You know that olive oil is the absolute healthy oil. It s become a staple in most of our kitchen and for good reason. From a happy digestive system to banishing your belly fat olive oil has many benefits. I find olive oil brilliant for pasta and risottos, and it is my top pick for hummus, dips and salads. So when I got a chance to review Leonardo Extra Virgin Oil by Cargill Foods, I immediately grabbed the opportunity.
Packaging: The olive oil comes in a transparent plastic bottle. Because it is a 1-litre bottle, it gets a little tricky to pour the oil directly into a vessel. I would suggest storing it in smaller containers for use. The label of the oil claims to be high in antioxidants, low in saturated fats, high MUFA, zero cholesterol and trans-fat free.
Smell and consistency: The smell of the oil is very mild and won t bother sensitive noses. Also, the consistency of the oil is quite thick as compared to coconut oil and other cooking oils.
My experience: It has a distinct flavour that tastes great in salad dressings. It felt great in the kidney beans salad I tried. I also tried drizzling it in steamed vegetables, and I can tell you that it beats butter and ghee hands down. It had a depth of flavour that took the steamed and the saut ed vegetables to next level. And it's made cooking easier, quicker and much more fun. And with almost five items in a week, not even quarter of the bottle is over. So even if you are cooking consistently, the 1 litre of this extra virgin olive oil would be enough to suffice you for two months. So I would see it is a total worth for money.
I tried preparing the red wine tomato pasta.
You will also love adding 2tbsp of the oil in your mixed vegetable salad just like I did.
This is one of the best olive oils I have used, and I would recommend it to others.
Image source: Cargill
