In 2025 we are prioritizing health and this summer is the time to stock up on extra virgin olive oil to enhance the vibrant foods of the summer season.

The benefits of extra virgin olive oil are vast but are well known for its impacts on heart and brain health, longevity, and improved blood sugar control.

As a dietitian, extra virgin olive oil is THE healthy fat to choose with recipes.

@pompeian extra virgin olive oil is one brand my family and I have used for years and are the #1 olive oil brand imported to America.

What I love about Pompeian the most is their versatility with different complexity in flavors and uses in cooking.

My favorite way to use extra virgin olive oil is to drizzle over fresh salads or colorful vegetables which enhances flavor and nutrition.

How do you like to use your extra virgin olive oil?

Ingredients:
Salad:
3 bunches carrots of different colors
1 fennel
2 large naval oranges
*fresh dill to garnish

Dressing:
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 garlic, minced
1/4 cup Robust Pompeian EVOO (+more for drizzling)
2 Tbsp fresh dill, minced
Salt and pepper

Directions: prep salad by washing all produce. Peal the outside skin off the carrots. With the pealed or a mandolin, shave carrots into ribbons and toss in a large bowl. Next, cut the bulb off the fennel and cut the bottom off the bulb. Cut fennel bulb in quarters, then slice, throw into the bowl with the carrots. Next, cut the skin off the oranges. Slice into discs and set aside. Make the dressing in a small bowl by adding all dressing ingredients and mix. Toss the carrots and fennel with the dressing. Arrange the salad in a serving platter or on separate plates and arrange the oranges within. Top with a drizzle of extra virgin olive oil and garnish with fresh dill. Enjoy!