Submitted By Simon Hardy Butler, August 4, 2017

Maybe we should just change the names of all but the simplest of ingredients into acronyms to match what’s often done with extra-virgin olive oil.

For example: Farm-fresh eggs would be FFE. Balsamic vinegar? BV. Dry-aged porterhouse with Himalayan salt? DAPWHS.

Oy. Let’s just stop already, shall we?

I look at extra-virgin olive oil as a useful ingredient, but not so special that it needs to be a collection of letters spelling out “EVOO.” Sure, dishes can be improved by better-quality oils, but let’s face it: No one’s going to gravitate toward a particular main because EVOO is cited in the description. It’s a foundation, sometimes a condiment or a topping, but rarely the point of a big plate. And calling it “EVOO” instead of “extra-virgin olive oil” is just pretentious. Restaurateurs, may I urge you to keep this in mind? It’s not a selling point. Really.

Know why? Because extra-virgin olive oil should always be used anyway, rather than the run-of-the-mill stuff. So it basically goes without saying. There’s no need to add a little “extry” to make it sing. It already has that.

In light of this revelation, let’s continue to shout the praises of full food words and culinary terms that don’t need any acronyms to stand out on a menu. Sous vide. Pork belly. Sauteed shrimp paste. Day-boat whatever. I won’t turn up my nose at them. I will, however, look askance at any mention of EVOO.

If that makes me a gastronomic anti-snob, so be it. I’m not gonna take that olive-oil bait.

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