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Pompeian Olive Oil PDF Print E-mail

America’s #1 Brand

pompeianoliveoil1-001Pompeian was born in Lucca, Italy, in the hills of Tuscany in the late 1800s, as a producer and exporter of olive oil. In 1906 a young entrepreneur named Nathan Musher purchased Pompeian and continued to produce and export it globally, building a warehouse and headquarters in Baltimore. In the late 1920s the Musher family decided to consolidate all of its production in Baltimore, where the company continues to bottle the oil. Pompeian products are sold throughout the U.S, and after 100 years, it is still privately owned.

Pompeian is the fastest growing brand of extra virgin olive in in the U.S., and the number one importer of olive oil, importing over 40,000 metric tons of olive oil annually from the Mediterranean and South America. The olive oil is imported in bulk, and blended and bottled fresh daily. Unlike many olive oils sold in the U.S., Pompeian oil is a blend of olive oils produced in various regions, rather than from a single locale or company-owned grove. Pompeian extra virgin, both regular and organic olive oil, are the first olive oils to receive the USDA Quality monitored seal recognizing quality and purity. The oils are continuously monitored and adjusted until they offer a balance of flavor, color, bouquet, and clarity.

According to Pompeian, “Olive oil is one of nature's “perfect” foods – pure, simple and essentially the same since ancient times. It is not a vegetable oil, but rather fruit oil. Pompeian Olive Oil is pressed from sun-ripened fruit. The character of any olive oil you buy depends upon many factors:  the variety of olives used to make it, as well as the soil, climate and seasonal weather conditions at the groves in which the olives were grown. It takes about 11 pounds of olives to make one liter of oil. The average tree yields enough olives to produce three to four liters per year.”

Pompeian Takes Us to Olive Oil University:

Extra Virgin
Some of the Mediterranean's finest olives are selected for Pompeian Extra Virgin Olive Oil. Produced by the first pressing of these remarkable olives though the centuries-old cold pressing process, Pompeian Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. In October, 2011, AOL Kitchen Daily selected it as the “Best Extra Virgin Olive Oil”.

Organic Extra Virgin
Pompeian Organic Extra Virgin Olive Oil is USDA Certified Organic and ensures health–conscious consumers of the careful handling and production they treasure, along with the flavor they expect from Pompeian.

pompeianoo1Classic Pure
The mild taste of Pompeian Classic Pure Olive Oil complements almost any dish, enhancing its true flavors rather than dominating them. The fine olives add a delicate yet unmistakable accent to even the most simply prepared meats, fish, soups, sauces, and pastas. Use it as a base for marinades, or simply brush it on fish, poultry and meats prior to cooking. It has a higher smoke point than Pompeian Extra Virgin, which makes it ideal for sautéing and frying.

Extra Light Tasting
This is an all–purpose cooking oil that provides all the benefits of cooking with olive oil—yet its light, delicate flavor adds no significant taste. It is suggested for delicate sauces, stir-fried dishes, seafood, and yes, even baking. In fact, it's a great substitute for shortening in cakes, cookies, and other baked goods. Be aware that Extra Light Tasting Olive Oil is not lower in calories? "Extra Light" means light in flavor. Olive oil and all other edible oils contain about 120 calories per tablespoon.

Pompeian OlivExtra® Original
A cooking oil, this is a blend of Canola Oil and First Cold Press Extra Virgin Olive Oil. Pompeian innovated the cooking oil category with the introduction of unique blends of oil that offered consumers added value in the form of nutrients, flavor and cost per serving.

Are you an olive oil “snob”?
Many ask, "Is a more expensive olive oil better?" Price alone is not an indicator of quality, since the quality of olive oil depends upon many factors: the type of olives from which the oil was produced, the handling of the olives before and during pressing, the storage of the oil and the overall quality standards of the producer. Following individual taste preference is always the best way to choose an olive oil. The question is also asked, "Is a one–source olive oil preferred?" Once again, that depends on taste, budget and culinary use.

In general, KosherEye uses cold pressed extra virgin olive oil for finishing, salad dressings, dipping and toppings. We use other types of olive oil and blends for cooking, frying, and sometimes baking. We especially love the versatility of Pompeian’s products, along with the value. Wide access to olive oil has made Americans more aware of the Mediterranean diet, an eating lifestyle high in fruits, vegetables and low in saturated fats.  America is in fact now using more olive oil due to the availability of Pompeian in supermarkets across the country. And as our friend Martha would say, that’s a good thing. All Pompeian olive oil varieties are kosher, certified by the OU on the label.

Some helpful olive oil facts:

  1. Olive oil smoke points
  2. Chart cooking tips which oil for which purpose
  3. Substituting olive oil for butter in recipes
  4. Olive oil Q and A
  5. Link to Mediterranean Diet Pyramid

bananacake_largeRecipes using Pompeian Olive Oil:

  1. Banana Cake with Cinnamon Chocolate Swirls
  2. Asparagus, Fingerling Potatoes and Melted Shallot Frittata
  3. Honey Lemon Roast Chicken Thighs

Enjoy this $1.00 off coupon

For more product information or additional recipes, visit Pompeian.com.

May 14, 2012


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