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Olive Oil - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Olive Oil

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  • Olive Oil

    Cooks Illustrated has an interesting article on store brand olive oil. I think you can see the article but would need to be a subscriber to see the recommendations (it's a good magazine if you are interested). Anyway, thought I'd share:

    Originally posted by Cooks Illustrated
    When you set out to buy superior extra-virgin olive oil at the supermarket, good luck. Rows of bottles fill the shelves, with even the most ordinary of grocery stores offering more than a dozen choices. It?s a booming business: The United States imported 261,000 metric tons of extra-virgin olive oil last year, up from 163,000 metric tons a decade ago. But given the cost?an average of $18.99 per liter for the oils in our lineup?should you just grab the cheapest or try for something better from a gourmet shop or online seller?
    Source
    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

    "Success isn't permanent and failure isn't fatal." -Mike Ditka
    [/CENTER]

  • #2
    Re: Olive Oil

    Get a good local(fresh) one for salads and using raw and a cheaper EVOO for cooking,is what I do.

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