Olive Oil
Olives have been valued for thousands of years in the Mediterranean, where they have been growing on hardy, broad-leafed evergreen trees since about 3000 BC. The trees which can reach heights of 50 feet, often live for 500 to 600 years or more; however, it has been recorded that there are trees over 2,000 yrs old in Canneto, Italy.
If you tour an olive grove, you'll learn that the olive is a fruit and starts out with buds that are a yellowish-green in color. As it reaches full size, it turns greener. But, keep in mind and depending on what you want to do with your varietals, they will eventually turn purple-blackish or black when fully ripe.
Olives are harvested at various stages, depending on the place of origin, the varietals and the desired end result - i.e., table olives, olive oil or both. Here in East Contra Costa County and/or California, harvesting can begin as early as October and as late as the following March.
As noted before, Spain followed by Italy then Greece are the largest producers of olive oil. BUT, California is making headway in producing some of the most awesome International and National award winning 100% extra virgin olive oil - one of them being - "Olio Bello d'Olivo"!
When and after purchasing your "liquid gold", (aka 100% extra virgin olive oil), store it in a dark, cool place such as your pantry which will preserve the oils' flavor and aroma. Extra virgin olive oil's enemy is light, heat and air - so when not using your olive oil, do not leave it on the kitchen counter or near your stove unless you are using it at that time for your meals/salads, etc. For freshness, it is recommended that you use your extra virgin olive oil within one (1) year (unopened) and within three (3) to five (5) months after opening.
Good olive oil can be expensive. It isn't cheap to produce a high-quality, extra virgin olive oil. Therefore, as a consumer, you should be wary if a gallon can/bottle claims to be extra virgin that is offered from $14.99 to $27.99 or in some cases less! Bottles below that price are almost certain to be chemically extracted and may not even be made from 100% olives. That's a true but scary thought!
With that said, check out this article from the New Yorker Magazine known as "Letter from Italy: Slippery Business...The trade in adulterated olive oil" by Tom Mueller, which documents the international trade in adulterated olive oil. You must read it http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller. It's a real eye opener for those of us who believe we are purchasing 100% extra virgin olive oil and at our favorite "box" stores and/or specialty stores that we frequent. The California Olive Oil Council (COOC) is emphasizing its seal of certification for extra virgin olive oil, the highest quality of olive oil, for the benefit of all consumers.
As the originators of more than 98% of all the extra virgin olive oil produced domestically, California producers are competing against dozens of imported oils, many of which may be incorrectly labeled. As Mr. Mueller points out, "The American market, which is worth about one and a half billion dollars, is the largest outside of Europe, and is growing at a rate of 10% a year."
Quoting from a laundry list of alleged criminal activities, the author notes that "in February 2006, federal marshals seized about sixty-one thousand liters of what was supposedly extra virgin olive oil and twenty-six thousand liters of a lower-grade olive oil from a New Jersey warehouse. Some of the oil...consisted almost entirely of soybean oil....." Consumers pay premium prices for olive oils marked "extra virgin."
The California Olive Oil Council awards its seal each year to olive oils that pass its tests for "extra virgin." Chemical testing in an independent laboratory as well as a sensory assessment by a rigorously trained Taste Panel determine whether or not an oil is truly exttra virgin. Recently, the COOC has added a UVA chemical requirement, which is to detect potentially adulterated oils. The final step for certification is to pass a blind tasting by the "Panel". In its evaluation, the Panel is not only looking for defects that would disqualify the oil as extra virgin, but is also seeking positive attributes such as fruitiness, pungency and bitterness.
Healthy Ways to Use Olive Oil
1. Good for your heart - Olive oil instantly bows to the applause of the cholesterol-watcher. Just two (2) tablespoons of olive oil blended with some lemon juice/vinegar and poured over a salad every day may reduce the risk of coronary heart disease.
2. Good for your lungs - a simple recipe for furniture polish combines two tablespoons olive oil with one tablespoon white vinegar and one quart warm water. Mix it in a spray bottle and lightly spritz it on your favorite wooden pieces, then clean with a soft cloth. Great shine with no nasty propellants.
3. Good for your skin - Olive oil gains popularity not only as a skin lubricant, but as a skin cleanser as well - try our custom olive oil soaps by Olio Bello d'Olivo. You can even conclude your cleansing with a few drops of olive oil as a moisturizer. There are chefs that splash olive oil on their hands during breaks in the kitchen. They believe that olive oil is a great hand lotion.
4. Good for your breath - bet you never thought you could use olive oil as a mouthwash? Well, try combining the oil with salt and warm water as a first-thing-in-the-morning alternative to bad breath! Go figure!
5. Good for your spirit and well being - Olive oil claims a long history in religious settings as a symbol of strength and consecration - setting apart of a person by God for special work - and is often used as an anointing oil for healing, blessings, and our last days (as we know it). As most of us are aware, in the Jewish faith, olive oil provides the fuel for lighting the seven branched "Menorah" every Hanukkah. With its reasonable price and easy availability, olive oil takes its place as a must have supplement to good health.
Olives
Health Benefits: Olives are a healthful choice when you want a tasty topping for a salad or a convenient food to eat out of hand. There are many types from which to choose - green, black, kalamata, & others - and though they are considered a high-fat food, olives are a good source of monounsaturated fats. They are also low in calories; one serving of five (5) kalamata olives is about 25 calories. However, note that olives are high in sodium, so cut back on salty foods elsewhere if you're limiting your sodium intake.
Latest Research: Most of the published studies have examined the benefits of olive oil rather than olives. Like olives, olive oil is a rich source of heart-healthy monounsaturated fats. Recently, research on olive oil has uncovered other compounds that may have a cardio-protective effect. In several studies from European universities, extra virgin olive oil - the oil obtained from the first pressing of olives - was found to have higher levels of polyphenols than refined oils, and resulted in greater increases of HDL (good cholesterol) when tested in human subjects. In addition, the polyphenols may help prevent the arterial inflammation caused by LDL (bad cholesterol).