Flavors and Nutritional Information
I’m obsessed with this new olive oil from Ancient Foods—it’s an organic, unfiltered olive oil from 1000-year-old trees. The older the olive tree, the more heart-healthy antioxidants and phenols it contains. This cold-pressed olive oil is magnificent, and comes from the trees on Mount Taygetos outside of Sparta, Greece. Perfect for drizzling, sautéing, baking, and so much more. The Keros Olive Oil brings out the flavors in vegetables and it goes great with in salad dressings. I made a zesty hummus for my crudités board using Ancient Foods olive oil, and I'm highlighting this product because I believe it’s one of the highest quality and most flavorful olive oil in on the market.
More about the Olive Trees
The unique Athenoelia olive trees grow on one of the tallest and most historic mountains in Greece, and produce olives with a rich flavor so rich. These trees are over a 1000 years old and one of the reasons they produce such a high quality product. They grow in the hillside rocks and must be harvested carefully by hand. Can you believe they have to be harvest by hand? The olives are harvested carefully by hand—can you believe it? In the agriculture industry, they have not created a machine more gentle, accurate, and efficient than the human hand. I truly support Ancient Foods for bringing their Keros Olive Oil to the market for us in the United States.
Zesty Hummus Recipe
2 cups canned chickpeas (rinsed, dried)
4tbsp @livetobeancient Keros olive oil
1 tbsp tahini
3 garlic cloves
3 tbsp lemon juice
2 tsp of cumin
2 tsp sea salt
1 tsp black pepper
Pinch of smoked paprika
Take canned chickpeas, put them through a colander, rinse and pat dry with a paper towel.
Then add everything into a high-speed blender or food processor. Process until completely smooth. Makes 6 servings of hummus.
No more struggling to think of a recipe when someone invites you to a potluck or a party. Bring this hummus with a crudités board and I promise your friends and family will be impressed. I mean, even the olive oil alone with some bread goes a long way. Make sure if you use this oil to sauté or cook that you do not overheat it, because olive oil is very gentle and cannot take high-heat cooking. This oil should be cherished, and the best way to do so is to eat it raw by making in a lovely salad dressing. I provide you with one below.
3 tbsp Keros olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp mustard
1 tsp agave syrup or alternative
½ an avocado
1 tsp of salt or to taste
pinch of black pepper
Blend all ingredients together or just mash/whisk with a fork.