Know your Oil
I recently had the distinct pleasure to meet and taste with Marco Filippi of Olio&Olive;, a premiere source for amazing Italian olive oil. Did you know that the label “extra virgin” just means that the oil has less than 1% olic acid? It has little to do with quality or production. Some companies use chemicals or inferior blends to hit that acid point. To ensure you’re purchasing a high-quality (and fabulous-tasting) olive oil, look for a dark bottle, with a ton of information on the label—like a harvest and expiration date, and what type of olives are used for the pressing. Protect your investment from light, and keep the bottle stopped, so the oil doesn’t take on foreign odors or tastes. For more information, visit OLIO E OLIVE STORE.com.