Fennel Salad with Roasted Beets and Shaved Asparagus

Fresh Fennel Salad with Roasted Beets and Shaved Asparagus RecipeA lovely Fennel Salad with Roasted Beets and Shaved Asparagus drizzled in olive oil… Heaven!

Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

I’m keeping it short and sweet today…

Perfect Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

I adore crisp fennel salad, no matter the variety. Some people pair fennel with citrus segments, others with apples and celery.

Making Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

Easy Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

However, something about the cool anise flavor of fennel against hot roasted beets makes my heart sing!

Crisp Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

Add thin slivers of raw asparagus, rich nutty Asiago, and walnuts, and I am a happy, happy girl.

Simple Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

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

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330 comments on “Fennel Salad with Roasted Beets and Shaved Asparagus

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

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

  2. leslieposted February 6, 2012 at 6:48 am Reply

    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!!!

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

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

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

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

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  9. Amy @ A Little Noshposted February 6, 2012 at 7:55 am Reply
  10. the wicked noodleposted February 6, 2012 at 7:21 am Reply

    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!

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

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

  12. My German Kitchen...in the Rockiesposted February 6, 2012 at 7:24 am Reply

    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.

  13. JBposted February 6, 2012 at 7:25 am Reply

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

  14. Alisonposted February 6, 2012 at 7:27 am Reply

    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.

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

    Tweeted :-)

  16. JoAnnposted February 6, 2012 at 7:43 am Reply

    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!

  17. Laraposted February 6, 2012 at 7:45 am Reply

    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).

  18. Laraposted February 6, 2012 at 7:49 am Reply

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  22. Jennyposted February 6, 2012 at 7:54 am Reply

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

  23. Jennyposted February 6, 2012 at 7:55 am Reply

    I tweeted the giveaway @icywit

  24. Cariposted February 6, 2012 at 7:57 am Reply

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

  25. Hectorposted February 6, 2012 at 8:02 am Reply

    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!

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

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

  27. Corinnaposted February 6, 2012 at 8:06 am Reply

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

  28. Corinnaposted February 6, 2012 at 8:09 am Reply

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  30. Isabelposted February 6, 2012 at 8:10 am Reply

    Salads for me and soup finishes! :)

  31. Isabelposted February 6, 2012 at 8:11 am Reply

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  32. Corinnaposted February 6, 2012 at 8:11 am Reply

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  33. Cynthiaposted February 6, 2012 at 8:17 am Reply

    pinned!

  34. Cynthiaposted February 6, 2012 at 8:18 am Reply

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

  35. Nanaposted February 6, 2012 at 8:24 am Reply

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

  36. Tracyeposted February 6, 2012 at 8:25 am Reply

    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.

  37. Nelly Rodriguezposted February 6, 2012 at 8:28 am Reply

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

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

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

    A delicious salad!

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  44. MaryBethposted February 6, 2012 at 9:06 am Reply

    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!

  45. MaryBethposted February 6, 2012 at 9:09 am Reply

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

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

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

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

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

  48. Debposted February 6, 2012 at 9:20 am Reply

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

  49. Bev Weidnerposted February 6, 2012 at 9:20 am Reply

    IN MY MOUTH.

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

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

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

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

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

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

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

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

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

    I “TWEETED” your give-away link @iluvstbernards

  61. Kariposted February 6, 2012 at 9:59 am Reply

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

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

    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! :)

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

    I already follow you on twitter.

  64. dtr3posted February 6, 2012 at 10:09 am Reply

    Caprese salad – yum!

  65. Leeposted February 6, 2012 at 10:14 am Reply

    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

  66. Susan in the Booniesposted February 6, 2012 at 10:27 am Reply

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  67. Susan in the Booniesposted February 6, 2012 at 10:30 am Reply
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  69. Ambikaposted February 6, 2012 at 10:38 am Reply

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

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  77. Kimberlyposted February 6, 2012 at 11:12 am Reply

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

  78. Triciaposted February 6, 2012 at 11:22 am Reply

    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.

  79. Peggieposted February 6, 2012 at 12:13 pm Reply

    Beet salad is a must if I win.

  80. Peggieposted February 6, 2012 at 12:14 pm Reply

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

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

  82. Barbara | Creative Culinaryposted February 6, 2012 at 1:55 pm Reply

    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.

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

    this looks awesome, holy cow!

