Olive Oil & Herb Biscuits and A GIVEAWAY

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

I love, love, love olive oil. I use it practically daily. I use it to saute vegetables and proteins because of its good fats and good flavor. Drizzle some over root vegetables to roast to golden, crisp perfection in the oven. Whisk it with vinegar to make a super simple salad dressing. Brush a little oil on slices of bread for bruschetta. Mix the oil with herbs and dip freshly baked bread. I even use it in baking, like this scrumptious recipe for biscuits. My olive oil love affair made it a no-brainer to say yes to Carapelli when they offered me a bottle to test and a bottle to giveaway to you guys. They have also offered a $1.00 OFF coupon at www.CarapelliUSA.com

Carapelli Olive Oil, founded in 1893 by Constantino Carapelli, is 100% Italian extra-virgin olive oil. After following the proper steps for tasting olive oil (that's right, there are steps!), I found Carapelli's oil to be fairly mild yet flavorful with a slight peppery taste. In case you were wondering, the steps to tasting olive oil ("The Four S's") are swirl, sniff, slurp, swallow. Now you know, you can annoy your friends the next time you're at an Italian restaurant or dinner party.

Giveaway! CLOSED 
Congratulations to Emily Pinto!

Carapelli has provided one bottle of their premium extra-virgin olive oil for me to give to one reader. 

How to Enter:

• Leave a comment on this post answering this question: What is your favorite way to use olive oil?
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• Make sure to include your name and email address in every comment entry in case you win. One email address per person.
• Open to U.S. residents only
• Giveaway closes on Saturday, November 26th at 11:59pm PST. 
• Winner will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.

Recipe Rundown
Taste: Perfectly seasoned, earthy, savory, rich, addicting.
Texture: The biscuits are slightly crumbly with a golden, crisp exterior and soft, fluffy interior.
Appearance: Rustic. I love that you can see the flecks of herbs.
Pros: Very easy yet impressive. You can substitute your favorite herbs (use a little more - 1 1/2 - 2 tablespoons - for more delicate and mild herb varieties). Healthier than biscuits made with butter.
Cons: None.
Would I make this again? Yes. Next time I might sprinkle a little Parmesan on top during baking.

A few simple ingredients.

Olive Oil & Herb Biscuits
Makes 12-14 biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• 2/3 cup milk
• 1/3 cup extra-virgin olive oil

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Sift together flour, baking powder, and salt. Mix in rosemary. Add milk and olive oil and mix until just combined. Don't over-mix.

Drop golfball-sized rounds of dough on prepared baking sheet. Bake 10-12 minutes, or until cooked through and golden brown.