Disclosure: As a member of the Pompeian Pantry Insiders Blogger Network, I am being compensated to do a series of 6 blog posts this year on Pompeian oils and vinegars. The comments in this post are 100% mine.
In early June, I had the pleasure of participating in the Pompeian Olive Oil Tasting 101 webcast, in my own kitchen, with Dr. Luisito Cercaci from Pompeian.
I received a Pompeian Tasting Kit, so I could learn about the different tastes and aroma of these 6 unique Pompeian olive oils.
I cook with olive oil all the time and never truly noticed a big difference from one bottle to the next. But when you taste olive oil, all by itself, one at a time, each variety clearly had a unique taste. (Just so you know, when we tasted each olive oil, we didn’t swallow it.)
This is what I learned:
Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. It is a perfect base for dressings, salads, vinaigrettes or as a table condiment for dipping bread and crudité.
Classic Pure Olive Oil complements any dish, enhancing its true flavors rather than dominating them. It is great to use as a base for marinades or to simply brush on fish, poultry and meats prior to cooking. Since the Classic Pure Olive Oil has a higher smoke point than regular olive oil, it can also be used for sautéing and frying meats, chicken or vegetables.
Extra Light Tasting Olive Oil is an all-purpose oil that provides all the benefits of cooking with olive oil, but with a light, delicate flavor which adds no significant taste. It is ideal for delicate sauces, stir-fried dishes, seafood and even baking. In fact, it’s a great substitute for shortening in cakes, cookies and other baked goods.
Arbequina Extra Virgin Olive Oil is mild-bodied with a round taste of mature fruitiness and a delicate sweetness of almonds. The delicate flavors make it ideal for fish and vegetables.
Koroneiki Extra Virgin Olive Oil is full-bodied with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish. It is perfect for soups and salads.
Picholine Extra Virgin Olive Oil is medium-bodied with a green fruitiness, hints of herbs and a pleasing balance of bitterness, with a clean and light finish. It is great for meats and sauces.
You can watch the Pompeian Olive Oil Tasting 101 webcast with Dr. Luisito Cercaci right here! Fast forward to 1:07 on the video. That’s where the audio starts.
For more info and recipes, connect with Pompeian on
For today’s Pompeian post, I’m sharing one of our favorite grilling recipes that uses extra virgin olive oil. You can marinate this steak in a gallon freezer bag and freeze it (uncooked) up to 3 months.
- 2 lbs. sirloin beef tips
- 1/3 cup extra virgin olive oil
- 1/3 cup (less sodium) soy sauce
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- 2 large garlic cloves, minced
- 2 tbsp. ketchup
- 1 tbsp. brown sugar
- Mix all of the ingredients (except the steak) in a gallon-size freezer bag. Add the steak, seal, and refrigerate. It is best if you marinate it for 4-6 hours, but if you can marinate it for 24 hours, that's even better.
- Grill or broil 5-8 minutes on each side or to your liking.
- Freeze the uncooked marinated meat in a labeled freezer bag up to 3 months.
- If frozen, thaw the bag of meat in the refrigerator for 24 hours before cooking.