{"id":17064,"date":"2014-11-29T14:21:24","date_gmt":"2014-11-29T22:21:24","guid":{"rendered":"https:\/\/shescookin.com\/?p=17064"},"modified":"2022-08-16T13:45:26","modified_gmt":"2022-08-16T20:45:26","slug":"top-10-tips-on-how-to-choose-olive-oil","status":"publish","type":"post","link":"https:\/\/shescookin.com\/top-10-tips-on-how-to-choose-olive-oil\/","title":{"rendered":"Top 10 Tips on How to Choose Olive Oil"},"content":{"rendered":"
<\/a><\/p>\n Like many others, I’m making turkey stock and turkey soup today. Fortunately, I don’t have to to go the store to buy any more ingredients because my refrigerator is full of fruit and greens from my Farm Fresh To You<\/a> \u00a0organic delivery of fruits and vegetables that came while I was back East in the winter wonderland of the Berkshires. We had 15 inches of snow for Thanksgiving! Serene and pure white until the snow plowing begins, it is a sight to behold. And one that I haven’t witnessed in years -way too many to recall exactly, but it has to be at least 25 years since I shoveled snow, used a broom to sweep a snowdrift from the hood and roof of my car, and scraped icy windshields before I could start the car!<\/p>\n <\/a><\/p>\n This year my leftover turkey soup will contain collards, spinach, Nantes carrots, and fresh herbs since that what was delivered and tossed into the crisper by my husband who was left to fend for himself at our beach bungalow. But at least they made it to the refrigerator and weren’t still on the front doorstep when I got home yesterday. But I digress, and you’re probably confused since the opening photo is not one of turkey soup. The point I’m slowly getting to is many soups and stews begin with a base of onions, celery and garlic cooked in olive oil and\/or butter. I usually substitute extra virgin olive oil for butter or, depending on the cuisine, use half olive oil and half unsalted butter.<\/p>\n A key ingredient in Shakshuka {or Shakshouka}, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce and one of my favorite Middle Eastern specialty dishes, is olive oil. And, when you’re cooking with olive oil, using the best olive oil possible pays off in complex flavor in hearty and robust sauces as well as delicate salad dressings.<\/p>\n <\/a><\/p>\n