Taste of Italy Giveaway: Crisco Olive Oil Prize Package

by Tara Kuczykowski on March 28, 2009 · 929 comments

extra-virgin-olive-oil light-olive-oil

Huh – did you say Crisco Olive Oil?

Crisco certainly isn't the first brand that comes to my mind when I think "olive oil," so I'm assuming it's the same for you all. However, I was pleasantly surprised to discover that it's actually quite good. I've been successfully substituting it for my more expensive olive oils over the past few weeks.

Here's just one example of the tasty recipes that you can create with it.

Mediterranean Salad

mediterranean-salad

Salad:
1 pint grape tomatoes (use a mixture of red and yellow for added interest), halved
1 6-ounce container Bocconcini (small fresh mozzarella balls), drained
1 paper thin slice proscuitto ham, finely chopped
1/3 cup pitted kalamata olives, drained
1 tablespoon capers, drained

Dressing:
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon black pepper
Pinch of sugar
3/4 cup Crisco Extra Virgin Olive Oil
2 tablespoons chopped chives
2 tablespoons chopped fresh oregano

Place the grape tomatoes, bocconcini, proscuitto, olives and capers in a large bowl; set aside.

In a small bowl, whisk together the white wine vinegar, mustard, black pepper and sugar. Slowly add the Crisco Extra Virgin Olive Oil in a steady stream, whisking while pouring; whisk until dressing is well blended. Whisk in the chives and oregano. Pour dressing over salad; gently toss to combine. Refrigerate, covered, several hours or overnight to allow flavors to develop, stirring occasionally. Season with additional black pepper if desired. Using a slotted spoon, transfer the tomato mixture to a serving bowl. Garnish with fresh oregano sprigs, if desired. Serve.

Yummy!

Want to win a Crisco Olive Oil Prize Package?

I've got an awesome Crisco Prize Package ready to send out to one lucky reader. You'll get one bottle of each Crisco Olive Oil variety all packaged up in a really cool wooden box that is perfect for storing recipes and such later on.

How can you win?

Share how you use olive oil in your regular cooking. I almost always substitute it for vegetable oil in my recipes. The only exceptions would be in sweets. How about you?

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Every reader has three methods available to enter this contest. Choose one each of any combination of method one, two, or three for up to a total of 3 entries!!!

Methods of entry:

1. Leave a comment. Tell me how you use olive oil regularly.

2. Add Deal Seeking Mom to your blogroll or add my badge to your sidebar. Make sure to come back and leave the link to your site in a separate comment!

3. Subscribe to my feed via RSS or email. You must confirm your email subscription for it to be a valid entry! Leave a separate comment letting me know you have done so. If you’re already a subscriber, simply leave a separate comment letting me know you’re already subscribed. Lovin’ my subscribers! You guys make this all possible.

Prize:
1 Crisco Olive Oil Prize Package

This giveaway ends at 11:59 p.m. EDT on Tuesday, March 31st. I’ll use Random.org to select the winning comment. Winner will be notified by email on Wednesday, April 1st and listed on my Giveaway Winners page. Good luck!

While you’re in a contest entering mood, don’t forget to check out the Giveaway Gathering for a variety of contests being hosted on Deal Seeking Mom readers’ blogs!

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← Previous Comments

1 Emily Lauren March 30, 2009 at 1:49 pm: I'm already an RSS subscriber!
2 Emily Lauren March 30, 2009 at 1:50 pm: I used olive oil in a recipe this Christmas for gift baskets -- making homemade lotion!
I use lecithin powder to blend light olive oil with water into a really nice, cheap lotion. It doesn't last as long as commercially available lotions (it can grow mold after a month or so), but it was great making a batch and splitting it up into small bottles.
3 rebecca March 30, 2009 at 1:58 pm: I use olive oil on baquette slices and sprinkle it with garlic powder....it makes delicious garlic toast!
4 Tesa March 30, 2009 at 1:59 pm: I could use these for stir-fry on my veggies!
5 Jennifer Hedden March 30, 2009 at 2:08 pm: enter me
6 desiree kelley March 30, 2009 at 2:53 pm: I use olive oil in salads
7 Amber Whitaker March 30, 2009 at 3:18 pm: I LOVE to mix my "EVOO" with seasonings and roasted garlic for bread dipping... makes for a great appetizer while I am making dinner!
8 Sarah M. March 30, 2009 at 3:41 pm: Subscribed via email.
9 Alba Guevara March 30, 2009 at 4:32 pm: I use it to cook, I use it on salads. I use it all the time.

