Recently, I found that my box of grade school memories is brimming with unstuck, unscratched, and unsniffed stickers. I realized that I seem to prefer having things over using things. At least for stickers, once there are stuck it is over. But if you have a full sheet of these lovelies in cherry condition you keep all of your sticking options open, right? That is until you grow up, pack them in a box, and realize years later that you missed the joy of a Trapper Keeper decorated to your liking.
2014 was a turning point for me, but not only because of unused vintage stickers. I received a sample of unfiltered Arbequina olive oil from the Oregon Olive Mill at Red Ridge Farms. Unfiltered olive oil still contains teeny tiny bits of olive flesh. Aficionados geek out over the extra texture and flavor. As with most products of limited availability, this olive oil is considered something quite special to be savored. Just the sort of thing I would save for a special occasion and then wind up never using. Here is the clincher… It only has a shelf life of 3-6 months. You HAVE to use it up!
So I bit the bullet, opened the bottle, and began pouring it It has been drizzled on browned brussel sprouts, hummus, delicata squash risotto, roasted cauliflower, focaccia – just about everything really. Weeknight dishes, even leftovers, have been deemed worthy. This little bottle of peppery joy was passed around the table almost every night. We opened it Thanksgiving. It did not see Christmas.
|Browned brussel sprouts, hummus, and risotto
I now resolve to use the good stuff. It is time to feel the softness of the guest towels, spritz the expensive perfume, wear pearls on a Tuesday, and stick those stickers!
Life is too short for generic, flavorless mass produced olive oil. I learned from Libby Clow, Olive Oil Program Ambassador at Red Ridge Farms, that a fresh lively olive oil will have layers of flavor and character, just like wine, and will have a peppery finish. You don’t have to use unfiltered olive oil. A quality extra virgin olive oil packs in flavor and lasts 2 years from the bottling date. She taught me tons about olive oil actually. Click here if you missed that post. If your olive oil lacks zest it isn’t adding anything but oiliness to your food. Treat yourself to good olive oil, good wine and good food. Share them with those you love and have a very Happy New Year!
- 5 oz water
- 2 Tbs olive oil
- 1 tsp salt
- 8 oz bread flour
- 1¼ tsp yeast
- 3-4 TBS fresh chopped rosemary
- 3-4 Tbs dried currants
- Put first five ingredients in bread maker. Program to dough setting and press start.
- When dough cycle is complete, turn out on floured surface. Gently knead in rosemary and currants.
- Diving dough into 4 small loaves and shape into flat circles.
- Place on parchment lined baking sheet. Allow to rise, covered with a paper towel, 45-60 minutes in a warm, draft free place, covered with a paper towel.
- After dough has risen, use finger or handle of wooden spoon to make 5-6 indentations in each loaf.
- Drizzle olive oil in the indentations.
- Bake at 400 approximately 25 minutes.
- Serve with olive oil garnished with rosemary and freshly ground black pepper.
Rosemary, Currant, Olive Oil Focaccia
|Photos and recipe links courtesy of Vindulge
The Real Wine Julia finds “outstanding extra virgin olive oil is key” to her savory spiced popcorn. And Frantoio (olive oil) slaw and slow cooked pulled pork sandwiches are game day staples.
|Photos and recipe links courtesy of The Real Wine Julia