Olive oil and cheese

Olive oil can be used as a nice preservative for complimentary foods. But because olive oil should be used at its freshest, the end product should not be stored too long. Olives can also be cured in olive oil to give them a more buttery character instead of a more salt cure process taste. The accompanying picture was taken at the Union Square, Manhattan farmer's market where everything is about being fresh. The label says that the feta is packed in olive oil, not extra virgin or even virgin. This implies that the amount of olive oil may be in question as it can be mixed with other oils as well. The reasoning from the farmer is that extra virgin olive oil would impart to much flavor to the cheese, so using a the mildest olive oil works the best. Sometimes, the olive oil needs to play second fiddle and act as a preserve. The results are stunning!
PS - Olive oil is a natural juice that preserves the taste, aroma, vitamins and other properties of the olive fruit. 

Tarallucci E Olive Oil

I love going to New York restaurants. They are some of the best in the world. Mayor Bloomberg has provided much needed legislation to keep mystery additives out of our diets.

Otherwise, we are faced with two options before receiving our first course. Generally it is bread accompanied with either butter or olive oil. Italians well know that olive oil is great for digestion. Even taking a spoonful a day will keep your tummy happy.

Sitting down at Tarallucci E Vino and starting my dinner with soft focaccia and olive oil just tastes great. Never mind that it is vegetarian and healthy. Just enjoy and your belly will thank you!