Get even more olive oil wisdom from Andy here: https://nyti.ms/47y5taX
Get the free (!) recipe for Andy’s Olive Oil and Honey-Miso Dressing: https://nyti.ms/3HN1T22
Andy’s Olive Oil and Chile-Fried Eggs is here: https://nyti.ms/4lKqL8A
And his Olive Oil-Poached Tuna With Garlic Aioli: https://nyti.ms/45SffBY
For Andy Baraghani, olive oil is the ingredient he uses more than anything else (after salt). It’s what he reaches for first and it’s often the last ingredient he uses to finish a dish. Andy joined us in the NYT Cooking Studio Kitchen to talk about how to shop for olive oil and to share three new recipes that showcase how versatile an ingredient it can be.
First up, Andy shows us his recipe for an olive oil and honey-miso dressing that works just as well on a salad as it does as a marinade. Then he shares tips for making perfect fried eggs in a chile-infused olive oil. Last but not least, he makes an olive-oil poached tuna and uses the leftover oil to make a garlic aioli to serve alongside it.
This video is part of Cooking 101, our series on kitchen fundamentals. Each episode covers a different technique, tool or ingredient, and each host shares the tips and recipes they believe will set you up for success, no matter where you are in your cooking journey.
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26 Comments
pee_your not Peeyerr
Love this but I wish he wouldn’t given clear examples of what is a good not good brand
But I didn't see you add sumac to anything.
Graza got snubbed lol
Note that most modern mills use hammer milling (to crush the olives) and centrifuges to extract all the oil in one go. So the old concept of “first press” and “cold press” don’t exactly apply any more. Look for “certified extra virgin” if you want to be sure that your oil has passed the quality tests required (both lab and sensory testing).
Everything about this is beautiful, scrumptious and makes me want to devour it all. Devour! So inspiring Andy. ❤ Thank you.
Another recipe where EVOO is the star would be a tortilla española — thinly sliced potatoes poached in olive oil, then gently set in an egg custard. Just heavenly. I add slivered onions to mine, though that’s not traditional. I follow Melissa Clark’s NYT recipe, and it’s a hit every time I serve it.
Did Andy say, “….how to toss a salad…”? 😝
It’s pronounced “olly oil”!
tbh, i'm not a big fan of andy's overintellectual approach to describe his recipes and ingredients but i love love love love love love olive oil so here i am watching.
This was great– I've missed Andy 🙂 I've had really good olive oil from a couple places in Sonoma and Napa. Mm, crispy eggs are so good.
Palestinian olive oil is some of the best olive oil I’ve ever had. I managed to get some from jenin for a hefty price and it was so worth it. I only pull it out for some of my best salads, sandwiches, etc when I really want the olive oil to shine
I use my expensive olive oil on my toast instead of butter or margerine to ensure I use all and less expensive one for salad etc.
The eggs look amazing — will definitely try today! I'm wondering, though, what is the point of salting the olive oil? Do salt and olive oil actually mix? Every aromatic and herb used in these recipes has its volatile oils — but salt?
that chili fried egg dish looks PHENOMENAL
I love this man
Lovely guy. He had disappeared in the last few years. I'm glad he's back.
I like the bitterest, greenest olive oils u can get, like Koroneiki. Bc if u love that flavor drizzle it. If u like more mild, use it plus some butter or some dumb blend to temper it. If u wanna cook w it, that’s a waste of money. Like if you’re going to use an all purpose olive oil like Cali Olive Ranch vs Chosen Foods Avo Oil, I can’t taste the difference, and Avo is less finicky when it comes to smoking temp.
There she is.
Giving credence to expiration dates without an explanation of how they're set for olive oils… Sigh.
Which ones are really good? What did you recommend? I see and learned awesome recipes but didn't learn anything actually about the olive oil brands shown.
salting the aioli in the end is dumb as salt will have a hard time dissolving in oil.
Andy! Been so long since we've seen you!!
masterclass
I'm sensitive to bitterness, so I'm looking for fruity olive oil. Any recommendation on brands?
Nothing about how to tell FAKE EVO? Hope that check from the OO industry doesn't slip out of your hands.