Products from Oliviers & Co, given to us by our Spanish friend Noemi, who knows her olive oil
Many wonderful things in life are the seemingly ordinary things. Today I want to celebrate something I stare at every day in my kitchen: olive oil. I consider it a nectar of the gods. Apart from a brief stint in California, it’s never been local to me, but it’s one of the foods in my pantry I could never give up.
Olive oil has many nutrients and can be stored for long periods of time, as long as it’s not exposed to bright light or heat. Consumed around the world, especially in Mediterranean countries, olive oil isn’t just used in food, but also bath and body products, fuel, rituals, and medicines.
As a northeastern Canadian, I grew up with butter… which I still love. Adore, in fact. But something happened nine years ago: I married a man with a butter phobia. I have said it before, and I’ll say it again: I don’t know how it happened that a butter fanatic married the king of I-can’t-even-smell better-or-it-makes-me-sick. But it did.
Are you crying for me? You really should be.
Since I happen to love my husband, and love sometimes involves sacrifice, I’ve learned to minimize butter and maximize other fats. I frequently use lard in baking, and coconut, sesame, and safflower oils for sauteeing. I’ve used walnut and grapeseed oils for various recipes. But what I use most is olive oil. It’s versatile, it’s healthy, it’s incredible. Especially if you get the good stuff.
Olive oils range in taste, and I’ve had them from all over — Greece, Spain, Italy, California. Ideally, I go first for cold-pressed, unrefined, extra virgin, unfiltered, organic olive oil. (Say that ten times fast.) I can’t always get all that in a bottle, but I usually keep a few different olive oils on hand for different things. I prefer cooking or baking with the unrefined, unfiltered kind, since it has a slightly higher smoke point, and I save the very best stuff for salads, fish, and dipping.
It’s important not to heat olive oil beyond about 250 degrees; it should only be used at low-medium temperatures. Otherwise, the nutrients burn out and the oil becomes toxic. For maximum benefit, use it primarily for drizzling on foods after they’re cooked.
As I dream of a million ways to eat the delectable fruity oil of the olive tree, here are a few links to get your weekend started…
- I think I want to ride down California’s Pacific Coast Highway in one of these.
- We are so going to this when our kids are home and ready.
- How to care for your introvert.
- Speaking of taking care of my introvert, I’d like to kidnap B and do this.
- Why Americans can’t afford to eat healthy.
- I made this recently, and it’s fantastic with fish or chicken.
See you back here on Monday!
{ 2 comments }

























Hello, I'm Zoe Saint-Paul. I'm a writer, life coach, and new mama to twins who's trying to live "slower" in a speed-obsessed world. Here we chat about life and love, food and design, and everything in between -- all at the right pace. So grab some tea, pull up a chair, and join the conversation. Feel free to 








