A Primer on Olive Oil and Why it Should Be a Part of Your Diet
By Shiv Ambardar,
Olive oil should be the only oil that should be used in cooking if you are really health conscious. Most people don’t know that Olive oil is extracted from olive juice. Olive oil is cold pressed olive juice from which the oil has been separated out.
If it is done at room temperature without any process heat added, it’s called extra virgin olive oil and its the best choice available. Olive oil in which heat has been added is called virgin oil and although is still healthy is less desirable ion comparison.
That’s why it’s so healthy and is used in the finest cuisines all over the world. There are three types of olive oil i.e. Extra vierge (extra virgin), the purest oil with an excellent taste and a low acidic level; Vierge (virgin), oil with a very good taste and a higher acidic level; and lastly, Normal olive oil: this consists of a mix of refined olive oil and an oil between extra vierge and vierge olive oil.
Posted in Health, Olive Oil by: Olives101
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Extra Virgin Anti-Inflammatories
By Harold McGee,
FOR a newcomer to the world of olive oil connoisseurship, the sound effects from the 20 or so tasters at the Los Angeles County Fairgrounds in Pomona, Calif., were startling. The low murmurs of discussion were punctuated by loud, sharp slurps, and loud, sharp coughs. Slurps and coughs, hour after hour. On the second day I made two notes to myself: reread “The Magic Mountain”; check in with Dr. Beauchamp.
I was observing the annual Los Angeles international extra virgin olive oil competition, where nearly 400 oils from 15 countries were evaluated by expert judges last month. Through the three days of competition I learned what a wonderful variety of aromas you can discover in olive oils when you sip and slurp. (Vigorous slurping aerates the viscous oil and helps release its flavors.)
There were many different green notes pressed from the green fruit: of grass, celery, raw and cooked artichoke, green tea, seaweed. An oil from the Spanish picual variety smelled startlingly of tomato leaf, then green herbs: sage and rosemary and basil and mint and eucalyptus. From riper olives there were fruity and nutty aromas: citrus and almond and even banana.
Posted in California, Health, Olive Oil by: Olives101
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Paul Holmes launches Paul Holmes Olive Oil
Broadcaster, author, writer, star-dancer and journalist – now Paul Holmes adds olive oil maker to his colourful CV. Holmes has just released his own exclusive range of olive oils, pressed from fruit grown on his Hawke’s Bay property Mana Lodge.
The energetic Mr Holmes is producing two varieties of award-winning oil, Leccino and Frantoio. They are being marketed internationally as well as stocked in New Zealand by some of the country’s top delis.
Paul and Mana Lodge farm manager Nigel Mackintosh have been growing olives since 2000. Following last year’s first harvest, they are finally ready to present Paul Holmes Mana Lodge Extra Virgin Olive Oil pressed by Hawke’s Bay olive oil experts The Village Press.
Holmes is passionate about the results.
“The olive oil is high quality, up there with the best of the best. In blind testing in Hawke’s Bay last year Mana Lodge oil earned gold and silver,” he says.
“The two varieties I have produced are very different. Leccino is rich and golden, with a rounded taste. Frantoio is green, crisp and peppery.
“They are both perfect on vegetables – in fact the only salad dressing you need is Paul Holmes olive oil.
“Olive oil on salad is one of the most underrated pleasures on the planet. Or just dip bread into it, it’s a gorgeous thing to eat on its own.”
The first pressing of Paul Holmes olive oil from Mana Lodge’s 3,700 trees has produced 2,862 500ml bottles. Only 1,710 are being retained in New Zealand for local oil aficionados with the remainder snapped up by international distributors.
Holmes plans not to rest his laurels on extra virgin olive oil however. He intends extending the Mana Lodge brand into a range of gourmet foods.
Posted in Australia | NZ, Olive Oil, Peoples by: Olives101
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Liquid Gold from Provence
Provence is the only region in France where olive oil is produced. The amoun is miniscule compared to Spain and Italy, but it is growing year by year. The flavors of olive oil reflect the differing soils and climates that they are grown in. The French olive oil is known for its special qualities. Among oils it is considered an excellent one.
The extra virgin olive oil produced in France has exceptionally low acidity. It is a subtle oil, fruity and soft, with not even a hint of bitterness. But with only 2,400 tonnes of olive oil produced each year, compared to Spain's 970,000, and Italy's 420,000, France is not yet at least a leader in olive oil production.
Posted in Olive Oil by: Olive101
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Ifri lance l’huile d’olive Bio Cœur aromatisée à l’orange et à la tomate
L’entreprise Ifri d’Ighzer Amokrane, située dans la vallée de la Soummam, à Béjaïa, enregistre des résultats sans précédent, qui font d’elle un opérateur économique exceptionnel dans l’agroalimentaire algérien.
La petite huilerie familiale, lancée en 1922, joue la carte de la diversification tout en se lançant à la conquête du monde. Organisée en coopérative agricole, l’entreprise s’est fait distinguer ces dernières années par une gamme étendue de produits (eau minérale, sodas, confiseries) ainsi que la qualité de ses huiles d’olive, notamment, son nouveau produit huile d’olive Bio Cœur, une huile extra-vierge aromatisée à l’orange et à la tomate.
Forte de son succès retentissant auprès du consommateur, Ifri a vu ses commandes augmenter au fil des années. Une part prépondérante de sa production est aujourd’hui destinée à l’exportation. En France, les eaux et les sodas Ifri coulent à flots depuis déjà plusieurs années.
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Posted in Algérie, en Français, Huile d'Olive by: Olives101
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