Excavating Green Gold (a post by Josh)

by lyzpfister

Here, as promised yesterday, is a listing of my top ten. Top ten loves in the oil category. Mainly: olive oil and truffle oil. There’s much to say and even more memories, but here is a smattering of oil loves.

Olive Oil

I have get down to the basics before I go and start telling you about the slight variances that I have fallen in love with. So, here it is to me: olive oil. This stuff (as one sign in Florence, Italy, once read) is Green Gold. Wait, green? Yup, most of the good olive oils in Italy, Spain, Greece, France, New Zealand, all have a slight green tint to the oil. This generally means you should get ready for a slight bite to the oil. It’s not just food lubrication as most Americans see olive oil, but it’s a flavor unto itself. Wait, let me back up. olive oil is one of my most favorit-est things because it is universal in the cooking world.

(Notice, I did not say baking. Almost never use olive oil in your baking dishes, it will give that desired sweet a strange savory flavor. Especially if the dish calls for a pinch of salt, which most baked goods do).

It is called green gold because one: it is green and two: because it flavors most dishes in the Mediterranean repertoire. It’s silky, heavy, robust and compliments garlic, salt, pepper and just about any other savory spice you throw at it. Too much, and your food is greasy, too little and the garlic is burning in a dry pan. Olive oil is something I thought I knew before traveling outside of the US, and something I fell in love with when I got outside of the US borders. Here are a few of my favorite oils I’ve met, taken out for dinner and back to my place for later.

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