More like lite! Am I right? We could hardly tell the age of an evoo at a grocery these days, especially the national brands. Generally the USDA standard to qualify the status of “extra-virgin” is having a value of less than zero.eighty% oleic acidity, which means a zero.seven-nine% still qualifies. This is hardly quality enough to be used raw, which is why it’s exclusively for heating.
It was at nice, quiet, serene, home on a 14th floor of a 25 floor apartment building, on the outskirts of a big city, not so much suburbia, but not pollutant enough either. Hear yelling across the room and I must have thought I have done something terrible. Next thing I know, my face was flooded in my own tears, stuck on a seat looking down and ahead reaching over with my mini-fork aimed at ¼ of a tomato. Still in tears, with an ugly face forced out of me, I take a bite out of the tomato chewing deliciously making sure I get every single juice out of the bite size fruit. Savoring the sweetness of the juicy tomato, I almost forgot the reality of my salted face pruning. Then I noticed I just experienced two worlds simultaneously; eating and sadness (also known as reality). But it wasn’t hardly until I decided to study abroad in Italy with the goal to stuff myself with good eats. For obvious reasons eating a certain cuisine from it’s origin is the best place to grasp the authenticity of its flavor[Authenticity, Just a Myth?]. However, on occasion we are ever more surprised by an unexpected dish; a dish we thought we knew.
But back to the story in Italy, one of the foods that surprised me the most was the taste of olive oil. I had the opportunity to take an Italian cuisine class during my term and was even more fortunate to have my instructor growing and harvesting her very own olives. It was first through helping out at her cottage (where the olives were located) did I get a chance at tasting the raw form of such a perfectly harvested young extra virgin olive oil.
Timing my visit perfectly, lunch was near and immediate (tip: always bring a big appetite to an invited eat-in). Everything on the table had had some form of olive oil mixed into it. Not only was the taste very structured and distinct, but as conversation grew I was ever more fascinated by how frequent it was used. [In Italy there’s about 12.35kg per capita in annual consumption in comparison to 0.56kg in the US]
Anything you can think of that uses cooking oil or butter, is stunningly interchangeable with olive oil. Oh yes, cakes, brownies, cookies, muffins, ANYTHING. Well maybe not butter itself (maybe?), but you get the idea.
The raw taste of recent harvest olive oils are undying. Like a taste of raw milk just milked seconds from a cow, it’s incomparable to the watered down products available at your local grocery stores. Initially I thought my host had added some sort of spices to the oil to give off the aromatic and subtlety smoothness that went unbelievably well with just a piece of lightly toasted bruschetta which was further glorified with a dash of salt. Oregano, rosemary, dill, paprika, lemon juice, anything? Nothing. Garlic? Nahda, it was just the plain yet intricate taste derived solely by the oil itself. Still in awe I didn’t let the conversation evolve away from olive oil. Locked on and bombarding with questions after curiosity, a “simple” eat in turned out to be another extra credit brownie points ;D As others’ jaws were gnawing on the food set in front of them, I kept mine closed so I could concentrate all my focus on catching every little bits of details and wavelengths. This was the very first time I gained interest in hopes of bringing a simple product back to the states; better known for its utter excess of choice…..