• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Olive Oil Giveaway! (Plus a Simple Sauce)

September 13, 2010 | Pasta & Pizza, Vegetables

I’ve been busier than a one armed paper hanger…as the saying goes. So to make up for my lack of quality posts in the past week or so, I’m happy to launch another olive oil giveaway. Just comment at the bottom of this post before Friday, September 17th and tell me what fall dish you are most looking forward to cooking now that the weather’s cooling down a bit. While you are thinking about that, let me tell you about the olive oil and how I used it in today’s recipe.Vetrano is an olive olive oil from the Campania region of Italy – near and dear to me after spending my anniversary there in April. This yellow olive oil has a very fruity taste – alot of tomato flavor and aroma – and it’s one of those oils I find will only be wasted by cooking it, which makes it perfect for finishing a dish. So I chose instead to puree up the leftover ratatouille I made with some Denver classes this morning to make a very rustic vegetable sauce for pasta.I must say I’m a bit concerned that I seem to like my vegetables more like baby food – pureed rather than chunky. I’ll take a cream of any vegetable soup any day over the chunky whole vegetable counterpart. And so was the case with my Quick Ratatouille which I liked just fine, but loved pureed over pasta with a generous drizzle of the Vetrano Extra Virgin Olive Oil over the top and a sprinkling of Parmigiano Reggiano cheese. This is how olive oil is meant to be enjoyed – so post a commet below to win your own bottle of this great olive oil. It’s brought to you by the great folks at Gourmet Cooking & Living, who just ventured to Italy on another trip to scope out the oils you enjoy if you join their Olive Oil of the Month Club. They are the sponsor of this giveway, and to date the only sponsor I’ve alligned with. That, my friends, should tell you how much I love their products!


15 Responses | TrackBack URL | Comments Feed

  1. I’m looking forward to green chili simmering on the stove all day while football is on the the background.

  2. I can’t wait to make lasagna. It’s something we never have in the summer and I’m ready for a big pan of it so I can east leftovers for two days afterward.

  3. I’ve never tried that olive oil before. It sounds wonderful. The pasta in your picture – it looks like buckwheat, maybe??

    • It was actually a basil linguine from a local pasta producer that I picked up at a farmer’s market here – and it was yummy!

  4. I never tried olive oil

  5. I am looking forward to cooking with pumpkin. Pumpkin ravioli, pumpkin bread, pumpkin cheesecake, I love it all. Love getting into the spirit of autumn with warm cozy dishes.

  6. I love braised short ribs over creamy parsnips finished with fruity olive oil in the fall. So cosy and comforting!

  7. I’m smiling over your comment on concern about preference for non-chunky vegetables. What do you do about veg like broccoli? :) Fall dishes I’m looking forward to always include a nice beef braise like Daube de Boeuf Arlesienne. I found the recipe last year, went with another one, so can’t wait to try this. Krista’s short ribs are a close second. Love short ribs!

  8. looks delish!

  9. I already miss the warm weather but I am excited about eating roasted butternut squash… I manage to go through at least one of them a week in the fall! Deeeeelicious…

  10. Yum….your dish looks awesome. I am looking forward to making some rustic bread in my bread maker and dipping it in your tasty olive oil!

  11. I really enjoy your blog and would love to win the delicious Italian olive oil!

  12. That looks delish! And a great (and easy!) way to use up all the veggies I have left in my fridge!

  13. I’m with Elana on the butternut squash! To me, it is the quintessential fall food. I like mine roasted with apples, then pureed into a creamy and lusty soul-satisfying soup.

    P.s. Michele, your blog is awesome! I really need some food photography pointers…

  14. My gosh, that looks so delicious. I love EVO, we use it every day in our household, it creates a flavor in cooking that can’t be matched by anything else. Thank you for this post and the chance to win!

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • union-square-cafe-new-york
  • ThinkstockPhotos-503528737
  • Valentine's Menu
  • stoic and genuine denver oysters-1
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • bistro-vendome-creme-brulee
  • potager-denver

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School