creative
cooking
Lgiquoidld Essential staple,
olive oil worth
its weight in
precious me tal
NICKY JOHNSTON
produces “pure olive oil,” often labelled just
“olive oil.” A little lighter in colour, body and
intensity than extra virgin oil, it is equally
delicious when used with more delicate
dishes such as fish and chicken. A final filtering of the oil produces what is known as “light
olive oil,” which has a higher smoke point and
is best used in recipes that call for roasting,
grilling or sautéing, where a high or prolonged heat is used.
Basil-Flavoured
Olive Oil
Costco member Frank Bordoni Regardless of the type of olive oil, or
can be reached via e-mail at whether it is used right from the bottle or for
fbordoni@aol.com. cooking, its healthy aspects do not change. In
this modern era of healthy eating, olive oil is
treasured for its nutritional and salutary
Large bunch of basil leaves
1 garlic clove
300 ml (11/2 cups) extra virgin
olive oil
Place basil and garlic in a food
processor and, adding the oil in
stages, blend all the ingredients
together until you have a smooth
paste. Cover and leave in a cool
place for a couple of hours or
overnight if possible. Strain oil
through a sieve and reserve; it can
be kept for a week in the fridge. It is
great poured or drizzled over pasta,
tomatoes, salads, potatoes and
mozzarella cheese.
By Frank Bordoni virtues. It has been reported that extra virgin
WHETHER YOU PREFERto drizzle, pour or olive oil is the most digestible of the edible
splosh, you are probably familiar with the fats. It is a good source of the antioxidant vit-benefits of olive oil, which in the UK moved amin E, with 1. 6 mg per tablespoon, which is
some 30 years ago from the chemist’s shelf to 8 per cent of the recommended daily
pride of place in everyone’s kitchen cupboard. allowance. It also helps to assimilate vitamins
Indeed, its popularity has grown at a meteoric A, D and K; contains so-called essential acids
rate, as have the varieties available, ranging that cannot be produced by our own bodies;
from the traditional to exclusive single-estate, slows down the ageing process; and helps bile,
chateau-bottled designer labels that leave you liver and intestinal functions. Olive oil is also
wondering whether to open the bottle or put said to be beneficial for the skin and hair and
it in the cellar. helps t o prevent wrinkles, although there is
Coming from an Italian background, I no scientific evidence to support this.
have consumed gallons of olive oil over the How you care for your olive oil is impor-years and even had a go at making my own tant. Resist the temptation to place
from the olive trees in my auntie’s garden. This your beautiful bottle of olive oil on
liquid gold has been more than just food to the the windowsill. Light and heat are its
people of the Mediterranean. Over the cen- number-one enemies: The oil can
turies olive oil has been used for medicinal and easily go rancid when exposed to air,
magical purposes, and even to anoint the light or high temperatures for long
noblest of heads, but it is most valued for its periods. Keep your olive oil in a cool
culinary virtues: its flavour, aroma and colour. and dark place, tightly sealed.
GETTY IMAGES
Lemon-Flavoured
Olive Oil
Ever since mankind domesticated animals and Olive oil is versatile,
settled down, olive trees have been cultivated requires no refrigera-around the Mediterranean basin, and olive oil tion, has a long shelf
has always been the main cooking and flavour- life and is suitable for
ing medium of healthy Mediterranean food. both cold and hot
When a recipe calls for olive oil, how do foods. If you haven’t
you know what kind to use? There are three already, make it an
main types of olive oil, with “extra virgin” essential cupboard sta-being the most commonly known and used. ple and let this liquid
This is made from the first pressing of the gold illuminate your culi-fruit and is considered to be the finest-quality nary way. C
oil. It is usually dark green in colour, with a
strong, fruity aroma and taste. Extra virgin
olive oil is wonderful with robust, flavourful The Costco
dishes, such as pasta sauces, that call for low to Connection
medium cooking temperatures; it can also be Costco warehouses carry
simply drizzled over vegetables, salads and a variety of olive oil from
breads. Further extraction, often using heat, Kirkland Signature™.
3 lemons, unwaxed
200 ml (3/4 cup) olive oil
Zest the lemons well and
reserve the flesh for another
use. Place zest in a pan with
the olive oil and heat gently
until the oil starts to tremble.
Remove from the heat and
allow to cool. Tip into
a bottle and use as
required. This oil
will keep out
of the fridge
for months.
It is perfect
poured or driz-
zled over vegeta-
bles, pasta, meat
or in salads.
FROM THE UK EDITION
ARTICLE FEEDBACK
MARCH 2006 The Costco Connection
