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Fennel Salad with Roasted Beets and Shaved Asparagus

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…

Fennel Salad with Roasted Beets and Shaved Asparagus

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.

Best Fennel Salad with Roasted Beets and Shaved Asparagus

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.

Land1

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.

Monster

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.

harvest1

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.

IMG_0920

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.

Fab Fennel Salad with Roasted Beets and Shaved Asparagus

Drizzle this amazing olive oil over a gorgeous Fennel Salad with Roasted Beets and Shaved Asparagus, and you have a thing of beauty on your hands.

Fennel Salad with Roasted Beets and Shaved Asparagus

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

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 ounces Asiago cheese
  • 1 cup toasted walnuts, broken into pieces
  • 1/2 a lemon
  • Theros Olive Oil
  • Salt and Pepper

Directions:

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Drizzle each plate with a little lemon juice and a generous portion of Theros Olive Oil.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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

  1. Katrina @ Warm Vanilla Sugarposted February 6, 2012 at 6:24 am

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

    Reply

  2. leslieposted February 6, 2012 at 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

  3. leslieposted February 6, 2012 at 6:48 am

    Tweeted!

    Reply

  4. leslieposted February 6, 2012 at 6:49 am

    Your in my RSS feed

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  5. leslieposted February 6, 2012 at 6:49 am

    Follow you on twitter

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  6. leslieposted February 6, 2012 at 6:50 am

    Follow you on Pinterest!

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  7. the wicked noodleposted February 6, 2012 at 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

  8. the wicked noodleposted February 6, 2012 at 7:22 am

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

    Reply

  9. My German Kitchen...in the Rockiesposted February 6, 2012 at 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

  10. JBposted February 6, 2012 at 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

  11. Alisonposted February 6, 2012 at 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

  12. the wicked noodleposted February 6, 2012 at 7:38 am

    Tweeted :-)

    Reply

  13. JoAnnposted February 6, 2012 at 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

  14. Laraposted February 6, 2012 at 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

  15. Laraposted February 6, 2012 at 7:49 am

    posted on Facebook

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  16. Laraposted February 6, 2012 at 7:49 am

    posted on Twitter

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  17. Laraposted February 6, 2012 at 7:50 am

    following A Spicy Perspective

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  18. Amy @ A Little Noshposted February 6, 2012 at 7:53 am

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

    Reply

  19. Jennyposted February 6, 2012 at 7:54 am

    I follow you on Facebook and Twitter!

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  20. Amy @ A Little Noshposted February 6, 2012 at 7:54 am

    I follow you on Twitter (@alittlenoshblog)

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  21. Jennyposted February 6, 2012 at 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. Jennyposted February 6, 2012 at 7:55 am

    I tweeted the giveaway @icywit

    Reply

  23. Cariposted February 6, 2012 at 7:57 am

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

    Reply

  24. Hectorposted February 6, 2012 at 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

  25. Robyn Stone | Add a Pinchposted February 6, 2012 at 8:05 am

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

    Reply

  26. Corinnaposted February 6, 2012 at 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. Corinnaposted February 6, 2012 at 8:09 am

    I “like” A Spicy Perspective on Facebook.

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  28. Corinnaposted February 6, 2012 at 8:10 am

    I am subscribed to A Spicy Perspective via email.

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  29. Isabelposted February 6, 2012 at 8:10 am

    Salads for me and soup finishes! :)

    Reply

  30. Isabelposted February 6, 2012 at 8:11 am

    I follow you on RSS!

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  31. Corinnaposted February 6, 2012 at 8:11 am

    Shared on Facebook.

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  32. Cynthiaposted February 6, 2012 at 8:17 am

    pinned!

    Reply

  33. Cynthiaposted February 6, 2012 at 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. Nanaposted February 6, 2012 at 8:24 am

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

    Reply

  35. Tracyeposted February 6, 2012 at 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. Nelly Rodriguezposted February 6, 2012 at 8:28 am

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

    Reply

  37. Nelly Rodriguezposted February 6, 2012 at 8:29 am

    I follow you on FB

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  38. Nelly Rodriguezposted February 6, 2012 at 8:30 am

    I follow you on Twitter

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  39. Nelly Rodriguezposted February 6, 2012 at 8:31 am

    I follow you via RSS feed!

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  40. Nelly Rodriguezposted February 6, 2012 at 8:31 am

    I tweeted!

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  41. Sarah Jordanposted February 6, 2012 at 8:39 am

    A delicious salad!

