— Sylvia Edwards

I think the great question great question. The first question to ask is how often are you going to use it? And what are you going to use it for? In my kitchen, I got a lot of olive oils. Partially because I do so many things and this is what I do for a living and I spend my entire time in here. So I have use for various olive oils. I have use for fancy single Vineyard awesome. California olive oils like this from fat gold. I really like the flavor of Portuguese olive oil. So I went to a store called portugalia down in Oh geez outside of Woods Hole just north of Bedford Fall River, Massachusetts. It's basically like a like a Home Depot of of Portuguese food. Oh my God, it was awesome. So I I imagine they have probably an online presence portugalia. So I have that what else do I have? I have a single Vineyard French Quarter Tina olive oil here. I got this online. This is probably $85 for five liters and let's say what else do I have? Yeah. I've got a Meyer lemon infused extro-virgin olive oil that is a that I use for very certain things that I love. I have an agromato, which is a blood orange agromato is when Citrus is pressed with the olive oil with the olives to produce that olive oil. So it's integrated from the from the outset. So this is a blood orange version of that Meyer lemon. All of that to say Sylvia. Yeah. Yeah don't need any of those you really don't. They really don't they complicate my life more than they necessarily bring joy to me. I mean, I love the flavors and taste of all of them. But here's the deal in my kitchen. I use olive oil in absolutely everything I cook I have butter but I use very very little of it. I have vegetable oil. I go through maybe a cup every half year. I use it. Basically only when I'm making aioli, that's the only reason I use it for. So what do I have in my bulk kitchen? have this This is what I use. You can get this at your local grocery store. I paid $23.99 for this I used to pay $19.99 until last year. This is what I use. And I have it in a bottle next to the stove and I use I go through two of these a month. And so I don't want to spend $85 on. Twice a month. Yeah, and I don't want to spend a hundred seventy dollars on olive oil a month. That's ridiculous. Right? I mean to have some fun stuff around that when I'm making a particular salad dressing when I'm making a particular flavor profile. Yeah, that's fun. But this if I'm sauteing anything I saute everything I do in olive oil. Why well because I don't ever really saute on super super high heat to the point where I'm burning the oil and I'm also sauteing at things typically where the pan I'm gonna make a pan sauce out of whatever it is that I am sauteing. So if I'm doing zucchini well guess what the juices of that zucchini, you know, I add the olive oil in I sear it. As soon as I get just a little bit of color on it, I add the garlic in into the oil and I salt it and that salt immediately brings the moisture out from that zucchini and that begins to emulsify as I toss it in with the with the olive oil in the pan done. The whole thing takes about two minutes to cook but that olive oil becomes integrated as part of the dish. That's why I saute I cook everything I do with olive oil why it's also healthier it's tasty and I just like working with it, right? So that's what I've got around my house. That's what I use. It is a blend it says Italian extra virgin olive oil the dirty truth about the olive oil world. Is that a lot of it is lies. not necessarily that are going to hurt you to any point, but The vast majority of Olives are actually grown in Spain and then our shipped over to Italy where they are then pressed and called the Italian olive oil. Which at that point it's legally true, I guess. Does that matter to me? And I wish it didn't happen. I would be perfectly happy to buy Spanish olive oil, right? So tell me the truth. I'll buy it but the bottom line is Brands like this are sourcing from all over the world. Whether it's Morocco or Argentina or Spain or France, whatever. But Blends like this tend to be pretty consistent so that you know that what you're buying now is going to be the same a year from now. It's light. It's bright. It's soft on the back pallet. It doesn't have all that huge amount of phenolic acid to it that really creates that peppery bite on the back finish those to me. Those are great olive oils. They're worth using in small doses for very high flavor impact this olive oil for sauteing everything else. You're looking for about a 24 dollar for three liters. And for that money, you can get really great quality stuff