St. Helena Olive Oil— The freshest oils make for the tastiest recipes

By Irvin Lin

Not all olive oils are created equal. For instance, St. Helena’s Olive Oil Co.’s Twin Sisters extra virgin olive oil is harvested by hand and processed out in the field with a mobile mill, ensuring the freshest oil possible. The organic Italian olive tree varieties ranges from Leccino to Frantoio, Pendolino, and Maurino, each offering their own flavor profiles. Blended together, they create a buttery, green, grassy, and bright oil with a slight peppery heat on the finish. Of course, a great olive oil needs a great best friend, like balsamic vinegar of Modena. A younger version of the Tradizionale vinegar, it’s barrel aged but still yields a gentle flavor. Try it in salad dressing for an extra layer of sweet and acidic balance. Finally, the organic dipping oil herb blend upgrades the weeknight standards into proper Italian dishes.

Company-worthy weeknight pasta

Sure, the combination of olive oil, balsamic vinegar, and herb seasoning begs to be used as dipping oil or quick salad dressing. But try tossing some al dente cooked spaghetti with a couple glugs of olive oil and a generous pinch or two of the herb seasoning. With just a few shavings of Parmesan cheese, some slices of prosciutto, and a couple of drops of balsamic vinegar over those slices, you’ve got an easy meal in minutes.
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