|Photo Courtesy of Oregon Olive Mill|
When I was asked to feature Oregon Olive Mill‘s extra virgin olive oil on my blog, I was just delighted! You all know how much we use olive oil to cook with – you really can’t beat its flavor and versatility. The sampler they sent to me contained three beautiful stacked bottles with varieties ranging from mildest to most robust from the top down.
In general, it’s best to use milder oils for salad dressings and fresh vegetables and darker oils for cooking and finishing meats. So, we decided to create a meal that would use all three oils to their best advantage: Arbequina for Vinaigrette; Koroneiki for Roasted Tomatoes; and Tuscan for Breaded Chicken.
This meal can be made in stages. We roasted and pureed the tomatoes one day and made the rest of the meal the next day.
|Yummy, fresh salad with light vinaigrette|
|Roasted Tomatoes, Onion, Garlic and Basil sauteed in Koroneiki Olive Oil|
|Perfect comfort food for a cool winter evening – creamy and delicious!|
|Ready for the oven!|
|View of downtown Portland from the Willamette River from our trip last June.|
Cher Rockwell says
The stacked bottles are pretty cool.
Baked chicken parm is favorite around here – sounds good.
Chris Scheuer says
You’re making me drool Susan, what an amazing meal! I love good olive oil, it really makes a big difference. Have a Merry Christmas!
Laura (Tutti Dolci) says
What an incredible meal, I love the roasted tomato sauce!
Liz Berg says
Wow, an exquisite meal! Your chicken parm looks incredible!!!
Cocoa and Lavender says
I remember in college I had a friend who tasted his olive oil. I thought it was so gross to taste oil because the only oil I ever knew until then was Wesson. And who would EVER taste Wesson in its own, right? (I never had butter until college, either…) Now I am an EVOO lover – I can’t imagine a day without it. The chicken parm and salad look just scrumptious! ~ David