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10 Alba Guevara March 30, 2009 at 4:32 pm: I am a subscriber. super_alba_star@yahoo.com

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11 Alba Guevara March 30, 2009 at 4:33 pm: I have your blog on my blog....http://independentmami.blogspot.com/

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12 Susan Smith March 30, 2009 at 4:36 pm: I use olive oil when I cook.
13 Joyce Jacobs March 30, 2009 at 5:05 pm: I always put a little olive oil in the water when I cook pasta. Keeps it from sticking and adds a little flavor.
14 Tammy March 30, 2009 at 5:06 pm: I love olive oil made with scambled eggs yum
15 Joyce Jacobs March 30, 2009 at 5:07 pm: I'm an email subscriber.
16 tracy heyer March 30, 2009 at 5:19 pm: I put olive oil in my pasta.
17 Mary March 30, 2009 at 5:33 pm: I use it on my salad or cooking
18 Heidi March 30, 2009 at 5:38 pm: I'm a suscriber!
19 Mandy March 30, 2009 at 5:45 pm: I'm a subscriber!
20 Jennifer March 30, 2009 at 5:53 pm: We use olive oil in just about everything. I love it on fresh mozzarella, with garden tomatoes, fresh basil and a little salt, pepper and garlic powder. Yummy!!!!
21 Jennifer March 30, 2009 at 5:54 pm: I'm already an e-mail subscriber!!
22 hazel hunt March 30, 2009 at 5:57 pm: nice!
23 Teri March 30, 2009 at 6:03 pm: Already loving your e-mails, and taking a chance with winning the contests too! Thanks for the fun :P

Teri
24 Sue Farrell March 30, 2009 at 6:05 pm: I use olive oil for just about all my cooking needs--especially frying.
25 Pamela S March 30, 2009 at 6:43 pm: I use olive oil for cooking any vegetables or meat or even breads. I don't use it for sweets either. I also use it to make salad dressings.
26 Steve Scott March 30, 2009 at 6:48 pm: How not to use Olive Oil is in baking your son's birthday cake. I was out of oil and used Olive Oil we ending up having a food fight. We use it in salads.
27 arlean01 March 30, 2009 at 6:54 pm: I'm an e-mail subscriber and I love getting everyone! I use olive oil for most pan frying because of the great taste and it's sooo much healthier than regular veg oil!

arlean01´s last blog post..Madonna Accused Of 'Stealing' Child
28 Christine V March 30, 2009 at 6:59 pm: use olive oil for all my cooking needs
29 Heather March 30, 2009 at 7:02 pm: I use olive oil for nearly all of my cooking. It is a wonderful and versatile oil. I don't recommend it for baking though!
30 Jennifer M March 30, 2009 at 7:05 pm: I also use olive oil in place of vegetable oil in most of my recipes. We always dip fresh sourdough bread in a mixture of balsamic vinegar and olive oil and it is so tasty!

I have also used it to remove paint off my skin after painting. I rub it on and then after it sits for a bit, I wash it off with soap and water. The paint seems to come off easier this way. I got that tip from my grandmother.
31 Jeanne March 30, 2009 at 7:11 pm: Olive oil is used mostly for cooking, but there are other uses, I, a US citizen, ended up married in Mexico living two thirds of my life, my mother in law Lebanese, became my best friend. She had many old world cures, but one that really has helped me over the years, is when you get one of those ear aches, and you have nothing, and ear medicine is basically only prescriptioned, she taught me to warm a few drops of olive oil and put a drop or two in the ear, it eases the pain, loosen any wax or anything else, and feel comforting. It doesn't hurt your ear. It is a natural lubricant for ear pain. I didn't believe it either, but believe me, first real ear pain on a weekend with no doctor available except the emergency room and I soon became a believer. I used it for my children and myself. My children today use it when they find themselves in the same situation. Natures Natural Remedy and it can save you a lot of miserable nights and money!
32 Assia Mihova March 30, 2009 at 7:15 pm: Always use it on my salads!
33 Tina Hailey March 30, 2009 at 7:28 pm: I use olive oil when I cook tilapia on the stove top. Yum!

