Evarro Olive oil review and roasted tomato mayonnaise recipe

I was recently offered the opportunity to review some olive oil and naturally leapt at the chance, not least because this was the first time I had been approached to do a review and I have to admit, it felt good!!!
This Spanish extra virgin olive oil was sent to us by the lovely Gabriele at www.sfoodle.com  and I would urge you to have a look at what they offer.

We love olive oil here at the Foundry and can be very picky about it, so this was a calculated risk - what if we didn't like it?  I'd offered to review it and in keeping with our company philosophy, I felt the need to be completely honest about what we thought.
I needn't have worried........... this oil is first class.

A beautiful greeny yellow colour, glorious smell and a fresh, slightly peppery taste that has made it perfect for dipping, dressings and cooking.

We tried it all ways :-)

First of all, it was simply used as a dip for fresh home made bread, with a side order of olives. I caught my teenage daughter wiping her finger round the bowl - 'nuff said.

Next on the menu, green beans with tomatoes.  This is my favourite way to cook green beans, either chopped runner beans or whole French beans.

Place the beans in a saucepan with a clove of garlic, peeled and sliced, some chopped fresh tomato, a tiny amount of water and a good splash of olive oil.

Simmer for 20 minutes.  Fabulous with roast lamb, but good enough to eat on their own with a chunk of crusty bread.

Then I cooked our creative genius's favourite breakfast - fried eggs with paprika and cumin, dished up on toast..... in one of our own frying pans, naturally  Result?  One happy genius.

  

Finally, I had agreed to create a recipe using this oil, so with a basket full of cherry tomatoes to hand and some super fresh sea bass fillets in the fridge, this is what I came up with.

Marie Rose sauce is a firm favourite with seafood, a luscious mixture of mayonnaise and ketchup, but I fancied something a little more robust to show off the tomatoes and the oil, so here goes:

Roasted tomato mayonnaise

200g cherry tomatoes

Olive oil

Sea salt

Put the whole tomatoes into an oven safe frying pan and pour over a couple of tablespoons of olive oil
Sprinkle with sea salt and roast in the oven at 150º C for 2 hours

Transfer the tomatoes to a mixing bowl/jug and scrape in all the residual oil.  Blend with chilli to taste until you have a smooth paste.  you won't need all of this for the mayonnaise - store the remainder in the fridge for up to 2 weeks and add to tomato sauces for pasta or pizza.

Next make your mayonnaise - you could cheat at this stage and use a good shop bought mayo, but it won't have the same depth of flavour as making your own.

2 egg yolks

250ml olive oil

25 ml white wine vinegar

Ensure yolks and oil are at room temperature

Beat the yolks thoroughly.

SLOWLY drizzle in the oil while whisking vigorously - it is important to add the oil slowly or the mixture will split.

When all the oil has been absorbed, whisk in the vinegar,

Stir in 2 heaped teaspoons of the tomato paste and mix well.

Serve with grilled Halloumi, fish, salmon or steak and it's also good in a prawn or egg mayonnaise sandwich.

The picture below shows the sea bass fillets I mentioned earlier, coated in a flour, paprika and lemon zest mix and quickly pan fried in olive oil, served on a bed of peas and leeks.

Please take note that I was not paid for this review and the opinions expressed herein are mine and mine alone.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk