He doesn't get much press it seems, what with the new breed of food celebrities these days, but still, David Rosengarten has always been one of my favorites because he always provides very good information. On his site, he has an article about how to shop for olive oil. Unlike some vinegars, olive oil does not age well, so knowing what you are buying, and knowing how to maintain its freshness is important. His tips, in brief:
- Genuine fresh-pressed olive is the best quality for taste, but is difficult to find
- Olive oil always tastes best within a year of its production.
- Always look for the date on a bottle or canister of olive oil - use olive oil by a printed expiration date, or up to a year after a printed "Harvest Date."
As far as storing olive oil, a cool, dark place is good. According to What's Cooking America, refrigeration isn't necessary, but it's okay if you do. The oil will turn cloudy, but will clear again once it warms to room temperature. It doesn't affect the oil's quality or taste.
More on olive oil:
Did you know....olive oil
Tasting olive oil
Extra-virgin olive oil is a natural pain killer
A deabte about the best brand of oliveoil
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
Reader Comments (Page 1 of 1)
9-13-2006 @ 11:01AM
Tristan said...
Have it online resourse?
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9-13-2006 @ 11:43AM
Austin said...
It seems like this awesome idea is something that is being done in Britain by http://www.mikpens.com/oliveoilclub.html with the same ad. copy. Not very well hidden, common marketing, I'm not sure if I can feel good about it yet.
I wonder who came first? Same olive oil expert: "Judy Ridgway." Same sappy writing style. Different signatures at the bottom.
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