Munich After Hours: For all the right reasons, Oktoberfest goings-on wrap up by midnight. But for some partygoers, the fun ends too early. The Schrannenhalle, known by most as the “Schranne” and located just off the Viktualienmarkt, is where Munich celebrates “after hours.” Daily from September 22 to October 7, the “Münchner Wies’n Nächte” festivities pick up at 10 pm with DJs, musical groups and big crowds. Like at the Wies’n, it is advisable to book tables for large groups. www.schrannenhalle.de
Olive Oils: If you decant your wine but still grab virtually any olive oil off store shelves, it’s time to redress the balance by using high-quality olive oil when cooking your next meal. But what is good olive oil? First, find a store where you can sample the oil. Take a swig to taste the flavor both in the front and back of your mouth. For first-timers, this is quite an experience. Look at the label. It should be marked with several details, most importantly when it will expire, when it was bottled and the acid content, as well as an ID number. Although olive oils are meant to be used within about a year and a half of bottling, a recently produced oil contains more acid and may therefore irritate your throat, while oils that have been in the bottle for several months are often considered “smoother.” Understand the pricing. The cost can be influenced by the country of origin, but most often is associated with the conditions at which the olives are pressed. Extra virgin oil is so called because it is pressed without being heated, which means it contains less acid but also that more is wasted in the production process—hence the higher price. Small producers and hand-pressing also mean a higher price. Buy what you like. There is no “right” or “wrong” in selecting oil. A great way to test it, according to Hans Hollweck of Rottler at the Viktualienmarkt, is to use it to grill a whole fish. Add some salt and pepper and...voilà. Serve it with bread to sop up the remaining oil. A few tasty examples found at Rottler recently include Koroneiki oil (an olive type from Crete) by Anthos Eleas and Castello Zacro. For something out of the ordinary, try olive oils infused with herbs or porcini mushrooms.
