No Cook Pea Salad and Euphoria Greek Extra Virgin Olive Oil

January 11, 2011 | Filed Under Olive Oil, Review, Salad | 6 Comments 

Some time ago, a company named Greek Artisanal Imports sent me a bottle of Euphoria Greek Extra Virgin Olive Oil to review.

When I started to learn how to cook, I noticed that a few recipes called for using “good quality” olive oil. Quite frankly, I thought they were all the same. Throughout the week, I used Euphoria olive oil for everyday cooking and salads.   The olive oil seemed to match the flavors of the other ingredients in the food and did not overwhelm it, particularly with the salads.

Compared to other olive oils I’ve used in the past, Euphoria has a beautiful emerald green color that mesmerized me. It has a fresh, deep, earthy, green aroma, which did not overpower but enticed, instead. After using Euphoria, I realized that many of the other oils I’ve used in the past, tasted bland, whereas Euphoria has a rich taste with a clean fruity, peppery hint.

After checking out the company’s website, I was impressed to learn about the obvious care and pride in which Euphoria is produced on a small traditional Greek family grove and is made from 100% Greek Koroneiki olives. These olives are only grown in Greece and supposed to make some of the best olive oils in the world. The olive oil is packaged in a dark glass bottle to protect the oil from light, thus maintaining its fresh flavor longer. In addition, a press date is located on the back label of the bottle. It informs the customer about the freshness of the oil. That way, the buyer is able to make an educated decision on whether or not to buy that particular olive oil. A friend once mentioned to me how he’d usually have to throw out some of the oil in the huge tins, since it goes bad after a while, once opened. After seeing the way Euphoria oil is packaged and the information provided, I realized that the grocery store olive oils I normally buy don’t tell me when the oil was packaged. I have no knowledge about the freshness of the oil I’m buying. Neither do many of the olive oils I buy come in dark bottles to prevent the oil from quickly spoiling. After seeing the thoughtfully-designed Euphoria bottle, I’ve become conscious of the fact that the olive oils I normally pick up, not only come in a relatively clear glass bottle but have been sitting on the shelf under the bright lights of the store for who knows how long.   Hmm… What an unsettling thought.

Would I use Euphoria Greek Virgin Olive Oil again?   Sure. At $27 for a 500ml bottle (I believe that’s about 17oz? Someone correct me if I’m wrong, please.), $153 for six bottles (1/2 case), and $295 for 12 bottles (one case), Euphoria costs more than the supermarket/grocery store olive oils ($7.99 – $12.99) I normally purchase, but I realize that I get what I pay for.   With Euphoria, I know who produces it, where it’s produced, the type of quality olives used, which in turn make superior oil. Plus, based on the press date provided on the bottle, I know that the oil I purchase is at its freshest. I like that the owners are so confident with their product that if, for any reason, a customer is dissatisfied with his or her Euphoria oil purchase, for whatever reason, they will provide a refund.

I’d especially recommend Euphoria to use as dressing on salads, where you can taste its flavor at its best, unadulterated by heat from cooking. The light coating and pure zest of the oil made my salads tastier. It is also perfect for dipping bread.

To learn more about Euphoria Greek Extra Virgin Olive Oil, you can check out their site here.

I used Euphoria oil when I prepared a salad recipe by Leora of Here in HP. I liked this salad a lot. The ingredients include peas, carrots, parsley or cilantro. Those familiar with my blog know that I used CILANTRO (oh, yes!) instead of parsley. When I finished the salad in my plate, I used a piece of bread to sop up the remaining olive oil dressing at the bottom of my plate.   Mmm, Mmm good! The salad is perfect for summertime but it’s also ideal as a winter meal. I served it with side dish of rice and it hit the spot. Because of its simplicity, this salad has become another favorite of mine. Thanks for the salad recipe, Leora.

Paz

No Cook Pea Salad
Here in HP

• 8 oz. frozen peas
• 1 clove garlic
• first cold-pressed olive oil – enough to coat the salad
• 1 half red onion, chopped (or use a sweet vidalia onion)
• sea salt, to taste
• 1/2 cup fresh chopped parsley or cilantro
• optional: pepper, allspice or cumin
• optional: shredded carrots – 1 large carrot or a handful of baby carrots

Put the frozen peas in a container. Crush the garlic clove, and add it to the top. Put in the refrigerator until you are ready to serve it (the peas will need several hours to defrost). When you are about to eat, coat with olive oil. Add the chopped onion, herbs, salt, optional shredded carrots and any spices you desire, such as cumin or allspice. Stir and serve.