I love to cook, especially Italian food. To be fair, my style should be defined as Italian-inspired, but it involves sauces and pastas and wine and the essentials … like onions, garlic and olive oil. Cooking with olive oil is a game changer. I am incredibly grateful for learning about it and having a fabulous local source.
Olive oil comes in dozens of flavors at specialty stores, but the best is simple, fresh and offers a flavor all its own.
In our area, we have the right weather for olive trees, so there’s a company in the valley that grows, harvests and presses its own olive oil. It’s spectacular. I toured once and now make bi-monthly trips for fresh oil in several flavors.
If you’ve never cooked with olive oil, you may be surprised to know it can even be used in baking. I had always heard the flavor alters the taste of your baked goodies, but it really depends on your oil. Queen Creek Olive Mill makes a dark chocolate infused oil and a vanilla infused version that have amped up several cakes and cookies I’ve made.
Their EVOO (extra virgin olive oil) comes in three levels of robustness … and is magnificent with pastas, sauces and meat. And bread … oh, just the thought of dipping warm, fresh, homemade bread into some robust EVOO is making me hungry!
So, today I am grateful for olive oil. I embrace the flavors and varieties and versatility of it. It is a joyful (and permanent) addition to my kitchen.
There’s a whole world out there just waiting to be explored. Embrace the flavors of the world and make them your own.
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And let us not forget that olive oil is among the healthiest of fats!
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