Winter Cooking with CoMilled Herbal Olive Oils

Updated: Mar 31, 2020

We have partnered with The Quail and Olive recently and have been thoroughly enjoying cooking exclusively with their California Extra Virgin Olive Oil. Grown right here in California on small family farms. (Ill tell you all about the beauty of COOC certification on a different post).

Can you tell which one is our favorite right now? I’ve been using the Rosemary Oil in everything. During the Fall/Winter months one of our great go-to fresh herb substitutes are The Quail & Olive Herb Oils.

These oils are not infused, they are CO-MILLED. This means that the fresh herb flavor is locked into each batch to give you a punch of fresh herb flavor any time of year. This is especially wonderful when fresh herbs are not growing in my garden.

Tonight we’re making cast iron pizzas. We used the Mediterranean Oil in the pizza dough and will be rubbing the crust with basil oil before popping them in the oven. (I will be sharing Aaron's pizza dough recipe in a future post.)

The house smells amazing.

- Iris

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