| Olive oil is liquid gold in my kitchen, but that doesn't mean I'm stingy with the stuff. Not a day goes by that I don't use olive oil: I whisk it into dressings and toss it with vegetables for roasting. On slow mornings, I crack eggs into pools of it in a hot pan for crispy-edged whites. Even though I frequently use olive oil, I still keep my stash sealed tightly in its original bottle, tucked away in the pantry, as exposure to light and air are just a couple mistakes you might make with olive oil. To keep it at its freshest, you need to know about these common olive oil mistakes—because why wouldn't you want it to taste its very best? Read more... |
