Fennel Salad with Roasted Beets and Shaved Asparagus (GIVEAWAY)

Fennel Salad

I’m so excited about today’s post! Not just because I have a lovely Fennel Salad to share, loaded with roasted beets, shaved asparagus, toasted walnuts and Asiago cheese. It’s because I feel like I have a secret treasure to share with you…

I adore crisp fennel salad, no matter the variety. Some pair fennel with citrus segments, others with apples and celery. However, something about the cool anise flavor of fennel against hot roasted beets makes my heart sing. Add thin slivers of raw asparagus and rich nutty Asiago and walnuts, and I am a happy, happy girl.

Fennel Salad with Roasted Beets and Shaved Asparagus

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Yet this fennel salad recipe is not even the best part of today’s post.

I’ve discovered something special that many of you may not know about, Theros Olive Oil.

Last summer my husband and I spent a day at the Asheville Food and Wine Festival. We meandered through the aisles sipping regional wines and nibbling small plates from local chefs. Half way through the day we passed an unassuming booth offering olive oil samples. Over the years I’ve tried dozens and dozens of brands of olive oil in specialty oil shops, so uninterested, I sauntered on. Luckily, I glanced down at the table, and noticed a large dipping bowl of olive oil.  I was immediately struck by the rich green color, and I do mean GREEN. Some olive oils have a tinge of green in appearance, but this oil was OLIVE GREEN.

Of course I had to stop and taste it. Immediately I was struck, again, by the intensity and freshness of the flavor. I had honestly never tasted olive oil like this.

Theros Olive Oil(My photo is not quite doing the color justice, but you get the idea.)

I often share companies with products I enjoy, but I’m always careful to not use verbiage that could possibly be misconstrued, or taken as emotional. That being said, I have no hesitation in telling you that Theros Olive Oil is the BEST olive oil I’ve ever tasted. By far.

After speaking with Niko Theros, I understand why.

Messinia Greece

The Theros family farm is 100 acres of coastal land in Koroni, located in the southwest region of Messinia, Greece, just an hour south of the city of Kalamata. Messinia receives the highest annual rainfall in the country and is considered the best climate for growing olives. The name actually translates, “The Mother of Olive.”

Niko’s family had lived on the farm for over eight generations, yet after World War II, his grandparents moved to the United States for a fresh start. They made a historic voyage by boat, arriving at Ellis Island with their seven children. His grandparents later settled in Brevard, NC, making this region feel like home to Niko.

After finishing his degree in horticulture, Niko wanted to explore his roots and decided to move back to Greece for a couple years. His grandfather’s best friend had been keeping watch over the Theros farm for decades, and was thrilled to teach Niko the secrets of farming olives.

Olive Tree

Theros olive oil is special for several reasons. First and foremost, the olives are hand-picked at their peak and pressed in the village within 48 hours, to obtain the highest degree of freshness. The oil is then stored in 55 gallon barrels Niko calls “time capsules” because they are specially insulated to block light, air, and temperature. The barrels are shipped to the US, then Niko only opens them as needed, bottling small amounts at a time to insure freshness.

Olive Harvest

Second, ALL Theros Olive Oil comes from the family farm. Niko explained, the reason the color and taste are so vibrant, compared to other olive oils, is that every other company he knows of, collects oil from different villages and regions, then pools them together. He also revealed that this happens throughout the whole Mediterranean region, so that some olive oils labeled “Greek” may only be 20% Greek, the rest coming from surrounding countries. This commingling process dilutes the intensity of the better oils and creates a lower quality product all together. This is the standard practice worldwide.

Theros Olive Oil

Niko carefully handles the olive oil process, producing pure, organic, highly extra-virgin (meaning super low acidity) olive oil, free of chemicals and additives. The difference is obvious in taste and appearance. Because of all the love put into this oil, Niko INSISTS that it should be enjoyed RAW, in its natural state. Of course you can cook with it, but doing so reduces the health benefits and extraordinary flavor.

So I’m thrilled to offer you three things:

  1. A gorgeous Fennel Salad drizzled in the most luscious olive oil you will ever taste.
  2. A list of places you can find Theros Olive Oil. CLICK HERE.
  3. And… THREE Gallons of Theros Olive Oil as a Giveaway!!!

Check out their NEW Facebook page HERE.

Fennel Beet Salad

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Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Fennel Salad

Fennel Salad with Roasted Beets and Shaved Asparagus

Ingredients:

2 bunches beets (I used gold and red)
2 large fennel bulbs
1 bunch FAT asparagus
4 oz. Asiago cheese
1 cup toasted walnuts, broken into pieces
1/2 a lemon
Theros Olive Oil
Salt and Pepper

Directions:

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes.

Meanwhile, core and slice the fennel bulbs thin.

Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese.

When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. Sprinkle with salt and pepper.

Drizzle each plate with a little lemon juice and a generous portion of Theros Olive Oil.

Today, not one, but THREE of you are going to receive a GALLON of Theros Olive Oil. Each gallon jug sells for $65 wholesale rate, but is worth $140 of Theros Olive Oil sold in 12 oz. bottles.

TO ENTER: ~CLOSED~

Leave a comment describing what you’d like to make with Theros Olive Oil ~ Think Raw!

Additional Entries:

  • Follow A Spicy Perspective by: Email, RSS, Facebook, Pinterst and/or Twitter
  • Pin on Pinterest
  • Share on Facebook (with a link)
  • Tweet This:  Win a GALLON of Amazing Theros Olive Oil from @SpicyPerspectiv Enter Here: http://aspicyperspective.com/?p=10547 #oliveoil #giveaway #greece

(Share Buttons at the top or bottom of this post.)

Leave a separate comment for each entry ~ 9 possible entries per person!

This giveaway will close and winners will be randomly selected February 13th.  For US residents only.

Disclosure: Theros provided olive oil for this giveaway. All heart-felt opinions are my own!

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329 Responses to “Fennel Salad with Roasted Beets and Shaved Asparagus (GIVEAWAY)”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — February 6, 2012 @ 6:24 am

    This salad is lovely! I will definitely be making salad if I win!

    Reply

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    leslie — February 6, 2012 @ 6:48 am

    OMG..seriously? a WHOLE gallon of olive oil. That is like winning the lottery! I am sure I would use a half gallon of it for dipping my bread into!!!

    Reply

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    leslie — February 6, 2012 @ 6:48 am

    Tweeted!

    Reply

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    leslie — February 6, 2012 @ 6:49 am

    Your in my RSS feed

    Reply

  5. #
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    leslie — February 6, 2012 @ 6:49 am

    Follow you on twitter

    Reply

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    leslie — February 6, 2012 @ 6:50 am

    Follow you on Pinterest!

    Reply

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    the wicked noodle — February 6, 2012 @ 7:21 am

    Okay, I don’t normally enter other blogger’s giveaways just because I feel like we get so many freebies that prizes should go to someone else. BUT…I just can’t help entering this one! I adore a good olive oil and I’ve never tried this brand. It sounds just lovely. There are so many ways I would use it…just to dip a good bread, drizzled over fresh tomatoes and basil, and I love to finish a dish with a drizzle of high-quality olive oil. YUM!

