Sunday wind-down: White Balsamic over strawberries or yogurt. Feels fancy, takes seconds. #SundayFact
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#SundayFact
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Sunday science: that peppery kick at the back of your throat? Often polyphenols. Your oil is basically flexing. #SundayFact
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#SundayFact — Good olive oil should taste fresh, not flat: green, grassy, fruity notes. If it tastes like nothing, it is nothing.
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Sunday finish: a splash of balsamic on roasted veg brings everything into balance. Like a good soundtrack for dinner. #SundayFact
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Sunday science: vinegar has been used for thousands of years for flavour + preserving. Old-school tech, still undefeated. #SundayFact
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#SundayFact — Olive oil is technically a fruit juice, pressed from fresh olives. Which explains why the good stuff tastes alive.
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End the week like a food nerd: taste your EVOO slowly and notice the peppery finish. That’s polyphenols doing their thing. #SundayFact
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Sunday science: good olive oil is mostly monounsaturated fat, naturally stable for everyday cooking. Fresh flavour first, always. #SundayFact
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#SundayFact — Real balsamic takes years to mature. Some people never do. 😉 #oilyouneedislove
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#SundayFact — Olive oil improves with time… until it doesn’t. Use it young, use it often. ⏳ #oilyouneedislove zurl.co/rMVlS
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End the week like a food nerd: taste your Lemon olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Good olive oil is mostly monounsaturated fat, which is naturally stable when used in everyday cooking. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Good olive oil is mostly monounsaturated fat, which is naturally stable when used in everyday cooking. #SundayFact #oilyouneedislove zurl.co/q1CNA
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#SundayFact — Real balsamic takes years to mature. Some people never do. 😉 #oilyouneedislove zurl.co/6bhYu
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Olive oil is technically a fruit juice, pressed from fresh olives. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Olive oil is technically a fruit juice, pressed from fresh olives. #SundayFact #oilyouneedislove zurl.co/q1CNA
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Vinegar has been used for thousands of years in cooking and preserving foods. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Vinegar has been used for thousands of years in cooking and preserving foods. #SundayFact #oilyouneedislove zurl.co/q1CNA
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Good quality olive oil should taste fresh, not flat — think green, grassy or fruity notes. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Good quality olive oil should taste fresh, not flat — think green, grassy or fruity notes. #SundayFact #oilyouneedislove zurl.co/q1CNA
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Extra virgin olive oil is made purely by mechanical pressing — no heat, no chemicals. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Extra virgin olive oil is made purely by mechanical pressing — no heat, no chemicals. #SundayFact #oilyouneedislove zurl.co/q1CNA
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday science with lunch: Traditional balsamic vinegar is aged for years in wooden barrels for depth and sweetness. Perfect excuse to pour a little extra. #SundayFact #oilyouneedislove zurl.co/q1CNA
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Sunday Fact: Traditional balsamic vinegar is aged for years in wooden barrels for depth and sweetness. #SundayFact #oilyouneedislove zurl.co/q1CNA
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End the week like a food nerd: taste your Lime olive oil slowly and notice the peppery finish. That's polyphenols doing their thing. #SundayFact #oilyouneedislove zurl.co/q1CNA
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