Corn and Zucchini Saute with Garlic Infused Olive Oil July 27, 2010

Last week I made the most RIDICULOUSLY delicious quick saute using corn and zucchini.  I wasn’t expecting much, honestly.  It was a tired evening, and an afterthought of a dish to get more veggies onto our plate.  Neither Andy or I are big corn fans, but Elizabeth (our 2-year-old) will eat it like it’s going out of style, so I knew the dish would at least get some veggies into her. The thing that MADE this dish (besides the incredible veggies from Jaime Farms and Tierra Miguel Farms), was the Garlic Infused Olive Oil that I’d picked up at We Olive Belmont Shore that week.

I had gone a little crazy shopping there, after a wine and cheese tasting that I attended.  I am HUGE fans of Debby and Phil Brooks, the owners of the store located on 2nd Street in Belmont Shore next to Park Ave.  I’ve taught a handful of cooking classes there, and will be doing another this fall. (stay tuned!) I am a big fan of their Mission Oil, a basic buttery extra virgin olive oil, good for all applications.  I decided to branch out a bit, and try the garlic, and I was not disappointed.  Once again, this experience really reinforced my belief that a few basic high quality ingredients are all you need. I never paid much attention to Olive Oil until I discovered Deb and Phil (sorry confession from the 1/2 Turk!).  But now that I know what fresh California grown olive oil tastes like, there’s no going back.   Sure, the olive oil from We Olive is not cheap, but then again, neither is the flavor!  The oil slightly browned while cooking, and gave this awesome toasty garlic flavor.  All I added was leek, corn (cut off the cob), zucchini, salt and pepper, all sauteed together in garlic infused olive oil.  Pick some up today, believe me,  you won’t be disappointed, and might even become addicted.