olive oil
                                              
In my recipes 'olive oil' always means extra virgin olive oil. I use olive oil almost exclusively. The only exceptions are very high temperature frying because the flavor of extra virgin olive oil breaks down at high temperatures and many Asian dishes (Indian, Thai, Chinese etc.) for traditional reasons and also because the delicate flavor of extra virgin olive oil is usually completely overpowered by these highly seasoned dishes.

Besides its wonderful flavor and aroma olive oil has several health benefits—HDL "good cholesterol" which lowers the amount of "bad cholesterol" and significant amounts of provitamin A and vitamin E.

Unfortunately, you don't always get what you see or read. A lot of fraud goes on in the olive oil business. Many "extra virgin olive oils" are punched with ordinary olive oil or even with rapeseed oil. There are several organizations, such as the International Olive Oil Council (IOOC) devoted to guaranteeing that you get extra virgin when the label says extra virgin. But these organizations only set standards and have no policing powers. I am not familiar with the situation in the U.S. but I have heard of the California Olive Oil Council which sets standards for olive oil produced in California. http://www.cooc.com/

How can you be sure that you're getting what you pay for? It's not easy. Price is certainly not a guarantee—it's the reason for all the dirty business. Look for products that have been tested and found clean. Or, buy direct! Form a co-op with olive oil lovers, find an olive oil farmer and work out a deal with him (easier said than done and for most probably improbable if not impossible). Since olive oil, if properly stored*, can be kept for up to 2 years you can buy a years supply.
—In Deutschland kann ich Artefakt empfehlen: http://www.artefakten.net
* metal cannisters are best for keeping olive oil over longer periods of time - store cool, dark and dry

Flavoring olive oil: You can add aroma and flavor to olive oil by adding herbs and spices. One of my standards is of course garlic olive oil. Simply pour some olive oil into a pint jar, drop in several peeled garlic cloves, seal tightly and let it stand for about 10 days before using. Another favorite combination is garlic with fresh rosemary and sage, or thyme with chili peppers, bay leaf and 1 or 2 garlic cloves. There are almost unlimited possibilities. Theoretically this oil should be kept in dark jars or containers but I always use clear glass because I like to look at the finished product. Just make sure you don't leave the jar in bright sunlight and only prepare a small amount that can be used quickly.

The following recipes produce a highly aromatic, intensly flavored oil in a comparatively short time.

                                                                
rosemary oil                           
 7-10 rosemary twigs
12 tablespoons olive oil
Strip needles off the stems and finely chop. Add 2 tablespoon olive oil and bring to a boil; remove from heat immediately. Let the mixture cool a bit an then add the remaining oil. Let stand for at least 4 hours. Strain into a sterile bottle.

lemon oil
2 lemons (that haven't been chemically treated)
3-4 thyme twigs
14 Tablespoons olive oi
Wash the lemon in hot water and peel thinly (no white pith). Cut the peel into thin strips. Strip off the thymes leaves. Bring the lemon peel and thyme leaves in 4 tablespoons oil to a boil; remove from heat immediately. Let the mixture cool a bit and then add the remaining oil. Let stand for at least 4 hours. Strain into a sterile bottle

garlic in olive oil
2 bulbs young garlic
3 bay leaves
4 thyme sprigs
1 tbl coarsly ground black pepper
approx. ½ liter (about 2 cups) very good olive oil

Separate the garlic cloves but don't peel them. Put the garlic, thyme and pepper in a pot and cover with olive oil Let the mixture simmer over low heat for about 20 minutes being careful not to let the oil come to a boil. Let the oil cool and then transfer to a glass jar and cover tightly; this will keep for about a month.
TIP: serve as a condiment with cold meats and vegetables

 

   Rosmarinöl
  7-10 Zweige Rosmarin
  12 El Olivenöl
  Rosmarinnadeln abzupfen und fein hacken.   Mit 1 El Olivenöl erhitzen, leicht abkühlen   lassen. Mit dem restlichen Olivenöl   verrühren. Das Öl mindestens 4 Stunden   ziehen lassen. Durch ein feines Sieb in ein   passend großes, sauberes Glasgefäß   gießen.   

Zitronenöl
  2 unbehandelte Zitrone
  3-4 Stiele Thymian
  14 El Olivenöl
  Die Zitrone heiß abwaschen, dünn (ohne   die weiße   Haut) schälen und in feine   Streifen schneiden. Thymianblätter   abzupfen, mit der Zitronenschale in 2 El   Olivenöl dünsten, leicht abkühlen lassen   und mit dem restlichen Olivenöl verrühren.   Das Öl mindestens 4 Stunden ziehen   lassen. Durch ein feines Sieb in ein   passend großes, sauberes Glasgefäß   gießen.