October 30 2019

Olive Oil Is Here! + a Giveaway

By Mark Sisson
89 Comments

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. 

Now For the Giveaway…

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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89 thoughts on “Olive Oil Is Here! + a Giveaway”

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  1. Every single night with dinner, I have a large bowl of greens that I massage with extra virgin olive oil and then top with Balsamic vinaigrette!

  2. I use EVOO mostly to make dressings with some balsamic and some yellow mustard. It’s a great place to sneak in some turmeric, garlic, or mustard seed to supplement broccoli sprouts. Psyched that PK is offering this product!

  3. I’d love a look at the latest on electrolytes. I’ve been supplementing with magnesium, potassium, and good old fashioned salt, and I’m wondering about ratios, too much vs. too little, and if we become tolerant/immune to the effects of these things. It helped immensely with nighttime leg cramps when I started, but it’s not working as well anymore.

  4. I use extra virgin olive oil daily to fry eggs (my favorite way to make eggs), to toss vegetables in to roast in the oven, as an addition to a salad with canned salmon, to saute vegetables, and pretty much any other way I cook food usually involves some olive oil. 🙂 I experimented with whisking up some olive oil mayonnaise the other day because it’s the only oil I keep around, and that did not go well. I ate it anyway.

  5. Future topic suggestion: How to conquer sugar addiction and is there a primal need to eat something sweet? Would Grok ever get the urge for something sweet?

  6. Very excited for this Mark. Nice having a brand we can trust!

    In our house olive oil gets used often in salad dressing and to add to soups at the end. But I really like slow roasting butternut squash at low temps with salt, pepper, cayenne, and olive oil. It takes about 45 minutes due to the low temperature but man is it good!

  7. One of the best way to enjoy a high quality oil is to take a beautiful piece of aged parmigiano reggiano, drench it in the oil, add a touch of high quality fruit preserve or dried fruit, wrap the whole thing in a piece of prosciutto or jamon, and wash it down with a sip of dry prosseco.

  8. Glad to have an olive oil option we know comes from a trustworthy source! Maybe you can dive further into your process for sourcing quality materials for your products as a future blog topic. Maybe even a video of you visiting potential suppliers and asking questions, touring facilities… whatever is usually part of your process.

  9. I mostly use EVOO for salad dressings, with various types of vinegar. Lately it’s been some white vinegar that I infused with some extra raspberries from the garden. Topic idea: getting away from oatmeal for breakfast for kids that don’t like eggs. But that might be too specific. ?

  10. Unfortunately, this “recipe” doesn’t use olive oil, but its amazingly tasty and simple to boot. My family made it when I was a kid, and I’ll do it when I’m pining for an easy dinner or just some bacon on salad. Its one of my favorite comfort foods.

    Wilted Lettuce Salad
    1 serving

    One head of romaine lettuce (or equivalent amount of your favorite leafy green)
    2-4 slices bacon
    Bacon grease (2-3 Tbsp)
    2-4 eggs
    Red wine vinegar

    Cook the bacon in a pan. Remove the bacon and let cool, chop when cool. Save the grease in the pan and scramble the eggs in the pan, adding salt and pepper to taste. Chop lettuce and put in a large bowl, and put scrambled eggs and chopped bacon on top. Pour all the remaining bacon grease from the pan into a microwave safe bowl or measuring cup, and add more grease (or another oil, if you prefer) until there is about 2-3 Tbsp of oil total. Mix in an equivalent amount of red wine vinegar. Heat the oil and vinegar (microwave is fine, so is stovetop), and when hot pour over the lettuce. Toss the salad and enjoy.

  11. Like Joe, I mix olive oil with balsamic vinegar for a simple dressing for my salads (every day as well!)

  12. My go to dressing – EVOO, white balsamic vinegar, garlic, lemon, coconut aminos, provence herbs, s/p
    I use it on everything even eggs and pizza!

  13. During the winter months, I love to drizzle olive oil on top of soups. My son doesn’t like chunks of vegetables in his soup, so I roast up a bunch of veggies, add some spinach and bone broth, then throw it all in the high speed blender. I then add some roasted chicken and olive oil on top and dinner is served!

  14. The Primal Kitchen Organic Extra Virgin Olive Oil looks fantastic! I love using olive oil when eating all kinds of salads. It’s fantastic drizzled over an assortment of greens, tomatoes, and other veggies. I would enjoy seeing more recipes for veg-forward hearty salads incorporating olive oil that can be served at room temperature. Thank you!

  15. I use EVOO when making seaweed salmon rolls. Can of salmon, (retain the separated water), two tablespoons of avocado mayo, one tablespoon of EVOO. Mash with fork into salad. Add some of the retained water if necessary for consistency/spreadability. Spread thin layer horseradish onto Nori seaweed sheets. Spread salmon salad on top. Add three or four thin slices of avocado. Roll up sheet. Cut into 6 pieces per sheet. If you don’t like horseradish you can omit it.
    This provides healthy MUFA fats from avocado and olive, and omega 3s from salmon. Also a good amount of protein. And it’s very low carb.

