since my good friend, mbs asked me to write a little something about different kinds of olive oils, i have been thinking about what i know about them. while what i know isnt all inclusive, i have learned some things about the different oils.
cooking with olive oil requires using a light tasting extra virgin o oil which allows the taste of the food to shine through. nothing heavy or ‘olivey’.
when you are using olive oil to dress salads or cold foods, you would want to choose an oil that has more taste, perhaps a first press oil that smells of olives and is a bit ‘heavier’ tasting. this kind of oil can also be used to sprinkle across finished dishes and soups to give a boost of flavor and color. typically, such oils are darker in color than extra virgin oil. these stronger flavored oils are good for dipping bread into as an appetizer or accompaniment to a meal.
and as a bit of general fyi…..all good quality oils should be stored or bought in darker, rather than lighter glass. such delicate oils can quickly become rancid and the taste be affected if left in the light. never refrigerate……….ever!!
in italy, good olive oil is found on almost every table of restaurants……sort of the italian ketchup!!
i have several bottles of olive oil on hand. the more robust flavors for colder foods and ‘finishing’ a dish, the more delicate flavored for cooking and a really special bottle of either italian or spanish olive oil that i use strictly for the taste…..i.e. finishing good soup or pouring over a good salad. the taste is sensational and the whole dish becomes more than the sum of its parts with such a good oil used at the right time and place.
does this help??? hope so!! BON APPETITO:D
debicooks
