil, my family is extremely picky with the type we use. We get it imported directly from Greece during peak season. My husband’s family even has fields of olive trees and we don’t have anything else in the house except for freshly bottled, cold pressed extra virgin olive oil. It’s one of the most pleasant smells and can really transform a dish.
So, you might be wondering why I would participate in a campaign for Pompeian olive oil if we get our oil straight from the source.. As you can imagine, importing our own olive oil is extremely expensive, and some months there just isn’t enough to make it worth it to ship, so we have to resort to getting oil from a store. There are some oils that are better than others and I find the more fragrant oils are best for salad as opposed to cooking them like in frying or sautéing. I know, I know- you shouldn’t fry with oil because of the low smoke point.. But I do it all the time. I’m not a fan of vegetable oils and coconut oil doesn’t agree with me- so olive oil it is!
The first thing I noticed about Pompeian olive oil was the richness of color. It’s green- which is the color olive oil should be. The good stuff is never yellow like most varieties you find at the supermarket. The two most important factors are smell and flavor. I was surprised that Pompeian olive oil smelled fresh, floral and fragrant- exactly what I was use to from our personal supply of olive oil.
I brought Pompeian olive oil to a family dinner at my parent’s house. Who else would be a better, impartial judge than the critics themselves! Pompeian olive oil was used in three dishes that night- the sautéed cauliflower, grilled fish, and green salad. Pompeian olive oil, you passed the test! You are allowed back in our home, as everyone loved the quality of the olive oil. This is one store-bought company that takes olive oil seriously!
In my home, Pompeian Olive Oil was used in my own Spinach, Shrimp, and Quinoa dish. I make quinoa and spinach for the kids often because it is loaded with wholesomely good nutrients for them, and for my hubby and I, I add shrimp and feta for some extra flavor. It’s really easy to make, check out my recipe below:
Quinoa with Spinach and Shrimp
1/2 cup Quinoa
10 oz frozen spinach
20 medium shrimp
1 1/2 cups chicken stock
1 small onion, chopped
2 cloves garlic, minced
salt & pepper to taste
Pompeian Olive Oil
Saute onions in Pompeian Olive Oil until they are translucent. Add quinoa until golden brown. Add chicken stock, and stir occasionally until quinoa has absorbed half the stock. Add spinach and garlic, cover pot until almost all the liquid is absorbed, add more liquid if quinoa is not cooked enough. Add shrimp and cook until they are pink. Sprinkle with salt & pepper, sprinkle lemon juice.