Nobody talks about forearm strength these days.
Yesterday, I slammed a bottle of olive oil onto the counter and some of it splashed back into my eye. I forgot to put the lid back on…
Not gonna lie. It stung. Selo, of course, is packed with the antioxidant Oleocanthal, which gives its powerful peppery kick.
Last night I mowed down some seriously tasty Korean fried chicken.
I love spicy food and I can almost never say no to that super hot gochujang chili. I crushed plate after plate of sweet and sour hot wings, but it wasn’t until my bowels were heaving this morning that I stopped to think about what I actually put into my body.
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Knedle are a very popular, quick Croatian dessert. They are basically just fried, potato-based donuts filled with whole pitted plums. We typically eat them at Church luncheons for dessert to go with coffee.
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Last week we played around a little and mixed a bit of everything from the Mediterranean, including bread, cheese and olive oil, into a fusion eggs benedict. This time we’ll go with something a little more authentically Croatian, a Croatian flatbread.
This week’s snack is a simple and extra-flavorful homemade garlic and herb seasoned Croatian flatbread recipe. In Croatia, we call it lepinja. This flatbread is a great appetizer, snack or hors d’oeuvre for a party, and it’s a relatively quick recipe that can be ready in just under 45 minutes
The reason I chose dill for this recipe (it’s called kopar in Croatian) is because of how commonly it is grown in gardens in the old country. I fondly remember picking dill in the summers with my Baba on mornings where she would make fresh flatbread.
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I’ve been posting Selo Oils-inspired snacks on both my Twitter timeline and here on the blog for the last few months.
Going forward, they’ll be available both here and on our mailing list. Make sure to sign up so you don’t miss out. I’ll send you a free snack idea recipe to go with your olive oil every Friday morning.
This week’s snack I dub, “Mediterranean Eggs Benedict.”
This recipe is quick to make and serves one. It contains about 250 calories (when you include the olive oil), about 25-30 grams of protein and about 15 grams of heart-healthy monounsaturated fats.
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“Good olive oil is good. And bad olive oil is bad.” Wise words.
It turns out that most olive oil is not Selo, which means that most olive oil is basically bad. So, want to know why Selo Oils is the best olive oil in the world?
Watch this video by Tiger and see why.
I’ve been eating palačinke for as long as I can remember. Some of my fondest memories eating food with family included waking up to these crispy thin sweets on a Sunday morning at Djedo Vido’s. My Baba Maria makes them too but Djed’s palačinke tasted as though they were blessed by the Virgin Mary herself.
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Is frozen olive oil safe to eat?
Well, I like my ice-cream sweet, not savory.
But if you plan on waiting to defrost it, then…
Yes. It is safe to eat. Frozen olive oil is nothing to worry about.
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I’ve shared many quick snacks on Twitter over the past few months so I figured I’d start documenting them here on my blog. I’ll aim to post at least 1 snack weekly going forward. I’ll make sure to pick snacks that are both common in the selo, but that also pair well with Selo Oils, my family’s extra virgin olive oil from Croatia.
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