  84. elaineposted February 6, 2012 at 1:15 pm Reply

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  85. naomiposted February 6, 2012 at 1:16 pm Reply

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

  86. elaineposted February 6, 2012 at 1:16 pm Reply

    ….also, on Facebook!

  87. Jeanetteposted February 6, 2012 at 1:16 pm Reply

    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.

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

    I’d use it making salad and omelette

  89. Jessie C.posted February 6, 2012 at 1:18 pm Reply
  90. Jessie C.posted February 6, 2012 at 1:19 pm Reply
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  93. ladywildposted February 6, 2012 at 1:20 pm Reply

    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.

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

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

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  108. Mbposted February 6, 2012 at 1:26 pm Reply

    mozz and tomato!

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

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

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  117. NanaBread (Jeanne)posted February 6, 2012 at 1:31 pm Reply

    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!

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

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

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

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

  122. [email protected]'s Recipesposted February 6, 2012 at 1:41 pm Reply

    A gorgeous salad!

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

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

    Olive oil and bread :)

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    I tweeted the giveaway.

  131. Priscilla Kendrickposted February 6, 2012 at 3:06 pm Reply

    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!

  132. Betsyposted February 6, 2012 at 2:10 pm Reply

    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.

  133. RM Breuerposted February 6, 2012 at 2:41 pm Reply

    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!!!

  134. Janposted February 6, 2012 at 3:11 pm Reply

    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 ;)

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

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

    I pinned it.

  141. Judyposted February 6, 2012 at 3:18 pm Reply

    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.

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

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

  145. Cécyposted February 6, 2012 at 3:34 pm Reply

    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.

    • Niko Therosposted February 7, 2012 at 4:06 pm Reply

      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
      [email protected]

  146. Cécyposted February 6, 2012 at 3:35 pm Reply

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    and tweeted (@frenchyncarolin)

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

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

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

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  153. Nancy Longposted February 6, 2012 at 4:08 pm Reply

    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!

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

    I’d use it for bread dipping! Mmmmm!

  155. jennifurlaposted February 6, 2012 at 4:49 pm Reply

    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.

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

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

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

    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!

  158. Kristinposted February 6, 2012 at 5:15 pm Reply

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  163. Catherineposted February 6, 2012 at 5:44 pm Reply

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

  164. Amy's Cooking Adventuresposted February 6, 2012 at 6:27 pm Reply

    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!

  165. Betsyposted February 6, 2012 at 6:56 pm Reply

    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!!!

  166. Betsyposted February 6, 2012 at 6:59 pm Reply

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  172. Betsyposted February 6, 2012 at 7:43 pm Reply

    I tweeted about this giveaway.

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

  173. Janetposted February 6, 2012 at 7:52 pm Reply

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

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

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

  175. Debposted February 6, 2012 at 8:21 pm Reply

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

  176. Lexiposted February 6, 2012 at 8:55 pm Reply

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

  177. Lexiposted February 6, 2012 at 8:58 pm Reply

    I tweeted about this.

  178. Cristinaposted February 6, 2012 at 9:00 pm Reply

    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!

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

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

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

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

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

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  182. Kimposted February 6, 2012 at 9:09 pm Reply

    I will make italian lemon olive oil cake

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

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

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

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  185. Stefaniposted February 6, 2012 at 10:03 pm Reply

    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!

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  190. Maryposted February 6, 2012 at 10:23 pm Reply

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

  191. Maryposted February 6, 2012 at 10:26 pm Reply

    I follow you on twitter

  192. Schmidtyposted February 7, 2012 at 12:38 am Reply

    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.

  193. Schmidtyposted February 7, 2012 at 12:39 am Reply

    I am subscribed to your email.

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

    I subscribe to your RSS feed.

  195. Schmidtyposted February 7, 2012 at 12:40 am Reply

    I follow you on twitter @rusthawk.

  196. Schmidtyposted February 7, 2012 at 12:41 am Reply

    I follow you on facebook (Rust Hawk).

  197. Schmidtyposted February 7, 2012 at 12:42 am Reply
  198. Schmidtyposted February 7, 2012 at 12:43 am Reply
  199. Kathy - Panini Happyposted February 7, 2012 at 1:12 am Reply

    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. :-)

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

    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

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

    Subscribed to your RSS feed.

    amy [at] utry [dot] it

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

    I’m your fan on Facebook.

    amy [at] utry [dot] it

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

    Already following you on Twitter

    amy [at] utry [dot] it

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

    Following you on Pinterest.

    amy [at] utry [dot] it

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

    Tweeted about this giveaway.

