Roll-On Olive Oil Prevents Soggy Bread


This clever invention takes a cue from the roll-on glitter bottles of the 90’s and swaps the sparkles for olive oil. Created by design group Oaza, the Oil-On dispenser is made from a glass container topped with a hollow cork stopper that’s sealed with a rolling wooden ball. The ball soaks up the oil, then dispenses it evenly as you roll it across your bread.

Oil-On focuses on subtly — playing off the idea that we oh-too often overpower bread’s flavor and texture by dunking it in olive oil. The ballpoint pen-like dispenser enables us to get a thin layer of oil, as opposed to a piece of bread soaked in the stuff. Unfortunately, we’ll have to wait a bit longer to get our hands on this item, as the firm is still considering plans to move the unique dispenser into production.

‘Til then, we foresee Nutella roll-on bottles ahead. Goodness knows we need something to deter us from slathering ungodly amounts on our morning toast.

H/T + Picthx Vizkultura

Fast Food

The Simple Pleasures of the New Grilled Chimichurri Salmon Dishes from Rubio’s


Working at a food blog, you come to understand what will and won’t do well on your site. You actively seek out the ostentatious, the bizarre, the HOLY SHIITAKE MUSHROOMS, BATMAN. Little by little, your writing becomes less about celebrating food and more about gawking at it (which is, of course, its own brand of fun). Every once in a while though, you find something that – while not bacon wrapped, nutella-stuffed or Sriracha-drizzled – nevertheless deserves to be shared, on no merit other than sounding absolutely incredible.

Say it with me now. Grilled. Salmon. Chimichurri. Is your mouth watering yet?

Rubio’s, the San Diego-based chain who brought $1 Fish Taco Tuesdays into the mainstream, is now offering new Sustainable Grilled Chimichurri Salmon burritos, tacos and salads for a limited time. As the press release details:

“. . . each item features sustainable, grilled Atlantic salmon topped with Rubio’s chimichurri sauce, a savory blend of chopped basil, parsley, chives, garlic and olive oil. The mouthwatering burrito and taco include fire-roasted corn and Fresno chiles. The burrito comes complete with black beans and salsa fresca, while the taco is topped with crunchy spring mix, butter lettuce and crema. Providing an even lighter option is the salad, made with fresh spring mix and butter lettuce tossed in a chimichurri balsamic vinaigrette dressing and topped with fresh sliced avocados, Fresno chiles, crema and fire-roasted corn.”

This summer, do yourself a favor, at least once. Put down the Waffle Taco and pick up something that sounds good and is kind of good for you. If nothing else, it’ll leave you feeling good about yourself, so you’re free to sneak in that extra Frosty cone for dessert.


Foodfapping 2012: The Year in Sex-Related Food News

Face it, the best part of not dying during Mayan Doomsday is knowing we still get to enjoy the two things that make this life worth living: Food and sex.

Here’s some of the best, worst, strangest and most OMGWTFBBQ-worthy sex-related news stories we saw this year.

Enter at your own risk.


1. Happy Steak and Blowjob Day!

Celebrated on March 14, AKA “Valentine’s Day for men,” the day for all you ladies out there to “show your man just how much you care.”


2. Whiskey Dick, the World’s First Whiskey-Flavored Lube

The guys from Epic Meal Time made a whiskey-flavored personal lubricant, to use on Steak and Blow Job Day I guess.


3. Selling Sex Out of a Food Truck

Here’s a lesson you can take away from this story about a Long Island food truck owner who tried selling her escort services on the side: Never trust the “secret sauce.”


4. Japanese Artist Cooks Up and Serves Own Genitalia

Can you say sausage fest?


5. How to Drink Wine and Not Fall Asleep Before Sexy Times

Thanks to sex therapist Dr. Ruth, you can now drink wine with only 6% ABV, which is apparently just enough to get you frisky, but not enough for naptime. Finally!


6. Don’t Have Sex With Olive Oil as Lubricant — Or This Can Happen

Hint: Don’t make jokes about Pam Cooking Spray either, ’cause ain’t none of this funny.


