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Apr 1, 2008 12:32 PM

Very special olive oil - what to do?

A friend gave me as a gift, a bottle of olive oil from an uncle's estate in Tuscany. It's wonderful, I've put it on risotto, but how else can I make the most of this? And how long will it last in my pantry?

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  1. We love to dip bread into great olive oil with a few drops of Balsalmic Vineger. Also it is so good over fresh tomato's with fresh basil red onion toasted pine nuts and blue cheese.

    1 Reply
    1. re: Analisas mom

      Exactly my two suggestions! I would refrigerate the oil if you don't think you will use it before it goes rancid. Store it in the dark if you don't want to refrigerate it.

    2. Here's my recommendation - if you don't mind using up a quite a bit of it at once. Simply, the most amazing mashed potatoes I have ever had, from this month's COTM - Roast Chicken and Other Stories:

      2 lb russet potatoes, peeled and cut into chunks
      salt and pepper
      1/2 cup whole milk
      2 garlic cloves, peeled and crushed
      1 rosemary sprig
      1 thyme sprig
      1 cup virgin olive oil

      Boil the potatoes in salted water, and while doing that, heat the milk, garlic, rosemary and thyme, cover and take off the burner, to let it steep. Run the potatoes through a ricer or food mill, and put in the bowl of an electric mixer. Strain the milk, add the olive oil and reheat on low. Using a paddle on the mixer, turn it on low, add the milk to the potatoes "in a steady stream". When done, taste and adjust for seasoning (salt and pepper). Turn the mixer on again at a faster speed, and beat into a glossy puree.

      I used a fruttato and the potatoes had a wonderful greenish tinge to them.

      1. I wouldn't cook with it; dip bread in it; on a nice antipasti; used in a bruschetta; any dish that should be finished after cooking with olive oil; how about a bistecca or grilled steak with a splash after it comes off the grill.

        1 Reply
        1. re: bakerboyz

          I like to drizzle the good stuff over pasta as a finishing touch just before it's served. I also make farro salad very often, which benefits greatly when top shelf olive oil is used. Just thought of another one, "raw" puttanesca sauce, best made with garden fresh tomatoes.

        2. I'd be another dipper. One little bowl of oil and another of balsamic. Or the second being a dukkah mix.

          I buy an absolutely fabulous Palestinian onen and wouldnt do anything else with it. This is one time where you really don't want to taste much else than the oil.