Understanding the Chemical Analysis Panel of Extra Virgin Olive Oil

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Understanding the Chemical Analysis Panel of Extra Virgin Olive Oil (pdf)

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Partridge Family Olive Oil

2 weeks ago

Woohoo, picking day is less than a month away!In the meantime, are you looking for a comforting dish to celebrate the fall harvest? Let this be a go-to which is sure to impress family & friends:🍆🫒EGGPLANT AND OLIVE CAPONATA🍆🫒This simple caponata is a traditional Sicilian sweet-and-sour vegetable relish made with tender cubed eggplant, tangy green olives, celery, onion & bell pepper in a tomato agrodolce (sweet and sour) vinegar and sugar sauce. Ingredients• 1 large eggplant (peeled & cubed)• ½ Cup Extra-virgin olive oil (preferably PF Olive Oil 😊)• 1 yellow onion (about a Cup - chopped)• 1 Cup celery stalks (thinly sliced)• ½ green bell pepper (chopped)• 1 Can of tomato sauce (15 oz)• 1/4 Cup green olives (pitted and chopped)• ¼ Cup white or red wine vinegar• 1 Tablespoon sugar (adjust to taste for the agrodolce sweetness)• ½ teaspoon Salt• Dash of black pepper Preparation Steps1. Prep the Eggplant: Peel and Cut the eggplant into 1-inch cubes.2. Cook the Eggplant: In a large skillet, sauté the cubes in olive oil until golden brown and soft. Set aside to drain on paper towels.3. Sauté the Aromatics: In the same skillet with the leftover olive oil, sauté the chopped onion, celery, and green bell pepper over medium heat until soft.4. Build the Sauce: Add the eggplant back in. Stir in the tomato sauce and green olives. Cook until warm and slightly reduced, about 5 min.5. Add Agrodolce (Sweet and Sour): Mix in the vinegar and sugar, letting it simmer on low heat to meld the sweet and sour flavors, about 15 min or until thick.6. Rest: Remove from heat. Caponata tastes best when allowed to cool or chill, allowing the flavors to deepen. Chill for 4-6 hours. Preparation and Cooking Time: 30 minutesENJOY!!!!! ...

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