5 Uses for Delicious Fall Olive Oil
The olive harvest here in the Bay Area is from late October to January. When the olives are harvested early they yield less oil which in some people’s eyes means less profit. However, the early harvest oils are prized by many because of their robust flavors and their optimal nutritional benefits. Many people like the peppery and bitter quality of this oil. Flavor notes of grass, green, green leaf, pungent, and astringent are used to describe early harvest fall oils. When the olives are harvested later in the season there is more oil per fruit but the flavors are milder and the color and the chlorophyll content is less. The later harvest olives invite the infusion of fresh ingredients such as Meyer lemon, basil, blood orange, garlic, and other added flavors. There are even jalapeño oils! Use these oils in recipes that need a little extra boost in flavor, such as baked fish, roasted chicken, or roasted vegetables
- Salad Dressing: Making your own vinaigrette for salads and other uses is easy - and much better for you! Mix 1/4 cup extra virgin olive oil, 1/4 cup balsamic or red wine vinegar in a small mason jar that has a lid. (Use more or less vinegar to your taste.) Add salt and pepper to taste, shake well and enjoy.
- Herb Rub: Mix olive oil with fresh herbs, salt and pepper and rub generously on a roasting chicken for a nice crispy browned skin. (Same for your turkey!)
- Bread Dip: Mix Italian herbs, olive oil, and balsamic vinegar. Place in a small shallow dish for dipping. Bring out the sour dough baguette!
- Roasted Vegetables: Toss a mixture of your favorite cut vegetables with olive oil and seasonings and roast in the oven at 400 degrees for 45 minutes.
- Pesto Pasta: In a blender mix olive oil, salt, Parmesan cheese, pine nuts, and fresh basil. Toss with cooked pasta.