Forgive me foodies, for I have sinned. Buy one get one free beckoned on the shelf, and I acted impulsively. Now in my pantry, two 25.5 fluid ounce bottles of Bertolli Extra Light Tasting Olive Oil. I repeat, Bertolli Extra Light Tasting Olive Oil.
What does that even mean?! We know what it doesn’t mean. It doesn’t mean extra virgin, unfiltered, un-fettered, and artisan-crafted. It doesn’t carry papers for clearance into any respectable Italian restaurant, probably even in Miami. The sublime squeeze of the fruit of peace has been bound and broken into a mild mannered, pale shadow of its former self. It’s surprising that Italian customs even let this disgrace out of the country.
But wait! Its subtle taste is considerate of other ingredients, making no attempt to upstage when drizzled. And its high smoke point of 468 degrees renders it a powerhouse for high-heat cooking, both for baking and in the pan.
Like Asian-flavored salad dressings? For a meal on the fly, try using three parts extra light olive oil to emulsify one part Soy Vay Veri Very Teriyaki, half a part balsamic vinegar and a quarter part spicy, brown grain mustard. Shake in a small Tupperware container, dress a mixture of iceberg, shredded carrots and sliced radishes (aka “American” pre-mixed salad — or use the one with the sliced radicchio,) and top with seared slices of medium-rare churrasco steak seasoned with just a bit of Badia Sazon Completa marinated in.
Move over Canola. Lay like broccoli vegetable oil. Extra Light Tasting olive oil has a rightful place as a canvas for dishes both hot and cold. Because die-hard fans of the olive know that it can take a back seat, but should never have to be banished.