You need better olive oil. Not for cooking — use the cheap stuff for that — but for everything else you use (or should be using) olive oil for. That is salad dressings and “finishing” dishes (drizzling over the top of most things you make), a common restaurant practice that is all too uncommon in the home.
Glugging a couple drops of olive oil over the top of a dish before serving is a dead simple way to raise the luxury profile of a meal. The reasons are simple and not needing much explanation: fat is a wonderful thing, good olive oil is a wonderful fat, it gives a subtle astringent bite to the food and, as a bonus, makes the dish look glossy. The joy of great olive oil is you don’t need much to make an impact, the trouble is buying good olive oil. Brightland makes good olive oil.
Most oils are just fine for on cooking eneavors — unless you’re working with very few or very subtle ingredients, the type of oil you use will likely not be apparent when eating. Brightland’s extra-virgin olive oils are housed in glassware that is protected from the sun and light, keeping them fresher for longer, harbor no fillers and are the product of young olive trees.
A set of two usually retails somewhere around $75, but are on sale on a modest 15 percent discount today on Huckberry.
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