In fact, Martha Stewart recommends having two olive oils on hand at any given time: one to cook with and one to use as a drizzle or dip.
Different olive oils will have different flavor profiles depending on the types of olives used, where they're grown, and when they're harvested.
Some recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer.
TRUFF is an obvious choice when you want to use black truffle olive oil to elevate a recipe, but how does it hold up as a solo dipping oil?
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