Sunday 8 July 2012

pompeian olive oil coupons Pompeian Imported Extra Virgin Olive Oil 16 oz (Pack of 12)







Product Features

First cold press
Robust flavor
Quality since 1906

Important Information
Directions
Store tightly capped in a cool, dry place.

Product Description
Pompeian Imported Extra Virgin Olive Oil 16 oz (Pack of 12)
POMPEIAN olive oil, based in Baltimore since 1906, is the leading brand in freshness and quality. Chef Nick Stellino and Niki Taylor show tips when cooking with Pompeian.

Baltimore-based Pompeian Inc. is the first olive oil manufacturer to attain the U. S. Department of Agriculture (USDA) Agricultural Marketing Service Quality Monitoring Product logo for its extra-virgin and extra-virgin organic olive oils. The bottles began carrying the logos in May. The Quality Monitoring Program verifies the purity and quality of olive oil through rigorous USDA product testing and review of production processes. Participating companies must permit the USDA to conduct unannounced visits to review and inspect quality assurance records, test product samples and verify labels on an ongoing basis. USDA's product verification for olive oil includes chemical testing and flavor analysis.

“USDA’s mission is to facilitate the trade and marketing of quality and wholesome agricultural products,” said Charles Parrott, acting deputy administrator for USDA-AMS Fruit and Vegetable Program. “Consumers want assurance that the products they are buying are genuine. Products bearing the logo have passed our rigorous Quality Monitoring Program for olive oil criteria.”

“This measure is an important development for the olive oil industry,” said Pompeian CEO David Bensadoun. “We hope other domestic and international olive oil producers join this effort. Our collective focus needs to be on the end customer, assuring them that they are getting the purest and highest quality olive oil. The USDA verification process under the Quality Monitoring Program for olive oil can help manufacturers inform consumers about the quality of their products.”




Bill's lamb 'lahmacun'

This is inspired by the Turkish pizza joints you find in Sydney, where you start with a selection of mezze and then move on to Middle Eastern-style toppings.

1 quantity pizza dough
6 tbsp Turkish pepper sauce
2 tbsp olive oil, plus extra to drizzle
250g/8oz lean minced lamb
1 tbsp sumac
2 tsp cumin
Olive oil, to drizzle
4 spring onions, chopped
Small bunch flat-leaf parsley, leaves chopped
100g/3 oz feta cheese, crumbled
Lemon wedges, to serve

Preheat the oven to 240C/475F/Gas 9. Put a couple of large baking sheets into the oven to get hot. Divide the dough in half, roll each half out into a large, thin circle about 25cm in diameter on a lightly dusted surface then transfer on to the hot baking sheets.

Mix the spicy pepper sauce with the oil and lamb. Spread this over the bases. Sprinkle with the sumac and cumin and a drizzle of oil. Bake for 8-10 minutes or until the base is crisp and the mince is cooked through.

Remove from the oven, scatter over the spring onions, parsley and feta and serve immediately with a squeeze of lemon.

Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111, grangerandco.com

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