It is worthwhile focusing on the theme that involves so-called liquid gold. For centuries olive oil was an important exchange currency for several societies and today it is an indispensable ingredient in Mediterranean gastronomy. In fact, the pleasure begins sooner than that… in a great appetizer of olives * very well presented in an olive bowl * with garlic and oregano *; or, for avid connoisseurs, slices of homemade bread with olive paste *. Whichever way you want to enjoy the olive, olive oil is undoubtedly the best meal complement, because it can accompany all dishes.
Mar d’Estórias, with the help of Edgardo Pacheco’s book “The 100 Best Oils of Portugal”, explains briefly the difference in the use of olive oils:
Extra virgin olive oil * – is an olive oil of maximum quality (maximum acidity of 0.8%) ideal for raw seasoning;
Virgin Olive Oil – should be used for braising, baking, confectioning or frying;
Refined Olive Oil – lower grade and superior acidity should only be used for high volume frying.
To make things more fun, why not have an olive oil tasting at home? Join family and friends and instead of doing it like the professional tasters who use blue glasses, or dip bread in olive oil, we suggest a different olive oil tasting – with boiled prawns! Acquire 4 olive oils from different regions or producers and dip the prawn into each container of olive oil. At the end of the tests you will notice the difference in the olive oil profile and the fact that they adapt to different gastronomic creations.
* Products for sale at Mar d’Estórias:
Olives (Quinta Sta. Catarina)
Olive Bowl (Oli)
Oregano (Be Aromatic)
Olive Paste (Quinta Sta. Catarina)
Book Os 100 Melhores Azeites de Portugal, Edgardo Pacheco
Rocim (Extra Virgin Olive Oil