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Olive Oil

 

The first olive groves were cultivated in Syria and Palestine, and around 1000 B.C. spread throughout Italy.  In order to develop, the olive tree needs water, sun, and soil that is not too deep.

 

An olive is a small bitter oval fruit, green when unripe and black when ripe.  Olive oil is a fruit-juice. Olive oil is cold pressed olive juice.  Cold pressed means that the olives are picked and squeezed and are not boiled before squeezing.

There are three types of olive oil:

1. Virgin: Produced by the first cold-pressing of the oils. No chemicals are added, but only drinking water used in the processing.  The oil is not altered by changes in temperature. 

o     Extra virgin: The purest oil with an excellent taste and a low acidic level (must have a degree of acidity content of less than 1 %). Least processed, high antioxidant content.

o     Virgin: Oil with a very good taste and a slightly higher acidic level (not to exceed 3.3%).

o     Virgin with acidity above 3.3%.

2. Refined Olive Oil: Oil obtained by refining virgin oil whose taste and/or acidity levels make it unsatisfactory to be considered virgin.   This is a healthy and perfectly acceptable food product, but it does not have the full taste of virgin olive oil.

3. Normal olive oil: This consists of a mix of refined olive oil and oil between extra virgin and virgin olive oil, it has a good to normal taste and properties are somewhere between the previous two.

o     "Lite" olive oils have a higher smoke point and are best for deep frying.   

 

Olive oil is a healthy substitute for butter or vegetable oil in almost every aspect of cooking:  Sautee’/pan frying, Frying, Fish, Salads and sauces, and Bread or toast dipped in olive oil instead of butter.

Olive oil has the highest proportion of healthful monounsaturated fat of all vegetable oils. Flavors and uses vary.  Here’s a guide to the various choices available:

  

   
   

    

    
Type
    
 
    
 
    
    

    
Characteristics
    
    

    
Best Uses 
    
   
   

    

    
Extra Virgin
    
    

    
Rich color, aroma, and flavor (nutty or fruity)
    
    

    
Dipping breads; salads; roasting; sautéing; & vegetables
    
   
   

    

    
Pure/ Light/ Mild
    
    

    
Pale yellow, no aroma; flavor similar to corn or safflower oil.
    
    

    
Cooking baking
    
   
  
  

* The lower the acidity, the better the taste.

Benefits of olive oil

All olive oil has approximately 120 calories; 14grams Fat per Tablespoon

Reduces the level of LDL cholesterol                     Reduces the blockage of arteries
Reduces the blood pressure of arteries                 Reduces the level of blood sugar
Increases the absorption of Vit. A, D & E               Increases the secretion of bile
Prevents myocardium heart attack                          Prevents arteriosclerosis Facilitates the absorption of other vitamins

 

Baked Fish (serves four)

Ingredients:

2lb filet halibut, scrod, or haddock                            1 tsp thyme

1/2 lemon                                                                         2 Tbsp. breadcrumbs

2 medium onions sliced in rings 1/4 inch thick                  1/2 cup pitted olives for garnish

2 medium tomatoes sliced in rounds 1/4 inch thick         chopped parsley for garnish

1/2 cup olive oil                                                                           salt, pepper

Wash the filet with cold water.  Remove from water.  Let drain.  Squeeze 1/2 a lemon over the fish.  Sprinkle with salt on both sides.  Meanwhile blanch the onion slices in parboiling water.  Rinse them with cold water.  Drain the onion slices, & arrange them on the bottom of a shallow baking dish.  Place the fish on the top of the onions.  Crush the thyme & sprinkle over fish.  Arrange the tomato slices on top of the fish, & top each slice with an olive.  Pour the olive oil on top of the fish & tomatoes.  Add freshly grounded pepper, & sprinkle with bread crumbs.  Bake at 350 degrees for about 30 min.  Remove from oven.  Garnish with parsley & serve.

 

 

Vegetable Casserole

Ingredients:

1 large eggplant sliced lengthwise, and cut in finger size strips.           1 tsp thyme, and 1 tsp oregano

2 medium size zucchini cut in strips-same size as the eggplant.          Chopped parsley for garnish

1 red pepper diced in small chunks                                                   1 cup olive oil

2 carrots sliced in small sticks                                                             2 medium onions chopped

2 cloves of garlic peeled                                                                       salt, pepper

3 medium tomatoes peeled and chopped or 2 cups crushed tomatoes

 

Wash vegetables.  Chop onion.  Pour 1/4 cup of water into a small pan & parboil the onion.  When the water evaporates add the oil. Cook onion for 1 min.  Add pepper chunks & stir for 1 min.  Remove from heat.  Set aside to cool.  Slice vegetables.  Place them in a large baking dish.  Season w/ salt, pepper, thyme & oregano.  Add the peeled garlic in the pan.  Pour the oil, chopped onions & chunks of red pepper over vegetables.  Toss well.  Bake at 375 degrees for 45 min. - until vegetables are tender, but not overcooked.  Remove from oven & garnish with chopped parsley just before you serve.  This dish has a much better flavor if it stays for a few hours.  It is nice compliment to all meats, at a summer barbecue, and a wonderful vegetarian meal.