Culinary Q

Q as in "cue" as in "to prompt." A recipe is only the beginning…

Fresh Pressed Olive Oil

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.

Here is the latest. The color is amazing. Never mind the flavor.

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.

Another view. Hard to really show the wonderful green color!

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.  🙂

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This entry was posted on 01/21/2011 by in Appetizer, Dips, Sauces and Gravies, Kitchen Talk and Tips.
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