CBS 2 Puts Olive Oils To The Test
If you’re in the market for olive oils, you’re likely to be dazzled by dozens of drizzlers.
But which ones are the best to buy? CBS 2’s Consumer Reporter Kirstin Cole with the help of Good Housekeeping magazine performed a blind taste test of 12 brands to find the best.
A common question asked with so many olive oils stacked on your supermarket’s shelves is, “Are all extra-virgin olive oils created equal?”
Well, the experts don’t be they are.
Olives 101 has already reported this test in last February but here is the video and there is the CBS 2 article.
Posted in Articles, North America, Olive Oil by: Olives101
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olive oil: no longer confined to the kitchen
By Elyse Weidner,
One product that can soften your cuticles, condition your hair, moisturize your body, diminish sun damage to your skin and serve as a shaving product is sitting in your kitchen.
Extra virgin olive oil, rich in vitamins and antioxidants, helps soften skin without leaving behind clogged pores, extra grease or an overwhelming scent, says Alex Fiori, owner of Salon Di Marco & Day Spa, 733 Massachusetts St.
Fiori, a native of Italy, where people have been lathering up with olive oil for hundreds of years, says when it comes to at-home beauty remedies, our grandmothers were ahead of their time. Vitamin-rich olive oil has also proven to be a successful treatment for inflammatory skin conditions such as eczema and psoriasis, she says.
By simply carrying that bottle of olive oil from the kitchen to the bathroom, you can cut down on the money spent purchasing multiple bath and beauty products. Instead of using shaving creams, gels or soaps, spread olive oil on your skin before shaving to prevent over drying or irritation of the skin as a result of the razor’s exfoliating action. Also, after massaging a few tablespoons of olive oil into your hair, Fiori says to let it sit for up to an hour before shampooing to help repair split ends and eliminate dandruff by softening the scalp.
[Source] Click here
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L’huile d’olive tunisienne va se doter d’un label
L’huile d’olive tunisienne, qui fait de la Tunisie le 4ème exportateur mondial de ce produit, a tous les atouts pour être consommée et connue à l’international sous un label tunisien.
Ce produit biologique, lié à l’histoire de la Tunisie et écoulé sur les marchés extérieurs comme un breuvage anonyme, souffre encore d’un déficit d’image. Seul 1 % des quantités exportées est conditionné, le reste est vendu en vrac et est valorisé, sur les marchés extérieurs, par des sous-traitants étrangers.
Pour remédier cette situation et explorer de nouvelles pistes pour la promotion des exportations de l’huile d’olive conditionnée et repositionner ce produit tunisien sur les marchés extérieurs, le Centre technique de l’emballage et du conditionnement (PACKTEC) et le ministère de l’Industrie ont organisé, jeudi à Tunis, une journée d’information destinée aux producteurs, exportateurs, designers, experts en marketing et représentants de fonds spécialisés.
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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Use olive oil grades as flavorful guides
By Gholam Rahman,
Question: What’s the difference between regular and extra-virgin olive oil? If you’re not a gourmet cook, do you really need the extra-virgin kind?
Answer: Extra-virgin olive oil is unique among oils in that it comes directly from ripe fruits of the olive tree. The fruits are milled and pressed by modern hydraulic machines to extract the juice. The oil is then separated from the water in the juice by centrifugal machines. If the expressed oil meets certain industry criteria, including acid content of less than 1 percent, it is given the status of extra-virgin olive oil, or EVOO as Rachael Ray, the Food Network superstar, has named it.
In the old days extra-virgin oil also bore the inscription of “first press,” or “cold press,” but the Larousse Gastronomique, the food bible, says these terms are no longer relevant since all the oil can be extracted at the same time and temperature is now electronically controlled. Limited amounts of artisan oils are still made by hand. An oil’s main characteristic is its fine fruity flavor, like the bouquet of fine wines. And like a fine wine, it can be very expensive.
Color is not really a criterion of quality. The bouquet can vary from country to country, even from region to region.
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Introduce yourself to a nearby olive bar
By Karen Fernau,
Olives are so much more than a martini garnish.
They add easy, intense flavor to pasta dishes, baked bread, as toppings for seafood and in salads. Which olives taste best is personal. Flavors range from tangy, winey and fruity to spicy and tart.
Olives come packed with fat, but the “good” monounsaturated kind. Ten medium black olives have 50 calories and 4 grams of fat.
Today, many grocers, including Whole Foods, Safeway, Fry’s, Sunflower Market and AJ’s Fine Foods, offer well-stocked olive bars with global varieties. The advantage is mixing and matching, or buying just a few olives at a time.
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