"evoo" news and stories

It's not the OED, but everyone's favorite Rachael Ray-ism is about to become an official part of our language, due for inclusion in the next edition of the Oxford American College Dictionary. The entry will read "EVOO: abbr. extra-virgin olive oil." The news was broken last week on Rachael Ray's talk show by the editor of the dictionary, who also spoke about how difficult it is to get words into the dictionary.

It makes you wonder if more people will buy the dictionary because of the new Rachael Ray connection, small though it is. It seems like the people buying the college edition of a dictionary are the most likely to turn to the internet (where you can easily find lots of info on EVOO) than to a reference book.

By the way - the cute shirt pictured here? It's available at the Rachael Ray shop.

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If your family is like my family, you get into holiday ruts. This can often be a great thing, because if you're cooking something year after year after year, and everyone eats it, then it must be right. But sometimes it's good to experiment, maybe make another version of a dish, so we can have a choice and try something new.

That's very true of stuffing. A lot of families stick with one kind (bread stuffing, oatmeal, cornbread, etc) and stick with that, but this year I'm going to bring something new to my sister's house, and I'm thinking about this dish. It's Rice and Nut Stuffing. What intrigues me about it is the use of pistachios and raisins.

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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

U.S. olive oil sales are on track to hit $1.3 billion by 2010, according to recent market research. Sales are expected to hit nearly $1 million this year according to Olive Oil in the U.S.

The report, published by Packaged Facts, attributes robust sales of olive oil to health benefits and an increased interest in Mediterranean foods. Among the health benefits that have received scads of press in the past few years are the ability to lower cholesterol and blood pressure. The study also cites the rise of olive oil tasting boutiques, which have helped educate the American about regional varieties. No word on what effect Rachael Ray's mantra, "Just add a little EVOO," has had on sales.

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• It's the super summer issue: cookouts, bbq, road trips, beaches, you name it.
• Keeping with the season, it's the Burger of the Month: No-Joke Artichoke Spinach Burgers.
• Summer isn't exactly the time for stuffing, but Ray is holding a contest to find the best stuffing. Deadline is June 30.
• Diane Neal stars on Law and Order: SVU. She also loves pine nuts.
• 30 Minute Meals: Andouille Dawgs with Gumbo Sauce and Brutus Salad.