Pasta with Broccoli and Capers + Laudemio Olive Oil Tasting Review

Blogging has its perks, beyond helping you lose weight.

One of the best is the opportunity to try products, like this luxurious Laudemio Italian Extra Virgin Olive Oil, in exchange for an honest review.

Disclaimer: I received a bottle of this olive oil in exchange for a review. No other compensation was received.

While I am a big olive oil user both for it’s taste and health advantages, there’s no denying that $38 dollar olive oil is a splurge.

Not for everyone. And certainly not for everyday cooking.

When used as intended: for drizzling over salads, soups, grilled or steamed vegetables, beans, good bread or simple pastas, a single bottle can last for months, making it a delicious investment worth considering.

Have you ever taken the time to really taste olive oil?

I was first introduced to the varying flavors of olive oil years ago on a  Vermont cooking vacation hosted by Deborah Krasner, author of The Flavors of Olive Oil: A Tasting Guide and Cookbook.

One of the week’s several cooking-related excursions was to a fancy food purveyor where we were taught the “proper way” to taste olive oil and sampled several high-quality ones.

Tasting olive “correctly” involves pouring the oil into a small glass, warming it by cupping it in your hands and swirling it around to bring out the fragrance.

Then you sniff it and sip a small amount while taking in some air.

Here’s a video that demonstrates tasting extra virgin olive oil (affiliate link):

These oils can be very intense when tasted this way, so don’t be surprised if you find yourself coughing and/or teary-eyed. I did!

Here’s more from The Kitchn on How to Taste Olive Oil.

The experience gave me a whole new appreciation for just how much the flavor of olive oil varies from region to region.  Much like wine. As Deborah’s book explains, Tuscan extra virgin olive oil (affiliate link) has the most distinctive taste, followed by oils from Apulia (Italy), Greece, and Provence (France).

So, imagine my delight when contacted by the folks at Laudemio Italian Extra Virgin Olive Oil, to see if I was interested in a sample 🙂

Produced by a consortium of 30 top quality producers in the heart of Tuscany, Laudemio is produced from early harvested Tuscan varieties of Frantoio, Moraiolo and Leccino olives grown and pressed on specially selected soils in the Chianti zone.

The Laudemio Consortium holds each of it members to strict standards from how the olive tree’s are planted, to how the fruit is harvested, and finally to how the oil is extracted from the fruit. These strict standards assure that the oil produced is of the highest quality and carries true essence of the olive fruit.

Here’s a description from “the experts:” Clear and intensely green, fruity, full, well-rounded and spicy, this dark olive-green has subtle floral and mineral aromas, and it is full-bodied and peppery, with a very fresh and lively after taste.

You’ll find many more reviews of Laudemio Italian Extra Virgin Olive Oil, on Amazon highly praising it’s virtues:

I’ve been buying this beautiful olive oil for years since we first tasted it in Bologna, Italy. An outstanding finishing oil, perfect for salads. Beautiful color, light grassy flavor. It’s tasty enough to sip by itself.

I’ve ordered several bottles of this. It is my go to for salad dressings and recipes that call for good quality olive oil. I also enjoy giving it as a gift to friends and family who love to cook and appreciate fine quality.

This oil is excellent quality. Love it on fresh pasta or a simple caprese salad. First tried this on a trip to Italy and brought some home. Was happy to find it on Amazon. The price of the two pack made it even better!!

Since receiving my lovely bottle several weeks ago, I’ve used it to make some of my favorite things:

Tomato, mozzarella, basil salad…

Tomato bruschetta…

and this delightful Pasta with broccoli and capers…

Cooking Notes

This fast little pasta with broccoli and capers dish is perfect for busy nights. Not to mention, extremely satisfying. Since the ingredients are so basic and preparation so simple, using really good pasta, olive oil, and Parmesan will make a big difference to its overall tastiness.

So go ahead and splurge on the good stuff.

One of the reasons I love Weight Watchers so much is that I never have to sacrifice the foods I like best – like the occasional small bowl of pasta – while staying happy, healthy and slim. It certainly works for the Italians, some of the longest living people on the planet.

How Many Calories and WW Points in Vegetarian Pasta with Broccoli and Capers?

According to my calculations, each serving has about 307 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Watch how Weight Watcher Girl makes her own Chicken and Broccoli Alfredo served with whole grain spaghetti:

If you like this simple recipe for Pasta with Broccoli and Capers, be sure to check out my other easy, healthy Weight Watchers Friendly including 4-Ingredient pesto pasta with tomatoes, WW Pasta with Sausage & Vegetables, Slow Cooker Creamy Bacon Ranch Chicken Pasta, Pasta with Peas & Smoke Salmon and WW Pasta with Italian Chicken Sausage & Kale.

If you’ve made this WW Friendly Pasta Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

This extra virgin olive oil is definitely one I would by again as a special gift or when I’m feeling self-indulgent.

Disclaimer: I received a bottle of this olive oil in exchange for a review. No other compensation was received.