While we often talk in the stores about using the oils and vinegars sparingly, when it comes to Extra Virgin Olive Oil don’t be afraid to indulge. In fact, there should be a puddle at the bottom of your plate or dish when you have finished your food.
And bread is just the beginning. So many people come into the shop looking for a great oil for dipping bread. I wish more restaurant owners would look for the same thing instead of serving customers the stale products they often use. There’s nothing better for bread or salad than a well-balanced, fragrant, pungent extra virgin olive oil. But there’s so much more!
Try this: Take a slice of tomato and put it on a plate with a little sea salt. Add pepper if you like. Eat that slice with a knife and fork, savouring each morsel of the fruit. Really taste that tomato. Now take another slice from the same tomato. Add a really fresh, high polyphenol extra virgin olive oil to the plate. Salt and pepper to taste. Use enough EVOO to cover the tomato slice with a little extra surrounding it. Once again, eat that slice with a knife and fork, but this time dragging each bite through the oil before putting into your mouth. Treat the EVOO like a sauce, not a condiment. A great extra virgin olive oil will elevate the taste of your food from good to phenomenal without any fancy culinary skills.
Try the same with a shrimp – cook the shrimp the same way you would normally but try one shrimp with EVOO and the other without. Now you are ready to dive even deeper with rare beef, pasta, vegetables like green beans, asparagus and artichoke. Don’t be afraid to experiment with fruit as well, especially if you take home one of the extra virgins with a fruiter rather than herbaceous taste. Finally, try some EVOO over your ice cream, vanilla or plain white. It’s absolutely delicious, nevermind healthy and simple to do!
