Planet Green
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Today, we're learning all about the amazing process of making olive oil—from branch to bottle! We'll meet Jill Lee from McEvoy Ranch and cook with the fantastic and fruity olive oils grown only in the Napa Valley. Truly sustainable farming practices keep McEvoy Ranch green and their olive oil is some of the best in the world.
To eat, we'll make Olive Tapenade, Herbed Oil, Oil Poached Tuna, Italian Style Nicoise Salad, Penne with Poached Tuna and for dessert, Olive Oil Ice Cream.
Emeril's Tips:
- Since olive oil is highly perishable, keep it in a cool, dry place. Avoid placing it near heat since it'll spoil the oil.
- Extra virgin oil has a more delicate flavor that Virgin oil so use Virgin variety for cooking and Extra Virgin for finishing and garnishing your dishes.
Recipes featured in this episode:
Olive Oil Tapenade
Herbed Oil
Tuna Poached in Herbed Oil
Garlic Vinaigrette
Italian Nicoise Salada
Penne With Poached Tuna
Olive Oil Ice Cream
Don't miss this episode of Emeril Green! Check our tv schedule for listings.
Related Posts:
Emeril's Culinary Adventures in Napa (Video)
Organic A to Z: O is for Olives
Organic A to Z: O is for Olives (Video)