7. Mushroom or Masturbation Toy?

That’s the question that plagued one poor Chinese news station, who unfortunately broadcast the wrong answer throughout most of Asia. Oops?


8. Chocolate Penis Cowboy Hats – Yes, Really

Say “howdy” to our little friends.


9. STD Cupcakes – For If You’ve Ever Thought About Banging a Cupcake

Brought to us by a few of the grody minds at Eat Your Heart Out, these disease-ridden clapcakes have actually helped to promote STD awareness. Hell, I believe it. Ew.


10. PETA Makes A Video About Carrot Penises

The secret to staying long and strong? Eat your veggies, apparently. Now there’s something you won’t learn about in sex ed.


11. In more WTF Olive Oil News: Don’t Inject Your Penis With The Stuff — Or This Can Happen

Answer: Your penis won’t grow larger and it’ll actually fall off and die.


12. The 50 Shades of Chicken Cookbook

Possibly the only good thing to come out of this year’s 50 Shades of Grey phenomenon. Because topless chefs and BDSM poultry? Hot.


13. Chocolate Viagra?

The EU is raring to release a “natural alternative” to everyone’s favorite little blue pill. According to Angus Kennedy, founder of Kennedy’s Confection trade magazine, “It’s an all-natural ingredient which could give men the legendary staying power of some of the world’s greatest lovers.” Mmmm, sounds super sexy.


Don’t Inject Your Penis with Olive Oil to Make It Grow — Or This Can Happen

“I’m just glad that this ended with the removal of my penis,” said no one ever — until now.

According to a Thai newspaper, a 50-year-old man has just had his penis surgically removed after it had become cancerous from nearly 20 years of repeated olive oil injections.

The unnamed man first started the practice after hearing it would help increase the size of his penis, and continued to do so for years, up until about three years ago when he discovered the little guy had become strangely discolored.

He soon found, however, that he could wash most of the color away, and chose to ignore any other symptoms until earlier this month, when tests confirmed the cancer had spread through most of the tissue. You’d think that after the first year without any luck, he’d have gotten the idea.

Thankfully, the cancer was limited only to the man’s penis, allowing him to spare the rest of his anatomy, as well as his life. Considering he’d spent most his adult life still trying these enlargement injections though, chances are things won’t be that much different for him post-peen.

Can you say “extra-virgin”?

via Rocket 24


The Olive Oil Mafia is Real, Dirty & In Your Kitchen


Fraud in the world of olive oil dates back thousands of years to ancient continental empires. Archaeological record indicates the existence of an “olive oil surveillance team” in Nuzar (modern-day Syria) and inscriptions on oil containers from the Roman Empire bearing a production time and place – not unlike the born on dates pushed by Budweiser marketing a decade ago.

Owing to geography and Mediterranean tradition, Italy is a formidable force in the olive oil industry, commanding so much marketing power that you will often find bottle after bottle of the stuff on store shelves sourcing oil from seemingly everywhere except Italy, but prominently boasting a label indicating it was packed or produced in the country to imbue it with a provenance of “je ne sais quoi” – or whatever the Italian version of that is.

As with anything rooted in the boot-shaped peninsula, you wouldn’t be remiss to suspect the tireless hand of corruption. Popular myth indicts the mafia as the source of a vast olive oil conspiracy, but aside from a front business for 1920s Italian-American mob boss Joseph Profaci – Mario Puzo’s inspiration for Vito Corleone – no one has revealed a specific connection beyond the standard suspicion of mafia influence that mars Italy’s image in seemingly all facets of business and government. The scandal here is of a more corporate variety; perhaps the mob has simply evolved their disguise? Or maybe corporations are the new organized crime?

In his excellent book Extra Virginity, Tom Mueller travels the world to unmask the treachery of oil adulteration, a racket one source likened to “cocaine trafficking profits with none of the risks.” The unspoken conclusion of his reporting seems to be that this mass deception goes far beyond the mutual back scratching society of Italian companies and so-called regulatory agencies lining each other’s pockets and deceiving consumers. It appears that Big Oil is running a global scam selling various ersatz concoctions under the label of “extra virgin olive oil,” falsely setting mass consumer preferences towards dirt cheap, bland, low-grade oil in the name of moving volume on a scale that keeps their business growing and high-priced, high-quality artisanal competitors unable to compete, per the grand prescription of capitalism.

