It seems that the trend in Italian restaurants these days is an olive oil dip
for bread instead of butter. More healthy, I would imagine. But the times I've
had it and enjoyed it, all I could identify was the oil and what looked like red
pepper flakes. What else do they normally put in? I'd like to make it at home.
Thanks. (I know, I could ask at the restaurant!)

> wrote in message
...
> It seems that the trend in Italian restaurants these days is an olive oil
> dip
> for bread instead of butter. More healthy, I would imagine. But the times
> I've
> had it and enjoyed it, all I could identify was the oil and what looked
> like red
> pepper flakes. What else do they normally put in? I'd like to make it at
> home.
> Thanks. (I know, I could ask at the restaurant!)

You can use any seasonings you happen to like. Just as pizza topping, there
is no recipe, just a collection of things you like. We usually use oregano
and basil, but often just use plain oil. This is a pace to splurge and get
a great tasting oil.

On May 15, 9:29 pm, wrote:
> It seems that the trend in Italian restaurants these days is an olive oil dip
> for bread instead of butter. More healthy, I would imagine. But the times I've
> had it and enjoyed it, all I could identify was the oil and what looked like red
> pepper flakes. What else do they normally put in? I'd like to make it at home.
> Thanks. (I know, I could ask at the restaurant!)

Normally they hope the oil is so delicious it doesn't need any
adornment or flavoring. Occasionally we see red pepper flakes, as you
say. We like one restaurant where they offer to drizzle some balsamic
vinegar into the oil. We like that they offer rather than
automatically doing it. Sometimes we say yes, sometimes no. At home
we rarely eat bread with dinner, if we do we serve butter. -aem

> wrote:

> It seems that the trend in Italian restaurants these days
> is an olive oil dip for bread instead of butter. More healthy,
> I would imagine. But the times I've had it and enjoyed it, all
> I could identify was the oil and what looked like red pepper
> flakes. What else do they normally put in? I'd like to make it
> at home. Thanks. (I know, I could ask at the restaurant!)

The little bowl of olive oil is a trend in the U.S., not in
Italy particularly. There, there is more likely to be a small
bottle of olive oil with a much larger amount of red pepper
soaking in it. This may be called "olio forte". I know of
no exact recipe.

The little bowls are cute, but it is a bit wasteful of good olive
oil (which can run up to $60/liter).


S.
Steve

In article >,
(Steve Pope) wrote:

> > wrote:
>
> > It seems that the trend in Italian restaurants these days
> > is an olive oil dip for bread instead of butter. More healthy,
> > I would imagine. But the times I've had it and enjoyed it, all
> > I could identify was the oil and what looked like red pepper
> > flakes. What else do they normally put in? I'd like to make it
> > at home. Thanks. (I know, I could ask at the restaurant!)
>
> The little bowl of olive oil is a trend in the U.S., not in
> Italy particularly. There, there is more likely to be a small
> bottle of olive oil with a much larger amount of red pepper
> soaking in it. This may be called "olio forte". I know of
> no exact recipe.
>
> The little bowls are cute, but it is a bit wasteful of good olive
> oil (which can run up to $60/liter).
>
>
> S.
> Steve

Good gods, where are you shopping? I've never paid more than $8.00 per
Liter for good Olive Oil!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 05:55:19 -0500, Omelet >
wrote:

>In article >,
> (Steve Pope) wrote:
..
>> The little bowls are cute, but it is a bit wasteful of good olive
>> oil (which can run up to $60/liter).
>>
>>
>> S.
>> Steve
>
>Good gods, where are you shopping? I've never paid more than $8.00 per
>Liter for good Olive Oil!

Believe it or not Om, there is much, much, MUCH better olive oil out
there to be had! I think once you have tasted such olive oil, and
especially if you compared them side by side, you would see an
incredible difference in quality. The one you buy now would probably
suffer horribly in comparison. If you have never had really
good/great olive oil, then you don't realize what you are missing.