    Reply

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    the wicked noodle — February 6, 2012 @ 7:22 am

    So…I’d already pinned this before I realized it was an entry! Happy day for me!

    Reply

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    My German Kitchen...in the Rockies — February 6, 2012 @ 7:24 am

    I already like the oil without tasting it, since the producer and my son share the same name.
    I would also use it in a salad. Probably something with red cabbage. I love fennel as well.

    Reply

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    JB — February 6, 2012 @ 7:25 am

    I’d love to try this on a salad but I make a really crusty bread I’d try dipping first.

    Reply

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    Alison — February 6, 2012 @ 7:27 am

    Best giveaway ever! Recipe looks amazing (3 of my favorite foods: beets, fennel, and asparagus). I love having good olive oil for drizzling over homemade hummus.

    Reply

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    the wicked noodle — February 6, 2012 @ 7:38 am

    Tweeted :-)

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    JoAnn — February 6, 2012 @ 7:43 am

    Ooo! I LOVE olive oil and this one looks amazing! I would love to drizzle over thinly sliced fennel, shaved parm, and segmented oranges with just a dash of sea salt and freshly ground pepper. YUM!

    Reply

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    Lara — February 6, 2012 @ 7:45 am

    The olive oil looks amazing! wonderful color. I would like to make a sumptuous salad of mixed greens with beet slices and chevre and drizzle it with a vinaigrette (of course made w/ Theros olive oil).

    Reply

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    Lara — February 6, 2012 @ 7:49 am

    posted on Facebook

    Reply

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    Lara — February 6, 2012 @ 7:49 am

    posted on Twitter

    Reply

  17. #
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    Lara — February 6, 2012 @ 7:50 am

    following A Spicy Perspective

    Reply

  18. #
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    Amy @ A Little Nosh — February 6, 2012 @ 7:53 am

    Just a nice tomato, basil, and mozzarella salad. Simple and delicious.

    Reply

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    Jenny — February 6, 2012 @ 7:54 am

    I follow you on Facebook and Twitter!

    Reply

  20. #
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    Amy @ A Little Nosh — February 6, 2012 @ 7:54 am

    I follow you on Twitter (@alittlenoshblog)

    Reply

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    Jenny — February 6, 2012 @ 7:54 am

    I’m thinking this olive oil poured over some melted fontina cheese and garlic – would be great for dipping bread into!

    Reply

  22. #
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    Jenny — February 6, 2012 @ 7:55 am

    I tweeted the giveaway @icywit

    Reply

  23. #
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    Cari — February 6, 2012 @ 7:57 am

    I would love to use this olive oil to make some yummy bruschetta or babaganoush!

    Reply

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    Hector — February 6, 2012 @ 8:02 am

    I would use it in a root vegetables slaw: beets, daikon, radishes, & turnips. Add a vinaigrette made with olive oil, lemon juice, agave nectar & a touch of balsamic vinegar & it is set!
    Thank you for the giveaway!

    Reply

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    Robyn Stone | Add a Pinch — February 6, 2012 @ 8:05 am

    Such a beautiful salad, Sommer! And that olive oil looks perfect!

    Reply

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    Corinna — February 6, 2012 @ 8:06 am

    I bet this olive oil would provide a needed burst of freshness drizzled over roasted winter veggies, or to finish butternut squash soup.

    Reply

  27. #
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    Corinna — February 6, 2012 @ 8:09 am

    I “like” A Spicy Perspective on Facebook.

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    Corinna — February 6, 2012 @ 8:10 am

    I am subscribed to A Spicy Perspective via email.

    Reply

  29. #
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    Isabel — February 6, 2012 @ 8:10 am

    Salads for me and soup finishes! :)

    Reply

  30. #
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    Isabel — February 6, 2012 @ 8:11 am

    I follow you on RSS!

    Reply

  31. #
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    Corinna — February 6, 2012 @ 8:11 am

    Shared on Facebook.

    Reply

  32. #
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    Cynthia — February 6, 2012 @ 8:17 am

    pinned!

    Reply

  33. #
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    Cynthia — February 6, 2012 @ 8:18 am

    I can’t wait for summer to arrive, it seems like this olive oil would be perfect on a caprese salad

    Reply

  34. #
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    Nana — February 6, 2012 @ 8:24 am

    This looks wonderful. I will be making the ‘Man Salad” for the man in my life when I win.

    Reply

  35. #
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    Tracye — February 6, 2012 @ 8:25 am

    I have a recipe for fried artichokes that uses evoo. After reading the recipe, it really sounds more like poaching the artichokes instead of frying. Otherwise, I might like a fresh tomatoe sandwich dressed with some great evoo.

    Reply

  36. #
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    Nelly Rodriguez — February 6, 2012 @ 8:28 am

    I’d love to make raw protein bars with dates and figs!

    Reply

  37. #
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    Nelly Rodriguez — February 6, 2012 @ 8:29 am

    I follow you on FB

    Reply

  38. #
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    Nelly Rodriguez — February 6, 2012 @ 8:30 am

    I follow you on Twitter

    Reply

  39. #
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    Nelly Rodriguez — February 6, 2012 @ 8:31 am

    I follow you via RSS feed!

    Reply

  40. #
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    Nelly Rodriguez — February 6, 2012 @ 8:31 am

    I tweeted!

    Reply

  41. #
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    Sarah Jordan — February 6, 2012 @ 8:39 am

    A delicious salad!

    Reply

  42. #
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    Sarah Jordan — February 6, 2012 @ 8:40 am

    I follow you!

    Reply

  43. #
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    MaryBeth — February 6, 2012 @ 9:06 am

    I think I would love to try the olive simply drizzled over fresh tomatoes with a few grinds of black pepper and coarse salt. And I’d definitely use it for dipping!

    Reply

  44. #
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    MaryBeth — February 6, 2012 @ 9:09 am

    Following @spicyperspectiv on Twitter and signed up for email…YAY

    Reply

  45. #
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    Alison @ Ingredients, Inc. — February 6, 2012 @ 9:09 am

    so pretty!! my type of recipe! I follow you everywhere :)

    Reply

  46. #
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    Susan in the Boonies — February 6, 2012 @ 9:20 am

    I nearly always make my own vinaigrette. Is that raw enough for you?

    Reply

  47. #
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    Deb — February 6, 2012 @ 9:20 am

    A winter pesto with arugula would be lovely with Theros Olive Oil. A splash with hummus and feta cheese, would also be delightful.

    Reply

  48. #
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    Bev Weidner — February 6, 2012 @ 9:20 am

    IN MY MOUTH.

    Reply

  49. #
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    Susan in the Boonies — February 6, 2012 @ 9:20 am

    I follow you on Facebook and on RSS and on twitter.

