EDINA, Minn. -- The Culinary How-2 series will continue with olive oil! Why would you buy a bottle of olive oil that costs you double digits? Karl Benson gave me a taste test and tells us all about the amazing differences with the olive oil from different parts of the world.
For something that's been around since the beginning of time, It's hot like it were a brand new trend! Olive Oil. It's not just for breakfast anymore!
McAvoy Ranch: Marin County, California, USA.
Flavor characteristics: Smooth on the front, slow build, peppery kick on the finish
Olivar de La Luna: Andalusia, Spain
Flavor Characteristics: Beautiful green olive rapture, apples with a hint of almond
Mas de Gorgonner: Southern France
Flavor Characteristics: Velvety beauty, buttery and smooth. A French classic.
Olio Verde: Sicily, Italy
Flavor Characteristics: Bold, grassy, Sicilian greatness. The Godfather of Italian oil.
Casina Rosa: Southern Italy
Not flavored, pressed with fresh lemon. Tart, smooth citrus finish
Think like a Connoisseur,
EVOO - Extra Virgin Olive Oil. Highest quality and considered to be the best tasting. The oil is physically extracted - pressed or physically extracted. Never heated or exposed to chemicals
First and or Cold Press - Fruit often cooled before pressing, no heat or chemicals added. Fruit is often hand harvested, washed and cooled overnight, stone ground in the cool of the early morning.
Terroire - Like fine wine, Olive oil producers are proud of their country, region and variety of olive. Many of these orchards have been in these families for generations. Years have been dedicated to perfecting the process to yield the finest oil. Flavors come from the earth and the care of the farmer.
- Avoid exposure to heat, sunlight and air. All of these elements promote oxidation, like when ketchup turns brown or steel rusts. Oxidation causes the oil to lose intensity of flavor. Storage in a cool, dark cupboard is desirable.