Cooking with olive oil is nothing new but it’s never been bigger than it is now!
- Sautéing, browning, stir-frying & deep frying
- Ingredients like marinades, sauces, mayonnaise, pesto, remesco, condiments & drizzles
- Bread dipping and toppings
Olive oil is like wine; different olive oils for different purposes:
- Strong, robust extra virgin olive oils can be used for cooking fish, meat, to make marinades, or to drizzle on strongly flavored ingredients like peppers or garlic.
- Medium intensity, well-rounded extra virgin olive oil is great on mozzarella or for bread dipping, in a vinaigrette or used over steamed veggies and potatoes.
- A mellow olive oil can be used from everything from baking cakes to making sauces and toppings like mayo.
Since heating olive oils causes alcohols and esters that make up its flavor, be sure to remember to add a little more flavorful oil after cooking.
Tradition Balsamic vinegar is made from the juice of boiled down grapes, reduced to approximately 30% of its original volume. It creates a concentrate and is fermented with a slow aging process; flavor intensifies over decades, as vinegar is kept in wooden casks of chestnut, cherry wood, ash, mulberry and juniper. At the end of the 12, 18 or 25 year aging period, aged balsamic is produced. If vinegar doesn’t state an age, then it is not aged balsamic, and not the quality of vinegar for the discerning food lover!
Don’t forget to try many olive oil and vinegar pairs. It’s a great way to bring some creativity and flavor to your food!