It’s Tips for Tuesday!
This week’s tip: Keep different quality extra virgin olive oils on hand!
I grew up with olive oil on and in everything, and it is still my go-to fat. I use it in cooking, as a finishing oil, an alternative to butter on bread and popcorn, a salad dressing, and more. I prefer extra virgin olive oil, because it is the purest and highest grade. But, a good extra virgin olive oil can be pricey. That is why I keep different quality oils on hand for different purposes.
For cooking and when the flavor doesn’t need to shine through, I use a basic cheaper cold-pressed extra virgin olive oil. Usually a national or store brand works well.
For everything else, I use a high quality and flavorful oil. My preference is a rich and unfiltered cold-pressed Sicilian or Greek oil. It can run three to four times the price of my cooking olive oil. For me, the taste justifies the expense, as long as I’m not wasting it in the pan!
Note: Try a good quality olive on your next piece of toast or bowl of popcorn. For a quick meal, toss pasta with olive oil and a little salt, with feta or Parmesan cheese. It is also great on most cooked or raw vegetables with a little salt.
Remember, that olive oil has 14g of fat per tablespoon, so if you are watching your weight measure it out!