Parmesan toasts with ricotta, tapenade & roast tomato
Photography by Steve Brown,
Recipe by Abi Ulgiati,
Mediterranean flavours adorn these bite-sized morsels that taste delicious washed down with ice-cold Sangria.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Posted in Recipes by: Olives101
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Extra Virgin – A Strange Name For Oil
Many people have remarked over the years that “Extra Virgin” is a very strange name to apply to a type of olive oil. And they are right too – kind of… The term is given to the oil extracted from olives that is in its purest possible state. This is oil that has not undergone any kind of treatment other than washing and filtering. The oil is obtained using only mechanical means in a way that does not alter the oil in the slightest. That’s extra virgin!
There’s other kinds of virgin oil that can be obtained from the olive though. Fine virgin oil is close to extra virgin, but not quite as good. Virgin oil is a classification that describes an olive oil that has been pressed in a single simple way.
The lower grades of olive oil, some are not fir for human consumption and used as lamp oil, include: semi fine; refined; pure; refined olive-pomace oil; olive pomace oil; and pomace oil, which has industrial uses mainly.
But of course, extra virgin olive oil is the best there is, and the one that most discerning users reach for.
Posted in Olive Oil by: Olive101
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Frantoio di Sant’Agata d’Oneglia
Posted in Europe | U.K, Olive Oil, Video by: Olives101
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olive harvest impacted by January freeze
olive growers in the Central Valley saying damage from the severe January freeze has become evident in California olive groves.
The Olive Growers Council says young trees planted in colder areas seem hardest hit.
One farmer lost about half of a 30-acre grove. The freeze also damaged bud wood on mature trees, which will produce less fruit this season as a result.
Farmers will have a better idea how large the crop will be after the June drop, which will happen during predicted hot weather this week.
[Source] Click here
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Olive Oil, The Vegetable Fruit
Many people are surprised to learn that olive oil is actually a fruit. It appears more vegetable in nature, but appearances are deceiving – it's a fruit. Of course, most fruits don't have such wonderful oil associated with them, which is probably why we tend to think vegetable rather than fruit.
The facts and figures surrounding the olive and olive oil are fascinating. Did you know that there are in excess of three quarters of a billion olive trees in cultivation worldwide? That's a lot of olives! Most of them, more than 95 percent, can be found in the Mediterranean basin. Spain alone accounts for more than 40 percent of the world total production, which amounts to some 2.6 million tonnes annually.
Some 60 percent of the cultivated land in Greece is given over to olive growing. They hold third place in the world for olive oil production, but because 75 percent of that production is given over to extra virgin olive oil, that makes them the biggest producers of that finest of olive oil quality in the world.
France, although a small player in olive oil production, is nevertheless renowned for the high quality of the oil it does produce. French extra virgin olive oil is prized for its fine delicate flavor and aroma. Size isn't always important!
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