I can't afford a whole lot for good olive oil.... Here in NM, I
usually get by with the Costco olive oil from Tuscany. When I am in
northern California, I buy the olive oil from Bariani... It tends to
run about $20/liter, but I think it is worth it. Still not top of
the line, but it is decent olive oil. I get it straight from them at
the farmers markets....

And even I know there is much better olive oil out there to be had.
And yes, it can be pricey. I wish I could afford it, as I love a
really good olive oil.

Christine

On Sat, 15 May 2010 22:35:33 -0700 (PDT), aem >
wrote:

>Normally they hope the oil is so delicious it doesn't need any
>adornment or flavoring. Occasionally we see red pepper flakes, as you
>say.

I haven't run across that one yet. Where would this be, a pizza
joint?

>We like one restaurant where they offer to drizzle some balsamic
>vinegar into the oil. We like that they offer rather than
>automatically doing it. Sometimes we say yes, sometimes no.

I've run across that one once and they didn't ask. I prefer plain
oil. Fortunately, most places just give us a bottle of olive oil or
the oil and vinegar set.

>At home we rarely eat bread with dinner,

Same here

>if we do we serve butter.

I'd say it depends on the bread. If it's a crusty baguette, we'd use
olive oil. If it's dinner rolls, we'd use butter.


--
I love cooking with wine.
Sometimes I even put it in the food.

"Omelet" > wrote
>> The little bowls are cute, but it is a bit wasteful of good olive
>> oil (which can run up to $60/liter).
>>
>>
>> S.
>> Steve
>
> Good gods, where are you shopping? I've never paid more than $8.00 per
> Liter for good Olive Oil!
> --
> Peace! Om

Like wines, oils can range considerably in price. Like wines, some are very
overpriced. Thee are differences though, and while I've never paid $60,
I've paid over $20 for really good oil.

On May 15, 11:29*pm, wrote:
> It seems that the trend in Italian restaurants these days is an olive oil dip
> for bread instead of butter. More healthy, I would imagine. But the times I've
> had it and enjoyed it, all I could identify was the oil and what looked like red
> pepper flakes. What else do they normally put in? I'd like to make it at home.
> Thanks. (I know, I could ask at the restaurant!)

My son likes to dump a lot of freshly grated Parmesan in the EVOO for
dipping bread.

Like another poster said, mix it up! It's all good.

John Kuthe...

Lew Hodgett > wrote:

>"$8.00/liter olive oil" and "good olive oil" are mutually exclusive
>terms IMHO.

Not necessarily. I mentioned $60/liter but that's a random figure
equal to the most I have spent on olive oil recently. I have
bought only 1/2 liter of said oil in the past year; I'm currently
getting by on a $20/liter oil for salads/finishing/etc. but it's
not quite as good.

Steve

"Steve Pope" > wrote in message
...
> Lew Hodgett > wrote:
>
>>"$8.00/liter olive oil" and "good olive oil" are mutually exclusive
>>terms IMHO.
>
> Not necessarily. I mentioned $60/liter but that's a random figure
> equal to the most I have spent on olive oil recently. I have
> bought only 1/2 liter of said oil in the past year; I'm currently
> getting by on a $20/liter oil for salads/finishing/etc. but it's
> not quite as good.
>
> Steve

Like most items, as the price goes up, the quality goes up less so. Be it
the models of cars, electronics, or food, for every 10% increase in cost the
quality or value goes up about half that. Is a $60 bottle of oil three
times better than a $20? Or is a $60,000 car three times better than a
$20,000 one? Of course not. Eye of the beholder.

On Sun, 16 May 2010 06:29:31 -0700 (PDT), John Kuthe
> wrote:

>My son likes to dump a lot of freshly grated Parmesan in the EVOO for
>dipping bread.

If the EVOO tastes flat, I find that a little sprinkle of salt
brightens it up. Tell your son to put the Parmesan on another plate.
Dip the bread in EVOO first, then in the cheese. You get more cheese
that way.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 16 May 2010 13:50:01 GMT, "l, not -l" > wrote:

>While a trend may be developing among some Italian restaurants, this
>practice has been in place at many excellent restaurants, nationwide (USA),
>for at least the 25-30 years I travelled regularly on business.

