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?
posted by jroybal
on Jun 14, 2014 -
Howdy! We're relocating from New York City to London at the end of this year, and of course we're taking our cat Olive with us. What we're having a little bit of a hard time with is figuring out just *how* to bring her, and we're hoping you can help us. [more inside]
posted by adamgreenfield
on Nov 11, 2013 -
I have a huge, life-determining standardized test tomorrow. A bit of ear plug got stuck inside my ear this morning when half of it ripped out as I tried to remove my earplug. Now, my ear has started hurting a little, and I'm terrified! I'm highly prone to ear infections, and am fearful of waking up with one tomorrow. It would be a huge distraction during this 3 hour test that has required months of preparation! [more inside]
posted by sunnychef88
on Sep 10, 2013 -
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.
posted by kirsti
on Apr 5, 2013 -
I have an antique olive oil label, probably from France, that I suspect was printed in the early or very early 1900s. It reads as follows: "L'Aiglon Marque déposée Huile d’olive vierge extra douce Superfine Poids net 800 Gs". The printer's name is not indicated, nor is the name of the company. I would like to know when this brand name of olive oil was in use.
posted by kirsti
on Mar 8, 2013 -
Is there any simple way to know if the olive oil I've bought is genuine? If my olive oil does not soldify in the fridge, does that mean it is adulterated? What brand (or certification) can I buy of olive oil that I know for sure is genuine? [more inside]
posted by skjønn
on Mar 3, 2012 -
I used to enjoy Progresso's jarred olive salad, but they have apparently stopped making it. I never see it in the store any more and it doesn't appear on their web site.
Can any of you recommend a substitute, and a source in or near Boulder?
posted by Bruce H.
on Aug 17, 2011 -
Is there a restaurant in the Twin Cities metro that serves up awesome olives? [more inside]
posted by soelo
on Feb 3, 2011 -
I was given a bottle of homemade olive oil. How long will it last/does olive oil ever go bad?
posted by la_rousse
on Dec 29, 2010 -
My cat killed a bird which I was unable to identify and I'm wondering what it was. It had a greenish/olivish tinge to its feathers but its breast and underside was white with black spots. Its beak was similar to a doves. [more inside]
posted by h00py
on Jul 3, 2009 -
What simple pasta dish has just mushrooms and garlic and olive oil and some spices? [more inside]
posted by davathar
on Dec 20, 2008 -
I'm looking for US (or international) source for (whole) olive pit charcoal (not an extruded product made out of pressed olive). Fruit stone charcoal (especially apricot pit) might also work. I am not looking for large quantities - maybe 1-3 kg at most.
I know some Chinese sources, but right now, the shipping regulations are making it difficult to bring into the country. Ideally, these would be Chinese or Japanese olives, but Mediterranean olives could be Ok too. [more inside]
posted by PandaMcBoof
on Oct 27, 2008 -
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]
posted by c:\awesome
on Aug 31, 2007 -
When an olive is missing it's pimento, some famous literary person (possibly Dorothy Parker) said that a little mischievous creature was responsible. What was the name of this creature?
posted by kuujjuarapik
on Apr 17, 2007 -
Help me marinate feta cheese in olive oil without the oil solidifying in the refrigerator. [more inside]
posted by ontic
on Jan 5, 2007 -
Asking for my mom: Help us find 2 kitchen tools that Graham Kerr uses on his Gathering Place show. They are not branded with his name. [more inside]
posted by IndigoRain
on Aug 27, 2006 -