To understand the superiority of olive oil in general, and to establish a basis for becoming the fussy, discerning amateur oil sommelier of your dreams, you have to understand that olive oil is not your typical liquid fat. As Mueller explains:

Olive oil is the only commercially significant vegetable oil to be extracted from a fruit rather than from seeds, like sunflower, canola, and soy oil. Since the fruit contains considerable water, extraction can be done by mechanical methods alone, with a centrifuge or a press, whereas extracting seed oils generally requires the use of industrial solvents, typically hexane. To remove this solvent from seed oils, as well as to eliminate the unpleasant tastes and odors they normally have, they must be processed in a refinery, where they undergo high-temperature desolventization, neutralization, deodorization, bleaching, and degumming. The end result is a tasteless, odorless, colorless liquid fat. Olive oil, instead, can simply be pressed or spun out of the olive pulp, yielding a fresh-squeezed fruit juice…

This introduction to the olive oil game drops hints at the dubious practices in Big Oil’s arsenal. “Extra virgin” refers to the freshness of the olives. As soon as the fruit is picked and processed for its wonderful nectar, it starts spoiling. So this is dirty trick number one: using overripe olives, careless methods that bruise the good ones and accelerate the spoiling oxidation process, or simply selling old oil. Dirty trick number two involves outright nominal fraud: the use of the seed oils listed above.

According to Mueller, we have Napoleon to blame for this. It was his competition that led to the invention of margarine, meant to be a cheaper, longer-lasting butter for the military and the poor. The industrial revolution rolled around and early food factories operating without regulation harnessed the power of modern processes of refining and hydrogenation were able to concoct any oil product from whatever resource cost them the least at the moment. Today, the modus operandi of sketchy oil hucksters is to dilute a small concentration of legitimate extra virgin with a large volume “lampante” (literally lamp oil – low-grade olive oil that is technically illegal for human consumption in Italy) or use chlorophyll-dyed seed oil to fill the bottle.

A more minor transgression comes in the form of labels boasting “first-pressed” or “fresh-pressed” or “cold-pressed.” Most olive oil is made in modern centrifuges rather than archaic presses and these time-sensitive claims are a redundancy – all extra virgin oil must be made from the initial output of a harvest.

Once you follow Mueller around various Italian countryside mom-and-pop olive oil operations and meet the true believers that tirelessly keep them going, you start to see where the battle lines are drawn. Descendants of multi-generational olive farmers decry the industrial deodorization that goes on at oil conglomerates to make harsh, substandard oil inoffensive to the average palate and present as clean extra virgin, when in reality a true extra virgin should be pungent and flavorful – even burning the throat to an extent with certain species of olive. Those oil diehards who see health benefits in olive oil claim that these cheap, bland oils that are not only destroying the market for flavorful but costly true extra virgin olive oil, but also the antioxidants that underlie the ancient myth expounding the remedial nature of the stuff.

If this sounds suspiciously like the white vs. wheat bread debate to you, you’re not alone. Swallowing the red pill of olive oil reality brought the same self-doubt I experienced years ago having the wool pulled back from my eyes on the horrors of white bread. Growing up, I dearly loved my Wonder Bread; a soft, untoasted peanut butter delivery system I was heartbroken to part ways with once I understood its bleached “wholesomeness.” In a world overrun with the industrial ethos, this is a conflict I could probably seek out and find similar conflict beyond the food world, with the idea of craft this, artisanal that, and handmade whatever extending to any consumer good or service.

Not surprisingly, as I progressed through this book, I couldn’t fight the growing urge to run to my kitchen cupboard and investigate the labels on the olive oil that I’ve bought mostly on price and happily consumed on bread, in salads, and in homemade pasta sauce for time immemorial. My big, tinted Trader Joe’s bottle seemed to check out (Mueller prefers light-resistant packaging) on appearance, but my roommate’s clear plastic bottle of Trader Giotto’s olive oil listed “refined olive oil” as its first ingredient and set off my nascent oil snob red flags. Suddenly, it all became so clear – the excessively Italian “Giotto” namesake, “imported” slapped broadly across the front, and of course the faux-venerable “packed in Italy.”

