Ina Garten’s Favorite Olive Oil: Recipes to Elevate Your Cooking

Ina Garten, the beloved Barefoot Contessa, is renowned for her simple yet elegant approach to cooking. One of the secrets to her flavorful dishes? High-quality ingredients, and at the top of that list is *good* olive oil. Ina frequently emphasizes the importance of using extra virgin olive oil that you genuinely enjoy the taste of. It’s not just a cooking fat; it’s a key flavor component in many of her recipes.

This article explores why Ina Garten loves olive oil so much, what to look for when buying it, and provides several delicious recipes inspired by her style, all showcasing the versatility and flavor of high-quality extra virgin olive oil.

## Why Ina Garten Loves Olive Oil

Ina’s philosophy revolves around using the best ingredients you can find. For her, olive oil isn’t just a pantry staple; it’s a crucial element that significantly impacts the final dish. Here’s why she prioritizes good olive oil:

* **Flavor:** High-quality extra virgin olive oil has a distinct, fruity, and sometimes peppery flavor that adds depth and complexity to food. It’s not just a neutral fat; it contributes to the overall taste profile.
* **Texture:** Olive oil adds richness and a smooth, velvety texture to sauces, dressings, and marinades.
* **Versatility:** Olive oil can be used for everything from sautéing and roasting to drizzling over salads and finishing dishes. Its versatility makes it an indispensable ingredient in any kitchen.
* **Health Benefits:** Extra virgin olive oil is rich in antioxidants and healthy fats, making it a nutritious choice compared to other cooking oils.

## Choosing the Right Olive Oil: What to Look For

With so many olive oils on the market, it can be overwhelming to choose the right one. Here are Ina Garten-inspired tips for selecting a high-quality extra virgin olive oil:

* **Extra Virgin:** Always opt for extra virgin olive oil, which is made from the first pressing of the olives and has the most flavor and health benefits. It should have an acidity level of less than 0.8%.
* **Taste Test:** Whenever possible, taste the olive oil before buying it. Look for a fruity, grassy, or peppery flavor. Avoid oils that taste rancid, musty, or metallic.
* **Harvest Date:** Check the harvest date on the bottle. Olive oil is best consumed within 12-18 months of the harvest date. Freshly harvested oil will have the most vibrant flavor.
* **Dark Bottle:** Olive oil should be stored in a dark glass bottle to protect it from light, which can degrade its quality.
* **Origin:** While not always a guarantee of quality, many people prefer olive oils from specific regions known for their olive production, such as Italy, Spain, and Greece. Experiment with different origins to find your favorite.
* **Price:** Good olive oil is an investment. While you don’t need to buy the most expensive bottle, be wary of extremely cheap options, as they may be of lower quality or adulterated with other oils.

## Storing Olive Oil Properly

Proper storage is crucial to maintaining the quality and flavor of your olive oil:

* **Cool, Dark Place:** Store olive oil in a cool, dark place, away from direct sunlight and heat. A pantry or cupboard is ideal.
* **Tightly Sealed:** Keep the bottle tightly sealed when not in use to prevent oxidation.
* **Avoid Refrigeration:** Refrigerating olive oil can cause it to solidify and become cloudy. While this doesn’t harm the oil, it can affect its texture and appearance. If it does solidify, simply bring it to room temperature.

## Recipes Inspired by Ina Garten, Featuring Olive Oil

Here are several recipes inspired by Ina Garten’s simple, elegant style, showcasing the delicious flavor of high-quality extra virgin olive oil.

### 1. Roasted Vegetable Salad with Lemon-Herb Vinaigrette

This vibrant and flavorful salad is perfect as a side dish or a light meal. The roasted vegetables are tossed with a bright lemon-herb vinaigrette made with plenty of olive oil.

**Ingredients:**

* 1 pound mixed vegetables (such as broccoli florets, bell peppers, zucchini, red onion), cut into bite-sized pieces
* 4 tablespoons extra virgin olive oil, divided
* Salt and freshly ground black pepper to taste
* 1/4 cup chopped fresh herbs (such as parsley, basil, and thyme)
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes (optional)

**Instructions:**

1. **Preheat the oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the vegetables:** In a large bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
3. **Roast the vegetables:** Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
4. **Make the vinaigrette:** While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, chopped herbs, lemon juice, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Make sure the garlic is finely minced to prevent overpowering the vinaigrette.
5. **Combine and serve:** Once the vegetables are roasted, transfer them to a serving bowl. Pour the vinaigrette over the vegetables and toss gently to coat. Serve warm or at room temperature. You can also add crumbled feta cheese or goat cheese for extra flavor.

**Ina-Inspired Tip:** Don’t overcrowd the baking sheet, as this will cause the vegetables to steam instead of roast. If necessary, use two baking sheets.

