By FLORENCE FABRICANT
Published: June 4, 2008
http://www.nytimes.com/2008/06/04/dining/04olive.html?_r=1&ref=dining&oref=slogin
Published: June 4, 2008
http://www.nytimes.com/2008/06/04/dining/04olive.html?_r=1&ref=dining&oref=slogin
This extra virgin olive oil, Fairway’s house brand Mexican Mission, made entirely from Mission olives on a small estate near Ensenada in Baja California, is about as subtle as a mariachi band. It is sunny, fairly viscous and green, with substantial olive and sage flavors.
Olive oil figures only minimally in traditional Mexican cookery, and you may not want to use this flavorful oil for frying chiles rellenos or fresh potato chips. But it should be the choice for sautéeing fish, for brushing on shrimp to be grilled or for mixing into the dressing for a salad of nopales and jicama. Fairway is importing and selling the oil for $15 a liter.
Olive oil figures only minimally in traditional Mexican cookery, and you may not want to use this flavorful oil for frying chiles rellenos or fresh potato chips. But it should be the choice for sautéeing fish, for brushing on shrimp to be grilled or for mixing into the dressing for a salad of nopales and jicama. Fairway is importing and selling the oil for $15 a liter.
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