Monday, June 20, 2011

What's GOOD Olive Oil?

I had an email request the other night with my favorite question of all  - "so just what qualifies as good olive oil???" There isn't an easy formula to answer this question, but I've got some tips to help and then the rest is up to your taste buds.
Check out homemade-recipes for some olive oil education (and great photos too!)

  • I love imported olive oils, think Greece, Italy, Spain and France. For my "everyday" oil I tend to use one from Greece or Italy. These are harder to find depending on where you live but here in MA we have some good Mediterranean markets that can help. (Try Sevan Bakery in Watertown or Sophia's Greek Pantry in Belmont. Here on the South Shore there's Euro Mart in Hingham.)
  • Taste what you buy! It's almost like wine, everyone has a different palette and some people are going to prefer strong bold flavors while others are looking for more fruity bites. If you have a free Saturday afternoon head over to the Boston Olive Oil Company on Newbury St and try a bunch of different oils. You can learn a ton about each one and really determine what flavor suits you best!
  • Think more local - there are also great oils from California and Oregon. I find these to be lighter in taste and a great and affordable option. Head over to Trader Joe's and try any of their Pacific Coast olive oils, especially this summer.
  • Last but not least is Whole Foods. They have an entire section of imported oils that range in price and flavor. My favorite is the Veroilo from Italy 

 Most importantly is to grab some good bread, a little dish and dip away. In no time you'll discover the different flavors and exactly which one pleases your palette!

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