"The more you use a good quality olive oil, the better your food will taste. Spring is the time to seek out the newest extra virgin olive oils—the current harvest from olives picked and milled in the previous fall and early winter."
"Delicate oils are ideal for tender seafood, spring vegetables, fruit salads, and lighter sauces. Medium oils are balanced and versatile, suitable for grilled vegetables, fuller-flavored fish, and vinaigrettes."
"OlivaiaOLA Estate Sevillano is a graceful oil that enhances fish and spring produce like fava beans, asparagus, and artichokes. Spedalotto Tonda Iblea D.O.P. is remarkable and rare, with a fetching aroma of tomato leaf and fresh herbs."
Spring is the ideal time to seek fresh extra virgin olive oils from the latest harvest. Look for harvest dates and prioritize using older bottles. Various exceptional oils are available, with prices differing by source. Delicate oils are suited for seafood and spring vegetables, while medium oils are versatile for grilling and baking. Specific recommendations include OlivaiaOLA Estate Sevillano, Enzo Olive Oil Company Delicate Arbequina, and Spedalotto Tonda Iblea D.O.P., each offering unique flavors and uses.
Read at San Francisco Bay Times
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