Cooking with Olive Oil

About Olive oil

The olive tree is a crop native to Asia Minor which spread to the rest of the Mediterranean, plus Iran and Palestine around 6,000 years ago. It is one of the oldest cultivated trees and has been growing long before the written language existed.

There are many uses of olive oil. Not only is it a gourmet cooking product, it also has a series of health and beauty benefits. The polyphenols which is found in olive oil has been shown to slow down the process of aging. Studies have also shown that olive oil offers protection against heart disease and also has the ability to reduce the effect of oncogene, the gene which turns a host cell into a cancer cell.

Flavours of the olive can depend on a range of factors including the type of olive, the ripeness of the harvest, riping conditions, crop maintenance and how the olives are handled. When tasting, much of the oils characteristics are perceived through the sense of smell. A trained taster can identify negative elements within the oil.

Cooking with Olive Oil

Some olive oils cannot stand the heat of the pan. Some types have a low smoking point and if they reach this point it means that they lose their unique flavour. Standard oils and pure olive oil are suitable for frying. Unlike extra virgin olive oil, they have been created by a refining process which strips out most of the unique flavour which can be found in extra virgin olive oil and is therefore, it available at a cheaper price.

On the other hand, extra virgin olive oil needs to be cooked with care. It is the highest grade of olive oil so if it is heated to a high temperature it loses its flavour straight away. It is more frequently added to meat or fish which is already cooked or made into marinades, dressings and just purely drizzled over fresh pasta, salads and bread.

Another delightful dish including classical Mediterranean ingredients includes olive tapenade, a flavoursome dish which can served with bread or crudités to finish. Please see recipe below:

Olive Tapenade

Ingredients include:
2-4 tbsp extra virgin olive oil
Handful of parsley
300g pitted black olives
6 anchovy fillets
3 tbsp chopped capers
1 juice of a lemon
1 garlic clove
Seasoning

A simple process: just mix of the ingredients together and add enough olive oil to create a paste. If you require a smooth texture use a blender to combine the ingredients. Again add more oil if you for more of a paste texture.

Olive oil should be stored in a dark, cool place and not in the refrigerator as it will eventually solidify. It should be kept in an odourless container and stored in cupboards that are not exposed to strong smell otherwise the oil will absorb the various smells.

If it is properly stored the oil can last of at least two years, however it has the best flavour in the first two months of opening so use it as much as you can then!

Olive Oil – Part of the Greek Culture

Greeks are to olive oil that Texans are to oil

Greeks regard olive oil as valuable as gold, their fortune is centred around it as an important ingredient in Greek culture.

The olive tree has been grown in Greece for thousands of years and the oil is used by millions worldwide as a food as having medicinal, cosmetic, lighting and sacred uses.

History of Greek olive Oil

According to Greek mythology, the goddess Athena caused the olive tree to spring up so that she could win the favour of the inhabitants of Acropolis. Hence, the Acropolis is always depicted with an ancient olive tree growing on it.

The olive oil tree is not unique to Greece, both the Armenians and the Egyptians knew about it, however it was the ancient Greeks who were first responsible for large scale cultivation of olives. Somewhere between the seventh and third centuries BC ancient Greek philosophers, physicians and historians decided on its botanical classifications and referred to the curative properties of olive oil. This knowledge is being revived as modern day scientists research why the Mediterranean diet is so healthy.

The love of the Greek olive-grower for the olive tree is often passed on from generation to generation and from family to family and with every birth, an olive tree is planted which will grow and develop along with the child – when the child starts school at the age of seven, the olive tree is ready to produce it’s fruit.