    Reply

  50. #
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    Deb — February 6, 2012 @ 9:21 am

    I follow you on Twitter.

    Reply

  51. #
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    emily willingham — February 6, 2012 @ 9:24 am

    I would like to make a great olive oil dipping sauce with this Theros Olive Oil

    Reply

  52. #
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    emily willingham — February 6, 2012 @ 9:26 am

    I subscribe via email to A Spice Perspective (dalee041790@yahoo.com).

    Reply

  53. #
    55
    emily willingham — February 6, 2012 @ 9:27 am

    I subscribe to A Spicy Perspective through RSS feed via Google Reader

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  54. #
    56
    emily willingham — February 6, 2012 @ 9:28 am

    I “LIKE” A Spicy Perspective on Facebook

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  55. #
    57
    emily willingham — February 6, 2012 @ 9:33 am

    I follow A Spicy Perspective on Pinterest

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  56. #
    58
    emily willingham — February 6, 2012 @ 9:34 am

    I “FOLLOW” Sommer Collier @SpicyPerspectiv on Twitter @iluvstbernards

    Reply

  57. #
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    emily willingham — February 6, 2012 @ 9:35 am

    I “Pinned” about Theros Olive Oil & the give-away on my Pinterest page

    Reply

  58. #
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    emily willingham — February 6, 2012 @ 9:37 am

    I “Shared” this give-away on my Facebook page here: http://www.facebook.com/profile.php?id=1037849374

    Reply

  59. #
    61
    emily willingham — February 6, 2012 @ 9:38 am

    I “TWEETED” your give-away link @iluvstbernards

    Reply

  60. #
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    Kari — February 6, 2012 @ 9:59 am

    I would make a great vinaigrette. I’m sure that would use at least half a gallon!

    Reply

  61. #
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    Gina @ Running to the Kitchen — February 6, 2012 @ 10:02 am

    This isn’t a cop out answer, but I’d just like to drizzle it all over a salad! I use olive oil every day and there’s nothing better than the intense flavor of good olive oil on a raw salad! :)

    Reply

  62. #
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    Gina @ Running to the Kitchen — February 6, 2012 @ 10:02 am

    I already follow you on twitter.

    Reply

  63. #
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    dtr3 — February 6, 2012 @ 10:09 am

    Caprese salad – yum!

    Reply

  64. #
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    Lee — February 6, 2012 @ 10:14 am

    I’d love to make roasted root vegetables along with brusell sprouts and onions, sprinkled with a few herbs. I’ve never seen yellow beets before. Must not grow in Florida

    Reply

  65. #
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    Susan in the Boonies — February 6, 2012 @ 10:27 am

    I shared a link on Facebook.

    Reply

  66. #
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    Susan in the Boonies — February 6, 2012 @ 10:30 am
  67. #
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    Susan in the Boonies — February 6, 2012 @ 10:31 am

    I pinned it.

    Reply

  68. #
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    Ambika — February 6, 2012 @ 10:38 am

    Wow!! Love that photo, absolutely gorgeous!! I have to make a pesto with that olive oil and enjoy it with some fresh pasta!!

    Reply

  69. #
    71
    Ambika — February 6, 2012 @ 10:40 am

    Got your email subscription!

    Reply

  70. #
    72
    Ambika — February 6, 2012 @ 10:40 am

    Subscribed to your RSS!

    Reply

  71. #
    73
    Ambika — February 6, 2012 @ 10:40 am

    Like you on FB!

    Reply

  72. #
    74
    Ambika — February 6, 2012 @ 10:41 am

    Following you on Pinterest!

    Reply

  73. #
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    Ambika — February 6, 2012 @ 10:41 am

    Following you on twitter!

    Reply

  74. #
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    Ambika — February 6, 2012 @ 10:42 am

    Tweeted your giveaway!

    Reply

  75. #
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    Ambika — February 6, 2012 @ 10:43 am

    Pinned on Pinterest!

    Reply

  76. #
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    Kimberly — February 6, 2012 @ 11:12 am

    I’d like to make a Orzo and Tomato Salad with Feta Cheese.

    Reply

  77. #
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    Tricia — February 6, 2012 @ 11:22 am

    I make a chicken dish that I fry in olive oil…..it’s important to have a good tasting oil for this task or the dish is “off”. I’m in love with Colivita olive oil….I hope to compare the two.

    Reply

  78. #
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    Peggie — February 6, 2012 @ 12:13 pm

    Beet salad is a must if I win.

    Reply

  79. #
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    Peggie — February 6, 2012 @ 12:14 pm

    I follow you with Google reader.

    Reply

  80. #
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    Priscilla M — February 6, 2012 @ 12:41 pm

    Pretty, healthy and delicious. What else can I ask for?

    Reply

  81. #
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    elaine — February 6, 2012 @ 1:15 pm

    this looks awesome, holy cow!

    Reply

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    elaine — February 6, 2012 @ 1:15 pm

    I follow you on email! Woot!

    Reply

  83. #
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    naomi — February 6, 2012 @ 1:16 pm

    Gorgeous and delicous! Love the flavor combo and it has such a great color pop!

    Reply

  84. #
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    elaine — February 6, 2012 @ 1:16 pm

    ….also, on Facebook!

    Reply

  85. #
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    Jeanette — February 6, 2012 @ 1:16 pm

    That salad sounds perfect fort his time of year. I use olive oil in all my salad dressings. Just made some pesto this morning with olive oil too. It’s my main staple oil for everyday cooking.

    Reply

  86. #
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    Jessie C. — February 6, 2012 @ 1:18 pm

    I’d use it making salad and omelette

    Reply

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    Jessie C. — February 6, 2012 @ 1:18 pm
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    Jessie C. — February 6, 2012 @ 1:19 pm
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    Jessie C. — February 6, 2012 @ 1:19 pm

    Pin it
    Jessie c.

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  90. #
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    Jessie C. — February 6, 2012 @ 1:20 pm

    Follow A Spicy Perspective by Email

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  91. #
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    ladywild — February 6, 2012 @ 1:20 pm

    oh my. What a giveaway. I could drink olive oil. I know that’s gross, but I really love it that much. If it weren’t for the calories, I really would drink it. I would start by eating some on a slice of toast. Then, as long as the flavor isn’t masked too much, I may venture out into the world of salads, etc.

    Reply

  92. #
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    Jessie C. — February 6, 2012 @ 1:20 pm

    Follow A Spicy Perspective by RSS

    Reply

  93. #
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    Jessie C. — February 6, 2012 @ 1:20 pm

    follow you on FB
    Jessie c.

    Reply

  94. #
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    Jessie C. — February 6, 2012 @ 1:21 pm

    follow on twitter@tcarolinep

    Reply

  95. #
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    Megan — February 6, 2012 @ 1:21 pm

    I’d use the Theros olive oil drizzled on top of heirloom tomatoes, fresh mozzarella, and fresh basil! YUM!!!!

