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Why are restaurant olive oil and vinegar so much better than homemade stuff?

post #1 of 6
Thread Starter 

I ate beef carpaccio at an Italian restaurant and what stood out is the oil. It was so full of flavour. I wonder if it's because they buy really expensive, high quality olive oil and vinegars, or if they add flavouring to them to bring them to a whole new level?

 

When I obtain some empty bottles I'm going to fill them with olive oil and different herbs like rosemary and sage to see if it tastes much better. But I wonder if there's something else that I'm missing?

post #2 of 6

Be very very careful, if you are going to attempt to make your own. Read up on it first. Have fun.

post #3 of 6

We have a mountain of articles and threads on how to prepare flavored oils and vinegars

 

 

How To Make Flavored Oils
By jdraz Posted 10064 views

 

Making Home Brewed Vinegar
By hbrody Posted 1606 views

 

 

Infused oils... safety question
started on 12/26/04 last post 02/05/13 at 3:08pm 16 replies 13999 views
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Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
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post #4 of 6
You can always ask the restaurant what type of olive oil they use. My guess is that Italian restaurants don't add anything to tier olive oils. Being a maker of olive oil myself we don't like to tamper with a product we believe to be perfect.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6

Correct KouKou Besides, EVOO is a world. A complex world. Variety and blends of the olives make a great influence on the flavour and intensity of an olive oil. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 6
Quote:
Originally Posted by Koukouvagia View Post

You can always ask the restaurant what type of olive oil they use. My guess is that Italian restaurants don't add anything to tier olive oils. Being a maker of olive oil myself we don't like to tamper with a product we believe to be perfect.

 

True.  So true.

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