Is it dangerous to cook with extra-virgin olive oil?
By Robert L. Wolke,
Q. My mother says extra-virgin olive oil should not be used for cooking because it can be dangerous to one’s health at high temperatures. She tells me that it should be used only for salad dressing. Is that true? If not, what can I say to her to convince her that it is false?
A. Extra-virgin olive oil is no more hazardous to cook with than any other vegetable oil.
Here’s what you can say: “Sorry, Mom: There are no health risks in olive oil. But you’re right in line with most experts, who recommend using extra-virgin olive oil only for salad dressing and other table uses rather than for frying. I know you’re too smart to waste an expensive oil with great flavor by frying fish in it.”
The “extra virgin” label implies nothing about the effects of heat on the oil. It is the olive oil producers’ designation of their finest and least processed products. The International Olive Oil Council sets the standards for olive oils throughout most of the world (but not in the United States, which doesn’t belong to the council) as follows, in decreasing order of quality and, usually, price: Extra-virgin, virgin, refined (formerly labeled “pure olive oil”) and olive oil (with no qualifier).
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Posted in Health, Olive Oil by: Olives101
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Turkey Discusses Plans to Expand Olive Industry
Turkey is ahead of Europe in terms of olive consumption, yet falls behind developed countries in terms of olive oil use.
At a fair held in an effort to increase both the export and domestic consumption of olive oil, Turkish Exporters Assembly (TIM) President Oguz Satici said, “We’re not even consuming as much olive oil as the amount put in Italian restaurants for promotional reasons.”
The yearly amount of olive oil consumed is nearly one kilogram per person in Turkey. The country is expected to be the world’s second-biggest olive oil producer within five years, Satici said.
“In order to be a national and international brand, the only thing we need is to use all our marketing means to position ourselves in Turkey and all over the world correctly.”
Speaking at a meeting held at the Istanbul Foreign Trade Complex, Satici said the domestic consumption of olive oil should increase as much as exports.
The fair, co-organized by the Turkish Association of Olives and Olive Oil, TIM and Ezgi Agency, will be held at the Istanbul World Trade Center Jan. 25-27.
Posted in Europe | U.K by: Olives101
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Lucques nouvelle récolte ou olive lucquoise
Produite et préparée en Languedoc Roussillon, la Lucques est une olive douce, peu salée, au léger goût de noisette beurrée, d’un vert éclatant caractérisée par une forme en croissant de lune. Elle est cueillie à la main entre septembre et octobre. La coopérative oléicole L’Oulibo propose – notamment – la nouvelle récolte dès octobre en bocaux, mais aussi en seaux. Source de fibres et d’antioxydants, cette olive de pays peut trouver sa place lors de différents instants de consommation : nature ou en en tapenade, à l’apéritif ou dans des plats cuisinés.
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Posted in en Français by: Olives101
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A sign of peace by Lindsay Olives
The Lindsay Olive Co. is again selling a holiday wreath made of olive branches. And, as it has the past four years, the company is sending all the profits to America’s Second Harvest, the national hunger-relief organization. The 20-inch circular wreath is made of green olive branches culled from California fields. It comes with a 12-inch gold-colored metal hanger. They cost $50 each. Orders are accepted through Dec. 7 for delivery no later than Dec. 23. For more information, visit www.lindsayolives.com or call (800) 765-2029.
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McEvoy Ranch celebrates 13th annual olive harvest
By Kim Cuby,
PETALUMA, Calif. – Seated at a small table, listening to her grandson’s high school classmates on stage, Nan Tucker McEvoy looks more like a proud matriarch than a groundbreaking agricultural entrepreneur.
But it’s McEvoy’s olives, not the jazz, that drew nearly 600 friends and visitors to her annual harvest party last weekend at McEvoy Ranch – 550 acres of rolling hills covered with neat rows of mint-colored olive trees.
The elaborate annual bash – featuring music, wine and a sit-down dinner of organic, locally produced delicacies – is McEvoy’s way of showing the neighbors what’s going on at the ranch. She enjoys sharing “the beauty of the place and the pleasure we can bring with the olive oil,” said McEvoy, a plainspoken and down-to-earth 87-year-old.
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