Eataly’s Nick Coleman says nothing’s slicker than choosing the perfect olive oil.
By: Kelly Mickle, Q by Equinox
Photography by James Wojcik/Art Dept./trunkarchive.com
Olive oil may be the most cultivated cooking ingredient. Called “liquid gold” by the ancient Greeks, refinement pours from a perfectly chosen bottle — and the one who did the choosing. What’s more, Keri Glassman, MS, RD, CDN, and author of The O2 Diet, says, “Healthy fats and antioxidants in olive oil provide a host of body benefits such as lowering your risk for heart disease, boosting brainpower, warding off wrinkles and more.”
But for such an essential element, most of us know far less about olive oil’s finer points than, say, a good Cabernet. So we turned to Nick Coleman, chief olive oil specialist at Mario Batali’s Eataly, for advice. Click through the gallery below for his favorite labels and top tips for stocking and cooking with the viscous liquid.
1. ROI: Cru Riva Gianca
Made from Taggiasca olives, this light, sweet and delicate oil from the commune of Poggi, a province of Liguria, offers “superb fluidity with an elongated finish and slight nip of pepper towards the end,” says Coleman. It’s ideal for cooking fish or vegetables, when you don’t want the flavor of the oil to dominate the dish. ($50, available at williams-sonoma.com).
Tip: Buy in the New Year
When buying in the U.S., bottles are freshest and in most abundant supply near January. It takes about two months to import and stock the oils after the fall harvest.
2. La Mola