What more could you want than a page full of impressions of olive oil
from around the world. Olive oil is nature's wonder. In the
Mediterranean, the olive harvest comes late in the fall and extends into
the winter. The olives have to be removed in good condition from the
tree either by hand or by mechanized method. After being smashed without
breaking the pits, the liquid in the olives is removed and separates
into two substances - the oil and a watery fluid.
The first oil of the harvest is often very green and less bland than
later harvests from the more ripe olives. I have long loved olive oil
that is full flavored. I find that olive oil from the middle east - both
the Arab countries as well as Israel is among my favorites. Only
recently have I come to appreciate some of the finer and subtler olive
oils from Italy. These are typically used to finish dishes as opposed to
the heartier flavored olive oils that can bring their own significant
flavor to a dish.
More and more articles have been written recently about the trials and
tribulations of consumers trying to get good Italian olive oil.
Apparently the credibility that comes with olive oil being Italian has
made it so that the quantity of olive oil marketed as "Italian" vastly
outstrips the actual capacity of the country to create the stuff. This
feat is accomplished by companies importing olive oil from other
countries (like Spain) and then packaging it and shipping it as if it's
Italian. In some cases there is some actual Italian olive oil mixed in
with the foreign stuff.
Ultimately you need to rely on good recommendations, an experienced
palate, and good notes. And as a reward for the hearty olive oil fan,
olive oil contains mostly monounsaturated fatty acids (the good kind of
fat), and no cholesterol.
- Badia a Coltibuono, Extra Virgin Olive Oil
- Casa Brina Extra Virgin Olive Oil (11/18/04)
Italy, web, Imported by
- Castelas, Huile d'Olive, Verge Extra
De La Vallee Des Baux De Provence, Provence France
- Medi Terranea, Getsemani, Extra Virgin Olive Oil
- Olio Extravergine Di Oliva "Pianogrillo"
"Tonda Iblea" e "Moresca", Sicily, Italy
- Rashaya's Extra Virgin Olive Oil
First Cold Press, Lebanon
- Trampetti Olio, Extra Virgin Olive Oil
Italy, web, Imported by Ritrovo,
Italian Regional Foods
Kobayler Brothers, Lebanon
- Frantoio Zedez,
Zedez Ranch, California, website
- I Lecci
Lago di Garda, Italy
- Mid East, El Koura
J. E. Chahine, Lebanon
- Mina Oil
- Podere di Pillore
- Villa Ferrale Laudemio
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