Chef Forum banner

Discussions Showcase Albums Media Media Comments Tags Marketplace

1-11 of 11 Results
  1. Professional Chefs
    I was never a fan of olive oil until spending a few months in Spain and Italy. The olive oil there (especially in Spain) was on everything and had such a pleasing olive taste and thin viscosity. After coming back to the US, I noticed that most olive oils are really thick and viscous, not even...
  2. Articles
    Bananas and I haven't always had the best relationship, but this gluten-free banana oatmeal muffin recipe will appeal to the toughest critics. Of all the fruit out there that I've tried, it's pretty safe to say that bananas are not my favourite. They're not even in my top 5. I think it's a...
  3. Articles
    Cupcakes are one of those things that could be amazingly satisfying or sadly disappointing- fortunately for us, these easy vanilla cupcakes fall into the former category. Made with olive oil, these little bites of sweetness have just the right amount of vanilla to support your frosting of...
  4. Articles
    I can't believe it's been four years! Four years since D and I have been married. It sounds long when I say it out loud, but it's just a blink of the eye really. It's amazing how much can happen in so short a time. A new home, a baby (and another on the way), masters degrees, vacations... And...
  5. Articles
    Describe 'Extra Virgin Spanish Olive Oils ' here The Iberian Peninsula has always had Olive Oil, stated Basque Chef and Mentor Luis Irizar, the founding father of today´s Basque cuisine. However, over the last fifty years, our understanding and knowledge of it has been revolutionised. Irizar...
  6. Articles
    If you ever had the sneaking suspicion that the words 'extra virgin' on olive oil was a load of old cobblers, pat yourself on the back. Your consumer's BS meter is working fine. I certainly feel more educated in consumer BS of all kinds after reading Tom Mueller's Extra Virginity, about the...
  7. Articles
    How many times have you walked into a gourmet food market and marveled at the many different olive oils on the shelves? If you are like most folks, you have one bottle at home that you use for pretty much every dish. Perhaps you have two, the second being in a beautiful bottle that decorates...
  8. Articles
    Why are some olive oils green and others yellowish? What does color indicate? The different colors of the oils depend on the variety, climate, irradiation of the tree, and principally on the date that they are harvested. The color indicates how ripe the olive is, but only the experts can...
  9. Articles
    Author: litalia A DEFINITION: "Extra Virgin" is any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate...
  10. Articles
    All extra-virgin olive oils are basically the same. Just because the bottle reads "extra virgin" does not mean that the oil is made from quality olives, or that the olives used weren't bruised, oxidized, olive fly-infested, or overripe. In fact, it is possible for an olive oil to be made from...
  11. Articles
    The olive is a truly amazing food; there's no question about it. The age, history and uses of this fruit are so magnificent they almost seem inconceivable and made-up, like a myth. It's been around forever, well almost-olive oil and its seemingly miraculous qualities have been appreciated since...
1-11 of 11 Results
Top