You can buy a good extra virgin olive oil in a glass bottle at the grocery store. You can buy a great bottle of olive oil at a specialty market — but it will be expensive. Here’s a trick to make your grocery store olive oil taste like an expensive bottle from a market.
- Fill a clean wide-mouth jar with 8-10 unpitted olives. You can use any kind, Kalamata, Nicoise or Gaeta. Try to use olives in a sealed jar, (no herbs). Do not use the olives from the grocery store’s olive bar.
- Pour your grocery store extra virgin olive oil (the darkest you can find) on top.
- The olives will give the oil a deeper flavor. Store in refrigerator for at least 2-3 weeks before using. (Always store olive oil in the refrigerator to prevent it from turning rancid.)
- Olive oil solidifies when it is cold — this is fine. Just use a spoon to scoop out what you need, and soon it will melt and become liquid again. (Much easier to measure.)
- Always make two batches — so that you have one that is gathering flavors from the olives while you have another one to use.
- When you get to the bottom of the jar — eat the olives. If they are mushy, you can always warm them, and mix with garlic, salt and fresh herbs to make a pesto.
I should add here. Do not use this oil, or any extra virgin olive oil for cooking. Use extra light (the light-colored oil) for cooking. Extra light is made for heat. Extra virgin is made for dipping, and dressing food after it has been cooked. Worried about the calories? Fear not. Read more here: All fats are not created equal.