Olive Oil 101

            Much has been said about olive oil and the benefits of a Mediterranean diet. It’s a good idea to make it your fat of choice.  The fat I reach for all the time is extra virgin olive oil. I’m not opposed to butter, and in certain dishes its flavor can’t be matched, but it burns easily and if you turn your back for a moment, your dish can be ruined. Olive oil has a much higher smoking temperature so you don’t have to watch it as closely as butter.

           The greener your olive oil, the better it will taste. In Italy, I’ve had oils that were the color of grass. Some people say it’s a waste to cook with extra virgin olive oil because the other ingredients mask its subtle flavor. They claim that the true flavor is cooked off, and it’s too expensive to waste in cooking. I don’t agree. Extra virgin olive oil adds incomparable flavor and it’s well worth the price. Delicious flavor is never wasted on your family and if you’re going to take the time to cook, you want as much flavor as possible.

            At first, buy a variety of different brands of olive oils. Purchase small sizes, taste them right from the bottle, then cook with them. You’ll quickly discover your favorite. Once you find one you like, stick with it so you’ll get consistent results. The only olive oil I use is Pompeian® imported, extra virgin olive oil, first cold press.  If you don’t want to bother experimenting with oils, you will not be disappointed with Pompeian®.  It’s flavor is great on salads and for cooking.  It was the olive oil I used to test all my recipes.

  

          A good quality olive oil can be expensive, but watch for a sale. Buy two liters (a bit more than half a gallon) to stock up. If you don’t use it all the time, store it in the refrigerator. It will solidify a bit and get cloudy, but after a few minutes on the counter, it becomes clear again.

Cooking is easier than you think and you and your family are worth the time and effort it takes. 

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