Pesto Sticks and Carapelli Organic Extra Virgin Olive Oil Giveaway

I’ve been on a bit of a pesto kick lately. Not sure where it came from or why, but I can’t seem to get enough of the fresh green sauce.

Olive oil on the other hand – I don’t know much about. Handsome and I know we need to experiment with a few brands to find one we enjoy dipping our bread into but we really haven’t been looking for a new olive oil. However, I was really excited when Carapelli asked me to sample their olive oil.

Knowing nothing about the differences between olive oils, I am not sure how to review this product. To me it’s like the difference between wines (something else I know little about – other then that they all taste like ‘wine’ – just different kinds of wine). If Carapelli Organic Extra Virgin Olive Oil were a wine, I would compare it to one that was very dry. It has a very pronounced olive flavor that hits your taste buds right away. Neither lacking in flavor or subtlety, it’s definitely not an olive oil for the feint of heart.

Pesto Sticks

Pesto from The Bon Appetit Cookbook, sticks from my new love of refrigerated doughs

Ingredients:

  • 3 cups (packed)Fresh basil, (about 6 ounces)
  • 3/4 cup olive oil, divided
  • 1/3 cup pine nuts
  • 3 tbs chopped walnuts
  • 2 garlic cloves
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1 can of refrigerated bread sticks (I used Pillsbury garlic bread sticks)

Preparation:

For the Pesto: Blend basil, 1/4 olive oil,. pine nuts, walnuts, and garlic in processor until finely chopped. Add Parmesan cheese. With machine running, gradually add remaining 1/2 cup oil, blending until coarse paste forms. Season persot to taste with salt and pepper.

For the bread sticks: Preheat oven as per instructions on label.

Roll out dough. With a pizza slicer, or sharp knife, slice the dough 1/4-inch wide. With a brush, slather on pesto. Fold strips of dough in half with pesto on the inside, and twist.

Bake according to package directions, or until golden brown. (Mine we done at 10 minutes). Serve and enjoy.

Now the best part about this post? A Giveaway! One 17 oz bottleof Carapelli Organic Extra Virgin Olive Oil.

Try it and let me know what you think of this olive oil and how it rates to your standby.

Leave a comment here letting me know what your favorite use of olive oil is or tips for picking out a new one.

Earn Extra Points by (each action gives you an additional chance to win). You do not have to leave an additional comment for each, just tell me in your comment if you are doing any of the following:

Entries accepted through May 22nd at Midnight EST. Winner will be announced on 5/24/11.

 


Comments

  1. Taylor Thomson says

    my all time favorite use for olive oil is to cook veal in it. And every time I smell olive oil warming I think about it. I follow you on twitter<3

  2. says

    Kita – I love pesto in so many things! I’ve made these with the refrigerated dough in a pinwheel shape. So yummy! I seriously think I use olive oil every day! I like a deep rich flavor especially for dipping bread. I also follow you on Facebook, Twitter, and RSS feed. Happy Monday to you! :)

  3. says

    I love pesto! pesto pizza with grilled veggies is one of my favorites… I use tons of EVOO – just today I used a LOT of it to make hummus :) I also love eating good homemade bread with EVOO… :) I already follow you on Facebook, Twitter and subscribe to you on Google Reader! :)

  4. Tanya C. says

    I use olive oil to cook with just about everything. But I know nothing about what makes an olive oil good. I need to make some pesto, I don’t know if I have every had it before but my basil plant is in a need of some trimming : )

  5. Regina Moolenschot says

    Like wine, I am a big fan of extra virgin olive oil and it’s varieties. I incorporate EVOO into my daily life in so many ways; internally for it’s high antioxidant value to help rid of free radicals, externally as a skin treatment for its vitamin E properties that keep my skin hair and nails soft and conditioned, and around the house for conditioning leather and wood furniture. Tip: to rid of dry elbows and rough hands rub a little EVOO on troubled areas daily and soon you will have soft supple skin. I use EVOO by the gallon!

