Q as in "cue" as in "to prompt." A recipe is only the beginning…
I guess I could be considered a food snob or foodie, or both. Why? Because I pay a chunk of change, like $90 plus the shipping, every three months for three very modestly sized bottles of olive oil from Fresh Pressed Olive Oil. But, you know what? The flavors of these olive oils that have been pressed recently from all over the world taste…out of this world.
Green was the first word I used to describe the flavor of the first olive oil I received from the club, and that descriptive has worked for all subsequent olive oils I have received. Very green and fresh. Some even have a bit of a bite – something not usually associated with olive oil. And each batch does have its unique taste. And so far, they have all tasted just heavenly.
Mind you, I don’t cook with the hi-test! Steve and I enjoy it predominantly as a dip for bread – sometimes with some red pepper flakes and/or freshly ground black pepper added to the oil. I always add a bit of this wonderful olive oil to just cooked pasta, and also use a splash of it when appropriate to finish off a soup, stew, or sauce after it is cooked. And, of course, when summer is with us, I use only the fresh pressed olive oil with the fresh mozzarella cheese and just picked tomatoes and basil.
Yeah – I know it is an extravagance. $360+ a year for a small amount of olive oil. But then again, there are expenses that other folks see as necessities for them that I would never consider, so I guess it is all relative. Whatever, it works for me! And, it may just be worth a try for you. 🙂