Hi all. I've been diagnosed pretty recently with allergies severe enough to warrant carrying an epi-pen. For the purposes of this discussion, the only relevant allergy is to nuts. [more inside]
We have two bottles of really tasty flavored oils (one is jalapeño olive oil and the other is olio piccante, some sort of spicy Italian oil) and we're looking for ideas on what to do with them. They don't heat well (the flavors dissipate quite a bit), so we're looking for suggestions on what to do with them. We like to drizzle them on soups right before serving and over hummus. Any other great ideas?
More expat-in-UK filter: Widespread adulteration of Italian olive oils is in the news again. US consumers are usually advised to buy domestic (Californian) olive oil instead to increase the chance of getting a pure, properly-labelled product. Unfortunately, olives don't seem to grow so great here in the UK. What kind of olive oil should I be buying? More Details: I am in Cambridge. I use mostly virgin olive oil for everyday cooking but might buy EVOO once in a while. I am mostly concerned with avoiding contamination with higher-PUFA oils, rather than getting a lower grade of olive oil.
I was gifted with a bottle of chocolate-flavored olive oil. What are some of your favorite recipes or uses for the stuff? I don't want it to gather dust in my cupboard.
I have an antique label from a Spanish olive oil producer. The printer's name is at the bottom of the label in minuscule print. Even with a pretty good magnifying glass, the name is difficult to make out. It looks like "Huryabo" or "Hunyabo" or "Hursabo" or something like that. The name is followed by the place name "Jerez". I would like to know what the correct spelling of this printer's name is and when this print shop was in operation. Thanks. The label is probably from sometime between 1930 and the 1950s.
I’m roasting some cauliflower, and the recipe I’m using has you make a vinegrette to drizzle on top during the roast. I mixed together EVOO & Balsamic Vinegar... I turned my back to stir the cauliflower and the vinegrette unexpectedly thickened. It's like a thick barbeque sauce consistency instead of suspended particles. What just happened? [more inside]
I have an old Spanish olive oil label. The printer's name/location, as they appear in fine print at the bottom the label, are as follows: ARTES GRAFICAS - DEL RIO - LUARCA. I am trying to determine the age of this label. Herminio Azcárate Campo died in 1944, but I don't know when he inherited his father's business, which was established sometime after 1891. The label can be viewed here. If I knew when this printer was in operation, I could get a better idea of when this label was in use. Any useful information on ARTES GRAFICAS - DEL RIO or Herminio Azcárate Campo would be appreciated.
I want to buy olive oil that actually tastes like it came from olives. Which specific brand(s) would you recommend? [more inside]
Where can I find a simple like-for-like publicly available price comparison between palm, sunflower, corn and olive oils as raw materials? [more inside]
Does cooking olive oil "ruin" it in any way? I'd be more specific but I'm quoting my girlfriend so I want to be very careful here.
Does cooking olive oil ruin it? [more inside]
In light of the widespread adulteration of olive oil, how does one find authentic extra-virgin olive oil? Do protected designation of origin, organic, or fair trade certifications help? (Previously.)
Stainfilter: I spilled a tasty-but-volatile cocktail of bruschetta topping (raw tomato, olive oil, balsamic vinegar, basil, salt, ground pepper) on a pair of gray 97% cotton/3% spandex trousers. I threw them in the wash immediately (cold water, Woolite Black and vinegar) but the stain is now even worse. Can you save my favorite pants? [more inside]
What are the best Olive Oils that you always turn to? [more inside]
Godfatherfilter: Genco Olive Oil exists -- but did the movie/novel come about first? A puzzlement! [more inside]
Will an infused oil I make today, still be edible come Christmas? [more inside]
BotulismFilter: Should I eat this? [more inside]
I know relatively nothing about olive oil except that my local grocery stores sell overpriced crap. Can you recommend a good oil that's available online from a reputable source? [more inside]
Olive Oil Mousse - Is it possible? [more inside]
Xmas filter: I read about Manni olive oil in a Gothamist post--it's a super-fancy olive oil used by Thomas Keller et al. I'd love to get some for my mom for xmas, but the only way I've found to buy it is through the official site, where you have to buy an entire case (for like hundreds of dollars.) I know there has to be somewhere I can get this stuff by the bottle. Any ideas? I'm in NYC. Google skills are weak but I've checked Dean and Deluca, Whole Foods, and Zabars. Thanks!