“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses condiment grade olive oil.
Question:
I’ve tried some olive oils that taste really strong and can’t imagine how I’m supposed to use them: what would I use something like that for?
Answer:
Most people misunderstand olive oil, or at least think about it a bit too simplistically. There are different types for different purposes, and I’m not talking about extra virgin vs virgin; I’m talking about how it’s used. In Italy, their number one most popular condiment is olive oil. You might have one olive oil that is good for cooking, you might have another that’s good for salads, but some olive oils are so strong and potent that they’re used as a condiment.
Now what is a condiment supposed to do? A condiment is supposed to change the flavor of a finished dish, so you need something really, really potent. In fact, sometimes, these condiment grade olive oils are so potent that if you were to taste them on their own (or maybe even with bread) they might be too strong.
Just recently, we received the new harvest of Viola Colleruita from Italy. It is one of the strongest olive oils in the world, and my absolute favorite to add to finished dishes. A nice soup dish, a finished pasta dish, even on top of things like steak – just a little drizzle on top. Or my favorite to surprise my guests with: on top of gelato, maybe with a little sea salt. The Colleruita just brings out the flavors. It’s really an amazing product. Too bitter on its own, but incredible as a condiment like they would do in Italy.
– Matt Caputo
Olive Oil is near and dear to our hearts at Caputo’s. We’ve told epic stories of our House Olive Oil from Crete, and we occasionally offer classes on this culturally essential ingredient. In our selection, you’ll find excellent choices for cooking, dressing, and even finishing dishes. Find yourself some Colleruita and explore the rest of our selection here.
Disclaimer: While Matt Caputo is a Certified Cheese Professional and specialty food fanatic, he is not a medical professional, doctor, or certified nutritionist. Please consult with your doctor or other qualified health care professional before making any healthcare decisions, diagnostics or treatment decisions based on Matt’s answers.
It’s been twenty years since Tony Caputo opened the doors here at our flagship location in downtown Salt Lake City, in a neighborhood with a rich history of Greek and Italian culture. Over the years, we’ve experienced the many ups and downs of small business ownership, but we’re proud to hear from our customers how much we mean to Salt Lake’s thriving food scene. We’ve done so by remaining committed to our deep, abiding love for great food, and sharing that love with the enthusiastic community we’re a part of. As we looked back at the last twenty years and contemplated the road ahead, we decided it was time to breathe new life into the Caputo’s brand with a fresh new look.
Inspired by the art of Utah artist Dan Christofferson, whose distinct style is rooted in symbolism and bold graphics, we began a further conversation about the Caputo’s brand and asked Dan to create a new look that seamlessly integrates our history and motivations with our vision for what lies ahead. Central to this new look is the three-pointed crown. The crown is a powerful icon that represents our core philosophy, with its three points embodying the past, present, and future of Caputo’s. These three pillars serve as symbols of our heritage, our expertise, and our trailblazing spirit.
Those early sensory experiences inspire a question we ask ourselves all the time: what is it that gives Old World flavors their particular allure? We call it terroir. It’s that special sense of place found in the aromas, the textures, and the tastes that says unabashedly: “this comes from somewhere.” Not from a factory, not from a lab, but from the land. Today, it’s our mission to champion those products with deep ties to the unique places they come from, whether it’s Utah farmstead goat cheese or Venezuelan single origin chocolate, because those special products tell the stories of where they come from with every mouth-watering bite.
We know that food is much more than mere sustenance; culinary traditions help make up the fabric of our various cultures and upbringings, and food has always been an essential part of the Caputo family. After coming to the United States from Greece and Italy, the Caputos owned and operated a small market on Salt Lake’s west side, which happened to be home to Utah’s very first refrigerated deli case. One could say that my dad’s visits to that little market as a kid, where he would get treats from his aunts who kept shop, served as the original spark of what would eventually become our beloved market & deli.
