If you’ve ever thought about putting olive oil in your coffee, you’re probably the only one. Well, you and Howard Schultz, who fell in love with the idea while on a trip to Italy. Schultz would partake in the Italian custom of having a spoonful of olive oil in the morning for a healthy start to the day. So, he’s now decided to combine that with a cup of coffee, resulting in what’s called Oleato.
Starbucks is introducing the Oleato Golden Foam, which is made with vanilla sweet cream and Partanna extra virgin olive oil. There’s also the Oleato Golden Foam Iced Shaken Espresso with Toffeenut, which is blonde espresso, toffee nut flavoring, and oat milk, shaken and topped with Oleato Golden Foam. Lastly, there’s the Oleato Caffè Latte with Oatmilk, which can be served hot or cold and consists of blonde espresso roast, oat milk, and an infusion of Partanna extra virgin olive oil.
The Public’s Reaction
While some people seem to love these beverages, the majority of the reactions online have been extremely negative. The positive reviews claim that the drink is creamy and rich in flavor. However, the negative reviews show photos proving that the olive oil concentrates at the top and doesn’t mix well with the coffee. Besides complaining about the taste, many people have reported the drink has made them feel ill.
While each person’s body is different, we caution those who want to try this beverage that the combination of olive oil and coffee seems to disagree with those who have sensitive stomachs.
Looking for a quick, easy-to-make Indian snack that is filling, delicious, and most importantly, easily affordable? Try these chicken samosas paired with mint yogurt dip that are the best solution to those hunger pangs!
Ingredients (12-14 servings)
Coriander Seeds: 1 Tbsp
Cumin Seeds: 1 Tbsp
Paprika: 1 Tbsp or Kashmiri Lal Mirch Chilies: 8-10
Garlic Powder: 1 Tbsp
Dry Mango Powder or Lemon Zest: 1 ½ Tsp
Ground Ginger: ½ Tbsp
Ground Cinnamon: ½ Tsp
Ground Cloves: ½ Tsp
Dry Mint Leaves: ½ Tsp
Cooking Oil: 1 ½ Tbsp
Red Onion: 1 Cup (chopped)
Minced Jalapeno: 1 Tbsp
Ground Chicken: 1 Pound
Salt: 1 Tsp
Cilantro: 1 Cup
Phyllo Sheets: 2 Pounds (about 2 boxes)
Melted Butter or Oil (for brushing the phyllo sheets): ¼ Cup
3/4 cup Plain Yogurt: ¾ Cup
1/3 cup Fresh Mint Leaves: ⅓ Cup (chopped)
Ground Sumac or Lemon Juice: 1 Tsp
Olive Oil: 1 Tsp
Ground Black Pepper: ¼ Tsp
Salt: ⅛ Tsp (or to taste)
Making the Spice Mix
Take a small pan and set it over medium-high heat. Add coriander seeds and cumin, and dry toast them till they become fragrant. Then, after letting them cool down, put the roasted spice seeds into a spice grinder with garlic powder, paprika, mango powder, ground cinnamon, cloves, and ginger, along with mint leaves. Grind them to a fine powder.
Prepare the Samosa Filling
Take a large skillet and set it over medium heat with oil. Once it starts shimmering, add jalapeños, and onions and sauté them till the onion softens. Then, turn the heat to medium-high and add 1 tbsp of the tikka masala spice, salt, and the ground chicken. Then, mix it well and let it cook till it has a brown color and the liquid has dried. Set it aside to cool, and preheat the oven to 375°F.
Assemble the Samosas
Using 2 full sheets at a time, stack them on each other and brush with oil or butter gently. Then, fold them in half lengthwise. Put around 2 tbsp of the filling on one end of the phyllo sheet and fold to form a triangle. Now, seal the open ends of the sheets like a triangular parcel and brush oil or butter on top. Keep a baking sheet lined with parchment paper ready and start putting each assembled samosa on it.
Making the Dip
Once all the samosas have been assembled, put them in the oven to bake till the edges turn golden – for around 10 to 15 minutes. Meanwhile, take a medium bowl, add mint, yogurt, pepper, salt, olive oil, and sumac, and mix well to prepare the dip.