White Truffle Oil Contest

The Nakeids have had a lovely holiday, much of it spent in Scottsdale rubbing shopping carts with women who shop in Manolos.(If you think skinny jeans are dead, you haven't visited the Valley of the Sun lately.)

During our Arizona sojourn, we traveled to the Queen Creek Olive Oil Mill, where we learned among other things that you're either "extra virgin or you're not" and that commercial black olives (the ones that taste like erasers) are soaked in sodium hydroxide (that's lye, if you remember your chemistry) as part of the curing process and then injected with dyes to give them a more appealing hue. Nice. Yet another food to eye with suspicion. But Queen Creek's orchards are sustainably farmed; there's no need for pesticides or fungicides as the desert heat scotches the olive flies and any chance of mold.

(Take all this with a gallon of brine, please. I'm reporting second hand.)

The olive mill, which is located near Chandler, Arizona, has a wonderful "Tuscan-inspired" cafe as well as a marketplace where fresh olives, tapanades and oils can be purchased. My mother-in-law gifted us with the oils above. The extra virgin olive oil is smooth and mild with a peppery finish; the white truffle oil is dark and loamy.

White truffle oil contest

Now to the contest. It's come to my attention that there are many lurkers out there who swim by with nary a howdy-do. To tease a comment out of you, I'm offering a copy of Totam Ottolenghi's gorgeous vegetarian cookbook, Plenty. To enter, please supply a use for the white truffle oil in the comments (no bread dipping suggestions, we're veteran oil moppers) by Sunday, Dec. 4 at 11:59 p.m. Recipes need not be original, you can point to websites.

Quality counts. I'll select and cook the yummiest one!

Bona fortuna, y'all!

Comments (1) -

November 29. 2011 18:10

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For long-cooking dishes, add herbs and spices an hour or less before serving.

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