Which olive oil do you use for your cooking?
Using a good quality olive oil makes a big difference to the final taste of your dish especially if you are adding it raw to salads, pasta, fish or meat dishes.
As my favourite cuisine is definitely the Mediterranean one, I use olive oil every single day in my cooking and I keep a "special gourmet one" for using it raw on my food.
When my children were babies, I used to buy it directly from Italy. Italians always keep a special olive oil for weaning their babies. They add a teaspoon of oil to the baby food. Olive oil is proper food, full of precious vitamins and nutrients and when it comes to weaning a child you want to give them the best in order to grow strong and healthy.
I have always believed in spending a little extra money in a good quality olive oil otherwise you might just as well buy any ordinary corn or vegetable oil.
When "Pomora" contacted me I was really interested in what they do. You can basically adopt your own olive tree in Italy and through the year you receive your own oil from your own tree! How cool is that.
You get an "adoption pack" and throughout the year, your farmer (Antonio from Campania or Carmelo from Sicily) will keep you up-to-date with news of your tree and how the season is progressing. Each quarter you receive a shipment of 3x250ml tins of oil from your tree alternating between plain and flavoured oil.
I love Pomora ethical vision committed to paying a living price to their growers who in turn employs traditional and sustainable farming practices. Find out more by visiting the Pomora website.
I reviewed Pomora olive oil before and I can honestly say this is a great olive oil.
I bought a fresh crab from my fishmonger to make a delicious spicy pasta dish and a handful of samphire, also known as "sea asparagus" or "sea pickle" which has an interesting taste of the sea. Samphire can be added to many dishes including salads too.
I hope you enjoy this recipe of linguine with crab, chilly, samphire. Of course, for convenience you can buy a dressed crab if you prefer.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4
First thing: clean your crab; remove the gills and scoop out the guts inside the body of the crab.
Cook the samphire in a pan with boiling water for a couple of minutes then drain.
Deseed the chilly and chop it into small pieces. Finely chop the parsley too.
Bring to the boil a large pan of salty water. Add the linguine and cook them for 2 minute less than it says on the packet.
In a pan put 3 tbsp of olive oil with the garlic cloves. Add the chilly and let it sizzle for a couple of minutes. Add the white wine and let it simmer for a minute or so. Add the crab meat, a sprinkle of salt, the samphire and mix well to make a thick mixture.
Drain the pasta making sure you leave some of cooking water and add it to the pan with the crab. Stir well over a source of heat, add the parsley, another generous drizzle of olive oil and serve.
This post is in collaboration with Pomora olive oil. All opinions are my own.