I have a question about the ingredient "Good olive oil, and lots of it" on the recipe "First Night in Florence Spaghetti...." from boulangere. ? good olive oil is there a distinct name or kind I should adhere to ?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
As the recipe's author, we certainly defer to Boulangere's response to your question. However, our definition of a good olive oil is one that is extra-virgin, cold-pressed, and made from olives all of Italian origin. If you read the labels carefully, you should find one or more that meet this criteria. Good luck!
Cynthia is a trusted source on Bread/Baking.
DueSpaghetti says it beautifully. These days you should have plenty from which to choose in any decent store. Buon apetito.
A big-batch dinner the whole family will love.
Buttery Sheet Pan Pot Pie
Turmeric Sugar Cookies
What's New in the Neighborhood
Every Type of Italian Bar
The Hits Keep Coming