Olive Crazy: All About Olives and Olive Oil
Apr 262012

Now it’s time to try each of the flavored extra virgin olive oils I purchased from the Boston location of Oliviers & Co. My intention is to give you an idea of how I might use each in cooking everyday dishes. I will also let you know what the folks at Oliviers suggest. I’m going to taste and give my suggestions before I read their’s. Let’s see how I do.

1. Huile d’Olive Vierge Extra et au Citron (Extra Virgin Olive Oil with Lemon)

Olive Crazy – Perfect for baking bready-textured cakes and cookies that aren’t very sweet. Pour some of this olive oil in chili paste (like my favorite, harissa) and eat it with a fresh baguette.

Oliviers & Co. – Use in salad dressing, marinades, grilled fish, pasta, fresh goat cheese, fruit salad, baking, or pour on vanilla ice cream.

2. Huile d’Olive Vierge Extra et au Basilic (Extra Virgin Olive Oil with Basil)

Olive Crazy – I can imagine this oil poured over freshly cooked, al dente pasta and tossed with sun dried tomatoes, pecans, and big chunks of roasted garlic.

Oliviers & Co. – Pour over a slice of green apple. Use in fruit salads, on tomatoes, cheese, pasta, pizza, chicken, and vegetables.

3. Huile d’Olive Vierge Extra et a la Bergamote (Extra Virgin Olive Oil with Bergamot)

Olive Crazy – Massage a piece of beef with the bergamot-flavored oil and peppercorns, wrap in plastic, let marinate for about 15 to 20 minutes, and grill.

Oliviers & Co. –  Use with grated carrots, in celery remoulade, pasta salad, leeks, poultry, green vegetables, and fruit salad.

4. Huile d’Olive Vierge Extra et a la Mandarine (Extra Virgin Olive Oil with Mandarin)

Olive Crazy – When I tasted this oil, I imagined cupcakes with orange marmalade centers, soft cheese frosting, and a mandarin slice on top.

Oliviers & Co. – Great on roasted vegetables, drizzled over fruit salads, and even in chocolate brownies or cakes.

5. Huile d’Olive Vierge Extra et a la Menthe (Extra Virgin Olive Oil with Mint)

Olive Crazy – I was apprehensive about tasting this oil. I couldn’t imagine how I might use it until I tasted it. The verdict – chicken salad. Make a mayonnaise with the mint olive oil, mix it with chilled chicken breast, add some chopped mint leaves, water chestnuts for crunch, salt and pepper. Place some chicken salad on a lettuce leaf, roll it up and eat it.

Oliviers & Co. – Drizzle over tabouleh, couscous, chickpea salad, lamb dishes, tomato and feta pasta salad. Also delicious for desserts. Drizzle over pineapple and mango, even in brownie mix.

6. Huile d’Olive Vierge Extra et au Citron presse Vert (Extra Virgin Olive Oil with Green Lemon)

Olive Crazy – Pour over dark bread add sliced, ripe tomatoes, sprinkle with salt and pepper.

Oliviers & Co. – Delicious drizzled over salads, on fish, pasta, vegetables, strawberries, and sorbet.

7. Huile d’Olive Vierge Extra et au Piment (Extra Virgin Olive Oil with Chili Pepper)

Olive Crazy – I saved this oil for last. I knew it would ruin my ability to taste any of the other oils and boy would it have. This is some powerful stuff. I love spicy foods and would use this oil on anything. But, the first food that popped in my mind was eggs, fried, scrambled, poached, or however you eat them. Just drizzle this oil on your eggs and enjoy.

Oliviers & Co. – Try on steak, burgers, fried potatoes, pasta, pizza, and omelets.

May the sun shine through your branches.


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