|Olive Oil||| Print ||
I love olive oil because it tastes good, adds wonderful, creamy texture and, the researchers tell use, is good for us. Like olives, olive oil is thought of by Mexican cooks as a special ingredient. The flavor of olive oil fits in well with traditional Mexican flavors and is regularly used by local cooks as an alternative to rich-tasting pork lard.
I typically choose extra virgin olive oil for salad dressings, with vegetable dishes and when making classic fish in escabeche (a brothy vinaigrette with herbs and vegetables). Expeller-pressed (or cold pressed) oils are my preference because they are minimally processed without chemicals.
Store olive oil in a cool, dark place for up to 6 months. Refrigerated, olive oil will even keep up to a year though it will usually turn opaque; letting it come to room temperature before using will render it clear once again.