![]() ![]() (Neither Lycopolus nor Jenkins will buy bottles that have been stored on the top shelf of a grocery store.)įinally, Jenkins says, you can look for the olive varietal or the estate on which the olives were grown and pressed. Light, heat, and oxygen are all enemies of olive oil, meaning your best bet is that the liquid gold is contained in a dark glass or entirely opaque bottle, ideally not made from plastic or a non-stainless-steel type of metal, and stored away from windows or industrial lights. (Expiration dates can actually be misleading they’re measured from bottling, which means it’s possible the oil sat around for a long time before then.)Īnother key indicator of freshness is bottle color and material. Olive oil is a fruit juice, and, as such, it gets dull-tasting around 12 months and has certainly gone bad by 18 months. Within the extra-virgin category, there are a few ways to find the good stuff. But the bottom line is that extra-virgin contains “no defects” from picking, to processing, to bottling. The threshold for olive oil to be extra-virgin is intense (it involves laboratory tests, and is, in fact, the only edible commodity in the world to also involve human taste tests). If you see a bottle only marked “olive oil,” that means it’s been treated and refined, the subtleties of taste disappearing entirely. ![]() To start, you should only be buying extra-virgin olive oil, as both Emily Lycopolus, olive-oil sommelier and author of The Olive Oil and Vinegar Lover’s Cookbook, and Nancy Harmon Jenkins, cook and author of Virgin Territory: Exploring the World of Olive Oil, told me. You should know that if you follow several basic guidelines, you’re most of the way there. Some boast that they’re “extra-virgin,” and others say “pure” or “refined.” Even as an avid home cook who’s also spent years around professional cooks and in test kitchens, the sheer number of options can easily cause decision fatigue - which is why I consulted a group of experts to narrow it down to some of the tastiest, most reliable options on the market. Some are small with high price tags, others are bigger at a reasonable cost. Some hail from Greece, others from California, others still from Italy. They let you order online, participate in several outreach programs, including Harvest Food Donation, Giving Tree, and Pasta for Pennies, and their servers earn, on average, $14.50 per hour, leading to a turnover rate that's lower than the industry standard.The olive oil section at the grocery store is no joke. The chain has introduced some rebranding in recent years, rollingo out a new logo and more than 20 new menu items, including a new 'Tastes of Italy' small plates section, and you'd be hard-pressed to find a menu item that doesn't hit all the right notes. In all honesty, you can't deny that the $6.99 unlimited soup, salad, and breadsticks is a pretty good deal! Their vast menu includes Italian-American classics like the popular 'Tour of Italy' with lasagna, chicken parm, and fettucine Alfredo as well as creative Italian-inspired dishes like Moscato Peach Chicken, Steak Gorgonzola-Alfredo, and Chicken & Shrimp Carbonara. There are more than 800 locations of Olive Garden around the country, and for many, this was their first introduction to the world of Italian cuisine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |