7 Things You Don't Know About Olive Oil
"I want to make you experts in olive oil," Laurent Halasz told guests at a tasting of the versatile fruit oil last night in West Hollywood. As founder of the Fig & Olive restaurants in Los Angeles and New York, Halasz is a top connoisseur in what has emerged as God's gift to dieters. Here's what we gleaned from the Frenchman while enjoying a multi-course Mediterranean-style meal bathed in decadent-but not guilt-inducing-yumminess.
Yes, you can use olive oil to replace butter in every instance. Put in on toast in the morning, meat and fish in the afternoon, even on certain desserts after dinner.
Olive oil should be cold-pressed. It prevents the fruit from degrading in the process.
If an olive oil comes from a small, rural producer, it doesn't much matter if it is certified organic or not.
Like wine, olive oil in France is A.O.C.-certified and should be paired carefully with food. Vegetables and white fish love a light, buttery olive oil, while meats and tomato sauces need one that's more peppery and acidic.
Unlike wine, olive oil doesn't age well. Don't let a bottle collect dust in a pantry.
Olive oil is appropriate to use for sautéing, but cannot be used for deep-frying, since it breaks down in heat over 400 degrees.
Olive oils from the French Riviera tend to be fruity and delicate, while those from Tuscany are bold and peppery. "Each region says its oil is the best, and that the others are no good," laughs Halasz, who knows better.
To host your own olive oil tasting, have a look at these tips from Halasz.
More on cocodot:
The 5 Best Cocktail Blogs
The Best Sparkling Wines Under $20
Make the Best Skirt Steak of Your Life
