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?
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!)