    Reply

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    Jessie C. — February 6, 2012 @ 1:21 pm

    follow on Pinterst
    Jessie c

    Reply

  97. #
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    Megan — February 6, 2012 @ 1:22 pm

    I get your emails.

    Reply

  98. #
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    Megan — February 6, 2012 @ 1:22 pm

    I subscribe via Google Reader.

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  99. #
    101
    ladywild — February 6, 2012 @ 1:23 pm

    follow on FB

    Reply

  100. #
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    ladywild — February 6, 2012 @ 1:23 pm

    posted link on FB

    Reply

  101. #
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    ladywild — February 6, 2012 @ 1:23 pm

    tweeted

    Reply

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    ladywild — February 6, 2012 @ 1:24 pm

    I follow the RSS feed

    Reply

  103. #
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    Megan — February 6, 2012 @ 1:24 pm

    I follow on Pinterest (javaaddict)

    Reply

  104. #
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    ladywild — February 6, 2012 @ 1:24 pm

    I subscribe to the email

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  105. #
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    Megan — February 6, 2012 @ 1:25 pm

    I follow on Twitter @megans_madness

    Reply

  106. #
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    Mb — February 6, 2012 @ 1:26 pm

    mozz and tomato!

    Reply

  107. #
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    Megan — February 6, 2012 @ 1:26 pm

    I follow on Facebook.

    Reply

  108. #
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    Amber — February 6, 2012 @ 1:28 pm

    I would LOVE to use this to make a big batch of hummus! Thanks so much, so yummy looking.

    Reply

  109. #
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    Amber — February 6, 2012 @ 1:29 pm

    I email subscribe.

    Reply

  110. #
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    Amber — February 6, 2012 @ 1:30 pm

    RSS subscribe via Google reader.

    Reply

  111. #
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    Megan — February 6, 2012 @ 1:31 pm
  112. #
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    Amber — February 6, 2012 @ 1:31 pm

    I like you on Facebook (Amber H)

    Reply

  113. #
    116
    Amber — February 6, 2012 @ 1:31 pm

    I follow you on Twitter (roomofmyown)

    Reply

  114. #
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    NanaBread (Jeanne) — February 6, 2012 @ 1:31 pm

    When I think of fresh, raw olive oil my mind immediately goes to a salad of greens, tomatoes, feta, kalamata olives and toasted bread. All a salad like that needs is olive oil and a squeeze of fresh lemon juice to finish it off. So good!

    Reply

  115. #
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    Amber — February 6, 2012 @ 1:32 pm

    I follow on Pinterest (aroomofmyown)

    Reply

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    Amber — February 6, 2012 @ 1:32 pm
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    Jennifer @ Peanut Butter and Peppers — February 6, 2012 @ 1:33 pm

    I would love to make Olive Oil Bread! What a wonderful giveaway!

    Reply

  118. #
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    Pat R — February 6, 2012 @ 1:40 pm

    I’d make homemade hummus and dip crusty bread in the seasoned olive oil while making it!!!

    Reply

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    Angie@Angie's Recipes — February 6, 2012 @ 1:41 pm

    A gorgeous salad!

    Reply

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    Pat R — February 6, 2012 @ 1:41 pm

    I follow you on email

    Reply

  121. #
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    Pat R — February 6, 2012 @ 1:42 pm

    I “like’ and follow you on FB

    Reply

  122. #
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    Amanda Ross — February 6, 2012 @ 1:47 pm

    Olive oil and bread :)

    Reply

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    Amanda Ross — February 6, 2012 @ 1:51 pm

    I subscribe to the email.

    Reply

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    Amanda Ross — February 6, 2012 @ 1:52 pm

    I subscribe to RSS on Google reader

    Reply

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    Amanda Ross — February 6, 2012 @ 1:53 pm

    I follow on Pinterest.

    Reply

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    Amanda Ross — February 6, 2012 @ 1:53 pm

    I’m a Twitter follower

    Reply

  127. #
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    Barbara | Creative Culinary — February 6, 2012 @ 1:55 pm

    I’m here for this amazing salad…winning some olive oil would be nice but I’m still happy if just for the salad! GORGEOUS.

    Reply

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    Amanda Ross — February 6, 2012 @ 2:00 pm

    I tweeted the giveaway.

    Reply

  129. #
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    Betsy — February 6, 2012 @ 2:10 pm

    My grandmother is from Kalamata. I would make the most delicious sandwich, sliced tomatoes, feta cheese, fresh chopped oregano on thickly sliced ciabatta-broiled with a beautiful drizzle of olive oil.

    Reply

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    RM Breuer — February 6, 2012 @ 2:41 pm

    What I would make with Theros Olive Oil is a sweet, smooth, tangy vinaigrette with lime juice, honey and olive oil being the main ingredients. Nice and fresh!!!

    Reply

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    Priscilla Kendrick — February 6, 2012 @ 3:06 pm

    This recipe looks awesome! Thanks so much for the background on Theros Olive Oil. I’ve never tried it, but I will look for it now. I would love to make Rachel Ray’s Grilled Chicken Paillard with Grilled Red Onion and Asparagus Salad with Theros Olive Oil. Yum!

    Reply

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    Jan — February 6, 2012 @ 3:11 pm

    I always end up putting goat cheese or aged cheddar in salads with beets. I like your use of asiago! It’s time for me to get out of that rut ;)

    Reply

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    Suzanne H — February 6, 2012 @ 3:11 pm

    I subscribe to your email.

    Reply

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    Suzanne H — February 6, 2012 @ 3:12 pm

    I like you on FB – Suzanne Hill.

    Reply

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    Suzanne H — February 6, 2012 @ 3:12 pm

    I subscribe to your RSS feed.

    Reply

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    Suzanne H — February 6, 2012 @ 3:12 pm

    I’m following you on Pinterest – Suzanne Hill.

    Reply

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    Suzanne H — February 6, 2012 @ 3:14 pm

    I’m following you on Twitter – DucktorWho82

    Reply

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    Suzanne H — February 6, 2012 @ 3:15 pm

    I pinned it.

    Reply

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    Judy — February 6, 2012 @ 3:18 pm

    What a WONDERFUL giveaway! Would love to use this olive oil in my homemade salad dressings (and it would also be great for bread dipping). Thank you.

    Reply

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    Suzanne H — February 6, 2012 @ 3:18 pm
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    Suzanne H — February 6, 2012 @ 3:18 pm
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    Suzanne H — February 6, 2012 @ 3:19 pm

    Backwards, sorry. I’d use it to make mayo and salad dressings.

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    Cécy — February 6, 2012 @ 3:34 pm

    Mozzarella, fresh tomatoes from the garden (I’ll wait a few month), basil, olive oil, salt and pepper.
    That and olive oil with a few herbs to dip some crispy local bread (Hello Simple Bread in West Asheville when the farmer’s market reopens).

    By the way, did they tell you anything about storing the oil. I heard lately that it’s best to keep in the fridge but I’m curious.