Tina Hailey´s last blog post..Easter and Birthdays
34 Jeanne March 30, 2009 at 7:30 pm: This is Jeanne again,
So apart from sharing my ear ache remedy, I will also share one of the best and easiest recipes for Egg Plant. Find a flat pan, surface, comal, which is a flat piece of aluminum, steel, or metal and place on it an egg plant. turn it up to almost high. let it burn until the skin is totally black, and the egg plant on that side is totally soft, collapsed, flip it to the next side, do the same, until the whole egg plant is completely roasted, juice will be running out. Even sit it up on its end to burn that end and soften and roast, it will squish down, doesn't matter. When done, take it off the flat pan, place it on a board, and let it cool. Once cool, take a paring knife and start lifting up all of the black totally burned skin to get to the flesh below. Clean all of it off. A few specks won't alter the dish, if left. Once done, place in a blender, or food processor preferrably.

Blend until smooth adding olive oil, juice from one key lime, and salt to taste, the oil oil is probably about several tablespoons, you can taste it to see how it is incorporating. The flavors of the roasted eggplant and salt and oil will blend incredibly. Poor it out in a flat plate, take olive oil and put a steady stream around it on top for dipping, and in the center chop parsley, put a circle and sprinkle it with paprika. Serve it with wedges of flat bread. Incredible appitizer, addition to a meal or an great diet food and it is extremely healthy. If you roast the eggplant until every part of it is soft/mussy under the black skin the roasted flavor will be the best you have ever tasted. I take this into work as a dip and people can not believe it is only four ingredients, eggplant, lime juice, salt and olive oil. It is a bocato de Cardinales!
35 Linda F March 30, 2009 at 7:32 pm: I use Olive Oil in salads, with vegetables and for roasting meats & vegetables.
36 KATHY March 30, 2009 at 7:49 pm: I put olive oil on my asparagus with chopped garlic cloves and back in the oven at 350 degrees F for about 1/2 an hour. Yummy!!!
37 reva skie March 30, 2009 at 8:00 pm: I sub olive oil for veg oil in most of my food including sweets. You will never notice it in brownies. For sweets where you think you will notice, split half olive/half veg or less.
38 reva skie March 30, 2009 at 8:09 pm: I added your feed to my google reader.
39 Jane K March 30, 2009 at 8:14 pm: I use olive oil in my salads.
40 Sandy Y March 30, 2009 at 8:25 pm: I use olive oil and balsamic on my salads and tomatoes. I roast or grill veggies in olive oil. I drizzle it on bread. I lightly toss pasta and veggies with it.
41 Jacob LaFountaine March 30, 2009 at 8:48 pm: I use it for everything I would use a salad dressing, butter or shortening for.
42 Melanie March 30, 2009 at 8:59 pm: I use olive oil with stir frys and when frying.
43 EdV March 30, 2009 at 9:16 pm: my primary use for olive oil is making vinaigrettes
44 Danielle March 30, 2009 at 9:27 pm: we use it for veggies and making pizza!
45 Liz March 30, 2009 at 9:28 pm: I use light olive oil for cooking...most Italian and veggie dishes, and extra virgin for salads and dressings. Love it.
46 Terry C March 30, 2009 at 9:36 pm: I don't use olive oil currently but I have thought about it. This would be a great way to try it. Thanks!

braaisjo at gmail dot com
47 Rhonda Clemens March 30, 2009 at 9:42 pm: My family would love to WIN this, please enter me and thanks for the great contest!

clemensrhonda@hotmail.com
48 Sarah Berry March 30, 2009 at 9:52 pm: I love using olive oil when cooking shrimp! Thanks for a great giveaway

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49 Sarah Berry March 30, 2009 at 9:53 pm: I subscribe

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50 Heidi March 30, 2009 at 10:12 pm: I use it in everything! Homemade salad dressings, pizza, and on garlic bread instead of butter, just to name a few.