I'm talking to Sharon Streb of Olive Basket to explore the intricacies of high-quality olive oils and vinegars, including their production processes and health benefits. Sharon also touches on her adventure in Italy and her decision to open a store focused on high-quality, small-batch products, many from women-owned companies.Â
We get into the sensory analysis of olive oil, the importance of proper storage, and the specifics of infused oils. You'll find tips on how to use these products in cooking, highlighting a special beurre blanc recipe made with Olive Basket's garden herb vinegar.
00:00 Welcome and Introduction
00:26 Meet Sharon Streb of Olive Basket
01:19 The Story Behind Olive Basket
03:22 Sharon's Journey to Olive Oil
04:54 The Olive Oil School Experience
05:54 Understanding Olive Oil Quality
07:51 Olive Oil Tasting and Safety
08:40 Best Selling Olive Oils
10:57 Health Benefits of Olive Oil
21:13 Butter and Oil Preferences
21:42 Vinegars from Italy and Germany
22:43 Proper Storage for Oils and Vinegars
23:21 Kitchen Advice and Personal Anecdotes
28:40 Making Beurre Blanc with Garden Herb Vinegar
32:29 Favorite Vinegars and Their Uses
36:47 Shipping and Online Store Information
38:05 Entrepreneurship and Gift Ideas
40:27 Conclusion and Final Thoughts
Hi! I’m Christine, and I’m super stoked to be cooking, writing, and helping everyone sink into to a better life. If you’re looking for healthier recipes for one and two, or want to add more delightful cocktails into your repertoire, you’re in the right place.
My philosophy is simple:
It’s a meal, not a mortgage.
Real food is the most important factor in good cooking.
If you’re going to drink, drink in moderation and always drink the good stuff.
I’ve been teaching cooking for a long, long time, and I am still excited to cook, teach, and share with you. If you’ve got a question, I’ll work hard to give you an answer so that you’re better and more confident in the kitchen. Hey, it’s a meal not a mortgage, so there’s nothing to stress about and only fun to be had.
With a heart attack in 2020, loss of my brick & mortar cooking school business of 15 years, broken bones, and even my husband having a stroke, and all within just a couple of months, I've been through it! BUT, I’m a lucky gal with endless support and a deep gratitude for everything that I do have. It’s not always easy, but I’m working to make sure that it stays fun.
Post heart attack, I’m reforming my butter-loving, heavy cream worshiping ways by making changes to how I cook, taking things in a healthier direction, without doing a complete 180 and still keeping things flavorful and delightful. The key here is healthier. I’m not afraid of butter, but I’m using a touch instead of stick. A tablespoon or two of cream or half-and-half, not a cup, and so on and so forth. And now that the kids are grown and living lives on their own, I’m re-learning how to cook for two.