    Reply

    • Niko Theros — February 7th, 2012 @ 4:06 pm

      Dear Cécy,

      First off, I would like to thank you very much for your interest in Theros Olive Oil and A Spicy Perspective. After reading through some posts I noticed your inquiry on the best way to store EVOO when not using it. I have full approval from horticulturists around the country that after the oil has been “cooled” and returns back to its original state that the chemical structure does not retain its original raw form and characteristics. In essence, the molecules which make up the oil are altered through refrigeration, which inherently change the face of the product itself.

      A premium olive oil such as ours does not need to be refrigerated after opening. In fact, it will remain at a high quality level when stored in a cool, dark place for six to twelve months. Our oil should be stored in an air-tight container; simply keeping it in our bottle with the cap tightly secured will do the trick.

      Thanks again for your interest. If you ever have anymore direct questions feel free to reach out to me at the address listed below.

      Niko Theros
      Theros Olive Oil
      Asheville,NC
      Niko@therosoliveoil.com

      Reply

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    Cécy — February 6, 2012 @ 3:35 pm

    I follow on facebook

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    Cécy — February 6, 2012 @ 3:36 pm

    on twitter

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    Cécy — February 6, 2012 @ 3:36 pm

    and pinterest

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    Cécy — February 6, 2012 @ 3:38 pm

    and tweeted (@frenchyncarolin)

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    Kristen M. — February 6, 2012 @ 3:46 pm

    I’d use the olive oil in making hummus and homemade rosemary olive oil bread.

    Reply

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    Kristen M. — February 6, 2012 @ 3:46 pm

    I subscribe to your rss feed.

    Reply

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    Kristen M. — February 6, 2012 @ 3:46 pm

    I follow you on twitter. @mclanek.

    Reply

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    Nancy Long — February 6, 2012 @ 4:08 pm

    OMG, I’m always looking for great fruity olive oils that I can afford. Haven’t bought salad dressing in several years; always make my own w/various vinegars and herbs. Also, we now use olive oil w/herbs for dipping bread in place of butter. All these ideas are flowing through my head, drizzling over fresh steamed veggies, pasta, baked potatoes. I could go on and on. Always enjoy your recipes and how diverse they are. Keep up the great work and I hope I win on the bottles. Thank you!

    Reply

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    Mopar Marilyn — February 6, 2012 @ 4:10 pm

    I’d use it for bread dipping! Mmmmm!

    Reply

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    jennifurla — February 6, 2012 @ 4:49 pm

    First off gorgeous salad! 2nd, I have never wanted to win a giveaway so bad.

    I would make a Caprese, one of my absolute favorites drizzled in this gorgeous Olive Oil.

    Reply

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    Kristin — February 6, 2012 @ 5:15 pm

    I would love to make a little dipping mix for some bread or a vinaigrette for some red lettuce…yum…there’s just so many things!

    Reply

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    Kristin — February 6, 2012 @ 5:15 pm

    I already follow you by email!

    Reply

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    Kristin — February 6, 2012 @ 5:15 pm

    Liked your page on Facebook a while back…love seeing your posts when I log on!

    Reply

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    Kristin — February 6, 2012 @ 5:16 pm

    I follow your boards on Pinterest! Love seeing what you pin each day!

    Reply

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    Kristin — February 6, 2012 @ 5:16 pm

    I follow you on Twitter!

    Reply

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    Kristin — February 6, 2012 @ 5:17 pm
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    Catherine — February 6, 2012 @ 5:44 pm

    I would home-make some focassia bread and use it as a dipping sauce. :)

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    Kiri W. — February 6, 2012 @ 6:08 pm

    You’ve combined a few of my favorite things into the most gorgeous of salads :) Well done!

    Reply

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    Amy's Cooking Adventures — February 6, 2012 @ 6:27 pm

    Yummy1 I’d make a simple pasta, drizzled with olive oil, a bit of garlic & black pepper. Then maybe topped with some tomato, basil, & mozzarella!! Yum!

    Reply

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    Betsy — February 6, 2012 @ 6:56 pm

    There are so many recipes I could use this olive oil to make. For one this salad because it looks delicious. I would also use it to make my pomegranate vinaigrette. Yummy!!!

    Reply

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    Betsy — February 6, 2012 @ 6:59 pm

    I subscribe to your emails.

    Reply

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    Betsy — February 6, 2012 @ 7:00 pm

    I am a fan on Facebook.

    Reply

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    Betsy — February 6, 2012 @ 7:00 pm

    I follow you on Twitter.

    Reply

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    Betsy — February 6, 2012 @ 7:01 pm

    I follow you on Pinterest.

    Reply

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    Betsy — February 6, 2012 @ 7:40 pm

    I pinned this post.

    Reply

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    Betsy — February 6, 2012 @ 7:42 pm
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    Betsy — February 6, 2012 @ 7:43 pm

    I tweeted about this giveaway.

    https://twitter.com/#!/astrohippie

    Reply

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    Janet — February 6, 2012 @ 7:52 pm

    would love to use the olive oil in the poppyseed dressing I make, yummy!!

    Reply

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    Justin McCann — February 6, 2012 @ 8:04 pm

    Would love to make a winter vinaigrette with this delicious olive oil.

    Reply

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    Deb — February 6, 2012 @ 8:21 pm

    Drizzled over sliced tomatoes and basil… Wish I had some now…!

    Reply

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    Lexi — February 6, 2012 @ 8:55 pm

    I would love to dip some nice bread in this great sounding oilive oil.

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    Lexi — February 6, 2012 @ 8:58 pm

    I tweeted about this.

    Reply

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    Cristina — February 6, 2012 @ 9:00 pm

    My father–whose last name is Oliveira!– knows something about olives, his family having been in the business for generations. He waxes poetic about olive oil in the way other connoisseurs describe great wines.

    He tells us that when he was young (1930s and 40s), his father imported olive oil from Europe, but that it was dramatically different from the quality of ones we get today. He describes it as thick, dark green and spicy yet sweet (I suppose it was low acidity..) — much like Theros Olive Oil you introduce to us! I am thrilled to have the opportunity to taste what I thought was gone forever!

    (Aside from drizzling,) my homemade salad dressings will never be the same!

    Reply

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    Hyosun Ro — February 6, 2012 @ 9:00 pm

    Dip a nice piece of bread in that olive oil. Your salad looks simply gorgeous!

    Reply

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    Sarah @ pão e queijo — February 6, 2012 @ 9:07 pm

    Yum! Your salad looks delicious. I love using high quality olive oil for dips, hummus, and vinaigrettes.

    Reply

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    Sarah @ pão e queijo — February 6, 2012 @ 9:08 pm

    I subscribe to your RSS feed.

    Reply

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    Kim — February 6, 2012 @ 9:09 pm

    I will make italian lemon olive oil cake

    Reply

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    Sarah @ pão e queijo — February 6, 2012 @ 9:09 pm

    I am a fan of ASP on Fb (as pão e queijo blog).

