Upscale olive oil is a great gift for your favorite foodie
By Cynthia Nims,
It can be a little mind-boggling to cast your eyes over a grocery store shelf that is well stocked with olive oils and try to navigate the options. With an increasing array of olive oils available from domestic and international sources, we have a greater than ever selection to choose from, particularly among the upscale bottles that run in the $20-plus range.
Twenty bucks for a bottle of olive oil?
Yes, and prices can be double that or more.
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Did you know this about olive oil?
- Spain is the leading producer of olives and the world’s leading producer of olive oil.
- Extra virgin olive oil is the strongest olive flavor of the four varieties of olive oil. Best used for drizzling, salad dressings, marinades, sauces, stews, soups.
- Virgin olive oil shares extra virgin olive oil’s strong flavor, but is slightly more mild. Best used for grilling, sauteing, drizzling, salad dressings, marinades, stews, soups.
- Olive oil is much milder and better suited for cooking. Best used for baking, frying, grilling, sauteing.
- Light olive oil is the mildest of the four varieties and best used for baking, frying, grilling, sauteing.
- For baking, simply substitute equal amounts of olive oil for vegetable oil.
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The pressing matter of making olive oil
By Steve Petusevsky,
I’ve been cooking with olive oil for more than three decades. But I never thought about what goes into producing it. This past week, I got to see where olive oil comes from and follow its production from tree to press. I was in Puglia, Italy, learning about olive oil from the locals through a consortium known as Olivita. Some of the growers I met are fifth-generation producers.
The quality of olive oil begins in the field. The Apulian region is almost solely devoted to olive oil production. The entire region, more than 500 miles across, is covered with olive trees. Their distinct silver-green leaves can be found nowhere else in nature but on this type tree.
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Compound from olive oil slows down spread of HIV
Olive oil has become part of the fight against the Human Immunodeficiency Virus (HIV) – the cause of AIDS – thanks to research carried out by the Bionat team, from the University of Granada, headed by Prof. Andres Garc?Granados, senior lecturer in Organic Chemistry.
Their work shows that maslinic acid – a natural product extracted from dry olive-pomace oil in oil mills – inhibits serin-protease, an enzyme used by HIV to release itself from the infected cell into the extracellular environment and, consequently, to spread the infection into the whole body. These scientists from Granada determined that the use of olive-pomace oil can produce an 80% slowing down in AIDS spreading in the body.
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Posted in Europe | U.K, Health, Olive Oil by: Olives101
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The Thymes Olive Leaf bath and body collection
Olives on a slice of pizza. Fettuccine tossed with garlic-infused olive oil. An olive tapenade brushed over some crusty bread. Olives have been coloring the culinary world for ages, and now the humble orb is leaving its mark on the beauty industry.
Thymes, a company that sells products made with natural ingredients, is offering a new line called the Thymes Olive Leaf Collection.
The bath and body care line includes 15 products, utilizing every part of the olive – the leaf, oil, pit and flesh. The collection, which includes everything from bath salts to candles, has a mild fragrance that has an herbal edge with the scent of laurel leaf, lavender and patchouli. The line is designed for men and women.
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