### 2. Garlic Shrimp Scampi with Linguine

This classic dish is quick, easy, and bursting with garlicky flavor. The key is to use plenty of good olive oil and fresh garlic.

**Ingredients:**

* 1 pound linguine pasta
* 1/4 cup extra virgin olive oil
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes
* 1 pound large shrimp, peeled and deveined
* 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 2 tablespoons lemon juice
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Lemon wedges, for serving

**Instructions:**

1. **Cook the pasta:** Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
2. **Sauté the garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, or until fragrant, being careful not to burn the garlic. Burning the garlic will result in a bitter taste.
3. **Cook the shrimp:** Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper. Overcooking the shrimp will result in a rubbery texture. Make sure the skillet is large enough to accommodate all the shrimp in a single layer.
4. **Deglaze the pan:** Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, or until the sauce has slightly reduced.
5. **Combine and serve:** Add the cooked linguine to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it up. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately with lemon wedges.

**Ina-Inspired Tip:** Use high-quality shrimp for the best flavor. Look for sustainably sourced shrimp.

### 3. Bruschetta with Roasted Tomatoes and Basil

This simple appetizer is a crowd-pleaser. Roasting the tomatoes brings out their sweetness, and the fresh basil and olive oil add a bright, vibrant flavor.

**Ingredients:**

* 1 pound cherry tomatoes, halved
* 3 tablespoons extra virgin olive oil, divided
* Salt and freshly ground black pepper to taste
* 1 baguette, sliced into 1/2-inch thick rounds
* 1 clove garlic, halved
* 1/4 cup chopped fresh basil
* Balsamic glaze (optional)

**Instructions:**

1. **Roast the tomatoes:** Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet.
2. **Roast for 20-25 minutes:** Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. The tomatoes should be juicy and bursting with flavor.
3. **Prepare the bread:** While the tomatoes are roasting, brush the baguette slices with the remaining 1 tablespoon of olive oil. Place the slices on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown.
4. **Rub with garlic:** Remove the bread from the oven and rub each slice with the cut side of the garlic clove.
5. **Assemble and serve:** Top each slice of bread with the roasted tomatoes, chopped basil, and a drizzle of balsamic glaze (if using). Season with salt and pepper to taste. Serve immediately.

**Ina-Inspired Tip:** Use a high-quality balsamic glaze for the best flavor. Look for a glaze that is thick and syrupy.

### 4. Lemon Herb Roasted Chicken

This recipe is a classic for a reason. Roasting a whole chicken with lemon and herbs creates a flavorful and juicy bird that’s perfect for a Sunday dinner. Olive oil is crucial for both flavor and moisture.

**Ingredients:**

* 1 (3-4 pound) whole chicken
* 2 tablespoons extra virgin olive oil
* 1 lemon, quartered
* 4 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper to taste

**Instructions:**

1. **Preheat the oven:** Preheat the oven to 425°F (220°C).
2. **Prepare the chicken:** Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This will help the skin crisp up.
3. **Season the chicken:** Rub the chicken with olive oil, salt, and pepper, both inside and out. Make sure the chicken is evenly coated with the oil and seasonings.
4. **Stuff the cavity:** Stuff the chicken cavity with the lemon quarters, rosemary sprigs, thyme sprigs, and smashed garlic cloves. Tying the legs together with kitchen twine will help the chicken cook evenly.
5. **Roast the chicken:** Place the chicken in a roasting pan. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting the chicken with the pan juices every 20 minutes will help keep it moist.
6. **Rest the chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird. Carve and serve.

**Ina-Inspired Tip:** For extra crispy skin, try drying the chicken in the refrigerator for a few hours before roasting.

### 5. Simple Vinaigrette

This is Ina’s go-to vinaigrette, and it’s incredibly versatile. It’s perfect for salads, marinades, or drizzling over grilled vegetables.

**Ingredients:**

* 1/4 cup red wine vinegar
* 3/4 cup extra virgin olive oil
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* Salt and freshly ground black pepper to taste

**Instructions:**

1. **Whisk together:** In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and minced garlic. The mustard helps to emulsify the vinaigrette, creating a smooth and creamy texture.
2. **Season:** Season with salt and pepper to taste. Taste and adjust the seasonings as needed. You may want to add a pinch of sugar or a squeeze of lemon juice to balance the flavors.
3. **Store:** Store the vinaigrette in an airtight container in the refrigerator for up to a week. Shake well before using.

**Ina-Inspired Tip:** Experiment with different vinegars and herbs to create your own signature vinaigrette.

## Conclusion

Ina Garten’s emphasis on using high-quality ingredients, especially extra virgin olive oil, is a testament to the power of simple, flavorful cooking. By choosing the right olive oil and using it generously in your recipes, you can elevate your dishes to a whole new level. These Ina-inspired recipes are just a starting point. Get creative, experiment with different flavors, and enjoy the process of cooking with good olive oil!