    Reply

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    Sarah @ pão e queijo — February 6, 2012 @ 9:09 pm

    I am now following you on Twitter.

    Reply

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    Stefani — February 6, 2012 @ 10:03 pm

    Definitely a salad–good olive oil goes a long way when it comes to salad dressing! But this salad is gorgeous–I’ll definitely be trying it!

    Reply

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    Stefani — February 6, 2012 @ 10:06 pm

    I follow you on Pinterest!

    Reply

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    Stefani — February 6, 2012 @ 10:06 pm
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    Stefani — February 6, 2012 @ 10:07 pm
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    Stefani — February 6, 2012 @ 10:08 pm
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    Mary — February 6, 2012 @ 10:23 pm

    I would love to make fresh tomato and mozzarella salad, yummy thanks for the chance to win

    Reply

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    Mary — February 6, 2012 @ 10:26 pm

    I follow you on twitter

    Reply

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    Schmidty — February 7, 2012 @ 12:38 am

    I’d use it for my oregano salad dressing and to dip my fresh baked bread into. Also, I use it drizzled over roasted veggies.

    Reply

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    Schmidty — February 7, 2012 @ 12:39 am

    I am subscribed to your email.

    Reply

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    Schmidty — February 7, 2012 @ 12:40 am

    I subscribe to your RSS feed.

    Reply

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    Schmidty — February 7, 2012 @ 12:40 am

    I follow you on twitter @rusthawk.

    Reply

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    Schmidty — February 7, 2012 @ 12:41 am

    I follow you on facebook (Rust Hawk).

    Reply

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    Schmidty — February 7, 2012 @ 12:43 am
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    Kathy - Panini Happy — February 7, 2012 @ 1:12 am

    I could definitely make excellent use of 3 gallons of olive oil! Most of all, though, I’d love to simply dip some crusty bread into it. :-)

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:02 am

    Wow, I love that gorgeous color of the olive oil…and your salad too. I’ll love to win the Theros Olive Oil to make my Meyer Lemon and Herb Vinaigrette for a warm seafood salad. I think they’ll be perfect together! YUM!

    amy [at] utry [dot] it

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:02 am

    Subscribed to your RSS feed.

    amy [at] utry [dot] it

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:03 am

    I’m your fan on Facebook.

    amy [at] utry [dot] it

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:03 am

    Already following you on Twitter

    amy [at] utry [dot] it

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:04 am

    Following you on Pinterest.

    amy [at] utry [dot] it

    Reply

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    amy @ uTryIt — February 7, 2012 @ 3:05 am

    Tweeted about this giveaway.

    https://twitter.com/#!/uTry_it/status/166809591127085056

    amy [at] utry [dot] it

    Reply

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    vianney — February 7, 2012 @ 6:00 am

    Great giveaway!! lovely salad. I think I stalk you everywhere (smile)

    Reply

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    Elissa — February 7, 2012 @ 8:13 am

    I would like to make salad dressings with the olive oil and also drizzle it on fresh crusty bread!

    Reply

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    Elissa — February 7, 2012 @ 8:14 am

    I also pinned the beet & fennel salad on PInterest

    Reply

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    Elissa — February 7, 2012 @ 8:16 am

    I tweeted about the giveaway (and I follow you on Twitter)

    Reply

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    Elissa — February 7, 2012 @ 8:17 am

    I already follow A Spicy Perspective on Facebook.

    Reply

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    Elissa — February 7, 2012 @ 8:19 am

    I follow A Spicy Perspective on Pinterest

    Reply

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    Cindy — February 7, 2012 @ 8:34 am

    Cool giveaway! With all the olive oil, there’s so much to do! Salads, dips, …

    Reply

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    Aleigha — February 7, 2012 @ 9:11 am

    What a beautiful story and amazing giveaway! What would I make!?! Can I just drink it straight? ;) With an entire gallon, I’d have to go through every recipe I’ve found where the finished product was to be topped with a drizzle of delectable olive oil, because I’ve never had an olive oil truly worthy.

    Reply

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    Aleigha — February 7, 2012 @ 9:13 am

    Shared it on FB the split second I saw the words fennel and roasted beets :)

    Reply

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    Aleigha — February 7, 2012 @ 9:14 am

    I follow SP on FB.

    Reply

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    Aleigha — February 7, 2012 @ 9:14 am

    I follow SP on pinterest

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    Aleigha — February 7, 2012 @ 9:22 am

    Repinned on pinterest

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    Aleigha — February 7, 2012 @ 9:24 am

    Follow you on RSS feed.

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    Heather | Farmgirl Gourmet — February 7, 2012 @ 9:28 am

    Totally killer giveaway Sommer. I would make a cake with the olive oil for sure. It makes baked goods taste amazing.

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    Kaitlin — February 7, 2012 @ 9:29 am

    I’d love to infuse it with basil and then drizzle that on grilled salmon.

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    Kaitlin — February 7, 2012 @ 9:29 am

    I tweeted!

    Reply

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    Mindy — February 7, 2012 @ 10:10 am

    I’d love to use this in gazpacho! Olive oil can really change the flavor and texture of the soup, and I’d love to try Theros in it!

    Reply

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    Mindy — February 7, 2012 @ 10:11 am

    I posted on Pinterest!

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    Athena R — February 7, 2012 @ 10:12 am

    What a beautiful salad! I use olive oil for everything so I might make a dressing with it.

    Reply

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    Athena R — February 7, 2012 @ 10:16 am
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    Athena R — February 7, 2012 @ 10:18 am

    I subscribe via email.

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    Athena R — February 7, 2012 @ 10:18 am

    I follow via rss feed.

    Reply

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    Athena R — February 7, 2012 @ 10:19 am

    I follow on Twitter @GoddessFoodie

    Reply

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    Athena R — February 7, 2012 @ 10:19 am

    I like you on FB,

    Reply

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    Courtney @ Bake. Eat. Repeat. — February 7, 2012 @ 10:20 am

    Wow! I don’t think I’d be able to take the time to make anything. I’d just pour some into a bowl, sprinkle with herbs, and grab some crusty bread for dipping. Dinner is served.

    Reply

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    Courtney @ Bake. Eat. Repeat. — February 7, 2012 @ 10:24 am

    Followed you on Pinterest!

    Reply

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    Patsy — February 7, 2012 @ 10:24 am

    Hello. I found you on Southern Bloggers. I am a new follower! The olive oil sounds wonderful. I would use it it in my Greek salad dressing for sure! Patsy

    Reply

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    Courtney @ Bake. Eat. Repeat. — February 7, 2012 @ 10:24 am

    I follow you on Twitter!

    Reply

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    Courtney @ Bake. Eat. Repeat. — February 7, 2012 @ 10:28 am

    Posted a link on Facebook!

    Reply

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    Rachel — February 7, 2012 @ 10:35 am

    Yum! I would probably mix the olive oil with roasted garlic and Parmesan and dip crusty bread into it.

