There are three oils I use regularly in my kitchen, the ones I will replace as soon as the bottle is empty, even if I don't need them right that second. Two for flavor, and one for its lack of flavor and high smoke point.
Perhaps you've become aware of the vast terminology used to describe olive oil these days: extra-virgin, pure, unrefined, all natural. The terms become marketing catch phrases for many of us — all sounding good and positive. But what do they really mean and how do they alter the price of the olive oil you buy?
Whether you are a kid, or just a kid at heart, sometimes there is no better way to end a summer meal then with a big bowl of rich, creamy ice cream. If you've planned ahead, nothing pleases a crowd like homemade, but if you're strapped for time, dress up store bought ice cream with an array of unusual toppings. I can guarantee you won't hear a single complaint.
Q: We had an unopened bottle of extra-light olive oil in a cool dark place. When we went to use it, we noticed many small white beads clinging to the inside of the bottle. Does this mean the oil had gone bad or is this just fat deposits from sitting so long? There is no expiration date on bottle.
Dessert. I can't get enough of it. It's what I immediately think about when I scrape that last bite of dinner with a fork. It's what I eat more slowly and especially savor. It's also what I embarrassingly don't like to share — and I usually can't hide my disappointment when someone wants to 'split it.' My favorite is the simple but beautiful chewy chocolate chip cookie, but the one thing I still dream about is something a little more exotic.
Q: I am having a dinner party for a friend this weekend who has requested an olive oil cake, but who cannot have lemon or orange juice. Is there a way to make this recipe without citrus? What is the purpose of citrus in an olive oil cake recipe?
Duck confit is one of those dishes I figured I would never make at home. Poaching duck legs in fat sounds messy, difficult and expensive — duck fat isn't cheap. But I learned there is an easier, cheaper way to make duck confit, and now I'm tempted to give this classic cooking and preservation technique a try.
Q: I typically use a Greek olive oil from a local gourmet foods store that is pure, unfiltered, and has low acidity. It is delicious, unlike any olive oil I've had before, but it is meant more for finishing or using as a dip. What do your readers use as their main cooking olive oil?
in 2005, Paul and his family started to grow olives on their land in Dayton, Oregon, a feat many told them was impossible. After years of challenges (and laughter!) they've successfully harvested heritage varieties of olives and pressed them into olive oil. Take a tour with me of this unique olive oil maker!
What is a summer picnic without its side salads? This one is particularly well-suited to the potluck table. The bright green pasta beckons from across the lawn, and the pungent flavors of olives and crumbly feta make an irresistible companion to grilled chicken and grilled fish. Yup, this salad is destined for picnic glory.