N80
Super Member
Rox,
I hope you drop by this forum from time to time. From what I can tell from being here at TBN for a few years you seem to own and operate an olive farm in France and have won some awards for your oil.
I have some questions about olive oil and I'm posting them here since olive oil is a form of 'produce' and since it is typically grown in rural areas.
I'm just starting to dabble in Italian cooking. Just playing around really, but even at this level of cooking it is pretty clear that olive oil is one of the key things I need to know about.
So first, tell me about your olive oil. What is it like? What makes it (or any other olive oil) 'good'? And can it be purchased in the US?
Second, how do you 'test' olive oil? In food there are too many competing flavors I would think, so I guess you just taste the actual oil? Do you just sip it from a spoon? What do you look for? Smell for?
Do you recommend one type or brand for actual cooking and another for dipping and dressing? Other than your olive oil, what other brands do you recommend?
Finally, I understand what extra virgin olive oil is, but what is 'pure olive oil'? Is that a second or third pressing?
These questions are directed at Rox because I'm assuming she's an expert, but I'm open to anyone with an opinion or expertise of their own.
I hope you drop by this forum from time to time. From what I can tell from being here at TBN for a few years you seem to own and operate an olive farm in France and have won some awards for your oil.
I have some questions about olive oil and I'm posting them here since olive oil is a form of 'produce' and since it is typically grown in rural areas.
I'm just starting to dabble in Italian cooking. Just playing around really, but even at this level of cooking it is pretty clear that olive oil is one of the key things I need to know about.
So first, tell me about your olive oil. What is it like? What makes it (or any other olive oil) 'good'? And can it be purchased in the US?
Second, how do you 'test' olive oil? In food there are too many competing flavors I would think, so I guess you just taste the actual oil? Do you just sip it from a spoon? What do you look for? Smell for?
Do you recommend one type or brand for actual cooking and another for dipping and dressing? Other than your olive oil, what other brands do you recommend?
Finally, I understand what extra virgin olive oil is, but what is 'pure olive oil'? Is that a second or third pressing?
These questions are directed at Rox because I'm assuming she's an expert, but I'm open to anyone with an opinion or expertise of their own.