I returned to my bottle of superior “all natural cold pressed premium extra virgin olive oil” and cupped and tasted a sample of it. Just like the oil experts in the book I swished it around in my mouth praying for some noticeable flavor to elevate it above flatness of the maligned fakes I had just read about. Nothing. This was cooking oil. I’ve bought the more expensive Trader Joe’s olive oils before, but happened to have cycled back to this lower-cost standby on my last shopping trip. As much as I love Trader Joe’s – even to the strict exclusion of other grocery stores – I wasn’t in a place to trust any corporation, no matter how gourmet or lovable. Who knows what suspect oil deals are struck behind their cheerful, Hawaiian-themed facade?

Mueller describes US food as only regulated for safety, with quality left to the free market, so I had to go straight to the source. Thinking fresh, I started by ordering two bottles of Corto extra virgin from an olive ranch here in California featured and sanctioned in Extra Virginity. I will be vigilant about whatever time information is listed on the bottle, but harvest is underway, so hopefully I’m not stuck with last year’s dregs, however educational the experience sampling old oil would be.

Wanting to fulfill the scientific method and needing to satisfy my completist compulsions, I needed to find more olive oil to buy, test, and hopefully fall in love with. My online search for “fresh olive oil” brought me T.J. Robinson, “The Olive Oil Hunter” and his oil-of-the-month club at

His site is an austere but lengthy single-page testimonial written in the format of a textbook internet marketing sales letter. Where Mueller approached his olive oil exposé from a journalistic perspective, Robinson tells a similar story with a decidedly commercial end, playing to the vast and wealthy US food snob audience. I plunked down a hundred dollars and a day later received a “shipment alert” for “three precious bottles of the world’s freshest, finest olive oils, hand-selected and imported from Australia exclusively for you!” The enthusiasm is a bit cloying, but Robinson seems to know his stuff, making sure to point out the selection of Australian oil because of seasonal timing. This is the last of the Australian stock for this year, so again I will be wary of born on dates and other pertinent information as I embark on my olive oil odyssey at the cusp of the switch to the northern hemisphere harvest season.

Lest you think I’m out of spirit with epicurean ideals in my cold, scientific approach to educating myself about olive oil, be assured that my main motivation to suddenly spend lots of hard-earned dollars on high-end olive oil is to gorge and delight myself with delicious, oil-doused “test” food, using my duty to report the truth to the public as cover for a feast.


Don’t Have Sex With Olive Oil as Lubricant — Or This Can Happen

olive oil lubricant goes wrongThe state of Florida has a knack for keeping our news queue filled, specifically with the amount of residents that commit food-related crimes (not to mention the state has its own category on Fark). Not too long ago we told you the story of the Palm Bay resident that used Cheez-Its as ninja star weaponry that sent his wife to the hospital. And no one will soon forget the Miami zombie-apocalypse-face-eating story which led the CDC to give a written statement denying the existence of zombies. So what now?

Port St. Lucie resident Barbara Hall and her boyfriend are getting all riled up (sexy time) when she tells him to get the olive oil. The rest is comedic history. The report states:

When (the boyfriend) returned with the olive oil, Barbara asked if he had also brought the PAM cooking spray. Barbara believed (the boyfriend) misunderstood what she had said, and commented on a girl named Pam that he knows.

To briefly summarize, the boyfriend had made a comment about a girl named Pam that he had recently slept with, mistaking the PAM joke for a criticizing comment about a previous rendezvous. An argument began and ended with Hall throwing the Olive Oil bottle and hitting her boyfriend in the head. Hall has since been booked on a domestic battery charge.

Hall did not comment about the specific type of olive oil. So it is still unknown whether the oil was of a virgin, extra virgin or cock-blocking variety.

(via TCPalm, Photo Credit via USDAGov Flickr)


Bacon Olive Oil, Because This is America

Like any true Italian, I like me some olive oil; but like any red blooded American, I LOVE me some bacon [Sidenote: if you are vegan/vegetarian, and I have offended you with my generalization, I apologize.]

