According to a recently published book, Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, olive oil consumption rose 100 percent between 1997 and 2007. Based on that number, it seems like the great taste and health benefits of olive oil are widely appreciated.
But even though I consider myself somewhat of a foodie, the olive oil in my cupboard came from Costco (*blush*). The truth is, I don’t know the first thing about olive oil.
What is the difference between virgin and extra virgin? What does cold pressed really mean? Why the price difference between oil varieties? Should olive oil be aged like wine? How do you pair the right oil with the right foods? Yeesh!
My husband asked for high quality olive oil for Christmas and I had no idea what to buy. In the end, I just bought an expensive bottle at Granville Island. If only Vancouver Olive Oil Company (Broadway and Trafalgar) had opened their doors a few months earlier. Better late than never, this beautifully appointed part tasting bar and oil/vinegar shop opened for business on Tuesday. We plan to stop by this weekend to stock our pantry and get some answers to the questions posed above.
Vancouver Olive Oil Company, 2571 West Broadway, 604-737-7171, Vooc.ca
Last modified: February 1, 2012
