They conduct heat, carry flavors, and keep your food from sticking. Here’s why—and what else you should know.
I have a confession to make: I love french fries so much, I can hardly get enough of them, even when I fry them up in what could be described as excessively large batches.
You stopped by to read this, so I’m going to make two bets. First, you own a cast iron skillet, grill pan, or Dutch oven. Second, you want to learn about the best oils for cooking with it.
Too few TV chefs, cookbook authors, and food bloggers talk about the importance of selecting cooking oils. This often baffles me, as the wrong choice of oil can affect how your food tastes and make it unhealthy.
Every now and then, a health-conscious friend will ask me if cold-pressed olive oil is a better choice than other oils in the store.
My short answer is always “yes.” If you’re here because you found yourself asking the same question, there’s a pretty good chance you’re already cooking with it.
Confused? Let me help.
Other than some of the best dried pasta in the grocery store, De Cecco is an Italian family-owned company that also makes olive oil.
Today, I’m going to give you my take on the “Classico,” their staple extra virgin olive oil which I’ve been cooking and eating with in the past few weeks.
Regular readers of this blog know how, every now and then, I’ll write the occasional review of a supermarket olive oil. In a way, olive oil is like wine. As long as you know how to select it, there’s no need to break the bank to enjoy a high-quality product.
In this post, I’m going to review Costa d’Oro Extra, an extra virgin olive oil made from 100% Italian olives.
Filippo Berio’s Extra Virgin Olive Oil is perfect for dressing salads, cooking soups, stews, sauces, and gravies, dipping with bread, drizzling over bruschetta, pizza, pasta, and baked potatoes, as well as marinating or sautéing fish and vegetables.
So, is Filippo Berio Extra Virgin Olive Oil good? Here’s my take on the topic.