I’ve always been an avocado fan—and, by extension, an avocado oil proponent. I enjoy the buttery flavor and cooking versatility. I love avocado oil—but…it’s not exclusive.
Anyone who knows me well has seen how much I enjoy Mediterranean food, and for that extra virgin olive oil can’t be beat. It’s been on my list for a while now—create the olive oil I want to eat with every Mediterranean meal. I took my time sampling and choosing for sure, but I couldn’t be happier with the result.
And I hope you’ll enjoy it, too. Bright, peppery, and nuanced, Primal Kitchen® Organic Extra Virgin Olive Oil is a blend of Spanish and Tunisian olives—perfect for dressings, dipping, and light cooking.
I love using it in recipes where I can really taste and savor it—from fish to lamb to a tomato and cucumber salad and more. I’ve said before that the flavor of a good extra virgin olive oil is nuanced enough to elevate the simplest dishes, and that’s what I’m happy to offer—with the same careful dedication to quality I ensure with all Primal Kitchen products: Whole30 Approved®, Certified Paleo, Keto Certified, Certified Organic, and Non-GMO Project Verified, so you know you’re getting the best.
How do you use extra virgin olive oil in your Primal and keto cooking? Tell me in the comment section—OR—suggest a future recipe or topic for the blog.
Be sure to comment by midnight PDT Friday (11/1/19) to be eligible. (U.S. only for this one, I’m afraid.) I’ll choose 3 random commenters to receive a bottle of Primal Kitchen Organic Extra Virgin Olive Oil.
Thanks for stopping in. I’ve got a feature coming up. ‘Til then, have a great day, everybody.
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