Culinary Liquid Gold
by Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
Homer called it ‘liquid gold’—this culinary necessity for chefs worldwide. Olive oil has been around for more than 6,000 years; playing an important role not only in the kitchen but in religion and medicine as well.
Olive oil, used throughout the centuries for anointment in religious rites, is also purported to fight cancer, reduce blood pressure, aid digestion, delay aging, and keep skin and hair soft and moisturized.
Like Fine Wine
However, it is in culinary pursuits that olive oil truly shines, vividly evoking the Mediterranean where most olives are grown. From light gold to deep rich green in color, the best olive oils have subtle differences in color, bouquet, and taste, like superb wines. Differences can be attributed to regional climate, soil, and weather as well as harvesting and processing methods. Also like fine wine, olive oils should be paired with different types of food depending on individual flavors.
Culinary Multi-Tasker
Olive oil is a culinary constant in many cultures, where chefs often prefer one brand or one taste to another. Based on the dish they are preparing, today’s savvy chef uses olive oil to:
- Balance the high acidity of lemon juice, vinegar, wine, and tomatoes
- Heighten and complement the flavor of sauces and dressings
- More efficiently carry the flavors of marinade into food
- Flavor baked food—fruity, spicy olive oils for meat and milder olive oils for fish
Use Only the Best
Because the U.S. is not a member of the International Olive Oil Council, which sets the quality standards for olive oil, you might want to buy the olive oil that flavors your favorite culinary masterpiece from a trusted specialty retailer. As a chef, you’ll want to use only the finest olive oil to complement your signature entrée.
Source
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Posted on October 5, 2006 at 11:27 AM
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