  16. I mostly use the awesome stuff for dressing salads, and the good-but-not-amazing stuff for pan cooking

  17. I use it daily – as a salad dressing, poured over steamed veggies (especially Brussel sprouts), over sautéed fish, flavored oil poured over sliced cheese are just a few ways I use it daily. I pour it over almost everything. I make my own infused oils – garlic, rosemary, thyme, red pepper flakes, etc in many different combinations. Ahhhh delicious!

  18. I use it every day – poured over steamed veggies (especially Brussel sprouts), poured over fish, sliced cheese or salad. I make my own infused oil with many different combinations such as garlic, thyme, rosemary, red pepper flakes, etc. Delicious!

  19. I use olive oil for everything. I don’t want to use anything else.

  20. I absolutely use olive oil, especially for salads and low heat cooking.

  21. we use it almost every day. it makes dishes taste so much better.

  22. I use it every time I make eggs and with salad dressings!

  23. I use EVOO every day in most meals that I cook (Primal/Paleo). My favorite way to use EVOO is when sautéeing veggies, like broccolini with garlic. I also use EVOO as a base for homemade dressings and sauces like chimichurri, paleo-friendly pestos, and for dipping.

  24. I make my own keto almonds. I buy raw organic almonds and put them in a container. I drizzle a few drops of olive oil over them and cover the container and shake till they are coated. I then sprinkle Himalayan salt and shake again. Voila! I can control the amount of salt to taste. I do the same thing for my boyfriend who eats peanuts. Yummy!!!!

  25. Olive Oil is huge in all our cooking we are Sicilian so pretty much every thing is prepared in olive oil make everything so delicious.

  26. From preparing vegetables fried for soups to simply pouring on Rice.
    We also pour it on tofu and tempeh to bring out the dishes we prepared so they aren’t to dry.

  27. I like to use olive oil in my homemade dressings. I also bring a nip of olive oil to restaurants to use on my salad and veggies.

  28. I use EVOO for many things, but daily w/apple cider vinegar as a salad dressing, and also w/seasonings rubbed onto roasting veggies.

  29. I love everything Primal!! We use all the dressings and collagen. And we love pesto so I cant wait to use this for my pesto recipe.
    Please pick me 🙂

  30. We just learned to use a little bit of it to polish stainless steel appliances. They look great!

  31. would like help with how to keep on a paleo diet living with 2 people who dont live this way.

  32. I use olive oil for baking, cooking and sautéing. Love the delicate flavor it adds to everything.

  33. I make my own salad dressing. I can’t have garli or onion. Would live to try this oil.

  34. I’d love to hear any way you use the olive oil in a marinade! I can’t wait to try these new products!

  35. On a salad or in an avocado half, with Real Salt and fresh-ground pepper. 🙂

  36. Wait, these comments are chosen at random? So I don’t have to think up anything clever to get picked.

    Sounds like a clever trap….

  37. Every lunch is a salad for me with olive oil. Occasionally I’ll also make yummy pesto!

  38. I usually use it in non-heated applications like any kind of salad, but I occasionally will pan fry eggs in it.

  39. I put that sh*t on everything! Just kidding, sort of. There’s no rule that you can only use one kind of fat per dish. I mix and match my favorites, bacon, olive, avocado, coconut, and butter. Oh, almost forgot, duck fat is awesome but kinda pricey.

  40. The only thing I have used it in so far while on keto is when I make Cucumber and Red Onion Salad! It’s one of my favorites!

  41. i use olive oil for nearly everything, most often sauteing vegetables

  42. I’m a fan of using olive oil with lemon to help soften up fresh kale for my base in salads. It’s such a simple yet tasty way to break down the kale and flavor a simple salad! ?

  43. Olive oil is the only oil or fat I cook with. I’ve pretty much decided that every vegetable in the world tastes delicious if you hit it with a little olive oil, sea salt, and ground pepper, and stick it in the oven for a few minutes.

  44. I enjoy stir frying cabbage with half olive oil and half butter (or sometimes just olive oil). It adds a nice nutty flavor to the cabbage and a source of heathy fats. Another thing I like doing is making faux mashed potatoes using cauliflower, and while it is delicious with butter, sometimes, to mix things up, I add EVOO to the mashed cauliflower- delicious!! The best use of olive oil is to consume it raw – a drizzle over my huge green salad, along with a squeeze of lemon and a huge tablespoon of Dijon mustard. It’s the simplest dressing that I don’t even measure! It’s tasty and fresh, I can’t get enough! The only thing that makes the salad better is nutritional yeast- cheesy and full of B vitamins 🙂

  45. I use it in my Keto diet mostly for salad dressing and for finishing/topping in soup.

  46. I like to coat my wild-caught salmon in extra virgin olive oil before I broil it. I also like to drizzle my EVOO on salads, and I even put a tablespoon in my coffee sometimes.

