Olives and olive oil have a very long history. It’s been suggested that olives and olive oil have been around as long a 6000 decades. The Bible even references olive branches in the story of Noah’s Ark.. It’s unknown as to when people began to eat olives and their oil but its roots of use indicate that initially it was used in lamps as gas as well as for cooking.
There are two primary types of olive oils, extra virgin olive oil and olive oil. The term extra virgin denotes oil which contains less than 1% acidity and doesn’t have a treatment using chemicals or heat. Extra virgin also suggests the oil is from the”first press” or”cold press”. The tastes can vary from a national light or slightly rustic flavor to a peppery classic from Tuscany.
Olive oil is often labeled as”pure olive oil”; this oil is refined with steam and chemicals. The oil is then combined with a high quality oil to provide a better flavor and aroma. Often times this less expensive option is used in recipes and for sautéing. If you would like a purer taste stick with the extra virgin varieties.
Surprisingly enough olive oil lends itself nicely to chocolate. The high cocoa butter content in chocolate enables it to blend easily with oil and the olive oil taste recedes well to the background. Applying olive oil instead of dairy it becomes simple to create rich and creamy non-dairy chocolate deserts.
When buying olive oil bring home the jar and replace the lid using a pouring-spout stopper designed for use with liquor bottles. This will allow for spill proof pouring and more control over the flow of oil.
The oil should be kept in a cool dark place and used in just a years’ time. This distinctive choice in oil may turn rancid if left on the shelf too long.