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?
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.
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]
What are the best Olive Oils that you always turn to? [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]