Features

OmegaOil: nutrient-rich blended oils in New England by way of California

By Jillian Bernardini - Feb 17, 2016 - 10:04 AM
Recent Recipes

Mocha Brownies with Coffee Dul...
Feb 08, 2016 - 04:10 PM
This week is all about baked goods. It's winter, I finished the Whole30 las...

Dark cocoa chocolate chip muff...
Dec 08, 2014 - 01:46 PM
Inspired by more healthful baking techniques in cookbooks and food bloggers...

Caramelized onion and roasted ...
Nov 21, 2014 - 01:54 PM
Mostly unattended with a few stirs here and there, crafting an onion dip wi...

Roasted Banana Cheesecake with...
Nov 10, 2014 - 12:50 PM
Bananas rule the dessert world. There's banana cream pie, banana's foster, ...

Growing up in an Italian household, my family is quite particular about their olive oils. Only from Italy, in the large tins, extra-virgin, and with a true date of harvest authenticating it's freshness. Now, it can be intimidating to find a brand or maker that verifies it's origins, where the olives are from, or even if it is crafted from 100% olives! Avoiding the traditional, big company names like Bertolli or even Crisco [yikes!] displayed and packaged in the clear plastic bottles is a simple tip. The New England region is fortunate to have an overabundance of speciality shops, and even boutique shops that are purely dedicated to olive oils and other cooking oils. 

ExtraOrigin OmegaOil is one of those local, honestly-crafted family brands. A husband-wife team based in Kingston and Boston, MA, lived briefly in California. Awestruck at the quality of oil and vinegar makers, they desired to bring this high-quality, small production to the New England area. Tiny, but mighty, with only four employees including the founders, OmegaOil boasts a wide array of olive oils that are 100% organic and extra virgin. Infused oils with fresh herbs, seasonal citrus, and other unique seasonal olive varieties such as Arbosano and Arbequina are a few current offerings. 

A couple of my favorites, one for dipping or dressings and the other for high-temperature cooking, that I sampled was a blended oil variety from olives, avocados, flax, sunflower, and coconut. Richer in omega-3 and omega-6 healthy fats, these unique blended OmegaOil products are complex, verdant, and taste slightly richer and more buttery. There is a subtle nutty, seedy quality to the dressing oil that is incredibly aromatic and complex. The scent, taste, and texture validate these oils as truly originating from responsibly grown, desirable ingredients. 

Find ExtraOrigin olive and blended oils at local markets, festivals, and their online shop link here.

OmegaOil

https://www.omegaoil.co

Picture from OmegaOil Facebook site

 

*All opinions are my own with samples provided.

Recent Blog Posts

Jill Eats: Seafood in New England

By Jillian • Jan 21, 2016 - 10:05 AM
People often talk about sense of place when cooking. Whether it involves seaso...

What I’ve been up to: Craving Boston, WGBH

By Jillian • Jan 19, 2016 - 10:45 AM
I promise all of you the last year hasn't been filled with 100% mundanity,...

2015: A Year of New Happenings, and JillEats in 2016!

By Jillian • Jan 11, 2016 - 10:59 AM
It's overwhelming to think about how much can happen in a year. A beaut...

On The Road: Portland, Maine

By Jillian • Jan 20, 2015 - 12:10 PM
Early December during dusk, a dusting of snow, and frigid temperatures surroun...



Jilleats.com
Terms
Recipe