[QUOTE=Nyaa;30258660]A regular loaf of bread.[/QUOTE]
sourdough? As in probably the most common euro bread. Haven't really encountered it being really common in the US though.
For the record I think a lot of people make a mistake with this by putting way too much oil on the bread. Olive oil has a pretty strong taste and overdoing it will not taste that great.
It's a pretty good way to make older drier bread more palatable though.
Hell olive oil is good as either fresh with something, or for stuff that get's lightly seared. It turns bad if if it has to go for longer periods of time on higher temperatures. Use normal oil or fat for that instead.
once my dad got a fancy bottle of Italian olive oil and as a tester I put it on some bread with salt.
best
thing
ever
[QUOTE=Goodthief;30464469]once my dad got a fancy bottle of Italian olive oil and as a tester I put it on some bread with salt.
best
thing
ever[/QUOTE]
Did it smell kind off like grass and bubblegum?
[QUOTE=Nyaa;30470393]Did it smell kind off like grass and bubblegum?[/QUOTE]
hold on lemme go sniff it
[editline]15th June 2011[/editline]
surprisingly it smells like olives
[QUOTE=Goodthief;30470507]hold on lemme go sniff it
[editline]15th June 2011[/editline]
surprisingly it smells like olives[/QUOTE]
Well the very best kind smells like grass and maybe a hint of bubblegum.
But I actually like the store bought one more for some reason.
[QUOTE=Nyaa;30471187]Well the very best kind smells like grass and maybe a hint of bubblegum.
But I actually like the store bought one more for some reason.[/QUOTE]
can you have olive oil from different olives like black olives?
[editline]15th June 2011[/editline]
i'm asking you since you seem to know your stuff
Love this shit, every time I am cooking pasta and hungry I like to do this.
I bought a specific bread dip seasoning for this at the store, saves a lot of the effort when coming up with your own and tastes great.
Best breads IMO that work with it are ones you can easily pull apart, dip and are very absorbant. Typical french breads work terrible but my store in their bakery section sells a home made garlic parmesean bread that is awesome for this. Soft and fluffy, works great with the dip and absorbs the oils+spices easily instead of repelling them.
[QUOTE=KorJax;30472729]Love this shit, every time I am cooking pasta and hungry I like to do this.
I bought a specific bread dip seasoning for this at the store, saves a lot of the effort when coming up with your own and tastes great.
Best breads IMO that work with it are ones you can easily pull apart, dip and are very absorbant. Typical french breads work terrible but my store in their bakery section sells a home made garlic parmesean bread that is awesome for this. Soft and fluffy, works great with the dip and absorbs the oils+spices easily instead of repelling them.[/QUOTE]
Why are you using french breads (which are notorious for going hard quickly) for a quintessentially Mediterranean usage?
I find Portuguese Peta breads to work just perfect.
[editline]15th June 2011[/editline]
[QUOTE=Nyaa;30471187]Well the very best kind smells like grass and maybe a hint of bubblegum.
But I actually like the store bought one more for some reason.[/QUOTE]
Where did you hear that? I never judge oils by smells alone. For me its a mixture of color, density, taste and liability to smoke.
Mainly taste though.
[QUOTE=Goodthief;30471261]can you have olive oil from different olives like black olives?
[editline]15th June 2011[/editline]
i'm asking you since you seem to know your stuff[/QUOTE]
I'm sorry, I went offline.
AFAIK black olives are just ripe green olives and more rich with oil.
And what I know of olive oil is only because we had a trip and tour of the place where they grow olives and make olive oil and a smelling and tasting of different olive oils.
Here is something I found on the web also:
"Olives are black or green depending on their ripeness. But it's all the same fruit. I think they have to achieve a certain ripeness before they can be made into extra virgin oil. If you ever eat olive oil made from green (insufficiently ripe) olives, you'll know. It's horribly bitter."
"Black olives are olives which have been allowed to fully ripen on the tree before harvesting. They tend to have a different flavor from more immature green olives, and they can be cured in a variety of ways for different uses and flavor profiles. Like other products of the olive tree, black olives play an integral role in the cuisine of many Mediterranean nations, and they are popular in some other countries as well. Most grocery stores sell several forms of black olives."
And a glossary of olive oils if you're interested:
[url]http://www.thenibble.com/reviews/main/oils/olive-oil-glossary.asp[/url]
[editline]16th June 2011[/editline]
[QUOTE=PunchedInFac;30478240]Why are you using french breads (which are notorious for going hard quickly) for a quintessentially Mediterranean usage?
I find Portuguese Peta breads to work just perfect.
[editline]15th June 2011[/editline]
Where did you hear that? I never judge oils by smells alone. For me its a mixture of color, density, taste and liability to smoke.
Mainly taste though.[/QUOTE]
I don't taste only from smell, it's just easier for me to describe to someone this way.
I'm bad at translating words that describe taste to English.
But when it comes to oils I usually just read up on the web what kind I need for what I'm doing and then just test out one by one brand from stores or if friends bring me homemade stuff and see which one I like best.
Happiest day of my life was when I found this red oil that is used for cooking on very high temperatures. Very useful for making certain Chinese foods.
This stuff is delicious with crusty bread and balsamic vinegar with the oil, also Chinkiang vinegar is amazing with cooking chinese foods.
[thumb]http://i.imgur.com/ggRAO.jpg[/thumb]
just had, nom nom nom.
I always have a baguette and some olive oil on hand
i put paprika and a sprinkle of vegeta in mine.
yummy.
FUCK YEAH
My bro mixed garlic with olive oil and we ate it with a baguette, Gouda cheese, and tilapia fillets
Just had some of this with some damn good steaks seasoned with fresh time, lemon zest, and olive oil. The side dish was a few mushrooms with a slight glaze of balsamic vinegar. The steak dressing was made of olive oil, English mustard, sea salt, pepper and arugula.
Delicious.
I love to eat it with baguette bread,a sip of olive oil and oregano,i eat it Everytime i cook some italian food,Great stuff.
This sounds gross, the calories and fat, urrrrggghhhh
My family is greek, its a really common mediterannian dish. Tomatoes, chives, oregano and virgin olive oil. Perfect snack.
Also, I hate olives!
I hate olives too. I buy massive tubs of Olive Oil though.
[QUOTE=xVENUSx;32012069]This sounds gross, the calories and fat, urrrrggghhhh[/QUOTE]
Olive oil has monounsaturated fat which encourages the 'good' cholesterol.
Last time I had this it was actually pretty good.
Oh yes.
There are ways of baking the olives in too.
I mix olive oil into my butter.
I still swear by this as a great little snack when I've got a good loaf of bread around.
Having an herb garden outside doesn't hurt either... Little bit of fresh rosemary, little bit of garlic, some shallot if you're feeling adventurous... Doesn't get much better.
[QUOTE=xVENUSx;32012069]This sounds gross, the calories and fat, urrrrggghhhh[/QUOTE]
it's actually pretty healthy as a small snack or side dish
I eat this whenever I can, it's quite good.
I had no idea that people had such strong reactions against olive oil, I guess I've been eating it for a long time, but when I was growing up I always hated olives for some reason. Definitely different for olive oil, not sure why. I used to eat this quite a bit but somehow forgot about it.
And someone earlier asked how olive oil was different from butter, oils are flexible fats whereas butter is solid, it takes more energy to break the bonds on butter, and thus is more difficult to transform to energy making it a bit easier to gain weight from.
gotta make some pesto with that olive oil
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