GreatGrub - olive oil

A Taste of Sicily (arnos grove style)

samlassman — Fri, 23 May 2008 14:42:45 +0000

I’d decide to stay. It was a risk I was willing to take for the greater good. I’m not a fan of fish, never have been, not since I ate an anchovy stuffed olive by accident when I was five. 21 …

Pasta with garlic, olive oil and broccoli

DChoi — Thu, 25 Oct 2007 05:15:13 +0000

If you read any of my recipes, you know that I am all about comfort food and simple, easy dishes. This is just about as simple and tasty as they come. They key to this dish is using an excellent …

Bay Cities Italian Deli and Bakery

DChoi — Sat, 27 Jan 2007 00:08:51 +0000

This is an authentic italian deli, the only one I’ve found on the west side of LA. They make fresh italian bread on the premises — when you go, you can always pick up loaves that are hot …

A passion for Italy and olive oil.

marc — Sat, 20 Jan 2007 01:17:04 +0000

I’ve spent a lot of time in Europe for work and more often than not have let my stomach drag me to the kitchen to investigate recipes. I love meeting people and food is a great bonding tool. …

Stonehouse California Olive Oils

Andrew — Tue, 16 Jan 2007 21:55:19 +0000

I’ve always been skeptical of flavored olive oils as over priced extravagances, but every once in a while one comes across my kitchen counter that is worth cost. Imagine my surprise when I …

Butter for saute

anon — Tue, 10 Oct 2006 18:54:25 +0000

If you do not have clarified butter when a recipe calls for high-heat saute cooking, substitute olive oil for ¼ of the whole butter. The higher smoke point of the olive oil will help prevent the …

Storing olive oil

anon — Fri, 28 Jul 2006 00:03:45 +0000

Olive oil is best fresh pressed and is not a product that benefits from aging. So if you happen to live next to olive grove your golden. For everybody else there are four basic precautions that will …

Using Olive Oil: good or cheap?

anon — Tue, 25 Jul 2006 17:09:38 +0000

To use the good olive or the cheap olive, that is the question. A general rule of thumb is to reserve the expensive olive oils for dishes that don’t expose them to high heat. In those cases use …