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RECIPE CONTEST: Inspired by hopes of cooler temperatures, savory soup, pumpkin carving, butternut squash, bonfires, harvest festivals and plentiful food celebrations, what is your FAVORITE fall recipe? If you photograph, post and share yours on Saporito's Facebook page during the month of OCTOBER, using our EVOO and/or balsamic vinegar, the WINNER (selected at the end of the month by our enthusiastic staff) will receive two FREE 200ml bottles (one EVOO and one balsamic vinegar), YOUR choice.

Latest News - October 2016

Polyphenol in Olive Oil, Positively Impacts Human Melanoma Cells

According to new research, oleocanthal may be a potent anticancer agent for aggressive melanoma skin cancers.

Med Diet with Olive Oil is Good for Your Brain

A new Australian study confirms that the Mediterranean Diet improves brain function, slows cognitive decline and reduces the risk of Alzheimer's.

Olive Oil Polyphenol Oleuropein Shows Promising Neuroprotective Effects in Cellular Model of Parkinson’s Disease

Recent study findings suggested that oleuropein possesses neuroprotective effects in an in vitro model of PD when administered preventively as a pre-treatment.

Upcoming Events & Featured Recipe

♥ Date Night ♥

Have you been wanting to enjoy an evening out with your sweetheart? Mark your calendar and book your babysitter now. Join us Thursday, October 20, from 7:00-9:00pm, for delicious EVOO and balsamics, light hors d'oeuvres and fun. The DATE NIGHT you've been asking for...

Limited space. Please RSVP to reserve your place.



The Fat Tuscan

Cooking Expo at Saporito

We are EXCITED to announce our first-ever Chef Expo, Cooking Class and Tasting on Thursday, Nov. 3, 6:30-8:30pm. $25 per guest. Limited class size. Really good food, prepared with bold, Tuscany flavors, developed from fine, fresh, wholesome ingredients. Savvy instruction and time-honored technique, recipes and samples with Chef Michelle of The Fat Tuscan, in collaboration with Saporito. 

Butternut Squash and Carrot Soup

 

Ingredients:

  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrots (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tablespoon robust extra virgin olive oil
  • Two 14 1/2 ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Creme fraiche or dairy sour cream (optional)
  • Toasted pumpkin seeds (pepitas)
  • Fresh tarragon sprigs (optional)

Directions:

  1. In a large covered saucepan cook squash, carrots and leek in hot EVOO over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
  2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.
  3. Drizzle EVOO over individual soup bowls to finish, once served. ENJOY!

Did You Know?

We are offering two evening CLASSES through Santa Fe College Community Education, Tuesday, Nov.1 and Thursday, Nov.17, 2016. Learn about healthy holiday eating and entertaining with fresh extra virgin olive oil and true balsamic vinegar. Find out what extra virgin olive oil really means, what to look for in olive oil, its uses and benefits. Taste authentic balsamic vinegar, imported from Modena, Italy and see numerous ways to add panache and goodness to gourmet, as well as, simple, everyday dishes. Sample from over 50 flavors, enjoy light refreshments and discover ways to pair oil and vinegar, to enhance recipes, both old and new. Health-conscious and food-loving individuals alike will appreciate this instructional, tasty class! Details and registration at www.sfcollege.edu/cied/communityed/ or call (352) 395-5193.

(352) 745-7886 | SaporitoOVS@gmail.com

Saporito OVS 4401 NW 25th Place, Suite D Gainesville, FL 32606 USA

Copyright © 2016 Saporito OVS, All rights reserved.

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