Description
If I had to choose just one ingredient to take to a desert island, it would probably be this one. Extra virgin olive oil is the thread that runs through almost every recipe on this site: in soffritti, marinades, raw soups, and in place of butter to finish a risotto.
Extra virgin means it is obtained by mechanical means only, cold pressed, with very low acidity. The rest depends on the olive variety, the land and the time of harvest: some oils are fruity and gentle, others bitter and peppery, tickling your throat, a sign of olives picked while still green.
A tip: keep two bottles in the pantry, a simpler one for cooking and a bold one for the final raw drizzle, the one that makes all the difference on a bean soup or a bruschetta. And store it in the dark, away from the stove.
Extra virgin means it is obtained by mechanical means only, cold pressed, with very low acidity. The rest depends on the olive variety, the land and the time of harvest: some oils are fruity and gentle, others bitter and peppery, tickling your throat, a sign of olives picked while still green.
A tip: keep two bottles in the pantry, a simpler one for cooking and a bold one for the final raw drizzle, the one that makes all the difference on a bean soup or a bruschetta. And store it in the dark, away from the stove.
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