Chocolate Foodies: Buying and Storing Olive Oil

By Emma Murphy, contributing writer

Our olive oils have been getting a lot of attention from the press lately. The May 2010 issue of SAVEUR featured our L’Estornell and Les Terroirs de Marrakech oils in its “The World’s 11 Best Olive Oils” story. The July 2010 issue of Travel + Leisure magazine praised 3 of our olive oils (our Antico Frantoio Muraglia ‘Intenso’ EVOO and again our L’Estornell and Les Terroirs de Marrakech oils); and our colorful ‘Intenso’ EVOO got Oprah’s endorsement and made her O List.

We’re very pleased our oils are getting so much recognition, but we’re hardly surprised. Our oils are made from the highest quality olives that are grown, picked and pressed with care. No oil is more versatile or delicious than extra virgin olive oil, and we recommend you use it for dipping, garnishing foods and dressing salads. Shy away from using expensive, high-end oils for cooking, as heat can break down the oils’ nuanced flavor. When you’re shopping for olive oil, keep these tips for buying and storing it in mind.

When shopping for olive oil, look for a date stamp. The fresher the oil, the better. Because light, heat and air are enemies of olive oil and can cause it to deteriorate, look for an oil in an opaque or tinted glass jar, and store it in a cool, dark place, away from your stove. You can refrigerate olive oil to help prolong its life and just keep a small amount at room temperature in a porcelain or stainless steel container for everyday use.

1 great way to enjoy a high-quality olive oil: Bruschetta

Makes 12 Bruschetti

Ingredients:

1 round loaf of country bread

6 garlic cloves, halved

1 cup great extra virgin olive oil

Salt and pepper to taste

Dean & DeLuca Bruschetta Toppings (optional)

Directions:

1. Prepare a moderately hot charcoal fire.

2. Cut the middle portion of the round loaf into 6 long slices, each almost 1 inch thick. Cut these long slices in half.

3. When fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown, about 2 minutes per side.

4. When the bread slices are done, rub the edges and both sides with a clove of garlic—lightly or heavily, depending on your preference. Place the slices on a large platter in a single layer. Sprinkle each with 2 teaspoons of olive oil. Season with salt and pepper. Turn the slices over and repeat the procedure. Let the slices sit in the olive oil for 10 to 15 minutes. Serve as is or top with Dean & DeLuca Bruschetta Toppings.