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........ a few years ago when I was visiting family in Crete, my aunt gave me a piece of fresh baked bread drizzled with olive oil, chopped tomatoes, with salt pepper, oregano, and feta cheese on top. All washed down with homemade Cretan wine. I'm telling you, it was sooo good I was using my hands and feet to shove it in my mouth as fast as I could!!
That was my treat every afternoon. No wonder my husband hates to be seen dining out with me. Whenever I see olive oil my feet start to wriggle back and forth in anticipation!!!
.....European men are so possessive about their regional oils!!
we also use the solon oil Elise recommended...& althought it's greek...I will give her this ..it is a great oil...often times we use Carapelli I buy it any grocery store (dh's favorite...& since he was born & raised in italy I let him believe he knows what he's talking about;)
Always use balsamic vinegar
......Solon olive oil from Costco, and find it's great for dips. I'm not into light brands. They don't have the richness of taste.
for everyday use i like the nicastro brand. i can get it in ottawa at the italian grocery stores.
on cooking light, when you try to see a recipe it will take you to a log in page. on the right hand side near the top is a link for news stand buyers. click it. the new page will ask for the access code and your email address.
the access code changes with each new edition of the magazine, but it is easy to find.
The cooking light site looks good, where do you enter "cookout".
What's the name brand of the olive oil you buy?
Thanks for the info!
i can't find good olive oil at the grocery stores. i buy mine from the italian deli in my neighbourhood. i also have a bottle from italy.
for dips, the best olive oils don't really need anything added to them. i like to mix mine with a spring of rosemary and a dash of red pepper flakes. sometimes i will have a bit of minced garlic, or a touch of kosher salt.
it is best made slightly before eating it. you can't let olive oil and fresh garlic marinate for days because of bocoulism (sp?).
my favourite recipe idea websites for things like this are:
eat.epicurious.com
www.canadianliving.com
www.cookinglight.com (this month's password is 'cookout')