I must say I love a good olive oil and in some way’s I think olive oil although a favourite here, has been pushed further to the back than it was 5 or more years ago.
Olive oil was then the oil to cook with for healthy eating. Now coconut oil. avocado and goodness knows how many more are at the front of oil fashion.
I think that the safe smoking point of olive oil has perhaps put it back nearer the back of our food cupboard when it actually comes to cooking. I still love olive oil and will always choose that when making pasta sauce. This is cooked on a low heat and something I am not going to change my oil for.
This infographic below, thanks to Jamie’s Italian shows what olive oils for what job. I do roast peppers actually on the menu tonight and use light olive oil. So it is good to know I a using the right olive oil for the job. Salads are transformed with a drizzle of olive oil. Personally, I favour just simple olive oil, a squeeze of lemon, rock salt and pepper with maybe some herbs to any other dressing.
Being gluten-free and the perils of the bread that goes with that. A good extra virgin olive oil can transform even the dryest of gluten-free bread to something of a luxury. Life is so full on with complex food idea’s that part of me feel the simple is often forgotten.
Vine tomatoes, drizzle with olive oil. A little rock salt, a grind of black pepper, maybe some basil leaves and a drizzle of good olive oil. Simple but far from plain. I think an investment in a good olive oil this Christmas will equal many delicious but easy buffet foods over the festive season and beyond. I hope this buyer’s guide is useful for you.