They've been putting olive oil on the table for 25-30 years? They
used to have oil and vinegar on the table for salads, if that's what
you mean.

>Even
>lesser restaurants, such as the chain Macaroni Grill, have been doing it for
>quite a while.

Chains again. Somebody spouted off a few months ago about how Chinese
Chicken Salad was on the menu "everywhere", making me think he was
talking about Chinese restaurants... well it's not in the restaurants
I eat in. Last month, I drove past an ad for California Kitchen
(which I ate at once 10 or so years ago and vowed I'd never return)
and there it was. So, chain restaurants seem to be the bellwether for
people and I'm left clueless because I don't eat there.
>
>Some, simply place a bottle of EVOO on the table alongside the salt shaker
>and small pepper mill. Others add red pepper flakes, as you mentioned; but,
>my favorite is EVOO and balsamic vinegar.

It was a new one on me. I hadn't seen or heard of red pepper flakes
in EVOO until this thread.

>I like EVOO and balsamic so
>much, that is what I serve at home, alongside roasted garlic for those who
>prefer. I bought one of those double cruets
>(http://www.cruets.com/ProdImages/0015.jpg) for serving - other than being a
>bit hard to clean, I think it is a great way to present and takes up less
>table real-estate.

It *does* look hard to clean.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Chains again. Somebody spouted off a few months ago about how Chinese
> Chicken Salad was on the menu "everywhere", making me think he was
> talking about Chinese restaurants... well it's not in the restaurants
> I eat in.

I remember you saying Chinese places near you had nothing called
General Tso's (various spellings) chicken.

nancy

On Sun, 16 May 2010 06:06:41 -0600, Christine Dabney
> wrote:

>On Sun, 16 May 2010 05:55:19 -0500, Omelet >
>wrote:
>
>>In article >,
>> (Steve Pope) wrote:
>.
>>> The little bowls are cute, but it is a bit wasteful of good olive
>>> oil (which can run up to $60/liter).
>>>
>>>
>>> S.
>>> Steve
>>
>>Good gods, where are you shopping? I've never paid more than $8.00 per
>>Liter for good Olive Oil!
>
>Believe it or not Om, there is much, much, MUCH better olive oil out
>there to be had! I think once you have tasted such olive oil, and
>especially if you compared them side by side, you would see an
>incredible difference in quality. The one you buy now would probably
>suffer horribly in comparison. If you have never had really
>good/great olive oil, then you don't realize what you are missing.
>
>I can't afford a whole lot for good olive oil.... Here in NM, I
>usually get by with the Costco olive oil from Tuscany. When I am in
>northern California, I buy the olive oil from Bariani... It tends to
>run about $20/liter, but I think it is worth it. Still not top of
>the line, but it is decent olive oil. I get it straight from them at
>the farmers markets....
>
>And even I know there is much better olive oil out there to be had.
>And yes, it can be pricey. I wish I could afford it, as I love a
>really good olive oil.

It may be more pricey but after $25/L it's not any better. I've
tasted estate olive oils that cost nearly $100/L but any superiority
over $25/L is purely subjective... actually only the packaging was
better, maybe... even fancy schmancy bottles and artsy fartsy foil
labels is purely subjective, and has nothing to do with the oil. I
typically pay $10-$15/L for evoo and find it no better than $25/L
estate oil... probably at least $10 more just for the word "Estate".
Sure there are olive oils with a unique peppery/fruity flavor and
strange coloring, but those attributes are purely a matter of
individual preference, have not a whit to do with better. Most olive
oils are blends anyway.

After $25/L evoo it's purely a case of emperor's new clothes.

sf > wrote:

>On Sun, 16 May 2010 13:50:01 GMT, "l, not -l" > wrote:

>>While a trend may be developing among some Italian restaurants, this
>>practice has been in place at many excellent restaurants, nationwide (USA),
>>for at least the 25-30 years I travelled regularly on business.

>They've been putting olive oil on the table for 25-30 years? They
>used to have oil and vinegar on the table for salads, if that's what
>you mean.