    Reply

  42. Sarah Jordanposted February 6, 2012 at 8:40 am

    I follow you!

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  43. MaryBethposted February 6, 2012 at 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. MaryBethposted February 6, 2012 at 9:09 am

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

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  45. Alison @ Ingredients, Inc.posted February 6, 2012 at 9:09 am

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

    Reply

  46. Susan in the Booniesposted February 6, 2012 at 9:20 am

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

    Reply

  47. Debposted February 6, 2012 at 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. Bev Weidnerposted February 6, 2012 at 9:20 am

    IN MY MOUTH.

    Reply

  49. Susan in the Booniesposted February 6, 2012 at 9:20 am

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

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  50. Debposted February 6, 2012 at 9:21 am

    I follow you on Twitter.

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  51. emily willinghamposted February 6, 2012 at 9:24 am

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

    Reply

  52. emily willinghamposted February 6, 2012 at 9:26 am

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

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  53. emily willinghamposted February 6, 2012 at 9:27 am

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

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  54. emily willinghamposted February 6, 2012 at 9:28 am

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  55. emily willinghamposted February 6, 2012 at 9:33 am

    I follow A Spicy Perspective on Pinterest

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  56. emily willinghamposted February 6, 2012 at 9:34 am

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

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  57. emily willinghamposted February 6, 2012 at 9:35 am

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

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  58. emily willinghamposted February 6, 2012 at 9:37 am

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

    Reply

  59. emily willinghamposted February 6, 2012 at 9:38 am

    I “TWEETED” your give-away link @iluvstbernards

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  60. Kariposted February 6, 2012 at 9:59 am

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

    Reply

  61. Gina @ Running to the Kitchenposted February 6, 2012 at 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. Gina @ Running to the Kitchenposted February 6, 2012 at 10:02 am

    I already follow you on twitter.

    Reply

  63. dtr3posted February 6, 2012 at 10:09 am

    Caprese salad – yum!

    Reply

  64. Leeposted February 6, 2012 at 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. Susan in the Booniesposted February 6, 2012 at 10:27 am

    I shared a link on Facebook.

    Reply

  66. Susan in the Booniesposted February 6, 2012 at 10:30 am
  67. Susan in the Booniesposted February 6, 2012 at 10:31 am

    I pinned it.

    Reply

  68. Ambikaposted February 6, 2012 at 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. Ambikaposted February 6, 2012 at 10:40 am

    Got your email subscription!

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  70. Ambikaposted February 6, 2012 at 10:40 am

    Subscribed to your RSS!

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    Like you on FB!

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  72. Ambikaposted February 6, 2012 at 10:41 am

    Following you on Pinterest!

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  73. Ambikaposted February 6, 2012 at 10:41 am

    Following you on twitter!

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  74. Ambikaposted February 6, 2012 at 10:42 am

    Tweeted your giveaway!

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  75. Ambikaposted February 6, 2012 at 10:43 am

    Pinned on Pinterest!

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  76. Kimberlyposted February 6, 2012 at 11:12 am

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

    Reply

  77. Triciaposted February 6, 2012 at 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. Peggieposted February 6, 2012 at 12:13 pm

    Beet salad is a must if I win.

    Reply

  79. Peggieposted February 6, 2012 at 12:14 pm

    I follow you with Google reader.

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  80. Priscilla Mposted February 6, 2012 at 12:41 pm

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

    Reply

  81. Barbara | Creative Culinaryposted February 6, 2012 at 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

  82. elaineposted February 6, 2012 at 1:15 pm

    this looks awesome, holy cow!

    Reply

  83. elaineposted February 6, 2012 at 1:15 pm

    I follow you on email! Woot!

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  84. naomiposted February 6, 2012 at 1:16 pm

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

    Reply

  85. elaineposted February 6, 2012 at 1:16 pm

    ….also, on Facebook!

    Reply

  86. Jeanetteposted February 6, 2012 at 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

  87. Jessie C.posted February 6, 2012 at 1:18 pm

    I’d use it making salad and omelette

    Reply

  88. Jessie C.posted February 6, 2012 at 1:18 pm
  89. Jessie C.posted February 6, 2012 at 1:19 pm
  90. Jessie C.posted February 6, 2012 at 1:19 pm

    Pin it
    Jessie c.

