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Monthly Archives: September 2009
Olive Oil Primer: Can You Judge Olive Oil by its Color? (No)
Just like you can’t judge a book by its cover or a horse by its color, you can’t tell whether an olive oil will taste good by its color. Olive oil expert Fran Gage says as much: “Color isn’t an … Continue reading
Posted in Frequently asked Questions, Tasting
Tagged Fran Gage, judging olive oil, olive oil color, tasting olive oil
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Olive Oil Primer: How to Store Extra Virgin Olive Oil
A question we hear from time to time is, “How should you store extra virgin olive oil?” For starters, unlike wine, olive oil doesn’t get better with age. Quite the contrary. So you don’t want to lay down a pricey … Continue reading
Recipe: Chef Bill Briwa’s Grilled Vegetables & Romesco Sauce
I’m in the Napa Valley this week attending a conference sponsored by the Culinary Institute of America. It’s being held at the CIA’s Greystone campus. In the coming days I’ll be writing more about the conference, which is focused on … Continue reading
Recipe: Grilled Romaine Hearts with Extra Virgin Olive Oil
Just because it’s September doesn’t mean I abandon grilling. I grill pretty much rain or shine. And with the onset of fall and cooler weather, that means lettuce season. So why not combine grilling and lettuce? It’s a combination that … Continue reading
What Does “First Cold Pressed” Olive Olive Oil Really Mean?
An e-mail landed in my Inbox recently asking me a question: I usually look for “first cold pressed” when buying olive oil. I did not see any information about your pressing process on your site. Can you please let me … Continue reading
Grilled EVOO Dishes, Sides & Dessert for Labor Day – Part II
Here’s another batch of suggestions for grilled dishes, sides and dessert you could make for a Labor Day picnic or other feast. All use extra virgin olive oil. And, once again, we’ve tried to give you a wide selection – … Continue reading
Posted in EVOO Tips, Recipes
Tagged Cindy Pawlcyn's grilled goat cheese-stuffed pepper, David Lebovitz's olive oil ice cream recipe, grilled pork medallions and peaches, grilled skirt steak with chimichurri sauce, Labor Day recipes, marinated baby mozzarella balls, olive oil marinade, Steven Raichlen grilling marinade
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Olive Oil Primer: Deciphering the Term “First Cold Pressed”
A topic we get asked a lot about is the term “first cold pressed.” You see it on some olive oil containers. What kind of questions are we asked? Take a look at this e-mail that arrived recently in my … Continue reading
Olive Oil Primer: What is the Koroneiki Olive?
I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil during a tasting. I tell people our Koroneiki EVOO is a “two or three cougher.” It packs … Continue reading
Recipe: David Lebovitz’s Olive Oil Ice Cream
I savored something recently I’d never had before: olive oil ice cream. I know it’s scooped and served in Italy as well as stateside, in places such as New York City and here in California. But I’d never had the … Continue reading
