|Sicily, 2013—where I first learned about putting olive oil on everything.|
Gnocchi with fennel, mint and gorgonzola. A generous drizzle of olive oil (the frisky, green, good quality kind) on plain, unsalted bread.
A lake near Rome somewhere
Tiny fried fish, fresh marinated anchovies, mussels, salad with potato and octopus. Gnocchi with clams. Zucchini with mint. A drizzle of olive oil.
Hands dry from chalk after climbing. Spaghetti with shrimp, zucchini and tomatoes. Olive oil from my host’s grandmother’s home. On the pasta—and on my hands.
It was in Italy that I learned you can truly put olive oil on everything.
This most recent visit was no different.
I mean the good stuff, of course. The fresh, tangy-green and gorgeous kind. The kind with bite and soul that tastes like it came from somebody’s grandmother’s farm (it probably did).
Here is a short list of ways I have seen olive oil used to perfection:
- Drizzled (well, poured, really) into tomato sauce after it is cooked and off the heat.
- Applied to dry hair, skin and lips—best directly after the shower while skin is damp.
- On a plate with sea salt and balsamic vinegar, for dipping (soaking) bread.
- Drizzled over pasta, salad, cut vegetables, meat, pizza—everything, I’m serious.
- Straight from the jug—just a taste, a drop.
Olive oil is everything. Condiment and cooking base. Start and finish. Salve for the body and soul. I suspect it could heal a broken heart, too, though I haven’t tried yet.
In the North, butter features prominently in many recipes—but in the South, it’s always olive oil.
And that’s really it. I mean, I could keep listing mouthwatering Italian meals. That never gets old for me… but I suspect others might have a shorter attention span.
Olive oil. On everything. My time in Italy, in a nutshell.
Try it. Don’t be moderate. Italian grandmothers never are.
Find the good stuff. Apply liberally. Buon appetito!