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  91. Jessie C.posted February 6, 2012 at 1:20 pm

    Follow A Spicy Perspective by Email

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  92. ladywildposted February 6, 2012 at 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

  93. Jessie C.posted February 6, 2012 at 1:20 pm

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    follow you on FB
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  95. Jessie C.posted February 6, 2012 at 1:21 pm

    follow on twitter@tcarolinep

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  96. Meganposted February 6, 2012 at 1:21 pm

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

    Reply

  97. Jessie C.posted February 6, 2012 at 1:21 pm

    follow on Pinterst
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  98. Meganposted February 6, 2012 at 1:22 pm

    I get your emails.

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  100. ladywildposted February 6, 2012 at 1:23 pm

    follow on FB

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  101. ladywildposted February 6, 2012 at 1:23 pm

    posted link on FB

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  102. ladywildposted February 6, 2012 at 1:23 pm

    tweeted

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  103. ladywildposted February 6, 2012 at 1:24 pm

    I follow the RSS feed

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  104. Meganposted February 6, 2012 at 1:24 pm

    I follow on Pinterest (javaaddict)

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  106. Meganposted February 6, 2012 at 1:25 pm

    I follow on Twitter @megans_madness

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  107. Mbposted February 6, 2012 at 1:26 pm

    mozz and tomato!

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  108. Meganposted February 6, 2012 at 1:26 pm

    I follow on Facebook.

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  109. Meganposted February 6, 2012 at 1:28 pm
  110. Amberposted February 6, 2012 at 1:28 pm

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

    Reply

  111. Amberposted February 6, 2012 at 1:29 pm

    I email subscribe.

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  112. Amberposted February 6, 2012 at 1:30 pm

    RSS subscribe via Google reader.

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  113. Meganposted February 6, 2012 at 1:31 pm
  114. Amberposted February 6, 2012 at 1:31 pm

    I like you on Facebook (Amber H)

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  115. Amberposted February 6, 2012 at 1:31 pm

    I follow you on Twitter (roomofmyown)

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  116. NanaBread (Jeanne)posted February 6, 2012 at 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

  117. Amberposted February 6, 2012 at 1:32 pm

    I follow on Pinterest (aroomofmyown)

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  118. Amberposted February 6, 2012 at 1:32 pm
  119. Jennifer @ Peanut Butter and Peppersposted February 6, 2012 at 1:33 pm

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

    Reply

  120. Pat Rposted February 6, 2012 at 1:40 pm

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

    Reply

  121. Angie@Angie's Recipesposted February 6, 2012 at 1:41 pm

    A gorgeous salad!

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  122. Pat Rposted February 6, 2012 at 1:41 pm

    I follow you on email

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  123. Pat Rposted February 6, 2012 at 1:42 pm

    I “like’ and follow you on FB

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  124. Amanda Rossposted February 6, 2012 at 1:47 pm

    Olive oil and bread :)

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  125. Amanda Rossposted February 6, 2012 at 1:51 pm

    I subscribe to the email.

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  126. Amanda Rossposted February 6, 2012 at 1:52 pm

    I subscribe to RSS on Google reader

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    I follow on Pinterest.

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  128. Amanda Rossposted February 6, 2012 at 1:53 pm

    I’m a Twitter follower

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  129. Amanda Rossposted February 6, 2012 at 2:00 pm

    I tweeted the giveaway.

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  130. Priscilla Kendrickposted February 6, 2012 at 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

  131. Betsyposted February 6, 2012 at 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

  132. RM Breuerposted February 6, 2012 at 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

  133. Janposted February 6, 2012 at 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

  134. Suzanne Hposted February 6, 2012 at 3:11 pm

    I subscribe to your email.

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  135. Suzanne Hposted February 6, 2012 at 3:12 pm

    I like you on FB – Suzanne Hill.

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  137. Suzanne Hposted February 6, 2012 at 3:12 pm

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  138. Suzanne Hposted February 6, 2012 at 3:14 pm

    I’m following you on Twitter – DucktorWho82

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  139. Suzanne Hposted February 6, 2012 at 3:15 pm

    I pinned it.

