I am so fortunate to have so many talented friends and colleagues in the culinary business. Most of these relationships go back over 25 years. One such friend is Aimee Padden who has been in the business of importing glorious foods for 25 years and I was one of her first customers! Aimee is a veritable encyclopedia of everything from olive oil to spices, chocolate to charcuterie, and all things gourmet food-related. I asked her to do a simple Q& A with me about olive oil, so many on the market these days, and the choices can be daunting. Her theory is to keep it simple, find a brand you love, and stick with it!
Phil: What would you tell us to look for when buying olive oil? Anything in particular on the label that we should pay attention to?
Aimee: EVOO is the staple in my kitchen. You don’t need to spend a lot of money to have a great product but I also don’t skimp here. A great EVOO will run you about 25.00 a bottle/liter. Educating yourself by investigating brands is key.
Phil: There has been a lot of talk in recent years regarding scandalous olive oil practices. How can we know if we are buying an inferior product at a premium price?
Aimee: EVOO is a 16 billion dollar business worldwide. Fraud in the industry can be traced all the way back to Roman times. Again, I stress doing your homework and finding a reputable brand and flavor you like.
Phil: Out of all the many regions that produce olive oil, what’s your favorite?
Aimee: My favorite EVOO’s are from Sicily and the South of France. Sardinia also produces some great oils. Spain is another big producer, Spanish EVOO tends to have a bit more bitterness. It’s all about personal taste. Some of the best EVOO’s are from very small farms and never make it to export. However, there are some great and affordable options for the American consumer that do make it to export.
Phil: And last but not least what is your favorite go-to olive oil in your kitchen?
Aimee: Frantoia Barbera produced in Sicily is my “go-to” for everything. It has the perfect balance of buttery and peppery flavors and it also has a higher burn point so it can be used to saute. San Giuliano from Sardinia is another of my favorites.
Lucky me, Aimee sent me a bottle of the Frantoia Barbera, and let me tell you, it’s delicious! In 25 years she has never steered me wrong with a product and this one is no exception! Thanks, Aimee! Available at some import groceries and of course, online.
