Elevated Thanksgiving Sides with Premium Extra Virgin Olive Oil

Name: Elevated Thanksgiving Sides with Premium Extra Virgin Olive Oil
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-6 servings
Cuisine: Mediterranean-American
Ingredients: 1 lb Brussels sprouts, halved; 4 slices bacon, chopped; 2 tablespoons Argilos III Ripe Greek Extra Virgin Olive Oil; 4 large Yukon Gold potatoes, peeled and quartered; 4 cloves roasted garlic; ½ cup Argilos IV Mild Greek Extra Virgin Olive Oil; 2 delicata squash, sliced into half-moons; 2 tablespoons maple syrup; 2 tablespoons Argilos IV Mild Greek Extra Virgin Olive Oil

Discover how high-quality, lab-tested extra virgin olive oil transforms your holiday table. Our commitment to purity and flavor brings authentic Mediterranean excellence to your Thanksgiving feast.

Choosing the Right Oil for Thanksgiving

Understanding flavor profiles is key to elevating your dishes. Mild oils work beautifully for cooking and baking, while early harvest intense oils add bold finishing touches. Use mild varieties for roasting vegetables and making mashed potatoes, reserving robust oils for drizzling over finished dishes.

Three Signature Side Recipes

Roasted Brussels Sprouts with Olive Oil & Bacon

Toss halved Brussels sprouts with Argilos III -Ripe olive oil, crispy bacon, and fresh thyme. Roast at 400°F until caramelized and tender. The oil's fruity notes complement the bacon's smokiness perfectly.

Garlic & Olive Oil Mashed Potatoes

A butter-free alternative that's rich and creamy. Whip warm potatoes with roasted garlic and generous amounts of Argilos IV- Mild olive oil. Season with sea salt and finish with a drizzle of robust oil for depth.

Delicata Squash with Maple-Glazed Olive Oil

Slice delicata squash into half-moons, toss with olive oil, and roast until tender. Finish with a maple-olive oil glaze and flaky sea salt. The natural sweetness pairs beautifully with peppery oil notes.

Make-Ahead & Time Saving Tips

Prep your oil-infused sides ahead to reduce holiday stress:

Prep Brussels sprouts and store in the fridge up to 2 days ahead
Make mashed potatoes the day before and reheat gently with extra olive oil
Roast squash in advance and warm before serving with fresh glaze
Infuse oils with herbs 24 hours ahead for maximum flavor

Pairing & Service Suggestions

Our curated oil bundles pair perfectly with these dishes. Use mild varieties for cooking and robust oils for finishing. Serve Brussels sprouts and squash warm, but reserve your best Argilos finishing oil for a cold drizzle over mashed potatoes just before serving.