I don’t cook much with extra virgin olive oil. Heat doesn’t get along so well with it’s make up. But I do love it’s flavor. When I do use the evoo for cooking, I just “slow cook” on very low heat. Tomorrow I will show you how I use evoo with some small potatoes.
In a large skillet gently warm some evoo with 2 small cloves of garlic thinly sliced. I then added a small teaspoon of garlic chili and mixed it with the oil. Add a generous amount of fresh baby spinach, and fold it together wth the oil. Nice and gentle…nice and slow.
I had marinated chicken thighs in some middle eastern spices, lemon juice, yogurt and a bit of olive oil. Grilled over some wood charcoal.
I really love this tpye of simple meal, filled with flavor.
Pay no mind to the date stamp…forgot to set it on my camera.