How to Store Olive Oil in Louisiana Heat How to store olive oil in Louisiana heat matters more than most people realize. In Metairie, New Orleans, Kenner, Lakeview, and the rest of Southeast Louisiana, kitchens get warm fast. Summer humidity, sunny countertops, outdoor cooking, and hurricane season pantry prep can all affect the way olive...
Introduction You’ve probably used olive oil in your kitchen for years. But what if the same premium quality oil that enhances your dinner could also be transforming your skin from the outside in? The Mediterranean beauty secret isn’t a 20-step routine or expensive serums—it’s far simpler. For thousands of years, people living in olive-growing regions...
What Is Cold Pressed Olive Oil? {#what-is-cold-pressed} Cold pressed olive oil is produced without heat or chemicals—just pure mechanical extraction. When olives are harvested, they’re immediately crushed and pressed at temperatures below 80°F (27°C), preserving the fruit’s natural nutrients, antioxidants, and vibrant flavor profile. Think of it like the difference between fresh-squeezed orange juice and...
Introduction You’ve probably heard that olive oil is good for you. But not all olive oil is created equal—and the difference lies in something most people have never heard of: polyphenols. These powerful plant compounds are the real MVPs of extra virgin olive oil’s health benefits. They’re what make the difference between a bottle that’s...
Many people in Louisiana buy fake olive oil without knowing it. The problem keeps growing in 2026. Demand rises fast, but supply cannot keep up. That gap creates opportunity for fraud. If you cook in Metairie or New Orleans, this matters. Olive oil affects both flavor and health. You deserve to know what you are...
Balsamic vinegar uses are far more interesting than most people realize — and far more varied than the bottle gathering dust in the back of your pantry might suggest. If you’ve mostly used it for salad dressing and stopped there, you’re getting about 20% of what a good aged balsamic can do. This is a...
Cold pressed olive oil cooking is something a lot of people overthink — and a few people get wrong. Yes, you can absolutely use it on the stove, in the oven, and on the grill. But before you pour it over a screaming-hot skillet, there’s something worth knowing: how you use it determines whether you...
The sea salt vs table salt question is one that seems simple and turns out not to be. Yes, they’re both sodium chloride. Yes, they both make food taste saltier. But if you’ve ever finished a dish with a pinch of good flaky sea salt and noticed something different — a brightness, a crunch, a...
Choosing the best olive oil for dipping bread is far more nuanced than grabbing whatever bottle is nearest on the shelf. The right pairing — oil intensity matched to bread structure — transforms a simple appetizer into something genuinely memorable. At Old Metairie Olive Oils & Vinegars, a woman-owned shop rooted in Southeast Louisiana’s culinary...
If you’ve ever stood in the olive oil aisle feeling confused by labels like “cold pressed,” “pure,” “extra virgin,” or just plain “olive oil” — you’re not alone. Cold pressed olive oil and regular olive oil are fundamentally different products, and that difference shows up in every aspect of the oil: flavor, nutrition, aroma, and...
