Going Beyond Olive
Unusual oils can enliven even the most jaded of palates.

By Lisa James

   Tasty, versatile, available nearly everywhere: What’s not to like about olive oil? The answer: Nothing, of course. But that’s not to say you shouldn’t explore a world of oils taken from such sources as walnuts and rice bran; you can even learn how to flavor the old olive standby with herbs and other ingredients. Such tasty variations “add depth and strength to kitchen pantries,” says award-winning chef Michael Chiarello, author of Michael Chiarello’s Flavored Oils and Vinegars (Chronicle Books). “Oils infused with fresh herbs substitute for the fresh herb”—in a way that the dried stuff simply can’t...


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