I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive
I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenev
I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my
I read somewhere -- maybe a James Peterson cookbook? -- that putting olive oil in the blender for more than a few seconds will make it bitter. However, many rec
When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.c
Is it as easy as taking a few shavings of truffle, and chucking them into glass bottle filled with olive oil, and then sealing it up and waiting a few months?
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example
I watch cooking shows often. I see chefs finish a dish with olive oil. Why do chef's finish their dish with olive oil? What is the reasoning for this? Is it
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used
I think any cook have came across these nasty stains. What is the best home method of removing them from cotton/wool cloths? I know that the best method is to a
How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half yea
I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache. How should I go about doing this? Should I just make it l
Does the colour of the olive oil say anything about its quality? Some labels make a point of saying that the olive oil was made within a short period of time af
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies a
I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking
I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar
I saw at the store there's a new cooking oil composed of 80% canola oil and 20% olive oil. They offer it for frying and seasoning. What would be the smoke point
After reading about scandals involving adulterated (and sometimes fake) olive oil, I decided to test a bottle of Bertolli olive oil. Bertolli in particular has