Olive, the butler who polishes fine-food knowledge, offers a brief note on the olive oil worth bringing into your everyday meals.
Sir, I hope this finds you in fine spirits. This is Olive, the butler who polishes the fine-food knowledge I bring to you all. Today, a brief word about the olive — that is, its oil, which also happens to be my namesake.
The good thing about olive oil is, first, its strength under heat. It serves for sautéing and for frying, and yet resists oxidising. Of course, a single drizzle over fresh-baked bread, or turned through a crisp salad, will send its fragrance rising all the more. I myself make active use of this drop at the tables I serve.
Just one point on choosing it: please pick one marked extra virgin, of a greenish hue. Once opened, keep it from light and heat and use it up as soon as you can. That is the secret to preserving its flavour. It is rich, too, in oleic acid and polyphenols — kind to the body. Wholesome, and delicious besides — such is this drop.
Do give it a try at your everyday table. And so, once again, this has been Olive, the butler who brings you fine-food knowledge.
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