Reuse Good Olive Oil

by in Food Network Magazine, July 4th, 2012

Caprese Salad with artichokes

Hot tips from Food Network Kitchens’ Katherine Alford:

After pan-frying something in extra-virgin olive oil, drizzle the leftover oil from the skillet on salads or bread. The oil is especially tasty after you’ve fried peppers, onions or other flavorful vegetables, like the artichokes in Food Network Magazine‘s Caprese Salad With Prosciutto and Fried Artichokes (pictured above). Don’t use this trick with vegetable oil, though: It’s too bland for drizzling.

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Comments (2)

  1. I've never thought of doing that. I'll be sure to keep that in mind next time. Thanks Katherine for this tip.

  2. Velma says:

    I couldn't find a spot to place a comment about restaurant staff. Someone gave me a book called "Tips on Tips." I don't remember the author's name, but it was the very best book I have ever read on how to train wait staff. It dealt with every senerio that I find frustrating when I go out to eat. I wish every restaurant would make this book mandantory reading.

    I would love to go to a restaurant that served the customers this well. It also had ways for the waiter to help the customers buy more product. I laughed because I saw how this has happened to me a couple of times.

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