It’s a bright, sunny day in Paris. What’s that, you say? Something about a hurricane? I don’t know what you’re talking about. I’m living in the middle of an Annie Liebovitz photoshoot and have received a free puppy and newly minted sack of cash in the mail every day for a week now. I jest, I jest, I’m actually sick in bed and procrastinating on a group project. Glamour = my life, I assure you that. There are a few perks to living in the City of Lights, though, not the least of which is NEW AMERICAN BRAND FLAVORS, said the Moderately Attractive, yet Paunchy American. (Redefining the stereotype, I say!) Yes, while “lightly salted” inexplicably passes for a sensation back home, stores are filling the shelves with the latest and greatest Euro-flavor of the month, Rosemary and Olive Oil Pringles.
And yes, don’t adjust your TV set, that image of two nonsentient, yet seductive Pringles-brand Pringles chips getting down and dirty on the package a la Romeo and Juliet is one hundred percent not photoshopped. At least, not by me. Pringles wants you to know that this will beat out oysters, raspberries, Ferrero Rocher, flavored condoms, Four Loko, and crude Snoopy-shaped molded peanut butter cups as THE Valentine’s Day snack of 2013. Prepare to get it on, saddle-shaped potato snack style.
Well, needless to say, the bold advertising and graphics had many things raised in my bedroom that night, not the least of which were my expectations. Simple flavors like rosemary and olive oil are easy to make and hard to screw up, so I expected Pringles to go big or go home crying and playing “Mean” by Taylor Swift on repeat. I’m pleased to say that these chips delivered unexpectedly well. The thing that I dislike most about Pringles is Pringles themselves, unfortunately, but the well-seasoned crisps, entwined in the throes of starch-based ecstasy, are bold and vibrant with distinct olive and rosemary flavors.
I was most impressed with the way that the olive oil was infused into the chip. While it was definitely bolstered by garlic, onion, and parmesan, undercutting the simplicity of the featured flavors, there was a musky, buttery undertone and distinctly briny aftertaste of olive oil that was impressive, given how devoid of grease these typically are. There’s a sour, slightly bitter bite not unlike Sour Cream and Onion Pringles, but with a sweeter complexity.
The rosemary, in addition to the sugar preceding it in the ingredient list, softened the strength of the savory flavors and added a bright tough of sweetness to the chips. Definitely classier than your average Pringles, though the iconic shape would make them difficult to use as a bait-‘n’-switch appetizer in lieu of bruschetta.