My Land Organic olive oil Review

 

Olive oil can add so much to your dish. But at the same time offer you nutrition healing. That is what My Land olive oil is all about, being inspired by holistic values.

Today, I had the opportunity to use their olive oil in some really gourmet dishes I decided to create. And the star of each dish was My Land olive oil. The Greek olive oil has a way that heightens your palate's senses, in every bite.

My Land is a family that for years, has cultivated Manaki olive trees. This is using traditional sustainable farming with no pesticides or fertilizers or not even GMOs. My Land only produces pure, fresh olive oil, that is bottled unfiltered, unprocessed, and stored only in cool dry spaces.

If you are not familiar with, Manaki olive oil, it is a fruity and buttery organic olive oil that is extra virgin. It is pure and so exceptional in taste and has a high nutritional value to it. And your dishes taste like you are a professional five-star chef! Manaki olive oil is known to be the best, and the most recognizable Greek olive oil there is. Even after opening the bottle from My Land, you get the fresh aroma of the ingredients. Every bite leaves your palate with a pleasant and smooth taste.

You will be delighted to use My Land Manaki olive oil as an accompanist to your ideal dishes from salads to vegetables.

Now let me make your mouth water with the delicious meals I created throughout the day, with My Land olive oil!

First and foremost is breakfast, a sophisticated dish of blistered cherry tomatoes egg bruschetta. A delicate breakfast served on top of toasted bruschetta bread. The olive oil from, My Land made this dish the star. It has a nice buttery flavor to it, and a succulent taste. It pairs so wonderful with tomatoes, adding another fruity taste with a little spice.

 

Ingredients

2 tablespoons My Land Extra Virgin Olive Oil

2 pints cherry tomatoes stems removed

1/2 cup chopped onion

2 garlic cloves chopped

2 tablespoons finely chopped fresh basil

1/2 teaspoon kosher or sea salt

Freshly ground black pepper

4 large eggs

3/4 cup shredded cheese fontina

4 thick slices of toasted crusty Italian bread

Fresh chopped Italian parsley

 

Directions

In a big pan, heat the olive oil until it is hot but not smoking. Sauté, stirring constantly, until the tomatoes are blistered and softened for about 5 minutes. Then add the onions and cook until they and the tomatoes are juicy. Combine the garlic, basil, salt, and black pepper in a mixing bowl.

Break each egg into a tiny cup and add one at a time. Make an indentation in the sizzling tomatoes with a spatula and slide the egg into it. Cover and simmer over medium-low heat for about 5 minutes, or until the eggs are set. Scoop out portions of eggs and juicy tomatoes with a spatula onto thinly sliced toasted crusty Italian bread. Garnish with freshly chopped parsley.

For lunch, large artichokes are filled with a delectable bread crumb mixture and then cooked in a white wine sauce until soft. Soaked up with the leftover sauce with great crusty bread! Again the star of the dish that brought so much of the flavor was My Land olive oil. The olive trees from, Epidaurus Greece that brings these olives for the oil are just so heavenly.

 

Ingredient Checklist

2 large whole artichokes

1 cup Italian-seasoned bread crumbs

½ cup minced pecorino Romano cheese

¼ cup chopped fresh mint

2 tablespoons minced fresh garlic

1 teaspoon salt

½ teaspoon ground black pepper

3 tablespoons My Land Manaki extra-virgin olive oil

2 cups white wine

1 cup water, or as needed

 

Remove the stems and tips from each artichoke. Remove the stiff outer leaves. To remove the thorns, use scissors to clip the ends of the remaining leaves. Remove the rough outer covering from the stems by cutting them in half. Set aside.

Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a mixing bowl. Drizzle with My Land olive oil and toss.

Parsnips were served as a supper side dish. Robust parsnips are softened in a warm bath of My Land Manaki olive oil before being grilled and adorned with pickled currants. So luscious from the My Land olive oil, with its buttery flavor profile. It also gives you a tasting note of fruity flavor and such an amazing aroma. Parsnip Confit with Pickled Currants, to be exact.

 

Ingredients

2 1/2 lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large

2 heads of garlic, halved crosswise

1 (4") piece ginger, scrubbed, sliced lengthwise into 1/8"-thick planks

3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving

1 Tbsp. plus 1 tsp. kosher salt

3 cups My Land Manaki extra-virgin olive oil

1/2 cup dried currants

1/4 cup sugar

1/2 cup plus 1 Tbsp. apple cider vinegar

2 tsp. Aleppo-style pepper

 

