Best Cooking Olive Oil - Cooking School Games - Japanese Cooking Table.
Best Cooking Olive Oil
- A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin."
- Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) someone who cooks food
Arugula & Herb Pesto
The best pesto ever because I grew the ingredients from my garden :-)
I eyeballed the amounts of the ingredients.
*Extra virgin olive oil
*Arugula, stems removed (or you can keep them on for more bitterness)
*Few leaves of mint
*Few sprigs of cilantro
*Freshly squeezed lemon juice
*Ground or grated nutmeg
*Salt & pepper
*1-2 Sun-dried tomatoes (optional, for added flavor if lemon juice isn't enough)
1. In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top.
2. Loosely pack the food processor with arugula, mint, & cilantro.
3. Add: walnuts, the warm oil, & garlic to the arugula in the processor.
4. Add nutmeg, brown sugar, salt and pepper, & lemon juice to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
5. Add any remaining arugula (& sun-dried tomatoes if you choose to do so) to the processor & grind into the paste by pulsing the processor again.
6. Stir in the remaining oil and the cheese.
7. Taste pesto sauce and adjust seasonings.
Any remaining pesto can be frozen for later servings.
laleli zeytin yagi... laleli olive oil.
imagine my delight when i found this first class turkish olive oil at the wholefoods store... best eaten without cooking, on salads, bread dipping, etc.. for cooking use non-virgin olive oil. heating will kill most of the vitamins in it anyway, but still good things remain, that is reason for non-virgin, and it is cheaper too.
bunu buradaki yiyecek magzasinda gorunce cok sevindim ve hemen bir kactene aldim, kendim kullandigim gibi, hediye olarakda verdim.
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