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.”
Related: Why Eating Fat Makes You Lose Fat
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.
(Read more at: https://www.yahoo.com)