Harmony of Turkish cuisine with olive oil
Max Thomae, a famous chef at the Mövenpick Hotel, says a good olive oil enriches the flavor of food. Before creating the concept of “blond flavors,” he conducted long and detailed research on oils and their proper pairing with food. He describes olive oil as a culture and uses it in every food and in every technique
As with wine, not much was known about olive oil, particularly extra virgin oil, in Turkey until the 1990s, despite its status as a tasty, economical product.
Today much more is known about the rich, delicate product. For example, the older the age of the tree from which olives are harvested, the better the quality of the olive oil. While it is common knowledge that less acid in oils is better, it is also true that one should not buy only one type of olive oil but use an array of products for different foods.
Posted in East | Central Europe, Olive Oil, Recipes by: Olives101
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Sippin’ and slurpin’ olive oil
By Stephanie Oswald,
Ollo Extra Virgin olive oil, at just $11 per bottle, is a fabulous hostess gift, and something to keep on hand in your own cupboard.
I must admit, when I was invited to “slurp” olive oil out of a special glass while lunching at the Ritz-Carlton in downtown Atlanta, I was a bit skeptical.
This was no wine tasting, yet the talk was of flavor and finesse, hints of pepper and measures of substance. We were tasting award-winning Ollo Extra Virgin olive oil, straight from Australia.
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Posted in Australia | NZ, Olive Oil by: Olives101
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CA: Proposed measures look at olive oil labeling, quality
By Elizabeth Larson,
State Sen. Wiggins introduces bill to modernize definitions.
California olive oil makers are raising the bar when it comes to the quality and quantity of olive oil produced in the United States, and an industry association is supporting more stringent olive oil grade standards.
State Sen. Patricia Wiggins, D-Santa Rosa, has introduced Senate Bill 634 to update California’s definitions of olive oil grades, which date back to the 1940s. The bill would conform to international standards and include the “extra virgin olive oil” definition.
Alan Greene, vice president of sales and marketing for California Olive Ranch, said in a written statement that many consumers are getting “ripped off” because the current legal definition of olive oil is out of date with global practices.
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Posted in California, Olive Oil by: Olives101
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largest olive mill in North America set to open in fall
Oroville-based California Olive Ranch Inc. continues to make progress on building the largest olive mill in North America.
The mill, being built near Artois, is expected to process 76,000 gallons of olive oil a day.
The company has invested more than $30 million in its Glenn County operations, which includes a 1.500 olive orchard.
Glenn County olive growers produced $4 million in olives in 2006, according to the latest available crop report. That figure is expected to increase when California Olive Ranch meets its fall operation goals.
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Posted in Business, California, North America, Olive Oil by: Olives101
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Piantatella – Extravirgin Olive Oil
Posted in Europe | U.K, Olive Oil, Video by: Olives101
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