Recipes

Extra Virgin Olive Oil or EVOO is not only a fat but a flavor. Over the past ten years I have been tasting all sorts of EVOO. Greek, Italian, Moroccan, Tunisian, Spanish, French, Turkish and I could go on forever but I think you get the idea. My favorite is Moroccan and more specifically a single source product. This means the olives are grown from a highly defined geographic olive orchard(s). The reason it is my favorite is it cooks, fries and flavors like no other. My pallet tastes the nutty and buttery elements in the EVOO. The golden and perfectly clear color is always beautiful.

Greek is more earthy and more green in color for the most part. It has its place in my repertoire of recipes but is limited. I use it for marination more than cooking if I want that earthy olive flavor.

Italian single source EVOO is unbelievably fantastic. It works on everything. It is a great fat, a good high temp saute medium but ever so tasty. I use it on salads, topping for pizza or flatbread. It has a wider bandwidth than Greek for my pallet.

Spanish is very close to Moroccan. Nutier and more robust, it has a wonderful consistency. I use it more for flavor than just everyday cooking. This EVOO is a real treat.

There are others but these are my top recommendations. Have fun exploring the wonder of these marvelous fats. find what suits your palate best. Where is your flavor profile? Well Muchachos and Muchachas get started tasting all the different EVOO's and get busy Chasing The Flames!!!

I will talk more about other fats and oils later. But for now experimenting is the key to enjoying all the flavors of the world.