FoodieGuide2020 - FINAL_SJM Feature 1 / 30 / 20 12 : 44 PM Page 7 ? ? A M A T T E R O F T A S T E tor it up and make it taste like olive oil . The U.S . doesn’t have the All About Olive Oil All About Olive Oil regulations that Europe does , so it gets to skate by . ” Why the bottle in your cabinet right now is not what you think it is G L O B A L I M P A C T “ Olive oil is regional and grown in both hemispheres . Most people that shelf . Any olive oil store you think Italy , Spain , Greece ; and I get go to is going to tell you when it good oils from there , sure . But was crushed . ” some of the best I get come from “ The most notable food prod - Australia or South Africa , ” ucts from Italy are knocked off , McVicker says . including San Marzano tomatoes , “ Spain and Italy lead the pack , parmesan reggiano and olive oil , ” but any country surrounding the De Feo says . “ Producers count on Mediterranean will have good qual - you not paying attention to any - ity options . Just follow the olive thing other than the price tag and trees and you will find great oils in they make a fortune doing that . … Greece , Croatia , Turkey , Tunisia , It’s best to steer clear from super - Lebanon and so on , ” says De Feo . market oils in most cases . ” “ My favorite olive oils come from Tuscany , but it is important to be T H E G O O D S T U F F open to oils from different regions , “ It all starts with the quality of the since each one has its own olives A FEW YEARS BACK WHILE SPENDING about quality olive oil is to do your olives , ” De Feo says . “ If an olive oil and unique flavors . ” PRINCETON , Bobby homework . is made without defects and is THE DAY IN McVicker had an epiphany as he “ Olive oil is no different than unrefined , it can be granted the W H A T S H O U L D I T C O S T ? and his wife did some window beer or wine , ” De Feo says . “ You status of ‘ extra virgin . ’ This status “ There are different oils for different shopping . That is when they came need to taste and savor different does not mean that it is great , per purposes . If you fry with it , a across a specialty store that sold oils to become better versed . … se , but all great oils have attained cheaper oil does the trick . If the oil is olive oil and the business concept Take notes , it’s going to be impos - extra virgin status . The variety of a featured ingredient , like in a vinai - seemed quite curious to McVicker . sible to remember every oil you the olives used determines the grette or to finish a dish , then you “ I used to buy big jugs from taste , let alone the details . So , flavor profile , making different oils are going to want a high - quality Costco , so I thought to myself , writing tasting notes in a notebook good for different uses — and sub - olive oil . You could easily spend $ 50 how can this guy have a whole or in your phone will help you ject to your particular palate . If on a good finishing oil , but a little bit store that just sells olive oil ? ” he make a more informed decision . ” you are going to invest in a high - goes a long way and the taste is well recalls . worth the price , ” says De Feo . After being “ dragged ” into the “ I think you can find a good “ YEAH , IT’S CHEAP AND CONVENIENT , I GET IT . . . store by his wife , he began to small bottle of olive oil for WHEN YOU ARE GOING TO THE SUPERMARKET AND PICKING UP sample the many varieties and between $ 12 and $ 20 , that’s a A CLEAR BOTTLE ( OF OLIVE OIL ) … WITHOUT EVEN TASTING IT , everything he thought he knew good starter ” to introduce you to IT’S ALREADY EXPIRED . ” about olive oil was turned upside the higher - quality offerings , says Bobby McVicker , down . Now , years after that McVicker . OWNER , BLUE MOON PREMIUM OLIVE OIL AND VINEGAR chance encounter , McVicker gets A R E I N F U S E D O I L S A G I M M I C K ? to share similar experiences almost daily as the owner of Blue In order to get a better under - quality oil , do not let it sit as a “ It’s an easy way to add flavor Moon Premium Olive Oil and Vine - standing of all things olive oil , we showpiece on your kitchen without adding anything extra , ” gar , which houses stores in both asked McVicker and De Feo to give counter . Make sure you use it . ” McVicker says . “ Butter olive oil is Collingswood and Bordentown . us some pointers so that you , too , “ It’s all about the condition of great for eggs . Mushroom and wild “ Our main goal is to have peo - can see what all the fuss is about . the fruit at the time of the harvest . sage oil is great on popcorn . I ple have that same experience I When they are harvesting the fruit , make a chocolate cake and had when I walked into that store , ” AV O I D T H E S U P E R M A R K E T is it ripe ? Is it overripe ? There’s a instead of using vegetable oil , I use he explains . “ I felt deceived . It “ Yeah , it’s cheap and convenient , I time period that is upheld to a blood orange olive oil . You can really educated me and opened up get it , ” says McVicker , “ but when ensure quality . It’s got to be within use it for baking , sautéing ; the my eyes . I don’t look down on any - you are going to the supermarket six hours between harvest and possibilities are endless . ” body because I was the same and picking up a clear bottle … crush , ” McVicker says . “ Store - “ Infused oils need to serve a way . ” without even tasting it , it’s already bought oils are often made with purpose for me . Little touches like Similarly , Marcello De Feo , expired . Light and heat affect olive fruit from off the ground , what’s infusing an oil for a specific dish owner of Valente’s Italian Special - oil and so you have no idea how left after the first harvest . It has to can have a big impact on the out - ties in Haddonfield , says the only long it’s been sitting in a ware - go somewhere , so [ manufacturers ] come . To me , that’s what it means way to become better educated house or in the backroom or on refine it . They add saffron oil , doc - to do it correctly , ” De Feo says . X5 0X ? S O U T H J E R S E Y M A G A Z I N E ? V O L U M E 1 6 I S S U E 1 1 ? S O U T H J E R S E Y M A G A Z I N E . C O M