Author Topic: Swirl of extra virgin olive oil ???  (Read 5587 times)

0 Members and 1 Guest are viewing this topic.

Offline hotsawce

  • Registered User
  • Posts: 671
Re: Swirl of extra virgin olive oil ???
« Reply #25 on: February 28, 2013, 04:46:47 PM »
Much appreciated. Very interested in tasting without spending a small fortune haha

Absolutely, they have terroir just like grape. There are quite a few places that will allow you to taste different varieties so you can find out what you like. This may also be of help- http://lacucinaitalianamagazine.com/ingredients/olive_oil_guide


ETA: new link


Offline vtsteve

  • Supporting Member
  • *
  • Posts: 356
  • Location: Vermont, USA
Re: Swirl of extra virgin olive oil ???
« Reply #26 on: March 17, 2013, 11:04:25 PM »
The website for Extra Virginity has a buyers' guide at http://www.truthinoliveoil.com/great-oil/how-to-buy-great-olive-oil. The newsletter is interesting, too.
In grams we trust. :)

Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: Swirl of extra virgin olive oil ???
« Reply #27 on: March 18, 2013, 03:01:09 AM »
I was at a Pizzeria last week that does a swirl of EVOO around the pizza crust after it came out of the oven. I notice that he lightly sprinkled Kosher Sea Salt around the crust as well. (after he finished pouring the EVOO on the pizza crust) To my surprise, it had a great flavor too. IMO

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3799
  • Location: Austin, TX
    • Pizza Anarchy
Re: Swirl of extra virgin olive oil ???
« Reply #28 on: March 18, 2013, 11:57:43 PM »
Throw some bacon on there and it will be even better.  To my mind, condiments should be applied by the eater, not the cook.  Oil on vegetarian pizza is a must, but post bake not a fan, although I have tried the salt on the crust and didn't think it added much.


 

pizzapan