The question about stuff floating in olive oil made me wonder: where do you buy your olive oil? What brands do you use and for what? (It seems to me that you would use different oils for baking, sautéing and finishing.) What readily available brands (i.e., you can buy them in the grocery store) are high quality and what should you stay away from? And @pierino, you mentioned that you thought it was a mistake to buy olive oil at Trader Joe's--and their selection is confusing--why do you think it's all inferior quality?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)