Having a garden is fabulous. All summer long, if we needed a vegetable for our meal, all I had to do was simply go to the garden, pick a few okra, squash, or zucchini and quickly cook them up with our meal. At least once a week during the summer, we had a delicious mixture of these veggies, plus onion or garlic and a little salt, sauteed in a pan with a little bit of grapeseed oil or olive oil. Yummy!
When I heard about STAR usage pairings olive oils, I was curious as to why I would need a different olive oil for cooking different foods. The STAR website gave me all the information I needed to want to try it:
Like with wine, specific varietals of olive oil pair best with certain types of dishes thus enhancing the flavor and overall experience of a meal. Star Usage Pairing Oils are a selection of three different single varietal extra virgin olive oils, each designating on the label which type of dish they pair with best.
There you go! I was intrigued and wanted to experience the Arbequina extra virgin olive oil for the vegetables we love to cook…and eat! This olive oil is made from the first cold-press, made from only arbequina olives.