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In fact, there’s probably a bottle sitting in your pantry right now.
William Reavell (c) Dorling Kindersle / Getty; Graphic By Jocelyn Runice
In addition to tasting delicious, olive oil is packed withheart-healthy monounsaturated fats.
But this kitchen staple is often shrouded in confusionwhats the difference between virgin and extra-virgin?
Is it OK to cook with the good stuff?
And how can you even tell what the good stuff is?
In that respect, its like wine.
And like wine, itcan be intimidating.
But dont let intimidation stop you from partaking in this highly delicious and healthy elixir.
And when fresh, that juice can be a bit intense.
Similar todark chocolateand craft beers, good, fresh olive oil has notes of bitterness.
That amazing and sometimes intense peppery sensation is considered a marker of real-deal, high-quality olive oil.
It occurs because ofoleocanthal, a compound that has both anti-inflammatory and antioxidant properties.
Olive oil adds depth and dimension to virtually any dish, says Ophir.
And experts like Coleman make careers tasting and assessing the subtleties of olive oil.
Hundreds of olive varieties are cultivated around the world, and dozens are valued for producing delicious oil.
Again, think winethere are plenty of luscious Pinot Noirs and plenty of crappy Pinot Noirs.
If youre at a store that allows you to taste olive oil, take advantage!
The more you taste, the more youll discover what styles make you happy.
The acidity comes from free fatty acids, and can be detected only in a laboratory.
It’s the perfect bridge between tradition and innovation.
It can be utilized in a plethora of culinary applications with astounding results, says Coleman.
Try whipping up a batch of thisolive oil granola.
Or, roast some veggies in olive oilthen drizzle a bit more, to finish.
Andthese roasted leeksare all kinds of amazing.
Up for a baking project?This blood orange olive oil cakewill win hearts and stomachs.
So go ahead and pop some bottles…EVOO bottles.