    Reply

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    Rachel — February 7, 2012 @ 10:36 am

    I follow you on google reader.

    Reply

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    Lesley — February 7, 2012 @ 11:05 am

    I’ll be very honest here–I will drink that olive oil straight! It looks fantastic. YUM.

    Reply

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    Lesley — February 7, 2012 @ 11:12 am

    I follow you on Twitter: @lesleyeats

    Reply

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    Lesley — February 7, 2012 @ 11:12 am

    I also follow along on Facebook (Lesley Eats)

    Reply

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    Twin Tables — February 7, 2012 @ 11:13 am

    I know this is going to sound weird, but I love to finish off a fruit salad with “raw” olive oil. The fruitiness of the oil brings out more in the fruit!

    Reply

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    Rhonda — February 7, 2012 @ 11:25 am

    I live how you call for ‘fat’ asparagus…I refer to them the same way, the fat ones and the skinny ones. This year is my year to try and like beets, I’m pinning this to help me on my journey.

    Reply

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    Lesley — February 7, 2012 @ 11:35 am
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    Mary — February 7, 2012 @ 11:54 am

    I will make a salad with fresh greens, dried cranberries, nuts, and gorgonzola cheese!

    Reply

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    Mariellen — February 7, 2012 @ 1:38 pm

    I would like to pour Theros olive oil over roasted cauliflower with shaved Parmigiano-Reggiano cheese and a sprinkle of crushed red peppers.

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    Rachel — February 7, 2012 @ 2:19 pm

    What would I make with a gallon of Theros Olive Oil?
    That’s 256 delicious tablespoons!
    The real question is what wouldn’t I make with that much Theros Olive Oil?! I can’t wait to cook with and season my brand new cast iron skillet with this nectar of the Gods if I win. As a college student (and budding foodie) my budget is pinched enough as it is. Winning this much TRUE Olive Oil will be what gets me through the pinch of student loan debt.

    Reply

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    Susan — February 7, 2012 @ 2:53 pm

    homemade bread with olive oil for dipping.

    Reply

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    Maria B — February 7, 2012 @ 3:06 pm

    I look forward to drizzling Theros Olive Oil on my caprese salad.

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    Maria B — February 7, 2012 @ 3:09 pm

    Facebook: Mtm Hudson

    Reply

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    Hundewanderer — February 7, 2012 @ 4:02 pm

    The olive oil looks lovely. I like seeing food products that look, smell, taste like they’re supposed to and carry the color they were intended to. My Honey is a breakfast burrito fanatic. Each day’s potatoes and veggies begin with olive oil.

    Reply

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    Karen — February 7, 2012 @ 4:23 pm

    Wow what a great treasure that olive oil is. I would love to drizzle on tomatoes and dip some grilled garlic bread into it
    Thanks

    Reply

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    sweetmaddy — February 7, 2012 @ 4:49 pm

    Fresh bread, dipped in the olive oil and balsamic

    Reply

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    Brandon @ Kitchen Konfidence — February 7, 2012 @ 6:47 pm

    Mmmm beets AND fennel. Yum!! I think I would drizzle this olive oil over some vanilla ice cream with a small sprinkling of fleur de sel.

    Reply

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    Connie — February 7, 2012 @ 6:51 pm

    I would love to dip sourdough bread in the oil

    Reply

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    Connie — February 7, 2012 @ 6:51 pm

    I follow your RSS feed

    Reply

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    Bethany — February 7, 2012 @ 6:52 pm

    pinned :)

    Reply

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    Bethany — February 7, 2012 @ 6:52 pm

    follow you on fb :)

    Reply

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    Bethany — February 7, 2012 @ 6:53 pm

    shared on fb :)

    Reply

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    Bethany — February 7, 2012 @ 6:54 pm

    i follow you via google blog reader (does that count?) :)

    Reply

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    Bethany — February 7, 2012 @ 6:55 pm

    i would use this olive oil in one of my many new vegan recipes OR for roasting veggies OR for dipping fresh baked bread OR to drizzle on a salad, like the one you made! :)

    Reply

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    Mirakol S. — February 7, 2012 @ 9:48 pm

    Just heard of your blog via twitter :) Love your website! And I’m also following you on pinterest, twitter and facebook. If I won, I’d make pesto…BUCKETS AND BUCKETS OF PESTO! :D Lol, okay, maybe not buckets, but for salads (caprese) pasta, some cooking and even my skin and hair if it’s that awesome (I’m a big fan of fruit, veggie and nut oils for skin and hair…awesome moisturizers).

    Reply

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    Claire — February 7, 2012 @ 10:20 pm

    I’d love to make a vinaigrette!

    Reply

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    Christina Tong — February 8, 2012 @ 2:51 am

    I love your salad and would love to win the Theros olive oil to drizzle on my salad and for my home-made bread dripping.

    attct[at]aol[dot]com

    Reply

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    Christina Tong — February 8, 2012 @ 2:58 am

    Following A Spicy Perspective by Email.

    attct[at]aol[dot]com

    Reply

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    Christina Tong — February 8, 2012 @ 3:06 am

    I am your fan on Facebook.

    attct[at]aol[dot]com

    Reply

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    Christina Tong — February 8, 2012 @ 3:09 am

    I tweeted about this giveaway: https://twitter.com/#!/attctong/status/167173026637545473

    attct[at]aol[dot]com

    Reply

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    Christina Tong — February 8, 2012 @ 3:15 am

    Following you on Twitter @SpicyPerspectiv

    @attctong
    attct[at]aol[dot]com

    Reply

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    Christina Tong — February 8, 2012 @ 3:24 am
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    Caroline Vidican — February 8, 2012 @ 4:03 am

    I only use Greek olive oil, but have written to Theros to find out where I can get their’s in France. I’d use it on virtually everything, but especially my roasted bell pepper salad : http://onefrenchword.wordpress.com/2012/01/26/day-26-a-new-french-word-a-new-french-recipe-poivron/

    Have signed up to follow you by email, twitter was already done, and will re tweet this right now!

    Reply

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    Kimberly — February 8, 2012 @ 10:16 am

    Email subscriber of yours.

    Reply

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    Kimberly — February 8, 2012 @ 10:16 am

    RSS Feed Subscriber of yours.

    Reply

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    Kimberly — February 8, 2012 @ 10:18 am

    I Like you on Facebook.

    Reply

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    Kimberly — February 8, 2012 @ 10:18 am

    I follow you on twitter.
    @winsome6

    Reply

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    Kimberly — February 8, 2012 @ 10:23 am
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    Sara — February 8, 2012 @ 10:39 am

    I would love to make this lovely salad with Theros Olive Oil!

    Reply

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    Sara — February 8, 2012 @ 10:40 am

    Just tweeted this!

    Reply

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    Rachel — February 8, 2012 @ 4:21 pm

    Drizzled over tomatoes and basil!

