We demystified olive oil - from the way it’s made and graded to the things you should look for when you buy and store it. We showed you how the right combination of sautéed garlic and raw garlic gave us the best flavor punch in our Pasta with Garlic and Oil. You also learned the secret to our foolproof vinaigrette and picked up tips for a quick and easy olive pesto.
Download the handout we used for this course onboard your Holland America cruise [PDF].
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.
For the best spaghetti with garlic and oil recipe, we found that a combination of cooked and raw garlic made our dish shout with flavor.
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We found a way to make oil and vinegar form a long-term bond.
After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide it with the prefect costars.