  47. Extra Virgin Organic First Cold Press Olive oil is a mainstay in my house. I use it every day to saute my onions, bell peppers, yellow crooked neck squash and zucchini as well as in the dish that I cook my morning egg whites in. It adds the best flavor to all of my cooking.

  48. I use extra virgin olive oil on lots of big salads, for frying eggs and for roasting all sorts of veggies. Regarding the latter, I’d like to get your take on the conflicting advice (and smoke point data) I get from other sources – some say the smoke point of extra virgin olive oil is too low (and publish a low smoke point) and advise using ‘regular’ olive oil (light/refined) which has a higher smoke point.

  49. I like marinating a whole chicken in olive oil, lemon and herbs and then roasting it. I also love olive oil mayo!

    1. I also do a very similar thing. I get split 1/2 chickens, marinate them in EVOO, lemon and herbs and put them on the grill skin side up for the whole time. Delicious!! Its important to watch for flare ups though. Never just walk away.

  50. I love Mark’s Daily Apple. I signed up years ago mostly just to have the encouragement that I needed to do some lifestyle changes so I could lose weight. I have hashimoto’s thyroiditis and after many years of being very stable on my meds I started to bounce around within acceptable levels of blood work but not acceptable wellbeing for me. Now as part of my life journey I have a lot of food intolerences. I have incorportated many of your recipes and Primal Kitchen products into my diet. I am very happy to see more and more of them in local stores so I can pick them up while grocery shopping. One of the many things I use extra virgin olive oil for is infusing flavors garlic, onion, and many different herbs. I cannot eat garlic or onion but love the flavor in my recipes.

  51. On my salads, with some cheese and sausages and cooking my vegetables. Everything I can!!

  52. I add a splash of olive oil in with my daily collegan smoothie, as well as my green smoothies, for the extra healthily fat.

  53. My favorite way to use extra virgin olive oil is in its pure, raw state! So, I love drizzling my plate with it, but particularly, I’ll roast a bunch of vegetables and throw them in a marinade made of extra virgin olive oil and lemon juice! Makes it so delicious!

  54. Just finished reading the books Keto Reset Diet and Primal Blueprint. While I have been doing Keto for 6 months, I am always looking to improve and learn. Look forward to more reading from you and trying your products.

  55. My wife and I honeymooned for 3 weeks in Italy this past summer. As the nights grow darker and colder here in Memphis, I like to flip through photos from the trip while Boticelli blares from my Alexa, and I take a deep swig of olive oil and sigh.

  56. Big bowl of greens, veggies, nuts, and seeds with EVOO – my only salad dressing.

  57. I would love to win this! Organic olive oil is a daily thing around our home. Keto diet making great strides in brain health for my beloved husband. We both enjoy slalads drenched in olive oil every day – yum!

  58. I use EVOO as the basis for every salad dressing I make. It also adds great flavor to sautéed or roasted veggies. Sometimes, to give sprouted or raw nuts extra flavor, I’ll toss them in a bowl with some EVOO and pink salt for serving. There’s not much that isn’t made better with a little EVOO!

  59. I use a blend of extra virgin olive oil and avocado oil to make homemade mayo for ranch dressing, deviled eggs and lettuce-wrap sandwiches. I also use it for my oil and vinegar dressings.

  60. I usually use EVOO to roast veggies in the oven. My wife uses it to dress her salads and pastas.

  61. My favorite uses for EVOO are over softboiled eggs, avos, and arugula for breakfast each morning or in caprese salad anytime.

  62. Do you know by what testing and regulations the EVOO you write from Turkey and Tunisia is safe and real ?

  63. I mix olive oil and grass fed butter with an immersion blender and keep it in the refrigerator. It solidifies and I use it on low carb rolls,veggies, and everything else. It spreads beautifully.

  64. I use EVOO to coat vegetables before roasting in the oven and as salad dressing.

  65. I love simplicity with my salad dressing so I can taste the freshness of every veggie! I always drizzle some good extra virgin olive oil over my greens….perfect as is!

  66. I like to use equal parts olive oil and juice of half a fresh lemon as a salad dressing. Or I’ll get some flavored vinaigrette to mix with my olive oil. Yummalicious!

  67. I use extra virgin olive oil by just drizzling it on things or by dipping things in it. Not only am I getting the healthy oil, but it helps when some foods are a bit on the dry side.

  68. I love it for making my kale salad–a little EVOO, some apple cider vinegar, some sea salt, a little rub, and it’s good to go!

  69. I always use oil for my salad dressings. Love all the flavor and satisfaction it provides. Another way it’s useful is drizzled over my roasted veggies. Delicious!!!! Can’t wait to try you brand.

  70. I’m excited to try it as long as it’s verified. The sourcing of imported olive oil is a murky and corrupt affair. Any reassurance on that front? Would hate to have a mouthful of terpene enhanced seed oil.