Heat the oven to 300 degrees Fahrenheit. In a rectangle 3-quart baking dish, combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 tablespoon salt; flip garlic cut side down. Roast for 35 minutes using My Land Manaki oil. Remove from oven and flip the parsnips over. Return to the oven and roast for 30–40 minutes, or until a knife easily passes into the meat. Allow cooling slightly. Meanwhile, in a small saucepan over medium-high heat, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp salt, remaining rosemary sprig, and 1/4 cup water to a boil. Reduce heat to low and continue to simmer, turning the pan regularly until reduced by three-quarters. Stir in the Aleppo-style pepper, 1 tablespoon parsnip confit oil, and the remaining 1 tablespoon vinegar in a small bowl. Remove the parsnips from My Land olive oil, allowing the excess to drop back into the baking dish, and arrange them on a rimmed baking sheet. Remove the garlic and keep it aside for later use. My Land o ill should be strained through a fine-mesh screen into an airtight container; aromatics should be discarded. Cover and set aside the oil for later use. Preheat a big cast-iron skillet over medium-high heat. Distribute parsnips in a single layer in a pan and heat, turning regularly, until golden brown and scorched in areas, about 4 minutes each batch. Alternatively, broil them for 10–12 minutes, flipping halfway through.  Transmit to a plate and top with the currant sauce. Garlic and rosemary leaves, if used, should be sprinkled on top.

What happens when you use a My Land olive oil in your cooking? Magic.!  Because My Land Manaki olive oil transfers heat far more efficiently than air, items confited in it, such as these chicken thighs, come out exceptionally moist and flavorful. The My Land Greek olive oil really transforms your dish. Those olives that come from the small farm, that are cold-pressed, and unfiltered make any dish you create, outstanding and mouth-watering. The way that the Manaki olives are extracted preserves the natural taste, and you taste that in each bite, and also the LOVE and passion My Land has. Olive Oil–Confit Chicken with Cipollini Onions was the main course for dinner, and again My Land olive oil made it a star!

8 skin-on, bone-in chicken thighs

1 lemon, thinly sliced into rounds, seeds removed

1 teaspoon fennel seeds

6 sprigs rosemary, divided

2 1/2 teaspoon kosher salt, plus more

Freshly ground black pepper

1 1/2 pounds baby Yukon Gold potatoes, scrubbed

12 ounces cipollini onions, peeled

4–4 1/2 cups My Land extra-virgin olive oil

 

 

In a large mixing bowl, add the chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 teaspoon salt, then season generously with pepper. Refrigerate for at least 12 hours and up to 1 day. Allow the chicken to come to room temperature for 20–25 minutes. Preheat the oven to 275°F with racks in the top and middle positions. Season the potatoes and onions in a large Dutch oven or other heavy pot with salt. Transfer chicken mixture to the pot, scraping in any stray fennel seeds, and place chicken thighs, skin side up, in a single layer over potatoes and onions it will be a tight squeeze. Four cups My Land olive oil should be added. It should come up to just over the top of the chicken; if the pieces aren't completely immersed, add another 1/2 cup olive oil. Cover the saucepan and set it on the center rack of the oven. Bake the chicken for 2–2 1/2 hours, adding the remaining rosemary sprigs after 1 hour, until the flesh is cooked but not coming off the bone. Finally, preheat the broiler. Remove the chicken from the pot with tongs and set it, skin side up, on a rimmed baking sheet. Arrange potatoes around the chicken on a baking sheet. Broil for 5 minutes, or until the chicken skin and potatoes are browned and crisp. Rest for 5–10 minutes on the baking sheet.

While the chicken and potatoes are broiling, arrange the onions, lemon slices, and rosemary on a dish. Pour the oil into a large measuring glass through a fine-mesh sieve. To disclose part of the creamy inside of the potatoes, softly crush them with a fork. Sprinkle with salt to taste. Place the chicken and potatoes on a dish and top with the saved onions, lemon slices, and rosemary sprigs. Drizzle with part of the strained My Land olive oil, reserving the remainder for later.

I can not tell you what an experience it was today. Cooking with My Land Manaki olive oil. Olive oil is produced using traditional techniques on the hills of the Ancient City of Epidaurus in the sun-drenched Peloponnese. Olive oil with a single origin and variety created solely from Manaki golden-green olives among the oldest known olive kinds to give a cold-pressed olive oil with a consistent flavor our consumers have learned to enjoy. It was a wonderful experience to enjoy a rich and robust flavor of olive oil with hints of ripe fruit, green grass, and flowers. You'll adore the enticing scent, which adds a warm buttery richness to your favorite foods. My Land olive oil will provide a delicious accent to each and every food you prepare. Most of all, because this oil is so pure, you may use less of it in your cooking without compromising taste or functionality.

The olive oil is a somewhat heavier viscosity lends itself well to sticking to salad greens and bread, which is one of the first things you notice. And this is another feature that makes it so special!

Make My Land organic extra virgin Greek olive oil Manaki variety a part of your kitchen staple.

You can do so online or on Amazon.

 

www.my-land.co

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.