BlogHer Food ’13 Contest from Pompeia

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

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A number of the recipes on my site use olive oil for cooking or baking.  However, I rarely use olive oil in those recipes anymore.  Instead, I substitute an oil with a higher smoke point.  I do still use olive oil on salads or in cold recipes such as hummus.

Pompeian is known for its olive oil, but they want to share a lesser known oil with you—grapeseed oil.  Grapeseed oil has health benefits that are similar to olive oil, but it has a lighter taste and a high smoke point, making it a perfect substitute for olive oil that is used in high-heat recipes.

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Food Blogger Contest

If you are a food blogger, Pompeian would like to invite you to participate in their contest for a chance to win an all-expense paid trip to BlogHer Food ‘13 in Austin, Texas, June 7 – 8.  Plus, your recipe will be featured with Pompeian throughout the event!

Pompeian and Hungry Girl are challenging bloggers to change their  oil by re-imagining a recipe that uses butter or vegetable oil.  Instead, try Pompeian’s Grapeseed Oil or OlivExtra Premium Mediterranean Blend.

Simply post the recipe along with a photo on your blog, head to Pompeian’s Time to Change Your Oil App to share a link to your blog, enter your contact information, and click submit! The winner will be selected by Hungry Girl Lisa Lillien.  The contest ends April 30th.

I am hoping to enter the contest because I’d like to try using grapeseed oil in several of my recipes.  Also, I have attended BlogHer Food before and would love to go again this year!  Let me know if you plan to enter the contest and why you want to win.

A Recipe from Pompeian

Food blogger or not, you’re sure to enjoy this easy recipe for Smoky Fried Chickpeas.

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Smoky Fried Chickpeas


  • 1 cup Pompeian Grapeseed Oil
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 2 large cans chickpeas, drained and rinsed
  • 1 Tablespoon grated lemon zest
  • 2 teaspoons smoked paprika


  1. Dry chickpeas thoroughly with paper towels.
  2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.
  3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.


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