Must Have This: Ingredient

When cooking, we find that olive oil makes it's way into a large number of the dishes prepared in our kitchen. For centuries, men and women have used it on vegetables, game and fowl. Countless of our favorite dishes begin with onions, garlic and a drizzle of oil. We love to dip bread in it, especially in restaurants. (We find those restaurants where the waiters write their name on our table in crayon to be a most guilty and most pleasurable experience) A good oil and balsamic vinegar can turn a drab bed of greens into a satisfying salad.

There are an inordinate number of varieties on the market- ranging from Extra Virgins to any number of exotic infusions to plain old Olive Oil. As many a chef will tell you, not all oils are right for all situations. Finding the right oil for each particular dish or occasion is a task we do not pretend to know anything about- we recommend seeking out the nearest specialty grocery or kitchen supply store, such as Williams Sonoma or Sur La Table (having been employed at one of these companies, and a frequent shopper at both, we can assure you that they carry an assortment of options, and if they can't help you- and they should be able to- but if they can't, they can direct you to someone who can).

Perhaps the best option, however, would be to put yourself in touch with Oil Town Oil based in Chicago. They have a plethora of choices, among which is a mushroom and sage infused offering, which we recently acquired and are currently quite enamored with. (They also have a white peach balsamic vinegar that we were pleased to gift over the holiday season. We have just discovered it is currently 15% off. A bottle for yourself and a bottle as a gift would be a wise decision)

We have only begun to scratch the surface of possible applications of the oil. We have drizzled it over steak to dazzling results. We have dressed hummus with it. Due to the incredible mellowness of the flavor, we find it's flavor less assertive than other oils might be, and as a consequence, it compliments almost anything. Our favorite use so far has been in the process of making popcorn. Instead of butter or some inferior butter substitute poured over the kernels like syrup, simply popping the corn in the mushroom and sage olive oil endows it with a delicate but delicious flavor that makes it light, healthy, and irresistible. Simply sprinkle with salt (or for a special treat, use just a bit of truffle salt- trust us, your life will change) and enjoy!

To order Old Town Oil's Mushroom and Sage Extra Virgin Olive Oil, go here.

Old Town Oil is located at 1520 N. Wells St in Chicago, IL.