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  140. Judyposted February 6, 2012 at 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

  141. Suzanne Hposted February 6, 2012 at 3:18 pm
  142. Suzanne Hposted February 6, 2012 at 3:18 pm
  143. Suzanne Hposted February 6, 2012 at 3:19 pm

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

    Reply

  144. Cécyposted February 6, 2012 at 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

  145. Cécyposted February 6, 2012 at 3:35 pm

    I follow on facebook

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  146. Cécyposted February 6, 2012 at 3:36 pm

    on twitter

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  147. Cécyposted February 6, 2012 at 3:36 pm

    and pinterest

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  148. Cécyposted February 6, 2012 at 3:38 pm

    and tweeted (@frenchyncarolin)

    Reply

  149. Kristen M.posted February 6, 2012 at 3:46 pm

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

    Reply

  150. Kristen M.posted February 6, 2012 at 3:46 pm

    I subscribe to your rss feed.

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  151. Kristen M.posted February 6, 2012 at 3:46 pm

    I follow you on twitter. @mclanek.

    Reply

  152. Nancy Longposted February 6, 2012 at 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

  153. Mopar Marilynposted February 6, 2012 at 4:10 pm

    I’d use it for bread dipping! Mmmmm!

    Reply

  154. jennifurlaposted February 6, 2012 at 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

  155. Kristinposted February 6, 2012 at 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

  156. Kristinposted February 6, 2012 at 5:15 pm

    I already follow you by email!

    Reply

  157. Kristinposted February 6, 2012 at 5:15 pm

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

    Reply

  158. Kristinposted February 6, 2012 at 5:16 pm

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

    Reply

  159. Kristinposted February 6, 2012 at 5:16 pm

    I follow you on Twitter!

    Reply

  160. Kristinposted February 6, 2012 at 5:17 pm
  161. Catherineposted February 6, 2012 at 5:44 pm

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

    Reply

  162. Kiri W.posted February 6, 2012 at 6:08 pm

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

    Reply

  163. Amy's Cooking Adventuresposted February 6, 2012 at 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

  164. Betsyposted February 6, 2012 at 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

  165. Betsyposted February 6, 2012 at 6:59 pm

    I subscribe to your emails.

    Reply

  166. Betsyposted February 6, 2012 at 7:00 pm

    I am a fan on Facebook.

    Reply

  167. Betsyposted February 6, 2012 at 7:00 pm

    I follow you on Twitter.

    Reply

  168. Betsyposted February 6, 2012 at 7:01 pm

    I follow you on Pinterest.

    Reply

  169. Betsyposted February 6, 2012 at 7:40 pm

    I pinned this post.

    Reply

  170. Betsyposted February 6, 2012 at 7:42 pm
  171. Betsyposted February 6, 2012 at 7:43 pm

    I tweeted about this giveaway.

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

    Reply

  172. Janetposted February 6, 2012 at 7:52 pm

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

    Reply

  173. Justin McCannposted February 6, 2012 at 8:04 pm

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

    Reply

  174. Debposted February 6, 2012 at 8:21 pm

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

    Reply

  175. Lexiposted February 6, 2012 at 8:55 pm

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

    Reply

  176. Lexiposted February 6, 2012 at 8:58 pm

    I tweeted about this.

    Reply

  177. Cristinaposted February 6, 2012 at 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

  178. Hyosun Roposted February 6, 2012 at 9:00 pm

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

    Reply

  179. Sarah @ pão e queijoposted February 6, 2012 at 9:07 pm

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

    Reply

  180. Sarah @ pão e queijoposted February 6, 2012 at 9:08 pm

    I subscribe to your RSS feed.

    Reply

  181. Kimposted February 6, 2012 at 9:09 pm

    I will make italian lemon olive oil cake

    Reply

  182. Sarah @ pão e queijoposted February 6, 2012 at 9:09 pm

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

    Reply

  183. Sarah @ pão e queijoposted February 6, 2012 at 9:09 pm

    I am now following you on Twitter.

    Reply

  184. Stefaniposted February 6, 2012 at 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

  185. Stefaniposted February 6, 2012 at 10:06 pm

    I follow you on Pinterest!

    Reply

  186. Stefaniposted February 6, 2012 at 10:06 pm
  187. Stefaniposted February 6, 2012 at 10:07 pm
  188. Stefaniposted February 6, 2012 at 10:08 pm
  189. Maryposted February 6, 2012 at 10:23 pm

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

    Reply

  190. Maryposted February 6, 2012 at 10:26 pm

    I follow you on twitter

    Reply

  191. Schmidtyposted February 7, 2012 at 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

  192. Schmidtyposted February 7, 2012 at 12:39 am

    I am subscribed to your email.

    Reply

  193. Schmidtyposted February 7, 2012 at 12:40 am

    I subscribe to your RSS feed.