I first noticed the dedicated olive-oil dipping bowls appearing in
the housewares section of stores at around 1990. So, 20 years
at least. Someone gave us one as a Christmas gift around then.
We have (I think) never used it.

A cruet of olive oil on the table is much more traditional.
Those have been there as far back as I can remember.

Steve

On Sun, 16 May 2010 06:29:31 -0700 (PDT), John Kuthe
> wrote:

>On May 15, 11:29*pm, wrote:
>> It seems that the trend in Italian restaurants these days is an olive oil dip
>> for bread instead of butter. More healthy, I would imagine. But the times I've
>> had it and enjoyed it, all I could identify was the oil and what looked like red
>> pepper flakes. What else do they normally put in? I'd like to make it at home.
>> Thanks. (I know, I could ask at the restaurant!)
>
>My son likes to dump a lot of freshly grated Parmesan in the EVOO for
>dipping bread.

Could use any cheap-ass salad oil... your son is afflicted with TIAD
and so are you... flavoring EVOO is like using top shelf scotch for a
sour.

On Sun, 16 May 2010 10:52:36 -0400, "Nancy Young"
> wrote:

>sf wrote:
>
>> Chains again. Somebody spouted off a few months ago about how Chinese
>> Chicken Salad was on the menu "everywhere", making me think he was
>> talking about Chinese restaurants... well it's not in the restaurants
>> I eat in.
>
>I remember you saying Chinese places near you had nothing called
>General Tso's (various spellings) chicken.
>
They still don't... not where I eat.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 16 May 2010 15:06:25 +0000 (UTC),
(Steve Pope) wrote:

>A cruet of olive oil on the table is much more traditional.
>Those have been there as far back as I can remember.
>
I usually have to ask for it, but occasionally I'm pleasantly
surprised by it on the table when I sit down. I suspect it wasn't
removed after the last customer.


--
I love cooking with wine.
Sometimes I even put it in the food.

> wrote in message
...
> It seems that the trend in Italian restaurants these days is an olive oil
> dip
> for bread instead of butter. More healthy, I would imagine. But the times
> I've
> had it and enjoyed it, all I could identify was the oil and what looked
> like red
> pepper flakes. What else do they normally put in? I'd like to make it at
> home.
> Thanks. (I know, I could ask at the restaurant!)


Ground black pepper (fresh)

Dimitri

On 5/16/2010 10:43 AM, sf wrote:
> On Sun, 16 May 2010 13:50:01 GMT, "l, not > wrote:
>
>> While a trend may be developing among some Italian restaurants, this
>> practice has been in place at many excellent restaurants, nationwide (USA),
>> for at least the 25-30 years I travelled regularly on business.
>
> They've been putting olive oil on the table for 25-30 years? They
> used to have oil and vinegar on the table for salads, if that's what
> you mean.
>
>> Even
>> lesser restaurants, such as the chain Macaroni Grill, have been doing it for
>> quite a while.
>
> Chains again. Somebody spouted off a few months ago about how Chinese
> Chicken Salad was on the menu "everywhere", making me think he was
> talking about Chinese restaurants... well it's not in the restaurants
> I eat in. Last month, I drove past an ad for California Kitchen
> (which I ate at once 10 or so years ago and vowed I'd never return)
> and there it was. So, chain restaurants seem to be the bellwether for
> people and I'm left clueless because I don't eat there.

I have been trying to promote a great mom & pop Mexican place that
appeared here last year. They are from Oxaca and the quality of their
food is fantastic. So far two different people have reported back that
they didn't care for it because they didn't have an "applebees taco
bowl" (whatever that is).


