Is olive oil the difference between sophisticated dishes and down-home cooking?
Understand that cooking, baking and I are not well acquainted. My idea of preparing food is microwaving or heating. Standing over a hot oven and spending an hour cooking something that's going to be eaten in 10 minutes just doesn't appeal to me.
Two desks away from me at the office sits lifestyles editor Sadie Fowler, Ms. Simply Delish, who understands gourmet cooking. Most of the recipes she prepares for her Sunday cooking features include olive oil.
It's becoming a running joke between us, since I've had a few dishes (prepared by others, not her) in which I thought the olive oil overpowered the other flavors. So I'm not exactly an olive oil fan. But...everything containing olive oil Sadie's fed us in the newsroom has been at least edible and usually far better.
Anyway, I was doing what we call a "second edit" on one of this coming Sunday's food pages Wednesday. You can look forward to some taste-tempting recipes from members of Bedford County's Family and Community Education Clubs.
They're good old Southern dishes and sweet-to-the-taste desserts. I didn't see a single mention of olive oil.
I also saw a cooking section in another newspaper Wednesday. Most of the recipes had olive oil listed at or near the top of the ingredients.
So what's with this olive oil thing, anyway? Good cooks, speak up.