Israel: Olives From orchard to oil
By Ofer Zemach & Ben Jacobson,
A symbol of excellence, strength and purity, olive oil has long been a part of the Israeli diet. The Bible contains many references to the culinary and religious uses of the olive and its oil. In the Book of Genesis, the dove sent from the ark by Noah returned with an olive branch, thereby making the olive the Western world’s symbol of peace.
A variety of Galilee associations band together every year to create the two-week Olive Branch Days festival in celebration of the olive harvest.
The 12th annual festival opened on Tuesday and continues through November 19. It offers a broad range of activities, but those that attract the largest segments of the public are scheduled on its two weekends. Some 40 venues are involved, with activities that highlight all aspects of olive and olive oil cultivation through tastings, tours, lectures, performances and multimedia presentations.
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Posted in Middle East, Olive Oil by: Olives101
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The three grades of olive oil
By Erica Marcus,
There are so many olive oils out there. What kind should I buy?
In the United States, you will generally see three types of olive oil at the market: extra-virgin, virgin and pure, which is also sometimes labeled, simply, “olive oil.” To understand the differences among them, you need to understand a little about olive-oil production.
To make olive oil, you take ripe olives and crush them, pits and all. From the resultant mash comes olive oil, and the method by which the oil is extracted will largely determine the quality of that oil.
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Will olive oil raise cholesterol?
By Mary F. Longo,
Recently at the office we had an inquiry about a diet that says to eat one tablespoon of light olive oil twice a day, before meals. The individual was worried it would raise his cholesterol and asked for advice.
First, the good news: Like any type of dietary fat, olive oil is a mix of saturated, polyunsaturated and monounsaturated fatty acids – but olive oil contains 77 percent monounsaturated fat.
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Tapenade recipe according to the Boston Globe
Makes about 1 3/4 cups
1 1/4 cups pitted green olives
2 anchovy fillets, rinsed and patted dry
1 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1 clove garlic, smashed
1 teaspoon capers, rinsed and patted dry
1/4 cup olive oil
1 1/2 teaspoon lemon juice
Dash of cognac, or to taste
Salt and pepper, to taste
1. Coarsely chop 1/4 cup of the olives.
2. In a food processor, combine the anchovies, lemon and orange rinds, garlic, and capers. Work to a smooth paste.
3. Add the remaining 1 cup olives and work the mixture to a paste.
4. With the machine running, pour in the olive oil through the feed tube. Transfer the mixture to a bowl. Stir in the chopped olives, lemon juice, and cognac. Taste for seasoning , and add salt and pepper. Transfer to a plastic container, cover, and refrigerate for up to 3 weeks. Adapted from “Nancy Silverton’s Sandwich Book”
Posted in Recipes by: Olives101
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Prochain coup d’envoi de la campagne oléicole
La récolte des olives à Bizerte devrait atteindre au cours de la nouvelle saison (2006-2007), d’après les estimations des arrondissements compétents relevant du Commissariat régional au développement agricole (CRDA), 13.500 tonnes d’olives, soit l’équivalent de 2.300 t d’huiles contre 17.500 t d’olives et 2.600 t d’huile pour la saison écoulée (2005-2006).
Afin d’assurer le bon déroulement de la campagne à venir, les services agricoles concernés à l’échelle régionale se sont empressés, en collaboration avec la profession, de prendre les dispositions qui s’imposent pour procurer tous les besoins de la campagne dont le coup d’envoi sera donné, selon les prévisions du CRDA, au cours de ce mois.
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Posted in en Français, Tunisie by: Olives101
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