In cooking there are some things you can cut corners on, and some you shouldn’t. For example, puff pastry: Made from scratch, the toilsome dough is only marginally better than the stellar store-bought varieties. But one thing that you can’t fake? When cooking, good-quality olive oil makes a world of difference in your final product.
Ever scouting for new ingredients, my mother discovered the gourmet EVOO shop We Olive, in Ventura, California, on a trip to the Santa Barbara farmers’ market—and, lucky me, has been sharing their wares with me ever since! They have a dazzling display of condiments and vinegars, but, as the name suggests, they live for EVOO (just like Rach!). With more than 200 local California olive oils on offer, there’s one for every dish—I’m particularly fond of the Meyer Lemon variety, which dresses up summertime watermelon salads, brightens wintertime tagines and can even make unexpected appearances in desserts. But don’t let your experimenting stop there—bold lavender, basil, habanero and yuzu oils add punch to any dish on your menu. Pamper your pantry with a visit to their online shop!
—Alexa Weibel, Senior Copy Editor