Why are restaurant olive oil and vinegar so much better than homemade stuff?

Discussion in 'Food & Cooking' started by tiemu, Aug 5, 2014.

  1. tiemu

    tiemu

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    I ate beef carpaccio at an Italian restaurant and what stood out is the oil. It was so full of flavour. I wonder if it's because they buy really expensive, high quality olive oil and vinegars, or if they add flavouring to them to bring them to a whole new level?

    When I obtain some empty bottles I'm going to fill them with olive oil and different herbs like rosemary and sage to see if it tastes much better. But I wonder if there's something else that I'm missing?
     
    Last edited: Aug 5, 2014
  2. chefross

    chefross

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    Be very very careful, if you are going to attempt to make your own. Read up on it first. Have fun.
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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  4. koukouvagia

    koukouvagia

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    You can always ask the restaurant what type of olive oil they use. My guess is that Italian restaurants don't add anything to tier olive oils. Being a maker of olive oil myself we don't like to tamper with a product we believe to be perfect.
     
  5. ordo

    ordo

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    Correct KouKou Besides, EVOO is a world. A complex world. Variety and blends of the olives make a great influence on the flavour and intensity of an olive oil. 
     
  6. kuan

    kuan Moderator Staff Member

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    True.  So true.