{"id":130,"date":"2009-12-11T14:47:26","date_gmt":"2009-12-11T14:47:26","guid":{"rendered":"http:\/\/blog.beliefnet.com\/homeshuling\/2009\/12\/tis-the-season-for-olive-oil.html"},"modified":"2009-12-11T14:47:26","modified_gmt":"2009-12-11T14:47:26","slug":"tis-the-season-for-olive-oil","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/12\/tis-the-season-for-olive-oil.html","title":{"rendered":"Tis the season for olive oil"},"content":{"rendered":"

\"\"<\/a>Thanks to my brother Tom for a guest post on Olive Oyl<\/span> olive oil:
\nMy friend Mike is a connoisseur of\u00a0olive oils. He can taste an olive oil and tell you the oil\u2019s country of origin, the blend of olives used, the time of year the olives were harvested, the type of stone used to press the olives, and other such arcana. Now that my sister has asked me to write something about olive oil for her blog, I wish I had paid closer attention to Mike when he was discussing his fixation, because I don\u2019t know a whole lot about olive oil, truth be told.
\nI do know what I like, though. What I like is rustic olive oils that taste really olive-y. Wait, you might ask, don\u2019t all olive oils taste olive-y? Isn\u2019t that the point of olive oil? There is, in fact, a surprising variety of olive oils. Some are buttery, some are peppery, some are delicate, some are lemony\u2026 you get the idea. They taste different, and not always all that olive-y.
\nMy olive oil of choice is Novello di Macina from Barbera. I\u2019ve been told it\u2019s the first pressing of the year (hence \u201cnovello\u201d), which makes it the\u00a0Beaujolais\u00a0Nouveau of olive oil, except that Beaujolais Nouveau is vile and monochromatic and Novello di Macina is awesome and nuanced. It is robust and delicious, like distilled olives. The stuff usually appears in stores around this time of year and lasts a month or two. Then it\u2019s gone until next year. I buy two bottles as soon as they arrive, and they last me through the year.
\nNovello costs about $30 a bottle. That makes it my \u2018good\u2019 olive oil, meaning I use it to dress salads and to finish cooked vegetables and pasta dishes. I\u2019ll also use it in uncooked dips such as skordalia and taramosalata.
\nOlive oils lose their distinctive qualities during long cooking, so I use a cheaper olive oil for saut\u00e9ing. Usually I just buy a jug of\u00a0extra virgin olive oil\u00a0from the Costco. It\u2019s cheap and it\u2019s perfectly fine for cooking.
\nFinally, do not call extra virgin olive oil \u2018E V O O.\u2019 Please. The whole point of an abbreviation is to abbreviate. It takes about as long to say extra virgin olive oil as it does to say E V O O, and the former does not bear the mark of the beast. The latter does. Thank you.
\nlink for olive oil:\u00a0http:\/\/www.pastacheesestore.com\/banothmaoloi.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Thanks to my brother Tom for a guest post on Olive Oyl olive oil: My friend Mike is a connoisseur of\u00a0olive oils. He can taste an olive oil and tell you the oil\u2019s country of origin, the blend of olives used, the time of year the olives were harvested, the type of stone used to…<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-130","post","type-post","status-publish","format-standard","hentry","category-parenting"],"yoast_head":"\nTis the season for olive oil - Homeshuling<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/12\/tis-the-season-for-olive-oil.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tis the season for olive oil - Homeshuling\" \/>\n<meta property=\"og:description\" content=\"Thanks to my brother Tom for a guest post on Olive Oyl olive oil: My friend Mike is a connoisseur of\u00a0olive oils. He can taste an olive oil and tell you the oil\u2019s country of origin, the blend of olives used, the time of year the olives were harvested, the type of stone used to…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/12\/tis-the-season-for-olive-oil.html\" \/>\n<meta property=\"og:site_name\" content=\"Homeshuling\" \/>\n<meta property=\"article:published_time\" content=\"2009-12-11T14:47:26+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/homeshuling.files.wordpress.com\/2009\/12\/oil.gif\" \/>\n<meta name=\"author\" content=\"Homeshuling\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tis the season for olive oil - Homeshuling","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/12\/tis-the-season-for-olive-oil.html","og_locale":"en_US","og_type":"article","og_title":"Tis the season for olive oil - Homeshuling","og_description":"Thanks to my brother Tom for a guest post on Olive Oyl olive oil: My friend Mike is a connoisseur of\u00a0olive oils. 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