I have discovered probably the most flavorful olive oil I have ever tasted – Trader Joe’s California Estate Unfiltered Olive Oil. If you have a Trader Joe’s in your vicinity – go buy a bottle and see what I mean – this is totally unlike any olive oil I have ever tasted. [Please note: they didn’t pay me to write this and I paid for it myself.]
This link will bring you to their ‘food porn’ description of the stuff. Regardless of whether visions of unspoiled landscapes in California filled with luscious olives drip-irrigated to reduce water consumption has any relevance to the flavor, it is every bit as good as their uniquely written marketing prose makes it out to be.
Truth is, a good many people don’t know what a good olive oil tastes like. Olive oil is frequently counterfeited, and even if it isn’t, it is probably not fresh. I’ve heard that olive oil is really like a fruit juice – olives are a stone fruit like a cherry. When you think about it in those terms, you realize that the open bottle you have that’s 6 months old might be a bit past its prime – and that buying olive oil in giant plastic containers might not be the best idea. I’ve gotten in the habit of buying it like milk. It is perishable – buy as much as you need for a few weeks. Always in smoked glass. Light and plastic degrade the quality and flavor. As a low carber, you’ll eat a lot of fat – be fussy about the quality and the sources.
The Trader Joe’s brand comes in a reasonably sized bottle and costs $5.99. Amazing stuff.
My problem with the oil is that it is too damn good. I like my olive oil with bread. What this means is that I am eating too much bread so I can eat the oil.
I tried a number of options. Salads doesn’t cut it, and the flavor gets lost in pork rinds. No – to carry the flavor I need bread, so I broke down and bought a loaf of the 5 gram net carb per slice low carb bread. I try to avoid low carb fake foods, but until I can eat my fill of this wonderful fresh oil, I’ve got to do something.
This particular way of eating olive oil I found thumbing through a recipe book from Crete – one of the Greek islands. While you get a heck of a lot of different recipes when you search the term ‘Greek Toast’, this low carb riff on that recipe is simplicity itself.
- 1 slice of low carb bread
- 2 tablespoons of the best olive oil you can find
- a sprinkle of salt
- a sprinkle of oregano
I think it’s safe to assume that you know how to toast toast, so we won’t cover that here. After you’ve done that, put a tablespoon of the olive oil on the bread and use the back of the spoon to gently rub it in to the bread. Then add another tablespoon. Next, add the salt and the oregano.
If you don’t overdo it on the low carb bread, this is perfectly fine in the induction stage of Atkins and a great, flavorful treat. I also find that toasting low carb bread helps to hide the difference in texture that low carb breads have, because, essentially, they are not bread at all but rather some incredible virtualized simulation of bread. While I try to avoid technological marvels in my foodstuffs, everything in moderation, eh?
Total Carbs: 8g
Net Carbs: 5g