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

    amy [at] utry [dot] it

  206. vianneyposted February 7, 2012 at 6:00 am Reply

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

  207. Elissaposted February 7, 2012 at 8:13 am Reply

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

  208. Elissaposted February 7, 2012 at 8:14 am Reply

    I also pinned the beet & fennel salad on PInterest

  209. Elissaposted February 7, 2012 at 8:16 am Reply

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

  210. Elissaposted February 7, 2012 at 8:17 am Reply

    I already follow A Spicy Perspective on Facebook.

  211. Elissaposted February 7, 2012 at 8:19 am Reply

    I follow A Spicy Perspective on Pinterest

  212. Cindyposted February 7, 2012 at 8:34 am Reply

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

  213. Aleighaposted February 7, 2012 at 9:11 am Reply

    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.

  214. Aleighaposted February 7, 2012 at 9:13 am Reply

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

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

    I follow SP on FB.

  216. Aleighaposted February 7, 2012 at 9:14 am Reply

    I follow SP on pinterest

  217. Aleighaposted February 7, 2012 at 9:22 am Reply

    Repinned on pinterest

  218. Aleighaposted February 7, 2012 at 9:24 am Reply

    Follow you on RSS feed.

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

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

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

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

  221. Kaitlinposted February 7, 2012 at 9:29 am Reply

    I tweeted!

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

    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!

  223. Mindyposted February 7, 2012 at 10:11 am Reply

    I posted on Pinterest!

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

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

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

    I subscribe via email.

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

    I follow via rss feed.

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

    I follow on Twitter @GoddessFoodie

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

    I like you on FB,

  230. Courtney @ Bake. Eat. Repeat.posted February 7, 2012 at 10:20 am Reply

    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.

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

    Followed you on Pinterest!

  232. Patsyposted February 7, 2012 at 10:24 am Reply

    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

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

    I follow you on Twitter!

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

    Posted a link on Facebook!

  235. Rachelposted February 7, 2012 at 10:35 am Reply

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

  236. Rachelposted February 7, 2012 at 10:36 am Reply

    I follow you on google reader.

  237. Lesleyposted February 7, 2012 at 11:05 am Reply

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

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

    I follow you on Twitter: @lesleyeats

  239. Lesleyposted February 7, 2012 at 11:12 am Reply

    I also follow along on Facebook (Lesley Eats)

  240. Twin Tablesposted February 7, 2012 at 11:13 am Reply

    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!

  241. Rhondaposted February 7, 2012 at 11:25 am Reply

    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.

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

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

  244. Mariellenposted February 7, 2012 at 1:38 pm Reply

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

  245. Rachelposted February 7, 2012 at 2:19 pm Reply

    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.

  246. Susanposted February 7, 2012 at 2:53 pm Reply

    homemade bread with olive oil for dipping.

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

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

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

    Facebook: Mtm Hudson

  250. Hundewandererposted February 7, 2012 at 4:02 pm Reply

    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.

  251. Karenposted February 7, 2012 at 4:23 pm Reply

    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

  252. sweetmaddyposted February 7, 2012 at 4:49 pm Reply

    Fresh bread, dipped in the olive oil and balsamic

  253. Brandon @ Kitchen Konfidenceposted February 7, 2012 at 6:47 pm Reply

    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.

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

    I would love to dip sourdough bread in the oil

  255. Connieposted February 7, 2012 at 6:51 pm Reply

    I follow your RSS feed

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

    pinned :)

  257. Bethanyposted February 7, 2012 at 6:52 pm Reply

    follow you on fb :)

  258. Bethanyposted February 7, 2012 at 6:53 pm Reply

    shared on fb :)

  259. Bethanyposted February 7, 2012 at 6:54 pm Reply

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

  260. Bethanyposted February 7, 2012 at 6:55 pm Reply

    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! :)

  261. Mirakol S.posted February 7, 2012 at 9:48 pm Reply

    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).

  262. Claireposted February 7, 2012 at 10:20 pm Reply

    I’d love to make a vinaigrette!

  263. Christina Tongposted February 8, 2012 at 2:51 am Reply

    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

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

    Following A Spicy Perspective by Email.

    attct[at]aol[dot]com

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

    I am your fan on Facebook.

    attct[at]aol[dot]com

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

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

    attct[at]aol[dot]com

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

    Following you on Twitter @SpicyPerspectiv

    @attctong
    attct[at]aol[dot]com

  268. Christina Tongposted February 8, 2012 at 3:24 am Reply
  269. Caroline Vidicanposted February 8, 2012 at 4:03 am Reply

    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!

