Short Cuts: Add flare to olive oil

Mary Ann Kauchak/Columnist
Published: April 16, 2008

As a child in the 1950s, I recall our family doctor prescribing a spoonful of olive oil to cure stomachaches.

Yuck! To this day, the smell of strong olive oils makes me retch! Why is this of interest? As I did research on the benefits of olive oil in our diets, I discovered a fact that made my family doctor look pretty smart.

The Web site MediterraneanDiet.gr, informed me "the use of olive oil in nutrition is a beneficial factor for the function of the digestive system." It has "the unique property…to dissolve useful substances coming from food that cannot be absorbed by the human body." Other benefits include sustaining human metabolism at a good balance as well as helping to maintain a good level of Vitamin E, which has the property to delay aging. Medical studies show that countries where olive oil consumption is high, specifically Greece, suffer less cardiovascular problems.

When integrating it into your diet, be careful to use it in moderation because of its high calorie content. Serving artisan breads with olive oil for dipping in lieu of butter is a popular trend in various restaurants today. I always request a sprinkling of Parmesan cheese on mine.

While dining with my husband at Extra Virgin restaurant in Shirlington recently, we were served oil blended with crushed Greek olives (kalamata) for dipping. The dark eggplant-colored olives added a fruity richness to the flavor. Tasty!

It was easy to replicate this appetizing oil at home, although the chef did not reveal his special blend. I experimented this week with other variations and share them below.

Putting ramekins of all three on the dinner table one evening, my husband and I mixed and matched to suit our individual taste. Brainstorm your own creations with flavors you savor.

KALAMATA OIL

Mix equal parts chopped, pitted Greek olives and good olive oil* in a mini-processor, (about ¼ cup of each), and process to desired consistency.

*I use extra virgin light.

MUSHROOM OIL

Process ¼ cup clean, sliced baby bello or button mushrooms and ¼ cup good quality olive oil in mini-processor until desired consistency.

ROASTED TOMATO OIL

Process ¼ cup Hunts Fire Roasted ™ diced canned tomatoes and ¼ cup good olive oil in mini-processor until desired consistency.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Ye Olde Dominion Wine Shoppe in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA, 22195.