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Different ways to enjoy olive oil

My mom got me a fabulous Christmas gift of some delicious infused olive oils. I pretty much want to DRINK them.. so besides dipping some bread or topping off a salad, are there any other excuses for me to ingest my new oils? Thanks!

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  1. They'd also be great on sandwiches, or used to dress grains or pasta after cooking. Couscous with dried fruit, pine nuts, and herbed olive oil, for example.

    1. Used for "pa amb oli" - the Mallorcan classic bread and oil. Best as it is but pretty good when you have "stuff" with it.

      1 Reply
      1. re: Harters

        Loved this respose.
        Good olive oil is nice when tossed with pasta.
        Wonderful oil is great sopped up with crusty bread.
        Superlative oil is sucked off the fingers.

      2. People bake using olive oil instead of butter in cakes, cookies, breads, and crackers; a concept that I find repellent, but à chacun, son goût.

        1. I love the olive oil from Rancho Olivos in the Santa Ynez valley. On their website, they have recipes and examples of how to use their oils....and they have some great flavors, too. They say you can pretty much use olive oil in place of butter in almost everything. And, when you buy fresh olive oil instead of oil with lots of preservatives, you can cook with it and not worry about high heat. It hold up fine!

          1. I prefer to use flavored olive oils as a finishing oil vs for cooking.
            Salad dressing is an obvious one
            Drizzled ontop of individual soup bowls as serving
            On roasted or steamed veggies and potatoes
            Mixed with ricotta or plain greek yogurt for a dip
            Drizzled on savory oatmeal

            1. i'm planning to try this soon. did you get a lemon one, by any chance?

              1. Dipping bread is a waste of good oil. Make bruschetta, which is the opposite. You toast the bread, vigorously rub a peeled garlic clove on it (optional), and pour the oil over the bread. No waste.

                For the rest, it depends what they are infused with. If it's peperoncino (red pepper), make pasta e fagioli or pasta e ceci or pasta e lenticchie and let guests add the hot oil themselves. If you have a citrus oil, drizzle it over a simply cooked fish.

                Herbed oils could be used to finish vegetable soups. You could also make a version of aglio olio with the flavored oil.

                2 Replies
                1. re: mbfant

                  Why a waste? You get to really taste the oil when dipping bread in the oil.

                  1. re: scubadoo97

                    It's better to pour the oil directly on the bread or toast, which is what bruschetta is. It is wasteful to pour good oil into a dish and then saturate bread. You don't need all that oil in the bread and some always gets left in the dish, and if it doesn't it means you've probably consumed five hundred thousand calories of oil, and if you don't think that's a problem, I envy you.

                2. This sort of depends on what the oil is infused with, but I came across something that I think it was Jacques Pepin used to eat which was toasted baguette spread with nutella and drizzled with olive oil then a sprinkle of sea salt. I can attest to the fact that it is very good.

                  1. Just slice up some ripe cherry tomatoes, add a touch of sea salt and your olive oil.

                    1. A couple of years ago I went to Croatia with some friends. The region we were in, Istria, has a ton of good olive oil producers.

                      At first we were shocked. Then we were convinced. Very good olive oil absolutely deserves to be drizzled over very good vanilla ice cream, for dessert.

                      Depending on what your oils are infused with, it could be very good. (Lemon, Basil... hmm... things like that).

                      Give it a try!

                      1. Hoping that they were commercially made .....