Oct 16
Well, I'm a little full from today's activity so I don't think I'll be eating a big dinner. We had a potential olive oil supplier bring me about 10 different types of olive oil to taste as potential oils for the restaurants. Italian, Spanish, Greek, Extra Virgin, Pomace, so on and so forth - they were all excellent. Olive oils are fascinating to me, they are kind of like wine in the sense that each one is different - the flavors, colors and textures all depend on the conditions in which the olives were grown. And of course, how olive oils are used depends on what your purpose is. At home when using olive oil, I typically use Extra Virgin (made from the first cold press, low acidity) for salad dressings and dips while using Pomace (refined and blended) for heated methods, like sautéing. At the restaurants, we blend Extra Virgin olive oil with our garlic infused oil for the seasoned oil blend that we use for dipping our fresh baked bread in.
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