>>
>> Some, simply place a bottle of EVOO on the table alongside the salt shaker
>> and small pepper mill. Others add red pepper flakes, as you mentioned; but,
>> my favorite is EVOO and balsamic vinegar.
>
> It was a new one on me. I hadn't seen or heard of red pepper flakes
> in EVOO until this thread.
>
>> I like EVOO and balsamic so
>> much, that is what I serve at home, alongside roasted garlic for those who
>> prefer. I bought one of those double cruets
>> (http://www.cruets.com/ProdImages/0015.jpg) for serving - other than being a
>> bit hard to clean, I think it is a great way to present and takes up less
>> table real-estate.
>
> It *does* look hard to clean.
>

On Sun, 16 May 2010 10:56:14 -0400, brooklyn1 wrote:

> On Sun, 16 May 2010 06:06:41 -0600, Christine Dabney
> > wrote:
>
>>On Sun, 16 May 2010 05:55:19 -0500, Omelet >
>>wrote:
>>
>>>In article >,
>>> (Steve Pope) wrote:
>>.
>>>> The little bowls are cute, but it is a bit wasteful of good olive
>>>> oil (which can run up to $60/liter).
>>>>
>>>> S.
>>>> Steve
>>>
>>>Good gods, where are you shopping? I've never paid more than $8.00 per
>>>Liter for good Olive Oil!
>>
>>Believe it or not Om, there is much, much, MUCH better olive oil out
>>there to be had! I think once you have tasted such olive oil, and
>>especially if you compared them side by side, you would see an
>>incredible difference in quality. The one you buy now would probably
>>suffer horribly in comparison. If you have never had really
>>good/great olive oil, then you don't realize what you are missing.
>>
>>I can't afford a whole lot for good olive oil.... Here in NM, I
>>usually get by with the Costco olive oil from Tuscany. When I am in
>>northern California, I buy the olive oil from Bariani... It tends to
>>run about $20/liter, but I think it is worth it. Still not top of
>>the line, but it is decent olive oil. I get it straight from them at
>>the farmers markets....
>>
>>And even I know there is much better olive oil out there to be had.
>>And yes, it can be pricey. I wish I could afford it, as I love a
>>really good olive oil.
>
> It may be more pricey but after $25/L it's not any better. I've
> tasted estate olive oils that cost nearly $100/L but any superiority
> over $25/L is purely subjective...

what the hell else could it be?

blake

In article >,
Christine Dabney > wrote:

> On Sun, 16 May 2010 05:55:19 -0500, Omelet >
> wrote:
>
> >In article >,
> > (Steve Pope) wrote:
> .
> >> The little bowls are cute, but it is a bit wasteful of good olive
> >> oil (which can run up to $60/liter).
> >>
> >>
> >> S.
> >> Steve
> >
> >Good gods, where are you shopping? I've never paid more than $8.00 per
> >Liter for good Olive Oil!
>
> Believe it or not Om, there is much, much, MUCH better olive oil out
> there to be had! I think once you have tasted such olive oil, and
> especially if you compared them side by side, you would see an
> incredible difference in quality. The one you buy now would probably
> suffer horribly in comparison. If you have never had really
> good/great olive oil, then you don't realize what you are missing.
>
> I can't afford a whole lot for good olive oil.... Here in NM, I
> usually get by with the Costco olive oil from Tuscany. When I am in
> northern California, I buy the olive oil from Bariani... It tends to
> run about $20/liter, but I think it is worth it. Still not top of
> the line, but it is decent olive oil. I get it straight from them at
> the farmers markets....
>
> And even I know there is much better olive oil out there to be had.
> And yes, it can be pricey. I wish I could afford it, as I love a
> really good olive oil.
>
> Christine

I'm not sure I want to know the difference if I have to pay that for it.
<g> Even tho' a Liter lasts me a good month. I just don't cook a lot
with oil any more as I mostly bake/roast/bbq/grill or steam stuff. I
mostly use Olive oil to top dress veggies to get herbages to stick to
them.

I think the health benefits of good fats work better if you eat them
uncooked???
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
"Ed Pawlowski" > wrote:

> "Omelet" > wrote
> >> The little bowls are cute, but it is a bit wasteful of good olive
> >> oil (which can run up to $60/liter).
> >>
> >>
> >> S.
> >> Steve
> >
> > Good gods, where are you shopping? I've never paid more than $8.00 per
> > Liter for good Olive Oil!
> > --
> > Peace! Om
>
> Like wines, oils can range considerably in price. Like wines, some are very
> overpriced. Thee are differences though, and while I've never paid $60,
> I've paid over $20 for really good oil.

