Deal Seeking Mom

Taste of Italy Giveaway: Crisco Olive Oil Prize Package

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extra-virgin-olive-oillight-olive-oilextra-virgin-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!

Reader Interactions

Comments

  3. Joyce Jacobs

    I always put a little olive oil in the water when I cook pasta. Keeps it from sticking and adds a little flavor.

  10. Jennifer

    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!!!!

  13. Teri

    Already loving your e-mails, and taking a chance with winning the contests too! Thanks for the fun :P

    Teri

  15. Pamela S

    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.

  16. Steve Scott

    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.

  19. Heather

    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!

  20. Jennifer M

    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.

  21. Jeanne

    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!

  24. Jeanne

    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!

  26. KATHY

    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!!!

  27. reva skie

    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.

  30. Sandy Y

    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.