As we introduce each of our our Italian Extra Virgin Olive Oils, there are two questions we answer most often:
(1) What is your favorite olive oil?
That’s something akin to which is your favorite child! I may have a new favorite on any day of the week, but most often, I have 2-3 to select from in my home kitchen (compared to 10-15 in the office kitchen). Some pairings work better or while others work best. Something luscious and fruity for an antipasto platter? Something peppery for a steak? Elements of spiciness on simple beans?
Today’s answers: Capezzana from Tuscany, Fonte di Foiano (Tuscany), Raro (Campania).
Tomorrow’s answers: Cutrera’s Primo DOP (Sicily), La Poderina Toscana DOP (Tuscany), Colli Etruschi (Lazio).
Next week is wide open — there are so many to choose from!
(2) The other question is… “you don’t use these for cooking, do you?”
In all honesty, I do. The first several inches of any bottle are used for the best, freshest presentations, but when I get down to the last inch, I’m eager to move onto the next bottle. So the precious-but-little oil goes by the tablespoon onto roasted vegetables, in pizza dough, on focaccia, and even in a quick sauté of vegetables (like sautéed shredded Brussels Sprouts!)
With the right tools and the best ingredients, cooking is more fun and eating is very satisfying and great meals inspire the next meals!
