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September 2013
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Olive Oil The Culinary World's Most Important Commodity By Kirk Leins
Like wine, olive oil is produced in many different countries, each lending their own indigenous characteristics. Also like wine, many olive oils are intended for specific uses, even specific foods. Italy and Olive Oil While many countries put forth outstanding versions, there may be none that take olive oil as seriously as Italy. That shouldn't come as a shock because Italians take food in general quite seriously. The vast majority of Italian products received in the States are "specially" produced for us Americans. While a bottle of olive oil may state "Imported from Italy", oftentimes the olives are imported into Italy from other countries, manufactured into oil, and then exported abroad. Types We've all heard the term "extra-virgin olive oil", but what does that mean? According to Italian law (that's right, it's an actual law), extra-virgin olive oil must have an acidity level of less than 1 percent. The higher echelon of extra-virgin oil actually dips below .5 percent. In the past, oil was extracted from the olives by putting them through a press. Nowadays, the task is mostly accomplished via centrifuge. With either method, no heat is applied to the olives during extraction. This first pressing or centrifuging of the olives is what produces the oil known as extra virgin. Virgin olive oil is also a by-product of the aforementioned process, but refers to any oil that is above the 1 percent acidity level. Tips for Buying When buying olive oil, look for bottles that state the year of harvest. Unlike many wines, olive oil is best when it's fresh. Opt for oils less than 2 years old. Generally, the better olive oils have more information about the product printed on the label. If the oil is unfiltered, there's a good chance it came from an artisan producer and it's going to be of good quality. I recommend the Whole Foods 360 brand of olive oil to be pretty good for general use. It's imported from Tunisia and is consistent in quality and affordable in price. And now, three recipes featuring olive oil: for nibbling, for drizzling and for eating as part of a main course. For Nibbling: Authentic Italian Bruschetta Bruschetta is a dish we all know, but most of us have probably never prepared it the way Italians do. Pronounced broo-SKEH-tuh, most preparations involve improperly cut bread, topped with an overly saucy mixture of tomatoes, garlic, basil, and olive oil. Make it the Italian way, and I promise you'll never go back. Ingredients:
For Drizzling: Carrot-Sherry Vinaigrette Carrot-Sherry vinaigrette is very popular in Burgundy, France. Use an Italian olive oil in French vinaigrette as a wonderful nod to these two great styles of cooking. Ingredients:
In Burgundy, a classic service for this vinaigrette would be in a salad comprised of baby arugula, sliced radish, and raw beets sliced paper-thin. Feel free, however, to utilize it in any type of salad, or even as a condiment for steamed or roasted asparagus. No matter how you use it, I would suggest a garnish of sliced almonds that have been lightly toasted as a way to mimic the almond nuances in the oil. For Main Course: Chicken with 40 Cloves Unlike the previous offerings, this recipe will use the olive oil as a vehicle for cooking the dish. The olive oil recommended is Frantoio Franci Toscano IGP. IGP is a European Union designation that covers the entire region of Tuscany and refers to oil that has been produced from start to finish within Tuscany. This includes everything - from the olive growing through the bottling. Frantoio Franci Toscano has an acidity level of .6 percent and every bottle is numbered, providing enough information to research its production. This oil has a medium intensity with a clear scent of olives, fresh hay, artichokes, and ripe fruit, and is an outstanding all-purpose olive oil. Ingredients:
Remove the chicken pieces to a platter and allow them to rest for 5 minutes. Meanwhile, use a slotted spoon to remove the garlic cloves from the skillet and transfer them to a small serving bowl. Serve the chicken and garlic alongside a green salad and crusty bread. Use the cooked garlic cloves as a smear for the bread. The olive oil journey is now complete! I hope you enjoyed it, while also learning a little something about olive oil.
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