  6. says

    In NJ there is this grocery store called Fairway. They have an olive oil/vinegar sampling station. I like to call it heaven. That’s how I test mine out, by eating lots of bread in the grocery store! I mostly use my olive oil for making salad dressings.

  7. RavieNomNoms says

    That looks great! I would totally be munching on those pesto sticks ALL DAY LONG! haha…I love pesto too, it is so yummy and then make it into a stick? Yes please! :-)

  8. says

    One of my favorite uses for olive oil is drizzling over heirloom tomato slices. YUM. I also follow on Facebook and I am an RSS subscriber.

  9. Michelle Thomas says

    My favorite use of olive oil is just to saute vegetables. I always use olive oil instead of butter because you get more vegetable flavor. But of course, I love dipping bread in it, and drizzling some on sandwiches instead of mayo. I have no idea on brands, though. I usually just buy Fresh & Easy or Trader Joe’s brand. They always seem to taste good to me without being too strong or bland.

    I’m following you on Facebook.
    Following on Twitter, and tweeted about the giveaway.
    I also joined the email subscription!

  10. Steph says

    I went to a vinegar and oil store last summer where they had you progress though different oils with different breads – and wow you can really taste a difference!

    I’m also an RSS subscriber and i like Pass the Sushi on fb :)

  11. Allison says

    My favorite use of olive oil? Bagna cauda with some warm, just-out-of-the-oven bread for dipping. Can’t think of a better way to enjoy it before dinner!

  12. Shari says

    I love drizzling it on crusty bread with a little shaved turkey and feta crumbled on top, and then I stick it under the broiler for a minute or so. A-mazing!

  13. Mengda Zhang says

    I don’t know much about olive oil, but we have a big jug from costco…so i’ve been stir-frying with it!

  14. Barbara says

    Olive oil is a staple in my home so I would be hard pressed to list one favorite use. We are in pollen season here so I am making a lot of garlic noodles — saute garlic in olive oil and toss your favorite pasta in it. Add pepper — black or red to taste — and it will keep you breathing until the trees stop assaulting you.

  15. says

    I love to get a loaf of fresh bread, warm it up in the oven. On a plate mix together olive oil, parm cheese, red pepper flake, and S&P. That’s all. so simple.

  16. says

    What a fun giveaway!
    My favorite way to use olive oil is as a garnish for soup, especially a thick ribollita.
    Have you ever been olive oil tasting? It’s so fun!

  17. LittleMo says

    I’ve only recently gotten into trying olive oil, but I like its subtle nuances when sautéeing things – be they meats or mushrooms. I haven’t tried it as a base for any sort of sauce – dip or otherwise – yet, but it’s something in which I definitely have interest.

  18. Wendy (The Weekend Gourmet) says

    I love to use olive oil to make pasta aglio e olio…garlic, olive oil, and a bit of fresh basil with spaghetti. Lets the flavor of the oil shine!

  19. Vicky says

    I use EVOO just about in anything I can. I think making dressings is one of my favourite things to make with EVOO (and easiest). I loved reading everyone else’s comments for new ideas though!

  20. says

    I follow you on FB! I love Basil infused EVOO. Buy it or stuff a few basil leaves down the gullet of your bottle. Diping really does take EVOO to a whole new enjoyable level.

  21. says

    These look so good! I love pesto. I have some in the freezer right now, and these are a great use for it. Olive oil – oh how perfect it is. I use it EVERYday! I have a bottle by the stove to put in pans, I have a bottle in the pantry for use in recipes!

  22. Michelle says

    My 3 favorite ways of using olive oil are:
    1- Pesto!!
    2- Hummus (yum!)
    3- Mixed with Parmesan for dipping toasted bread.

    I follow you on facebook, I’m subscribed to your emails and I’m signed up for RSS feeds.

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