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Olive Oil News ~ March 2017

Google Recommends Olive Oil as Butter Substitute to 40M Oscars Viewers

When most mentions of olive oil these days tend to be on the negative side, the Google spot rests the brand's stellar credibility behind one uncomplicated truth: you can use olive oil instead of butter for cooking.

Finca La Torre’s Pursuit of Perfection in Málaga

Finca La Torre has won six Gold and two Best in Class Awards at the New York International Olive Oil Competition. "While most farmers harvest very late, we bet on a very early harvest," explained Víctor Pérez, the company's director.

Events and Recipes

Cuatro Ukulele Club at Saporito

Bring your ukulele to Saporito Oil, Vinegar, Spice this Saturday, March 4, if you'd like to play along. Enjoy soothing ukulele music by Cuatro at 1:00pm. What a delightful way to spend the afternoon!

Eat the 80 at Saporito

Saporito is thrilled to have Eat the 80's head chef, Miles Burnett for an evening of inspiration and healthy bites. Thursday, March 23, from 6:30-8:30pm, Chef Miles will demonstrate dishes that are both simple and delicious. Attendees are in for some serious fun and amazing tastings! Be prepared to wow your dinner guests and join us for this most enjoyable event. Sign up on FB by clicking here, or by calling Eat the 80 at (352)-234-3408. Limited seats. Reserve your place today.

Bacon Cheddar Sweet Potato Rounds


  • 3 sweet, red or russet potatoes, scrubbed clean
  • 2 tablespoons Tuscan Herb EVOO
  • sea salt
  • freshly ground black pepper
  • pinch cayenne pepper
  • 1 tsp. garlic powder
  • 6 slices bacon, cooked and crumbled (can use turkey bacon)
  • 1 1/2 cups shredded cheddar
  • 3 green onions, thinly sliced (or cilantro)
  • Yogurt or sour cream, for serving


Preheat oven to 400°. Slice potatoes into 1/2" rounds.

In a large bowl, toss the potato rounds in EVOO. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake at 400° for 30 minutes.

Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.

Dollop yogurt or sour cream onto each potato and garnish with green onions (or cilantro).

Blueberry Balsamic Smoothie with Mint



  • 1 ripe banana
  • 1 cup frozen blueberries
  • 1/2 cup Greek yogurt
  • 1/4 to 1/2 cup almond milk
  • 1/4 cup whey protein (optional)
  • 1 tablespoon Blueberry Balsamic Vinegar
  • 1 full cup (or more) organic spinach


Blend first six ingredients well. Add 1 full cup of spinach leaves and blend again. Add chia, flaxseeds and coconut, if desired. This smoothie has become a regular in our home due to the gratifying taste and coolness. Garnish with fresh mint leaves.

Creamy Caesar Salad with EVOO


  • 2 tablespoons Dijon mustard 
  • 1-2 tablespoons true balsamic vinegar (we like Black Cherry)
  • 1 teaspoon Worcestershire sauce
  • 2 cloves fresh garlic, peeled
  • 1/2 lemon, juiced
  • 1/2 cup fresh, robust EVOO
  • 1/4 to 1/2 cup yogurt (optional yet not creamy without)
  • 1/4 cup freshly grated parmesan
  • 1 dash sea salt
  • freshly ground black pepper
  • hearts of romaine lettuce


Blend ingredients and refrigerate. Wash and dry hearts of romaine. When ready to serve, spoon dressing over romaine and finish with freshly grated parmesan cheese.

*NOTE: We used tasty, handmade, sourdough croutons made locally by The Vine. Their sourdough bakery features freshly milled, organic flour and no genetically modified ingredients. So good!

Feed My Soul Food


  • 2-3 cups organic kale
  • 1/2 sweet pepper
  • 1 sweet potato
  • fresh garlic, minced
  • 2 fresh eggs
  • avocado wedge
  • fresh, robust EVOO


Drizzle fresh, robust Cobrancosa EVOO from Portugal on the bottom of sautee pan. After heating the sweet potatoes, followed by kale, sweet pepper and fresh garlic, add the eggs and cover until cooked. Finish with an avocado wedge, black truffle sea salt and pepper. This was a most satisfying dish.

Did You Know?

It's HERE! We have fresh, northern hemisphere extra virgin olive oil. Try some amazing varieties from California, Spain and Portugal. With farmers in various parts of the world, we are able to enjoy a continual supply of the freshest EVOO available. Fresh olive oil should be protected from light, air and heat. Keep your olive oil in a dark, capped bottle in a cabinet or on the counter, away from the stove. Ultra Premium EVOO should be consumed within 14 months from its harvest/crush date. Most folks are back in a month for more! YES, you can cook with our EVOO since its free fatty acid is very low. Come visit us at Saporito for more information on extra virgin olive oil, polyphenols, free fatty acid and DAG scores. Sample from over 50 varieties of EVOO and true balsamic vinegar and learn simple ways to enhance food, both in health and taste. We invite you to Experience the Flavor!

Spring is here! The weather couldn't get more beautiful and the colorful, aromatic blooms are magnificent. We have been busy planting a small garden and buying newborn chicks. The picture below was taken last Monday at an amazing piece of heaven in Alachua. If you haven't visited Swallowtail Farm, we highly recommend you make plans to do so. This local CSA is committed to providing fresh, wholesome food to the community. See for farm share information and area pickups. Our family thanks you for shopping with us and for supporting local farmers, small businesses and others endeavoring to spread goodness in our area. ❤

(352) 745-7886 |

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

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