Sigona’s July 2011 Olive Oil of the Month
Need a dish to pass for the next summer cookout? Try out our recipe for quinoa tabbouleh with our July olive oil of the month. The bold flavor and complex characteristics of this month’s feature add a depth of flavor that you can’t duplicate with just any old oil.
Sigona’s Fresh Press Extra Virgin Olive Oil of July 2011 is…
From the Livermore Valley, Calif.
- isn’t your grandpa’s Frantoio! It packs a punch, yet is balanced out when used in a flavor-loaded dish, such as a quinoa tabbouleh (recipe below) or a basil pesto with pine nuts
- features the highest polyphenol count of any California olive oil, weighing in at 533
- is an herbaceous, grassy, peppery and robust oil that rivals the biggest European oils
- comes from the first fruits of the California season, so it has a beautiful, fresh color
Stay tuned for our next monthly feature!
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Quinoa Tabbouleh with Avocado
Quinoa, like tabbouleh, became popular in the 70s, but has had a welcome resurgence as of late, partially due to it being gluten-free. Quinoa is complete protein, boasting all nine essential amino acids, and has a pleasantly grassy, nutty flavor and is slightly crunchy when cooked. Quinoa, a plant seed, is complete protein, boasting all nine essential amino acids. It has a pleasantly grassy, nutty flavor and is slightly crunchy when cooked. Use it like a grain or pasta, similar to how you might use bulgur wheat, the grain traditionally used in tabbouleh. The robust Sigona’s Fresh Press Frantoio extra virgin olive oil adds another layer of flavor that balances out when added to this ingredient-packed dish.
- 2-3 large tomatoes (about 12 oz), seeded and chopped
- 1 cup quinoa, uncooked
- 1 cup chopped fresh flat-leaf parsley
- 4 green onions, chopped (all white parts and 2 inches of green tops)
- 1/2 a medium English cucumber, peeled, seeded and finely chopped
- 4 radishes, chopped (optional)
- 4 oz. Feta, crumbled
- 1/4 cup chopped fresh mint
- 1 TBL lemon zest
- 6 TBL Sigona’s Fresh Press Frantoio extra virgin olive oil
- Juice from 1 1/2 lemons (about 3 TBL)
- Salt and pepper
- 2 avocados (for serving, see note*)
Directions: Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
Strain quinoa to remove any excess water.
Place quinoa in a large bowl and add in tomatoes, parsley, onions, cucumber, radish (if using), Feta, mint and lemon zest. Stir to combine.
In a medium bowl, combine lemon juice, salt & pepper (to taste) and olive oil. Whisk briskly to emulsify the mix. Add all but 2 TBL to the quinoa mixture and toss to combine.
*Just before serving, slice avocados and add to the remaining olive oil & lemon juice mixture. Transfer tabbouleh to a serving bowl or large platter and arrange sliced avocados on top. Serve immediately.