Results tagged olive from David Lebovitz

The Barbès Market

fish radishes

Every once in a while there are contests in Paris to decide who makes the best croissant, a hot new restaurant list get published somewhere, or a market way on the other side of Paris that supposedly has great onions grown in the same soil where Louis the XIV once took a squat, becomes a “must visit”. It’s pretty encouraging to see and hear about new places, especially when it’s a young baker or chef getting some recognition for maintaining the high-quality of one of France’s emblematic pastries or breads. And often I add the restaurant to my hand-scribbled list in hopes of one day being able to say “I’ve been there!” (The jury is still out on those onions, though.)

strawberries at market

When I moved here years ago, I’d gladly cross the city to find and taste all these things. I remember one day tracking down what was known as the best croissant in Paris, as mentioned in an issue of The Art of Eating. At the urging of a visiting friend, we trekked out to some distant bakery in the far-away fourteenth arrondissement, only to find the baker closing up shop for his mid-day break. There seems to be a corollary around here: The longer you have to travel to get somewhere, the more likely it is to be closed when you get there.

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Artichoke Tapenade

tapenade toasts

Should you happen to see a ray of sunshine in Paris, if you follow it, chances are pretty good you’ll find someone sitting in a café, face-forward, basking in its warming rays. And although unofficial in most of the parks and public places, folks here also like to celebrate the arrival of any good weather with un picque-nique.

Picnicking in Paris can be a dicey proposition, and you must navigate where and when it’s okay—and where and when it isn’t. Nature is meant to be admired, yes, but only from afar. Like those gorgeous pastries lined up in the shop, you’re not supposed to touch, unless permission is expressly granted.

tapenade

However in the past few years, the rules have become more relaxed and often park guards will look the other way if you whip out a sandwich en plein aire, although I recently saw a team of whistle-blowing guards rousting a group in the place des Vosges that had the audacity to start unpacking their fare on the grass.

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8 Tips for Choosing and Using Olive Oil

Olive Oil Tasting

A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here’s a few tips that I follow when buying, using, and storing oil:

1. Keep olive oil out of the light.

I know you’ve spent a lot of money on your oil and you want to look at all those pretty labels lined up on your countertop. But too bad; it’s one of the absolute worst things you can do to oil. Light destroys olive oil, and other specialty oils as well, so stow it away. Nothing destroys olive oil faster than light. Except heat.

2. Keep olive oil away from heat.

That means don’t store your olive oil on that shelf above your stove, even though that’s where it’s handy. Keep it away from sunlight as well. It’s best not to store olive oil in the refrigerator. If you do, when you take it out the condensation can dilute the oil and cause it to spoil quicker.

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