· Carapelli olive oil, the number one
olive oil brand in Italy with over a 100-year Italian olive oil tradition
and long-standing commitment to excellence, arrived in America last year.
· Carapelli is launched a unique line
of four authentic olive oils specifically created to optimize the taste
of the favorite foods and cooking styles of modern Americans: Carapelli
Premium Extra Virgin, Carapelli Extra Virgin, Carapelli Mild and Carapelli
Light olive oils.
· Carapelli believes in providing consumers
with different oils for different uses to enhance the foods consumers cook
today and to optimize the food experience. For example, Carapelli
Premium Extra Virgin olive oil is best used for flavoring entrees and sides
dishes, and for dipping breads; Carapelli Extra Virgin olive oil is wonderful
for salads, topping vegetables and marinades; Carapelli Mild olive oil
enhances sauces; and Carapelli Light olive oil is a great substitute for
vegetable oil when frying, sautéing and baking.
· Carapelli olive oil is available in
grocery stores nationwide and is available in three sizes - 8.5 ounces,
17.0 ounces, and 26.5 ounces, (except for Premium Extra Virgin which is
available in 8.5 ounces and 17 ounces), with suggested retail prices ranging
from $2.79 to $7.09.
· Carapelli olive oil has partnered
with chef, restaurateur and cookbook author, Pino Luongo, to spread the
word of Carapelli olive oils in America. Both Carapelli and Pino
believe in sharing the knowledge of, and passion for, cooking with olive
oil. Pino’s newest cookbook, “Simply Tuscan,” provides a wonderful
opportunity for consumers to try Carapelli’s different types of olive oils
for different cooking uses.
· For additional information, call the
olive oil experts at 1-877-287-5678.
Carapelli Extra Virgin olive oil is the best
selection for salads, topping vegetables and marinades.
PERFECT DINNER SALADS
Tuscan Salad
Ingredients
2/3 cups Carapelli® Extra Virgin Olive
Oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon dried Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 head romaine lettuce, cut into ½
inch strips
1 cup sliced cucumber
1 cup crumbled feta cheese
½ cup PELOPONEESE® pitted Kalamata
olives
½ cup PELOPONEESE® roasted sweet
peppers, sliced
½ cup thinly sliced red onion
Cooking Directions
In medium bowl, whish together the olive oil,
vinegar, garlic, Italian seasoning, salt and pepper. In large bowl,
combine remaining ingredients. Add dressing and toss well.
Serves 6.
Insalata di Melanzane,
Pomodori e Mozzarella
Roasted Eggplant, Tomato and
Mozzarella Salad
Ingredients
2 medium vine-ripened tomatoes, cut in 1 inch
cubes
1 one-pound ball of mozzarella (di bufala
preferred) cut in ½ inch cubes
6 fresh basil leaves, torn
1 whole eggplant, sliced in 1-1/2 inch cubes
2 ounces mesclun salad greens
5 tablespoons red wine vinegar
¾ cup Carapelli® Extra Virgin Olive
Oil; divided
½ red onion, sliced thinly
Salt and pepper to taste
Cooking Directions
Preheat oven to 400 degrees F. Toss the
eggplant cubes with ¼ cup of Carapelli Extra Virgin Olive Oil, salt
and pepper to taste. Place in a roasting pan and cover tightly with
foil; roast for 45 minutes or until very soft, stirring occasionally.
Remove and set aside to cool.
Whisk the red wine vinegar and remaining olive
oil with salt and pepper to taste. Add the mozzarella, basil, tomatoes,
mesclun, red onions and cooled eggplant to the vinaigrette, tossing gently
to combine. Taste for seasoning and serve immediately.
NOTE: If you are not serving the salad immediately,
combine all the ingredients except the mesclun. Dress the mesclun
greens separately just prior to serving, mound the mozzarella-eggplant
mixture in the center of the plate, and top with the greens.