Olive oil is said to have many benefits, like improving digestion, controlling frizzy hair, and soothing chapped lips. So when you combine the already magical forces of olive oil with the wonderment that is bacon- who knows what you’ll be capable of after ingesting a few teaspoons. (Probably lifting buses with your bare hands and ninja crime fighting, but I’m not positive.)

Queen Creek Olive Mill, the company responsible for this delicious concoction, is an Arizona-based brand specializing in oils, vinegars, tapenades, and all things olive related. Their bacon flavored oil was created by the demand of their customers, but they didn’t stop there. Other unique combinations include, Blood Orange, Mexican Lime, and even Chocolate flavored oil.  Think of all the recipes you could try with the assistance of a little porky flavored goodness!

While I realize bacon olive oil is not for everyone’s palate- the website does mention that no actual pigs were involved in the production- so it looks like meat eaters, vegetarians, and vegans alike can partake in this pig-fest.

Buy: 14.99 @ Queen Creek Olive Mill


Slow Roasted Tomato and Olive Focaccia

How gorgeous is that photo above? Don’t you just wanna pick up that piece of bread and dip it in the olive oil? I DO!

This guest-post thingamajig rocks! Look at all the deliciousness I have posted in the past couple of weeks, and the amazing bloggers I have come to know so far – I am truly blown away.

My guest post today comes from The brilliant Kitchenarian. If you have not met her, yet, you are in for a wonderful journey.

Lorie, apart from her talents in the kitchen, she is one of the loveliest people I have ever come across. Her soothing voice speaks to you through her blog, and her caring nature can be felt as soon as you meet…errrr…read her.


I am so excited to be over here at Diethood today. I have known Kate for quite a while and consider her one of my dearest foodie friends. I love to pop over to her blog often to see what delicious treats she has made. Earlier in the summer, Kate made some delicious Oatmeal Raisin Muffins over at my blog while I was away on vacation. I am so thrilled she has invited me here today to share a recipe with you while she is taking a little bit of time away.

When Kate asked me to guest post on her blog, I knew almost right away what I was going to make. Both Kate and I made slow roasted tomatoes a few weeks ago for French Fridays with Dorie and she commented that she made them often in her house. When I made that dish, I thought to myself how they would be the perfect topping for focaccia.

Focaccia is such a great bread to make. I think it is pretty much no fail. It can be made thick or thin, crunchy on top or not, but it is almost always soft in the center. I like mine baked to a nice golden brown with coarse salt and other savory ingredients sprinkled on top. I love to serve it with a nice olive oil for dipping. This is a great recipe adapted from one I discovered at that is easy to make and delicious with whatever you choose to put on top. I don’t include measurements for the toppings, because you can add whatever amounts you like. Some people like a few ingredients scattered on top, and some like it piled high.

Slow Roasted Tomato and Olive Focaccia

You will need:

  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 1/2 to 4 cups bread flour
  • 2 teaspoons coarse salt
  • 1/4 cup olive oil
  • Cornmeal, for dusting

Toppings for this recipe:

  • Olive oil
  • Coarse salt
  • Slow roasted tomatoes (or sundried tomatoes)
  • Kalamata olives, pitted and chopped

Optional Toppings:

  • Carmelized onions
  • Minced garlic
  • Shredded Parmesan
  • Fresh Herbs


  • Preheat oven to 400 degrees.
  • Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears.
  • Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
  • Dissolve salt in 2 tablespoons of water and add it to the bowl.
  • Pour in 1/4 cup olive oil.
  • When the dough starts to come together, increase the speed to medium.
  • Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
  • Turn the dough onto a work surface and fold over itself a few times.
  • Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
  • Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
  • Grease a jelly roll pan with olive oil and sprinkle with corn meal.
  • Once the dough is doubled and domed, turn it out onto the counter.
  • Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
  • Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
  • Uncover the dough and dimple with your fingertips.
  • Brush the surface with more olive oil and then add your toppings.
  • Bake for 15 to 20 minutes or until browned on top.