Last night, we ate 5(!) different olive oils with our simple meal of pasta with red sauce. We used our Foothills Blend for sauteing the onions and garlic, then an Arbequina oil as a finisher for the sauce, towards the end of the simmering. Lastly, I put an Ascolano oil on one piece of garlic bread and an Arbequina/Arbosana blend on another piece of garlic bread. The boss topped her pasta with a Mission/Manzanillo blend.

Wow. (Lots of fun too).  Each oil lent its’ own flavor to the meal and the combination was out of this world.

You might be thinking, “why all those different oils?” Well, these are the left-overs from our blending and tasting duties. They are sitting around the kitchen, begging to be used. It’s great to sample them, one at a time, but when they all come together.  Wow. Sometimes, it pays to be an olive oil maker!

For the pasta sauce recipe, take a look at our website: Doug’s Pasta Sauce