    Reply

  194. Schmidtyposted February 7, 2012 at 12:40 am

    I follow you on twitter @rusthawk.

    Reply

  195. Schmidtyposted February 7, 2012 at 12:41 am

    I follow you on facebook (Rust Hawk).

    Reply

  196. Schmidtyposted February 7, 2012 at 12:42 am
  197. Schmidtyposted February 7, 2012 at 12:43 am
  198. Kathy - Panini Happyposted February 7, 2012 at 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

  199. amy @ uTryItposted February 7, 2012 at 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

  200. amy @ uTryItposted February 7, 2012 at 3:02 am

    Subscribed to your RSS feed.

    amy [at] utry [dot] it

    Reply

  201. amy @ uTryItposted February 7, 2012 at 3:03 am

    I’m your fan on Facebook.

    amy [at] utry [dot] it

    Reply

  202. amy @ uTryItposted February 7, 2012 at 3:03 am

    Already following you on Twitter

    amy [at] utry [dot] it

    Reply

  203. amy @ uTryItposted February 7, 2012 at 3:04 am

    Following you on Pinterest.

    amy [at] utry [dot] it

    Reply

  204. amy @ uTryItposted February 7, 2012 at 3:05 am

    Tweeted about this giveaway.

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

    amy [at] utry [dot] it

    Reply

  205. vianneyposted February 7, 2012 at 6:00 am

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

    Reply

  206. Elissaposted February 7, 2012 at 8:13 am

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

    Reply

  207. Elissaposted February 7, 2012 at 8:14 am

    I also pinned the beet & fennel salad on PInterest

    Reply

  208. Elissaposted February 7, 2012 at 8:16 am

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

    Reply

  209. Elissaposted February 7, 2012 at 8:17 am

    I already follow A Spicy Perspective on Facebook.

    Reply

  210. Elissaposted February 7, 2012 at 8:19 am

    I follow A Spicy Perspective on Pinterest

    Reply

  211. Cindyposted February 7, 2012 at 8:34 am

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

    Reply

  212. Aleighaposted February 7, 2012 at 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

  213. Aleighaposted February 7, 2012 at 9:13 am

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

    Reply

  214. Aleighaposted February 7, 2012 at 9:14 am

    I follow SP on FB.

    Reply

  215. Aleighaposted February 7, 2012 at 9:14 am

    I follow SP on pinterest

    Reply

  216. Aleighaposted February 7, 2012 at 9:22 am

    Repinned on pinterest

    Reply

  217. Aleighaposted February 7, 2012 at 9:24 am

    Follow you on RSS feed.

    Reply

  218. Heather | Farmgirl Gourmetposted February 7, 2012 at 9:28 am

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

    Reply

  219. Kaitlinposted February 7, 2012 at 9:29 am

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

    Reply

  220. Kaitlinposted February 7, 2012 at 9:29 am

    I tweeted!

    Reply

  221. Mindyposted February 7, 2012 at 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

  222. Mindyposted February 7, 2012 at 10:11 am

    I posted on Pinterest!

    Reply

  223. Athena Rposted February 7, 2012 at 10:12 am

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

    Reply

  224. Athena Rposted February 7, 2012 at 10:16 am
  225. Athena Rposted February 7, 2012 at 10:18 am

    I subscribe via email.

    Reply

  226. Athena Rposted February 7, 2012 at 10:18 am

    I follow via rss feed.

    Reply

  227. Athena Rposted February 7, 2012 at 10:19 am

    I follow on Twitter @GoddessFoodie

    Reply

  228. Athena Rposted February 7, 2012 at 10:19 am

    I like you on FB,

    Reply

  229. Courtney @ Bake. Eat. Repeat.posted February 7, 2012 at 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

  230. Courtney @ Bake. Eat. Repeat.posted February 7, 2012 at 10:24 am

    Followed you on Pinterest!

    Reply

  231. Patsyposted February 7, 2012 at 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

  232. Courtney @ Bake. Eat. Repeat.posted February 7, 2012 at 10:24 am

    I follow you on Twitter!

    Reply

  233. Courtney @ Bake. Eat. Repeat.posted February 7, 2012 at 10:28 am

    Posted a link on Facebook!

    Reply

  234. Rachelposted February 7, 2012 at 10:35 am

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

    Reply

  235. Rachelposted February 7, 2012 at 10:36 am

    I follow you on google reader.

