1 Comment

I also love Italian cooking, but I’m not a fan of olive oil. I add a French/English/American twist to most of my Italian cooking by prioritizing butter. I think butter has a much better flavor and is actually less calorically dense by weight. 15g of olive oil is 95% or more fat, while the same weight of butter is 80%.

That said I did just make garlic confit for the first time for Thanksgiving and it not only led to the best garlic bread I’ve ever had, but also left me with a large amount of very delicious garlic-infused olive oil, which I now use with more relish than the normal stuff.

Expand full comment