Storing olive oil is very simple: keep it stored in a sealed container away from heat and light. This is easier said than done if you use a lot of olive oil in the kitchen. Often a bottle of olive oil is kept on the counter, near the stove. This is certainly handy, but is Continue Reading »
Inspired by Tim’s defense of Italian olive oil, I conducted a side-by-side tasting of three oils from classic European producing regions.
Fraud scandals make it hard to trust the olive oil industry these days, but that’s no reason to throw the baby out with the bathwater.
There’s no better time to taste the freshest olive oils on the market than late winter and early spring – but this is true only if you have access to a trusted retailer or a nearby olive mill.
In northern Italy, the olive harvest happens late in the growing year, usually during December and January. We’ve recently gotten in the first bottles of the new-harvest olive oil from our friends the Cottas, who live in the hills outside of Imperia in the Liguria region of Italy.