Is there really that big of a difference? I may try it, but I'd need
some brand advice!

I'm one of those that thinks that many inexpensive wines are just as
good (if not better in flavor) than the wines priced beyond my means...
I've tasted $150.00 per flagon Champagne at a party (just once,
granted!) and it was absolutely VILE.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Ed Pawlowski" > wrote:

> "Steve Pope" > wrote in message
> ...
> > Lew Hodgett > wrote:
> >
> >>"$8.00/liter olive oil" and "good olive oil" are mutually exclusive
> >>terms IMHO.
> >
> > Not necessarily. I mentioned $60/liter but that's a random figure
> > equal to the most I have spent on olive oil recently. I have
> > bought only 1/2 liter of said oil in the past year; I'm currently
> > getting by on a $20/liter oil for salads/finishing/etc. but it's
> > not quite as good.
> >
> > Steve
>
> Like most items, as the price goes up, the quality goes up less so. Be it
> the models of cars, electronics, or food, for every 10% increase in cost the
> quality or value goes up about half that. Is a $60 bottle of oil three
> times better than a $20? Or is a $60,000 car three times better than a
> $20,000 one? Of course not. Eye of the beholder.

Or the beer holder...

A $13,000 Chevy S-10 pickup truck (circa 1998) gets 23 miles per gallon
and gets me to and from work every day. Why do I need a $30.000 BMW to
perform the same function?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 07:43:15 -0700, sf wrote:

> On Sun, 16 May 2010 13:50:01 GMT, "l, not -l" > wrote:
>
>
>>I like EVOO and balsamic so
>>much, that is what I serve at home, alongside roasted garlic for those who
>>prefer. I bought one of those double cruets
>>(http://www.cruets.com/ProdImages/0015.jpg) for serving - other than being a
>>bit hard to clean, I think it is a great way to present and takes up less
>>table real-estate.
>
> It *does* look hard to clean.

it's right purty, though.

your pal,
blake

On 2010-05-16 07:43:15 -0700, sf said:

> On Sun, 16 May 2010 13:50:01 GMT, "l, not -l" > wrote:
>
>> While a trend may be developing among some Italian restaurants, this
>> practice has been in place at many excellent restaurants, nationwide (USA),
>> for at least the 25-30 years I travelled regularly on business.
>
> They've been putting olive oil on the table for 25-30 years? They
> used to have oil and vinegar on the table for salads, if that's what
> you mean.

I've been in Italian restaurants in southern California where they
offer to pour evoo and balsamic vinegar into a little dipping bowl for
their bread for at least 20 years. That's when I moved here. It's
neither fad nor trend, it seems pretty much locked down.

In article >,
brooklyn1 > wrote:

> After $25/L evoo it's purely a case of emperor's new clothes.

<lol> Nicely stated! I call it "snob value".
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet > wrote:

> Christine Dabney > wrote:

>> And even I know there is much better olive oil out there to be had.
>> And yes, it can be pricey. I wish I could afford it, as I love a
>> really good olive oil.

>I'm not sure I want to know the difference if I have to pay that for it.
><g> Even tho' a Liter lasts me a good month.

The "good" olive oil, we only go through about 1/2 liter every
two months.

The "normal" olive oil, perhaps 8 liters a year.

Olive oil is not blowing out the overall food budget.

Steve

Omelet > wrote:

> "Ed Pawlowski" > wrote:

>> I've paid over $20 for really good oil.

>Is there really that big of a difference? I may try it, but I'd need
>some brand advice!

>I'm one of those that thinks that many inexpensive wines are just as
>good (if not better in flavor) than the wines priced beyond my means...
>I've tasted $150.00 per flagon Champagne at a party (just once,
>granted!) and it was absolutely VILE.

I'll go out on a limb and state that wine is more of an acquired
taste than olive oil. It took me years, decades in some cases,
to really start appreciating certain wine varieties and regions.

