Vintage Olive Oil

I also get the Prunatelli,Monte,Vetrice trifecta every year from RWC. Just got the 2012s a few weeks ago.

I like them on Caprese salad, bread, padrons, etc.

Also end up with Occhipinti or Cornelissen oils also every year as well. This year I tried Munjebel and Contadino - didn't find them particularly oxidative...

-mark
 
originally posted by Jay Miller:
Quick question - if an oil has gone stale is it still fine for sautéing?
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Absolutely, though it won't be any different from any other fairly neutral oil if you're sauteeing with any heat. If you don't want to take my word for it, look up the Harold McGee article from a few years back (in the NYT) about oil degredation and heat. Basically once you get above heat levels that you'd wilt greens at, the flavor of evoo disappears rapidly. You might have problems with low smoke points and particulate matter burning if it's a very unfiltered oil, but there's no real harm in sauteeing with it other than that.
 
originally posted by Oliver McCrum:
Here in CA the first person to import Italian olive oil was concerned only with Tuscan oil, which I find of narrower utility than just about any other, because of that very peppery quality. I prefer Garda, Liguria, Sicily or good Puglian oils. If anyone's interested I can post the arrival of any fresh bottlings, at cost (the other problem with good oil is the margin taken, food margins are higher than wine margins generally and good oil is bloody expensive anyway).

Storage is tricky. One producer just showed me a bag-in-box, which might help to avoid oxidation.
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Oliver, I'd be interested.
 
originally posted by kirk wallace:
A lovely lead into to a bowl of Good Mother Stallards over rice and Windwall Farm greens.
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For those that have been patiently waiting (like me), the Good Mother Stallards are finally back in stock at RG.
 
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