AMERICAN food lovers have long taken for granted that only olive oils from the Mediterranean are worth buying — preferably with an olive tree, an Italian flag and some words like “authentic cold pressed” on the bottle.
But in the last decade, California producers have mounted a major new effort to bring back the domestic olive oil industry, planting thousands of acres, building new mills and producing oils that can be fresher, purer and cheaper than all but the finest imports.
The California olive oil trade, started by 16th-century Spanish missionaries, was almost dead 10 years ago, except for small-scale producers along the Pacific Coast and in the wine country. Continue Reading
Article credits: The Olive Oil Source
HEATING OLIVE OIL AND SMOKE POINT
One of the questions we are asked most often is what happens when olive oil is heated and/or used for frying. The important thing about cooking with any oil (olive or otherwise) is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. But what is the smoke point of olive oil? Depending on where you look for an answer, you may get vastly different ideas. Continue Reading
Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is – freshly pressed from the fruit.
The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidant substances. Continue Reading