How To Add Olive Oil To Your Flavours Of Canada
If you’re a health-conscious lover of Canadian food, then you may be on the lookout for interesting and exciting ways to cook delicious meals. Extra Virgin Olive Oil is one of my favourite ingredients that is versatile yet nutritious, and really packs a punch of flavour.
Not only has it been used for centuries all over the Mediterranean as a staple cooking ingredient, but its use can also be seen in many popular Canadian dishes. From swapping out butter in your sauces to turning any antipasto platter into an epic meal, extra virgin olive oil creates depth and complexity perfect for any health-conscious foodie’s palate!
Keep reading to learn more about this marvellous ingredient and how you can best utilize it in your favourite Canadian recipes with extra virgin olive oil.
What better combination than extra virgin olive oil and maple syrup? This beautiful side dish from EatingbyElaine shows off this excellent match well.
Maple Roasted Cauliflower With Extra Virgin Olive Oil
Ingredients
- 1 large head of cauliflower, cut into uniformly sized florets*
- 3 tablespoons Morocco Gold extra-virgin olive oil, divided
- 1 tablespoon pure maple syrup
- 1/4 teaspoon fine kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease your baking sheet with 1 tablespoon extra virgin olive oil.
- Place cauliflower florets on the prepared baking sheet, drizzle with 2 tablespoons olive oil, 1 tablespoon of maple syrup and season with the salt and pepper. Toss using two spoons until the ingredients are evenly distributed and the cauliflower is evenly coated. Arrange the cauliflower in an even layer and bake for 20-25 minutes tossing halfway. Make sure the cauliflower florets are not touching or overlapping or they will steam instead of roast. You will know they are done when the cauliflower florets are tender and the edges are golden brown.
- Remove from oven. Season with additional salt and pepper if desired. Enjoy immediately.
- Store leftovers once completely cooled in an airtight container in your refrigerator for up to 4 days.
Canadian Pork Loin Chops
Ingredients
- Spice Rub: 1 ½ tablespoons brown sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon crushed fennel seeds
- 6 boneless pork loin chops, 1/2 inch thick
- Glaze: ¼ cup pure maple syrup, preferably dark amber (Grade B)
- 2 tablespoons spicy brown mustard
- 1 pinch garlic powder
- 1 pinch paprika
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper (Optional)
- ½ cup seasoned bread crumbs
- 1 tablespoon Morocco Gold extra virgin olive oil
- 1 tablespoon canola oil
- 1 clove clove garlic, crushed
Instructions
- Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
- Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
- Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
- Coat pork chops on all sides with seasoned bread crumbs.
- Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
- Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
- Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
These two Canadian recipes with extra virgin olive oil are a healthy start to creating improved meals. For more recipe inspiration to make use of your bottle of Morocco Gold Extra Virgin Olive Oil, head on over to our website here.
Happy Cooking!