Back to olive oil. I don't know if there is an Italian olive
oil that is distributed nationwide in the U.S. that is really
in the superb category, so it's difficult to suggest a brand.
Is there someone in your city who imports Italian wine? They
will also have olive oil.

Steve

gtr > wrote:

>I've been in Italian restaurants in southern California where they
>offer to pour evoo and balsamic vinegar into a little dipping bowl for
>their bread for at least 20 years. That's when I moved here. It's
>neither fad nor trend, it seems pretty much locked down.

It's a waste too. Think of all the EVOO and basalmic they
must be throwing out. (Assuming they're complying with
the health code...)

Actual Italians use cruets.

Steve

In article >,
blake murphy > wrote:

> On Sun, 16 May 2010 07:43:15 -0700, sf wrote:
>
> > On Sun, 16 May 2010 13:50:01 GMT, "l, not -l" > wrote:
> >
> >
> >>I like EVOO and balsamic so
> >>much, that is what I serve at home, alongside roasted garlic for those who
> >>prefer. I bought one of those double cruets
> >>(http://www.cruets.com/ProdImages/0015.jpg) for serving - other than being a
> >>bit hard to clean, I think it is a great way to present and takes up less
> >>table real-estate.
> >
> > It *does* look hard to clean.
>
> it's right purty, though.
>
> your pal,
> blake

Very pretty! But I'm getting limited on storage space. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio
> brooklyn1 > wrote:
>
>> After $25/L evoo it's purely a case of emperor's new clothes.
>
> <lol> Nicely stated! I call it "snob value".
> --
> Peace! Om

Since you admiit you've never tasted it, it seems a bit arrogant to make fun
of it. Those highest end oils are drizzled in small amounts over food just
before eating, they are not cooked with food.
I currently have three oils, two I cook with and one estate oil I eat only
raw. It's from my friend's trees, so I don't pay, but is one of those hand
picked and milled in tiny quantities daily that cost a lot.
If you pick the olives over a week or more and then mill them, they get a
grassy taste, the quality is not what it is if you mill the same day you
pick. If you have several hundred trees, that means a milling bill and
paying help to lug every day. It's bound to cost more.

"sf" > ha scritto nel messaggio "Lew Hodgett">
> wrote:
>
>>
>>"Omelet" wrote:
>>
>>> Good gods, where are you shopping? I've never paid more than $8.00 >>>
>>> per Liter for good Olive Oil!
>>"$8.00/liter olive oil" and "good olive oil" are mutually exclusive
>> >>terms IMHO.
>>
>
> I suspect she's cooking with the $8 variety, so it's good enough. Not>
> everything has to be priced up in the stratosphere.

My Pugliese oil is euro 8 per liter, but it's because I buy it at the
growers coop in a 5 liter tin. Were you to ship it that far it would have
to cost more. What I fry with is a grezzo or unfiltered oil from my
supermarket. I like it.

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > "Ed Pawlowski" > wrote:
>
> >> I've paid over $20 for really good oil.
>
> >Is there really that big of a difference? I may try it, but I'd need
> >some brand advice!
>
> >I'm one of those that thinks that many inexpensive wines are just as
> >good (if not better in flavor) than the wines priced beyond my means...
> >I've tasted $150.00 per flagon Champagne at a party (just once,
> >granted!) and it was absolutely VILE.
>
> I'll go out on a limb and state that wine is more of an acquired
> taste than olive oil. It took me years, decades in some cases,
> to really start appreciating certain wine varieties and regions.
>
> Back to olive oil. I don't know if there is an Italian olive
> oil that is distributed nationwide in the U.S. that is really
> in the superb category, so it's difficult to suggest a brand.
> Is there someone in your city who imports Italian wine? They
> will also have olive oil.
>
> Steve

