How To — April 13, 2013 at 9:14 am

Cooking Quick Tip – The Olive Oil Drizzle

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The "olive oil drizzle" performed by sous chef Geri on a Bison ribeye steak.
The “olive oil drizzle” performed by sous chef Geri on a Bison rib eye steak.

Have you ever wondered why the Mediterranean diet is considered so healthy? Why are these people so thin? They eat like kings and are not afraid to have a plate full of the “dreaded” pasta. Not only that, but they have bread too!!! How dare these people eat carbs and stay thin. Don’t even get me started on the wine drinking. This just isn’t fair, right? There are so many reasons why the Mediterranean diet is so healthy. Today, we are going to talk about the fine art of the olive oil drizzle.

What is the purpose of an olive oil drizzle? First, let’s discuss why it’s done. After one of my trips to Italy, I realized something. Very rarely do they deep fry foods. Here in America, we deep fry everything. Let’s face it, deep-frying is horrible. Actually, words probably can’t explain how bad it is for you. First, most eateries are not using high-quality oil in their deep fryers. (Newsflash: profits are more important than your health.) Second, the high temperature of the low quality oils breaks down many of the nutrients. Finally, these oils are used over and over and over and over and over again. Let’s be honest, this process of cooking is disgusting.

Alternatively, in Italy, they drizzle freshly pressed olive oil on top of their foods. This method of consuming oil is way better for your health. See, olive oil is packed with Omega-3, Omega-6, and monounsaturated fats. The consumption of olive oil has been shown to reduce heart disease, lower blood pressure, lower cholesterol, lessen arthritis, and reduce your risk of cancer. The key is to replace your saturated fats with the healthy fats of olive oil.

So, what do you drizzle the olive oil on? Whoa, hold on a second! First, you must select your olive oil. You are going to need extra virgin olive oil, aka EVOO. This is the first press of the olives, and it will contain more of the healthy stuff you are looking for. I bought a very high quality EVOO while in Sardegna, Italy. Oh my god, it is so good. This oil has such a strong, earthy taste to it. Now, I doubt you want to fly to Italy for a bottle of oil, so I will recommend one you can buy here. Try the Iliada Kalamata Extra Virgin Olive Oil. It recently won first place in a taste competition.

Now for the process. If your bottle doesn’t come with a pour spout already on it, you are going to need a cruet. I call this an olive oil drizzler, but a cruet is the correct term. Now, you have the correct oil and the proper dispenser. Don’t overdo it. Do not saturate whatever you are drizzling. You only need 1-2 teaspoons of olive oil to do the trick. Feel free to drizzle on all kinds of foods. Pastas, steaks, meat cutlets, fish, grilled vegetables, tomatoes, salads, breads, potatoes, and anything else that you think could use a little extra flavor. When finished, be sure to store the oil in a cool dry place. So, feel free to drizzle away for increased health. Buon Appetito my friends!!!

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