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General Discussion

Balsamico & EV Olive oils - does it matter to you?

CHSeifert | Mar 30, 202111:59 AM     24

Now that I’m done getting my perfect cookware setup of all the best ECI, 2.5 copper, PLY, carbon steel and SS sandwich bottom pans & pots and my dream knife setup, I’ve always known I would start optimising the quality of the ingredients I use in my home cooking.

So I’ve now started my interest in good quality Extra Virgin (EV) olive oils, balsamicos and Sherry vinegars.

What do you hounds use in your home kitchen and do you take the next step to use a better quality EV olive oil, balsamico and sherry vinegar in your dishes?

I still sear and fry in rapeseed oil, but now own a somewhat thicker extra virgin olive oil, which isn’t totally flavourful and often add this to the rapeseed oil, if I’m making Mediterranean dishes.

I then use a really expensive bold grassy scented olive oil, which I use for cold dishes and at the final stage of pasta dishes.

The same with balsamico. I’m a huge fan of this and use it in my dark sauces, marinades and stews. I own a cheap thin non-aged one, a medium richer thicker one and an aged thick bold one. They are used for different stages of the dishes I make, though only one at a time.
The thickest aged most expensive balsamico is mostly used for cold dishes or at the final stage of a hot dish.

I do also use white wine vinegars and red wine vinegars, but for most dishes I find that sherry vinegar has a better more rounded taste.

Do you just use what’s on sale or do you also handpick your EV olive oils and balsamicos?

Cheers, Claus

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