  270. Saraposted February 8, 2012 at 10:39 am Reply

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

  271. Saraposted February 8, 2012 at 10:40 am Reply

    Just tweeted this!

  272. Kimberlyposted February 8, 2012 at 10:16 am Reply

    Email subscriber of yours.

  273. Kimberlyposted February 8, 2012 at 10:16 am Reply

    RSS Feed Subscriber of yours.

  274. Kimberlyposted February 8, 2012 at 10:18 am Reply

    I Like you on Facebook.

  275. Kimberlyposted February 8, 2012 at 10:18 am Reply

    I follow you on twitter.
    @winsome6

  276. Kimberlyposted February 8, 2012 at 10:23 am Reply
  277. Rachelposted February 8, 2012 at 4:21 pm Reply

    Drizzled over tomatoes and basil!

  278. Rachelposted February 8, 2012 at 4:23 pm Reply

    I follow Spicy Perspective on twitter.

  279. Merylposted February 8, 2012 at 5:26 pm Reply

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

  280. Louisposted February 8, 2012 at 5:27 pm Reply

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

  281. Fresh and Foodieposted February 8, 2012 at 8:10 pm Reply

    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.

  282. Angelaposted February 8, 2012 at 9:53 pm Reply

    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!

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

    I also follow on RSS

  284. Angelaposted February 8, 2012 at 9:55 pm Reply

    And facebook!

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

    I like you on facebook :)

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

    I pinned you! And followed you on pinterest :)

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

    I tweeted the recipe and giveaway :)

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

    I followed you on twitter :)

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

    I “liked” and shared on facebook :)

  290. Elina (Healthy and Sane)posted February 9, 2012 at 4:31 pm Reply

    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!!

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

    I already follow you on twitter (@elinaholbrook)

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

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

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

    I follow you on Pinterest

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

    Spicy Perspective is in my google reader. :)

  295. RisaGposted February 9, 2012 at 5:17 pm Reply

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

  296. RisaGposted February 9, 2012 at 5:18 pm Reply

    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.

  297. Georgianaposted February 9, 2012 at 7:26 pm Reply

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

  298. Georgianaposted February 9, 2012 at 7:27 pm Reply

    I follow you on Twitter too :-)

  299. Renataposted February 9, 2012 at 7:28 pm Reply

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

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

    I follow you on Twitter too via @serene_streams

  301. Renataposted February 9, 2012 at 7:29 pm Reply

    I retweeted your giveaway via @serene_streams

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

    Olive oil makes a perfect salad dressing for me!

  303. Rayposted February 9, 2012 at 7:30 pm Reply

    I like you on Facebook too

  304. Shelley Alexanderposted February 10, 2012 at 5:22 pm Reply

    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!

  305. MommaMaryposted February 11, 2012 at 12:47 am Reply

    I pinned this on Pinterest

  306. MommaMaryposted February 11, 2012 at 12:48 am Reply

    I shared this on facebook.

  307. Rachel @ Twin Toughposted February 12, 2012 at 6:35 pm Reply

    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! :)

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

    I subscribe to A Spicy Perspective’s emails.

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

    I like/follow ASP on facebook.

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

    I follow ASP on twitter.

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

    I follow ASP on Pinterest.

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

    I tweeted your giveaway.

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

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

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

    I had already pinned this recipe on Pinterest. :)

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

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

  316. loposted February 12, 2012 at 8:41 pm Reply

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

  317. loposted February 12, 2012 at 8:42 pm Reply

    And tweeted :)

  318. Dan cposted February 12, 2012 at 8:47 pm Reply

    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!

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

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

  320. loposted February 12, 2012 at 8:49 pm Reply

    And sure, I can pin it too :)

  321. R Wilsonposted February 12, 2012 at 9:08 pm Reply

    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…

  322. [email protected] for Good Foodposted February 12, 2012 at 10:28 pm Reply

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

  323. [email protected] for Good Foodposted February 12, 2012 at 10:30 pm Reply

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

  324. Christina Gposted February 13, 2012 at 6:01 am Reply

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

  325. Christina Gposted February 13, 2012 at 6:02 am Reply
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  328. Tally pptposted January 31, 2017 at 11:31 pm Reply

    This looks fantastic!