    Reply

  236. Lesleyposted February 7, 2012 at 11:05 am

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

    Reply

  237. Lesleyposted February 7, 2012 at 11:12 am

    I follow you on Twitter: @lesleyeats

    Reply

  238. Lesleyposted February 7, 2012 at 11:12 am

    I also follow along on Facebook (Lesley Eats)

    Reply

  239. Twin Tablesposted February 7, 2012 at 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

  240. Rhondaposted February 7, 2012 at 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

  241. Lesleyposted February 7, 2012 at 11:35 am
  242. Maryposted February 7, 2012 at 11:54 am

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

    Reply

  243. Mariellenposted February 7, 2012 at 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.

    Reply

  244. Rachelposted February 7, 2012 at 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

  245. Susanposted February 7, 2012 at 2:53 pm

    homemade bread with olive oil for dipping.

    Reply

  246. Maria Bposted February 7, 2012 at 3:06 pm

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

    Reply

  247. Maria Bposted February 7, 2012 at 3:06 pm
  248. Maria Bposted February 7, 2012 at 3:09 pm

    Facebook: Mtm Hudson

    Reply

  249. Hundewandererposted February 7, 2012 at 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

  250. Karenposted February 7, 2012 at 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

  251. sweetmaddyposted February 7, 2012 at 4:49 pm

    Fresh bread, dipped in the olive oil and balsamic

    Reply

  252. Brandon @ Kitchen Konfidenceposted February 7, 2012 at 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

  253. Connieposted February 7, 2012 at 6:51 pm

    I would love to dip sourdough bread in the oil

    Reply

  254. Connieposted February 7, 2012 at 6:51 pm

    I follow your RSS feed

    Reply

  255. Bethanyposted February 7, 2012 at 6:52 pm

    pinned :)

    Reply

  256. Bethanyposted February 7, 2012 at 6:52 pm

    follow you on fb :)

    Reply

  257. Bethanyposted February 7, 2012 at 6:53 pm

    shared on fb :)

    Reply

  258. Bethanyposted February 7, 2012 at 6:54 pm

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

    Reply

  259. Bethanyposted February 7, 2012 at 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

  260. Mirakol S.posted February 7, 2012 at 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

  261. Claireposted February 7, 2012 at 10:20 pm

    I’d love to make a vinaigrette!

    Reply

  262. Christina Tongposted February 8, 2012 at 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

  263. Christina Tongposted February 8, 2012 at 2:58 am

    Following A Spicy Perspective by Email.

    attct[at]aol[dot]com

    Reply

  264. Christina Tongposted February 8, 2012 at 3:06 am

    I am your fan on Facebook.

    attct[at]aol[dot]com

    Reply

  265. Christina Tongposted February 8, 2012 at 3:09 am

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

    attct[at]aol[dot]com

    Reply

  266. Christina Tongposted February 8, 2012 at 3:15 am

    Following you on Twitter @SpicyPerspectiv

    @attctong
    attct[at]aol[dot]com

    Reply

  267. Christina Tongposted February 8, 2012 at 3:24 am
  268. Caroline Vidicanposted February 8, 2012 at 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

  269. Kimberlyposted February 8, 2012 at 10:16 am

    Email subscriber of yours.

    Reply

  270. Kimberlyposted February 8, 2012 at 10:16 am

    RSS Feed Subscriber of yours.

    Reply

  271. Kimberlyposted February 8, 2012 at 10:18 am

    I Like you on Facebook.

    Reply

  272. Kimberlyposted February 8, 2012 at 10:18 am

    I follow you on twitter.
    @winsome6

    Reply

  273. Kimberlyposted February 8, 2012 at 10:23 am
  274. Saraposted February 8, 2012 at 10:39 am

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

    Reply

  275. Saraposted February 8, 2012 at 10:40 am

    Just tweeted this!

    Reply

  276. Rachelposted February 8, 2012 at 4:21 pm

    Drizzled over tomatoes and basil!

    Reply

  277. Rachelposted February 8, 2012 at 4:23 pm

    I follow Spicy Perspective on twitter.

    Reply

  278. Merylposted February 8, 2012 at 5:26 pm

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

    Reply

  279. Louisposted February 8, 2012 at 5:27 pm

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

    Reply

  280. Fresh and Foodieposted February 8, 2012 at 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.

    Reply

  281. Angelaposted February 8, 2012 at 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!

    Reply

  282. Angelaposted February 8, 2012 at 9:55 pm

    I also follow on RSS

    Reply

  283. Angelaposted February 8, 2012 at 9:55 pm

    And facebook!

