A good bottle of olive oil is a requirement for just about every kitchen. From drizzling over vegetables or meats to crafting salad dressings and bread dips, a little olive oil can make your cooking sing. But how much do you need to spend for a quality olive oil, and how long will it last once opened? Is extra-virgin olive oil all that it purports to be?
We get these kinds of olive oil-related questions often at The Bee’s Food and Wine section. To help sort through the answers, we consulted two local olive oil experts: Dan Flynn, executive director at the University of California, Davis, Olive Oil Center; and Darrell Corti, the epicure and grocer who’s an internationally recognized expert on olive oil and a frequent olive oil competition judge.
Read the article in The Sacramento Bee