How to use olive oil as a condiment
Olive oil is an extremely healthy, heart-friendly addition to the diet, and may be easily substituted for butter, mayonnaise and richer alternatives.
I always select an extra virgin, cold-pressed variety (preferably organic when possible) for ultimate flavor and health benefits. The darker the olive oil, the more robust the flavor.
There is so much you can do with olive oil - it's a satisfying enhancement to nearly every recipe. As a condiment, I like to saute lots of fresh, minced garlic in it till crispy and brown, with a dash of course sea-salt to make a memorable dip for crusty breads (a dash of fresh-squeezed lemon juice may also be added) - or to drizzle over fresh-cut veggies, add to a salad or enhance any side-dish in lieu of fattening butter.
If chilled in the refrigerator, olive oil will become the consistency of moderately softened butter and can be easily spread on gourmet breads and whole-grain toasts. It is a great accompaniment to sun-dried or fresh tomatoes, and a great addition to healthful sandwiches. Try it on watercress for a real eye-opening taste sensation.
Mix with finely chopped fresh parsley or other herbs and chill for a refreshing alternative to herb butter. Chopped olives, pimentos, pine nuts, or anchovies may also be added. Additionally, you may add a smidgeon of Dijon Mustard. Shredded, crumbled or grated cheese may be added - anything from Feta to Romano. Chop up a handful of herbs and throw them in - think parsley, chives, terragon, sage (olive oil goes hand-in-hand with basil and compliments nearly any raw veggie). Spread on crusty French or Italian bread for a delightful snack - along with a leafy green salad and a bowl of soup, you've got a meal beyond compare!
One of my favorite no-fuss salad dressings is a simple combination of extra virgin olive oil, fresh-squeezed lemon juice and tamari or soy sauce, adjusted to taste. This compliments any kind of salad and is also a tasty dip for crusty bread.
When you have quality olive oil in the kitchen, your options are almost unlimited.
Here is one of my favorite "French Canadian" recipes handed down from my family, that uses olive oil as a condiment:
1) Wash and slice up some whole oranges into thin slices (do not peel).
2) Arrange on a plate, drizzle with olive oil and sprinkle with garlic powder and salt to taste (I personally like to add a sprinkling of cayenne pepper).
J'ai faim!