When I go to various food shows, one of the things I look to sample is the olive oil. Usually sampled with a piece of plain bread, it’s amazing how different olive oils can vary so much. Some can be fruity, other peppery, some with grassy or other characteristics.
Earlier this year in London I had the chance to attend a Portuguese Food and Wine tasting. Being a member of The Guild Of Food Writers I often get these kinds of invitations but usually turn them down due my busy schedule. But since I know so little about Portuguese food and wine I felt I should really make the effort to go.
It was at this show I came across an olive oil that is one of the best I have tasted for a very long time. It’s called Quinta Vale de Lobos. In the last couple of years this olive oil has won medals in the USA, UK and other European countries.
Difference in Dressing
This might be the ideal time to write a paragraph or two about how the French and Italians dress a salad. The French generally speaking make a Vinaigrette (which mixes the ingredients together) before mixing into the leaves. Where as the Italians put the ingredients on one at a time. First the Olive oil, then salt & pepper, then a vinegar (usually red wine, balsamic or sometimes both. The reason the Italians put the oil on first is it coats and protects the leaves thus preventing the vinegar from “burning the leaves”. Occasionally you find an olive oil good enough and well balanced enough to dress the leaves without any vinegar.
Below is a link to the Quinta Vale de Lobos site….again let me stress that I am not being paid to endorse this product………I’m just sharing with you my honest opinions.
kiki2u
That's true! Our olive oil is the BEST! Really, and when i'm in London i found strange how they used an olive oil without taste!!! so different from the portuguese one! So, we always there and here use our olive oil cooking almost foods or on salads, it's great indeed,
Kk