I can check in Austin. There is quite a food community there.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> "Ed Pawlowski" > wrote:
>
>> "Omelet" > wrote
>> >> The little bowls are cute, but it is a bit wasteful of good olive
>> >> oil (which can run up to $60/liter).
>> >>
>> >>
>> >> S.
>> >> Steve
>> >
>> > Good gods, where are you shopping? I've never paid more than $8.00 per
>> > Liter for good Olive Oil!
>> > --
>> > Peace! Om
>>
>> Like wines, oils can range considerably in price. Like wines, some are
>> very
>> overpriced. Thee are differences though, and while I've never paid $60,
>> I've paid over $20 for really good oil.
>
> Is there really that big of a difference? I may try it, but I'd need
> some brand advice!
>
> I'm one of those that thinks that many inexpensive wines are just as
> good (if not better in flavor) than the wines priced beyond my means...
> I've tasted $150.00 per flagon Champagne at a party (just once,
> granted!) and it was absolutely VILE.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

I'll put a recommendation in for Monini brand if you want to step it up a
reasonable notch. It's priced in the $10-$20 range and is quite good. A
father of a friend of mine used to have an Italian food import business, and
this is the brand that they recommended to me when I took my EVOO to the
next level. Specifically, the Fruttato variation. I wouldn't waste it to
cook with -- I reserve it for drizzling and bread. I can't find that
specific variety even in specialty stores here, so I'm left now ordering it
online when I want it. I also use their Originale version which is more
commonly found, but it isn't quite as good as the Fruttato for dipping
purposes. Incidentally, the best olive oil I've ever had was also the
cheapest! It was handmade by a family in Greece --OMG to die for. I cried
when I used up the last of it. It forever changed how I look at olive oil.

Jinx

"Omelet" > ha scritto nel messaggio
> <shrugs> It works for me... Pleasant, mild and light.

Which is not what I like. I like spicy and nutty oils with definite
territorial differences.


> I can't help but wonder how many highly priced foods etc. are just for >
> "snob value".

There are probably some, but with oil I don't agree. It's definitely supply
and demand. You will probably never even see some of the oils that are very
prized here. They don't have enough to export them. Some NY gourmet shops
try to get a little of each prizewinner (and that's only partly a way to
judge as many places never enter competitions and there are hundreds of
competitions) and they are sold in Italian shops in Little Italy or in Long
Island neighborhoods mostly to Italians who do care.
The way oil is produced means great differences in price. The amount
produced matters. Recognition from bodies like Slow Food and Gambero Rosso
matters.

"sf" > ha scritto nel messaggio > (Steve Pope) wrote:
>
>>A cruet of olive oil on the table is much more traditional.>>Those have
>>been there as far back as I can remember.
>>
> I usually have to ask for it, but occasionally I'm pleasantly> surprised
> by it on the table when I sit down. I suspect it wasn't> removed after
> the last customer.

There's a small restaurant near me that has an oil cart, like a cheese cart
of dessert cart. On it are all the famous regional types.

Omelet > wrote:

>I can check in Austin. There is quite a food community there.

Yep. The problem is all the overpriced, underwhelming olive oils,
confusing your selection process.

It's a real problem because when you buy say a $40 bottle of
olive oil and it's not excellent enough to be a finishing oil,
you probably also can't cook with it as it will have too low a smoke
point.

Steve

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> > brooklyn1 > wrote:
> >
> >> After $25/L evoo it's purely a case of emperor's new clothes.
> >
> > <lol> Nicely stated! I call it "snob value".
> > --
> > Peace! Om
>
> Since you admiit you've never tasted it, it seems a bit arrogant to make fun
> of it.

Sorry, that was not my intent...
I guess it did come across that way.

> Those highest end oils are drizzled in small amounts over food just
> before eating, they are not cooked with food.
> I currently have three oils, two I cook with and one estate oil I eat only
> raw. It's from my friend's trees, so I don't pay, but is one of those hand
> picked and milled in tiny quantities daily that cost a lot.
> If you pick the olives over a week or more and then mill them, they get a
> grassy taste, the quality is not what it is if you mill the same day you
> pick. If you have several hundred trees, that means a milling bill and
> paying help to lug every day. It's bound to cost more.

Okay, when I am feeling more "flush", I'll give it a try.

Thank you.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine