Not too long ago, I had the opportunity to spend the day with Safeway at the beautiful Cobram Estate. We learned all about the process of creating the beautiful olive oil that is Cobram Estate, tasting different olive oil and we enjoyed a gorgeous meal by Chef Kevin O’Connor and ended the afternoon making flower crowns amongst olive trees enjoy the most gorgeous charcuterie board I’ve ever seen in a breathtaking scenery.

One of the things that I have appreciated about my partnership with Safeway is being able to get intimate access to the stories and the practices behind some of the brands that Safeway carries in-store.

Cobram Estate Olive Oil was founded in 1998 and has been the most awarded EVOO company in the WORLD since 2015. CE is Australia’s #1 olive oil producer and California’s #3 producer, providing 35% of Cali’s olive oil each year. They believe in a “tree to table” process which means their olive oil is pressed and bottled within hours of picking.

Extra Virgin Olive Oil is simply the juice of fantastically healthy olives. And that juice can’t be processed using any freaky chemicals or funky additives. Industry standards require that extra virgin olive oil must have an acidity below 0.8%. Cobram Estate's olive oil has an acidity below 0.3% and is robust, yet balanced in flavor.

HEALTH BENEFITS OF EXTRA VIRGIN OLIVE OIL

The fresher the olive oil, the better it is for you, so you’re not only getting exceptional flavor, but great health benefits as well. To ensure the olive oil remains as fresh as possible, they don’t bottle it until they receive an order from a buyer. Until then, it’s kept in temperature-controlled stainless steel tanks – this keeps the olive oil away from light, air, and heat, keeping the maximum amount of integrity and health benefits in the olive oil. Cobram Estate Extra Virgin Olive Oil is FULL of polyphenols. These flavor-packed antioxidants have been proven to help fight inflammation, aging, and weight gain. They’re also great for your heart.

There’s a common misconception that you can’t cook with extra virgin olive oil due to the high smoke point. However the Olive Wellness Institute states that a smoke point does not predict an oil’s performance when heated. In addition to that EVOO demonstrated to be the most stable oil when heated, followed closely by other virgin oils.

Extra Virgin Olive Oil is suitable for sautéing, pan frying, deep frying and oven baking. Every style of cooking at home. (e.g. drizzle generously over meals, through sauces, whilst marinating meat and for cooking vegetables). It’s even good for your hair and skin.

After coming home from events like this I always get really inspired to not only share the knowledge with the fam, but to also make one of my favorite dishes with some of the ingredients and food I was introduced to.

Spaghetti Aglio e Olio e Salsiccia Recipe

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Spaghetti Aglio e Olio e Salsiccia

Yield: 4

Author: Joanne Encarnacion

prep time: cook time: 15 M total time: 15 M

Spaghetti Aglio e Olio is one of my favorite dishes especially after watching the movie Chef where John Favreau plays this chef who, after a public altercation with a food critic, quits his job at a popular Los Angeles restaurant to operate a food truck with his young son.Watching this scene always makes my mouth water and throwing in some sausage by Boars Head makes it one of the easiest weeknight dinner.

ingredients:

• 1 pound dried Banza Chickpea spaghetti or any spaghetti of your choice
• 2 tablespoons Cobram Estate extra-virgin olive oil, plus 2 tablespoons
• 1 pound (roughly 450 grams) Boar's Head Italian sausage (3 or 4 depending on size), uncased
• 1/4 cup finely minced garlic (from about 6 to 8 cloves)
• 1 tablespoon red chili flakes
• 1 cup very finely grated Parmesan (about 2.5 ounces), plus more for garnish
• 1 teaspoon kosher salt, plus more to taste

instructions:

How to cook Spaghetti Aglio e Olio e Salsiccia

1. Add the dried spaghetti to a 12-inch skillet or sauté pan (or a 10-inch will work fine if that’s what you’ve got), and cover the noodles fully with water, filling the skillet about two-thirds of the way total. Add several large pinches of salt. Set over a medium flame. (Cooking the pasta this way yields much starchier water, which will ll help thicken our sauce later.)
2. While the pasta water heats, brown the sausage: In a separate large pot (big enough to hold all of the pasta, eventually), heat 2 tablespoons olive oil over a medium-high flame until very hot and glistening. Add the uncased sausage and brown thoroughly on one side without jostling, about 3 to 4 minutes. Use a slotted or wooden spoon to break the sausage into small, bite-sized pieces as you flip to brown its other side thoroughly. Once fully browned and cooked through, use a slotted spoon to move the sausage to a separate plate off heat.
3. Check on your pasta. When the water has come to a boil, you want to let it go for about 2 to 3 minutes, until the noodles are pliable but still quite al dente (you’ll be cooking them for another 2 minutes later, in the sauce, and letting them hang out in the hot water in the meantime, which will cook them more). Turn off the heat.
4. Meanwhile, back in the big pot, drain about half of the sausage fat and oil, then add another 2 tablespoons of olive oil over a medium-low flame. (This will give the final dish a subtle—but not overwhelming—sausage flavor.) Don’t worry about any straggler fennel seeds that have fallen out of the sausage pieces, into the oil. Add the garlic and sauté about 3 minutes, until fragrant and just starting to toast. Add the red chili flakes and sauté another 30 seconds. Use a measuring cup to transfer 2 1/4 cups of the starchy pasta cooking water from the skillet to the pot of garlic and red chili flakes. Scrape up any browned bits from the bottom of the pot and turn heat to medium-high to bring the water to a rolling simmer. Reduce by about one-half, which will take roughly 4 to 5 minutes. Turn the flame down to low.
5. Then, using tongs or two slotted spoons (or, if you’re me, some precarious combination of forks), transfer over the spaghetti from the skillet of water into the pot with the reduced sauce. Add the grated Parmesan, sausage pieces, and salt. Toss together over the low flame until the cheese melts and an emulsified sauce coats all of the noodles. Taste and add more salt if needed. Serve immediately while hot, garnished with more grated Parmesan and chopped parsley.

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This post was sponsored by Safeway I was compensated to write this post, but all the opinions and thoughts are 100% my own