Almost Wordless Wednesday: Andar Per Olio
Wednesday November 4, 2009
It's that time of year again, and throughout Italy people are spreading parachutes under olive trees, gathering Athena's precious gift (the olives), and taking them to the presses -- some modern, and others (like Francesco's, shown here) traditional. And yes, stores are announcing Olio Nuovo, the new oil.
When purchasing olive oil, remember that you get what you pay for. The cheap stuff that comes in a 5-liter screw-cap can is going to be uninspiring, and though you may want to cook with it, you will likely not want to drizzle it over your soup or salad because it won't contribute those wonderful olive oil aromas and flavors one gets from better oils.
In terms of quality oil, don't overlook a (relatively) conveniently priced local olive oil if you live in an area where oil is produced -- if it was properly made, a tasting I went to a few years ago showed that it will rival just about anything imported. And if you live in a non-producing area, don't feel you must buy the most expensive European import to enjoy olive oil. Taste the various possibilities with an open mind, and you may find yourself preferring something from a less renowned area that's less expensive.
What to do with olive oil? Some ideas that will show it at its best:
- Pinzimonio: a selection of raw vegetables (artichokes, celery, carrots, radishes, and spring onions, and bowls for us to fill with olive oil, seasoning it to taste with salt and pepper, and dip away. Tasty!
- Bruschetta: Toasted bread rubbed with garlic, salted and drizzled with oil. Wonderful!
- Pappa al Pomodoro: A tomato-bread porridge that is very tasty, and profits greatly from a little oil. Kid's food for all ages.
- Minestra di Pane: Tuscan Bread Soup, made with kale, beans, and many other veggies. It's very tasty fresh-made and even better the day after.
- Ceci all'Olio: Chickpeas boiled simply, and seasoned at table with salt and olive oil.
- Fagioli all'Olio: Cannellini (white beans) boiled with a leaf of sage and a clove of garlic, and seasoned at table with salt, pepper, and olive oil.
- Rosticciana: Simple, well-salted grilled spareribs that go wonderfully with both the beans and the chickpeas.
- To finish up, A wee dram of Vinsanto
Enjoy!
Comments
Those are such amazing suggestions – thanks! Great photo, and I am really glad you didn’t go “wordless,” because reading about the photo in context was great!
Your photo and recipes make me homesick and hungry! I have a feeling we’re eating Italian food tonight…
Wow! I’m ready for Italian feasting!!
Let us not forget how much healthier olive oil — especially extra virgin olive oil — is compared to other oils people use to cook and flavor their food. All hail olive oil! Excellent blog!
I recently discovered the joys of eating good homemade bread with olive oil and garlic. So simple, but so delicious!
Parachutes! I’ll have to suggest that to my mom. Although, her preferred solution is an axe. I doubt the tree has a long lifespan.
thanks for your wonderful blogs and ideas…. they are always appreciated!
Thanks to everyone for their nice words!
Thank you!
Kyle
One of the best vacations I ever had was to stay at an Italian cooking school/winery/frantoio just outside of Florence. I brought home a 5 liter tin of oil which was pressed the day before we left. The new oil is unbelievably good.
Hi,
Maybe it is unsuitable place to ask you my question.sorry.
I ate a kind of italian pasta.It was wonderful.Big pasta .So it was stuffed some kind of vegetables.like white cabbage.But ı don’t know what it is name.Can you help me please.
Thanks
White cabbage isn’t that common a stuffing for pasta. In a stuffing with members of the cabbage family I would have expected more the flowering kinds, for example cauliflower. I will look around and see what I can come up with.