    Reply

  284. Mirakol S.posted February 9, 2012 at 9:23 am

    I like you on facebook :)

    Reply

  285. Mirakol S.posted February 9, 2012 at 9:34 am

    I pinned you! And followed you on pinterest :)

    Reply

  286. Mirakol S.posted February 9, 2012 at 12:15 pm

    I tweeted the recipe and giveaway :)

    Reply

  287. Mirakol S.posted February 9, 2012 at 12:15 pm

    I followed you on twitter :)

    Reply

  288. Mirakol S.posted February 9, 2012 at 12:17 pm

    I “liked” and shared on facebook :)

    Reply

  289. Elina (Healthy and Sane)posted February 9, 2012 at 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

  290. Elina (Healthy and Sane)posted February 9, 2012 at 4:32 pm

    I already follow you on twitter (@elinaholbrook)

    Reply

  291. Elina (Healthy and Sane)posted February 9, 2012 at 4:33 pm

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

    Reply

  292. Elina (Healthy and Sane)posted February 9, 2012 at 4:33 pm

    I follow you on Pinterest

    Reply

  293. Elina (Healthy and Sane)posted February 9, 2012 at 4:34 pm

    Spicy Perspective is in my google reader. :)

    Reply

  294. RisaGposted February 9, 2012 at 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.

    Reply

  295. RisaGposted February 9, 2012 at 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

  296. Georgianaposted February 9, 2012 at 7:26 pm

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

    Reply

  297. Georgianaposted February 9, 2012 at 7:27 pm

    I follow you on Twitter too :-)

    Reply

  298. Renataposted February 9, 2012 at 7:28 pm

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

    Reply

  299. Renataposted February 9, 2012 at 7:29 pm

    I follow you on Twitter too via @serene_streams

    Reply

  300. Renataposted February 9, 2012 at 7:29 pm

    I retweeted your giveaway via @serene_streams

    Reply

  301. Rayposted February 9, 2012 at 7:30 pm

    Olive oil makes a perfect salad dressing for me!

    Reply

  302. Rayposted February 9, 2012 at 7:30 pm

    I like you on Facebook too

    Reply

  303. Shelley Alexanderposted February 10, 2012 at 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

  304. MommaMaryposted February 11, 2012 at 12:47 am

    I pinned this on Pinterest

    Reply

  305. MommaMaryposted February 11, 2012 at 12:48 am

    I shared this on facebook.

    Reply

  306. Rachel @ Twin Toughposted February 12, 2012 at 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

  307. Rachel @ Twin Toughposted February 12, 2012 at 6:36 pm

    I subscribe to A Spicy Perspective’s emails.

    Reply

  308. Rachel @ Twin Toughposted February 12, 2012 at 6:36 pm

    I like/follow ASP on facebook.

    Reply

  309. Rachel @ Twin Toughposted February 12, 2012 at 6:37 pm

    I follow ASP on twitter.

    Reply

  310. Rachel @ Twin Toughposted February 12, 2012 at 6:37 pm

    I follow ASP on Pinterest.

    Reply

  311. Rachel @ Twin Toughposted February 12, 2012 at 6:40 pm

    I tweeted your giveaway.

    Reply

  312. Rachel @ Twin Toughposted February 12, 2012 at 6:45 pm

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

    Reply

  313. Rachel @ Twin Toughposted February 12, 2012 at 6:47 pm

    I had already pinned this recipe on Pinterest. :)

    Reply

  314. Anna Taylorposted February 12, 2012 at 7:11 pm

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

    Reply

  315. loposted February 12, 2012 at 8:41 pm

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

    Reply

  316. loposted February 12, 2012 at 8:42 pm

    And tweeted :)

    Reply

  317. Dan cposted February 12, 2012 at 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

  318. Katy (KatySheCooks)posted February 12, 2012 at 8:48 pm

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

    Reply

  319. loposted February 12, 2012 at 8:49 pm

    And sure, I can pin it too :)

    Reply

  320. R Wilsonposted February 12, 2012 at 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

  321. Rachel@Time for Good Foodposted February 12, 2012 at 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

  322. Rachel@Time for Good Foodposted February 12, 2012 at 10:30 pm

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

    Reply

  323. Christina Gposted February 13, 2012 at 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

  324. Christina Gposted February 13, 2012 at 6:02 am
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