From the
company, Apollo olive oil, located in California, I got to make some really
flavorsome dish's today.
Apollo olive oil is indexed in the class of worlds best olive oils. And after the
first taste, its clear to understand why. The olive oils are not only rich but
robust and certified organic. It is classic mission varieties along with Tuscan
varieties of Frantoio and Lecchino.
Apollo olive oil, is a small local owned business and has been since 1999. The vision
of Apollo olive oil is producing excellence, and promoting health. The company
takes great pride in their products.
Apollo olive oil, has the benefit of farm trees in the unique orchards of the high
Sierra foothills. This offers different varieties of oils, French, Italian, Spanish,
Greek and Tunisian. With a great team, Apollo olive oils grow each and every
day, and bring great products to our homes.
Now its
my pleasure to share with my readers, the succulent meals I was able to offer
my family today, with Apollo olive oil as the main ingredient.
Breakfast
was amazing, I made a blistered cherry tomato and egg bruschetta with Apollo extra virgin olive oil, Mistral, a delicate intensity olive oil. This olive oil has
always been most awarded by Apollo olive oil. It is named for the fame wind of Province.
It is a wonderful olive oil, that gave my breakfast dish all the flavor. It was
sweet and very rich. It is a very versatile olive oil, that will add a depth of
flavor to seafood to dessert recipes. Apollo olive oil will be a wonderful substitute
for store brand olive oils, and butter as well.
I made a
nice fresh and clean radish rainbow salad with a drizzling of mistral olive
oil, from Apollo. It gave my salad a nice clean fresh taste, especially paired
with figs. It makes a nice salad dressing, but would also be great drizzled
over any fruit recipe. Apollo olive oil, mistral really enhances a dish. It is
a fresh simple olive oil, that is packed with flavorful ingredients. Apollo olive oil, Mistral is made in small batch's and is handcrafted certified
organic and certified extra virgin. It is California estate grown and milled with cold
pressed.
Dinner
was very exceptional. It started with a nice green olive dip for toasted baguettes.
The main flavoring was, Apollo olive oil, Sierra a nice medium intense olive
oil, that is also certified organic and certified extra virgin. The Sierra
olive oil, is rich and robust, and adds intense flavor to your dish. It has a
medium intensity and is very elegant on your palate. It has a beautiful
greenness color, and is just stunning when added to your recipes. It pairs will
with a variety of dish's, and can be great to use instead of butter or other
oils. This olive oil from Apollo is also made in small batch's and is also
handcrafted. On your palate you get the wonderful fresh taste of cut green
herbs. It has little bitterness and pungency.
Also as a
side dish I made a nice roasted pepper caprese, using the Apollo olive oil,
Sierra. A little of the oil goes a long way, and brings a robust flavor to your
dish. Paired with the ingredients for the pepper caprese, it was perfect. Gold
Medalist in the 2017 Los Angeles International Evoo Competition.
This is a medium rich extra virgin olive oil, that is exquisite. Bitterness and
pungency are both present in equal measures. It has a perfect balance flavor of
green tea and green olives, with a hint of black pepper. A very versatile olive
oil that you can combine with vegetables, greens, grilled foods and salad
dressings.
For some
jalapeno fingerling potatoes, I roasted them with the Apollo Sierra olive oil.
They roasted with the most savory flavor profile. They came out perfectly crisp
as well. Just adding a pinch of salt and pepper was the only other ingredient I
used. The Apollo olive oil gave my potatoes the rest of the flavor. Garnished
and served with slices of jalapeno it was a perfect side dish.
The main
dish was some butterflied chicken with herbs and green olives and drizzled good
with Apollo Mistral olive oil. This is a fantastic vintage olive
oil, that has earned awards such as the 2017 Los Angeles
International EVOO Competition Gold Medal and Best in Class, as well as the
2017 California State Fair Olive Oil Competition Gold Medal. A lovely extra
virgin olive oil. It features a lot of fruitiness, with a lot of green fruit
smells, a velvety palate feel, and green almond tastes. Use with light or
delicately flavored vegetables, salad greens, and fish or fowl dishes. Grassy,
artichoke aroma, green olive, green almond flavor Pungency, Mild
Bitterness. This is a wonderful oil that is sweet, rounded, and rich.
Mistral complements seafood, salads, mushrooms, and the majority of white wine
meals.
Now olive
oil is not just for cooking, its great in desserts as well. So for our dessert
tonight, I used Apollo olive oil Sierra. The dessert was a nice frozen Greek
yogurt blackout pie, drizzled onto was the Sierra olive oil.
CRUST
1 sleeve graham crackers (9 standard-size ones; about 5 oz.)
¼ cup old-fashioned oats
2 Tbsp. Dutch-process cocoa powder
2Tbsp. light brown sugar
1 tsp. kosher salt
6 Tbsp. unsalted butter, melted
FILLING AND ASSEMBLY
4oz. bittersweet chocolate, coarsely chopped (about ¾ cup)
1/2 cup extra-virgin olive oil, Apollo Sierra. plus more for
drizzling
2 1/4 cups whole-milk Greek yogurt, divided
1/2 tsp. kosher salt, plus more
3 large egg whites
1/2 cup (packed) plus 1 Tbsp. light brown sugar, divided
9" pie plate
STEP 1 OF CRUST
Break the graham crackers and place them in a food processor.
Combine the oats, cocoa powder, brown sugar, and salt in a mixing bowl.
(Alternatively, in a larger bowl, carefully smash graham crackers with a
smaller bowl into very fine crumbs, then mix with remaining ingredients.) Using
a spice mill or mortar and pestle, crush the oats.) Pulse until the flour is
finely crushed, then add the butter and pulse again until mixed. When pressed,
the crust should hold together but fall apart when forcefully probed with a
finger. If necessary, add 1 tbsp melted butter to bring the crust together.
In an equal layer, press the crust into the base and two-thirds of
the way up the sides of the pie dish. 10 minutes before filling, place in the
freezer.
In a small saucepan over low heat, melt the chocolate and 12 cup
oil. Allow to cool slightly. Distribute to a large bowl, then add 1½ cups
yogurt and ½ tsp. salt and mix thoroughly.
In a medium mixing bowl, beat egg whites with an electric mixer on
medium-high speed until white and frothy, about 1 minute. While the mixer is
running, gradually add 12 cup brown sugar and continue to beat until stiff
peaks form, about 3 minutes more. Fold in one-third of the meringue to the
chocolate mixture using a big rubber spatula (this will help lighten it so that
the rest of the meringue will be easier to add without deflating it). Fold in
the remaining meringue until no streaks remain. Transfer to prepared crust,
keeping the filling inside the crust's edge and mounding toward the middle if
necessary. Freeze the pie for at least 3 hours, or until it is firm.
In a separate dish, combine the remaining 34 cup yogurt, 1
tablespoon sugar, and a sprinkle of salt. Before serving, dollop the yogurt
mixture onto the pie or pieces. Drizzle with Apollo Sierra olive oil.
Garnish with cocoa nibs.
If your
interested in these wonderful olive oils, you can find them online and Amazon
as well.
www.apollooliveoil.com
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 effect appearance of product/products.