    Reply

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    Rachel — February 8, 2012 @ 4:23 pm

    I follow Spicy Perspective on twitter.

    Reply

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    Meryl — February 8, 2012 @ 5:26 pm

    I’d dip some crusty bread in the olive oil! Also, I’d use it over fresh green salads.

    Reply

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    Louis — February 8, 2012 @ 5:27 pm

    I’d use it in mega salads. Also, in herb salads.

    Reply

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    Fresh and Foodie — February 8, 2012 @ 8:10 pm

    Gorgeous! I love fennel anything.

    And I totally agree with the olive oil thing. My friend brought me back the most amazing olive oil from Sardenia, Italy. Life-changing.

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    Angela — February 8, 2012 @ 9:53 pm

    I have never come across a great olive oil so I’m excited to make lots of stuff with it. Mainly I’m excited to dip a hunk of crusty bread into it!

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    Angela — February 8, 2012 @ 9:55 pm

    I also follow on RSS

    Reply

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    Angela — February 8, 2012 @ 9:55 pm

    And facebook!

    Reply

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    Mirakol S. — February 9, 2012 @ 9:23 am

    I like you on facebook :)

    Reply

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    Mirakol S. — February 9, 2012 @ 9:34 am

    I pinned you! And followed you on pinterest :)

    Reply

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    Mirakol S. — February 9, 2012 @ 12:15 pm

    I tweeted the recipe and giveaway :)

    Reply

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    Mirakol S. — February 9, 2012 @ 12:15 pm

    I followed you on twitter :)

    Reply

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    Mirakol S. — February 9, 2012 @ 12:17 pm

    I “liked” and shared on facebook :)

    Reply

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    Elina (Healthy and Sane) — February 9, 2012 @ 4:31 pm

    This is more of a summer treat, but I just love raw tomatoes, sprinkled with maldon salt (obsessed!) and olive oil. I also try to have “fancier” dinners at home on Friday nights (unless we are out) and they always start with some fresh bread or rolls and olive oil… just like we would at a restaurant. This olive oil sounds incredible – would love to win some!!

    Reply

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    Elina (Healthy and Sane) — February 9, 2012 @ 4:32 pm

    I already follow you on twitter (@elinaholbrook)

    Reply

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    Elina (Healthy and Sane) — February 9, 2012 @ 4:33 pm

    I already follow you on Facebook (as Healthy and Sane)

    Reply

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    Elina (Healthy and Sane) — February 9, 2012 @ 4:33 pm

    I follow you on Pinterest

    Reply

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    Elina (Healthy and Sane) — February 9, 2012 @ 4:34 pm

    Spicy Perspective is in my google reader. :)

    Reply

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    RisaG — February 9, 2012 @ 5:17 pm

    I am excited about this because I have to go to Summit to get small batch fine olive oil. I already Like on FB.

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    RisaG — February 9, 2012 @ 5:18 pm

    I get the email feed. I would use it drizzled over my favorite antipasto salad and use it drizzled over pasta aglio e olio. What is better than pasta with garlic and oil, especially olive oil that good! It would be a real pleasure to use such great oil.

    Reply

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    Georgiana — February 9, 2012 @ 7:26 pm

    Love to use Olive Oil for salad dressings as a healthy alternative!

    Reply

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    Georgiana — February 9, 2012 @ 7:27 pm

    I follow you on Twitter too :-)

    Reply

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    Renata — February 9, 2012 @ 7:28 pm

    Olive oil is great for making sauces and soups. Also like it to cook chicken with too! :)

    Reply

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    Renata — February 9, 2012 @ 7:29 pm

    I follow you on Twitter too via @serene_streams

    Reply

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    Renata — February 9, 2012 @ 7:29 pm

    I retweeted your giveaway via @serene_streams

    Reply

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    Ray — February 9, 2012 @ 7:30 pm

    Olive oil makes a perfect salad dressing for me!

    Reply

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    Ray — February 9, 2012 @ 7:30 pm

    I like you on Facebook too

    Reply

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    Shelley Alexander — February 10, 2012 @ 5:22 pm

    Hi, I would love to roast some root vegetables until caramalized and top them with this oil and fresh basil! Yummy.. I followed you on twitter and will tweet this giveaway. Have a good one!

    Reply

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    MommaMary — February 11, 2012 @ 12:47 am

    I pinned this on Pinterest

    Reply

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    MommaMary — February 11, 2012 @ 12:48 am

    I shared this on facebook.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:35 pm

    OMG, I would love to make my favorite quinoa salad with this, or a panzanella salad, or just eat it plain with some warm, homemade bread fresh from the oven! Best giveaway ever! Thanks! :)

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:36 pm

    I subscribe to A Spicy Perspective’s emails.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:36 pm

    I like/follow ASP on facebook.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:37 pm

    I follow ASP on twitter.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:37 pm

    I follow ASP on Pinterest.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:40 pm

    I tweeted your giveaway.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:45 pm

    I shared the link for this recipe and giveaway on my facebook page.

    Reply

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    Rachel @ Twin Tough — February 12, 2012 @ 6:47 pm

    I had already pinned this recipe on Pinterest. :)

    Reply

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    Anna Taylor — February 12, 2012 @ 7:11 pm

    I would serve homemade wheat bread with olive oil and balsamic vinegar dipping sauce. Yum!

    Reply

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    lo — February 12, 2012 @ 8:41 pm

    Nothing like homemade mayo made with a truly great olive oil. YUM.

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    lo — February 12, 2012 @ 8:42 pm

    And tweeted :)

    Reply

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    Dan c — February 12, 2012 @ 8:47 pm

    I visit the Santa Monica Farmer market twice every week. We are spoiled with pristine produce. I drizzle great olive oil over all lettuces and vegetables. My fav? Heirloom tomatoes with fresh basil, sea salt and a green olive oil. Perfection!

    Reply

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    Katy (KatySheCooks) — February 12, 2012 @ 8:48 pm

    This olive oil would be for drizzling only! Soup, salad, pizza.

    Reply

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    lo — February 12, 2012 @ 8:49 pm

    And sure, I can pin it too :)

    Reply

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    R Wilson — February 12, 2012 @ 9:08 pm

    Open face gluten free whole foods brand light bread toasted, pole caught skipjack tuna, thin sliced tomato, shredded lettuce, shredded carrots, salt THEROS to top it off…

    Reply

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    Rachel@Time for Good Food — February 12, 2012 @ 10:28 pm

    I think I would just dip big chunks of crusty bread in it and eat it with a wedge of feta. Yum!

    Reply

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    Rachel@Time for Good Food — February 12, 2012 @ 10:30 pm

    Also, I already follow you on Twitter and Facebook but just pinned this as well. Thanks!

    Reply

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    Christina G — February 13, 2012 @ 6:01 am

    I would like to buy some great crusty bread and dip it into that yummy Theros Olive Oil and eat it that way.

    Reply

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    Christina G — February 13, 2012 @ 6:02 am

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