Olive Oil

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 I have to admit; I never knew olive oil could be as complex as wine. As a kid, I never liked the smell or taste, but as I look back, I’m not sure I ever had any quality oil. Today, I can’t wait to try new ones, and the one we use has a very grassy taste with a peppery finish on the back of the palate.

Generically, the choice of oil must be made carefully to ensure the oil is resistant to high temperatures, given the 925°F at which we’ll be cooking, so only extra virgin oil is to be used.

I have heard many suggest that spending extra money on olive oil for cooking or baking is a waste (much like taking high-end bourbon and adding it to Coke) as you can’t enjoy and appreciate the qualities as it is lost in the production. I COMPLTELY DISAGREE!

Quality ingredients ensure a quality end product, and with olive oil on your pizza, you absolutely CAN taste the difference. Don’t go cheap here.