Courtesy of California Olive Ranch.
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
“Whoa, did you splurge on spendy olive oil?” my husband asked me recently while eating a very simply dressed salad. I hadn’t, actually. I had just tossed the greens with the California Olive Ranch (COR) Everyday oil I had picked up on a whim for about $10. The oil was so fresh and fruity—it really did taste more expensive.
On the back of the bottle, I noticed a harvest date—something most olive oil producers leave as a mystery unless you’re paying top dollar. That harvest date—it matters. In general, the more recent the harvest, the better the oil tastes. For example, I once tasted COR’s 2010, 2011 and 2012 oils at the same time. The 2010 was definitely more muted. The 2011 was still delicious, but the 2012 was even more vibrant.