Guaranteed 100% Virgin (Olive Oil in general)

Member Name: cata

Product:	Olive Oil in general
Date:	15/10/01 (651 review reads)
Rating:

Advantages: Taste

Disadvantages: None

Although this op is about Olive oil I feel I have to mention the various other types of culinary oils available for the chef.

OILS:
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There are over twenty different types of culinary oils available, these include such delights as avocado and pumpkin seed oils; as well as them there are many varieties of Olive and flavoured oils. Certain oils are best for cooking while others best used for flavouring. Oils that can withstand high temperatures, such as those made from corn, grapeseed, groundnut, or peanut, rapeseed and sunflower are best for cooking. Others such as almond, hazelnut, sesame and walnut oils are more suitable for flavouring foods. Olive oil is of course suitable for both.

Storage:
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Ideal conditions for storage is pretty obvious, a cool, dark, dry cupboard and well sealed to prevent oxidisation. Failure to store in these conditions will lead to oxidisation and the oil will develop a rancid taste. Sound familiar well treat your olive oil like you treat your wine and you won’t go far wrong. Of course this is for long-term storage, the olive oil we buy from the supermarket is ready for use and can be kept out as long as it is used fairly quickly. If you like to make a bottle last for month’s keep it in the dark.
Refrigeration may make the oil go cloudy and congeal; this can be easily remedied by bringing the oil back up to room temperature before using the oil. In warm climates it is advisable to keep your oil in the fridge only bringing out what you intend to use that day to clear. This is especially important in delicately flavoured oil, which would otherwise go off very quickly.

Grapeseed Oil:
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This is a delicate oil, extracted from grape pips. It is able to withstand a wide range of temperatures and has a high smoking point. This makes it excellent for frying foods and is a healthy alternative to use for frying food rather than vegetable oils. It will not turn c
loudy if stored in a refrigerator and due to its delicate nature is perfect for most salad dressings, mayonnaise, it can also be used to dilute the stronger oils such as hazelnut or walnut.

Olive Oils:

Most olive oil is produced around the Mediterranean. Spain is the largest producer of olive oil, the oils mainly being high quality; Italy however is renowned for producing some of the finest quality olive oil on the market especially from the Tuscany and Umbria regions. Greece is another major producer of oils but the quality control is not as high and the oils are not of the highest quality overall. Although some oils produced in Greece rate with the best. France producers a small amount but the quality are high but its output does not come near that of the big three.

Extra Pure Oil:
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Olive oils are classified according to the level of acidity. The first cold pressing produces the finest olive oil with a maximum allowed acidity level of 1% this oil is labelled extra-virgin. Further processing by heat produces more oil, which decreases in quality and flavour. Fine virgin oil contains a maximum acidity level of no more than 1.5% while virgin oil the level is 3%. Plain olive oil or pure olive oil is made from a blend of refined oil and one of the levels of virgin oil.
Olive oil is a healthy and versatile item and it is worth buying good quality oil for your cupboard. To produce some sauces only good quality oil will do or you would be left with an unpleasant taste. Remember however you will need a variety of oils in your kitchen. Extra fine virgin oil can be too strong and the flavour overpowering if using it in some dishes.

Adding Flavours:
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Oils can easily be infused with flavours, such as herbs, garlic, spices etc. You need to purchase good quality oil and some airtight bottles or jars. Then place your herb or spices in the container and cover with olive oil. I normal look out for
nice bottles throughout the year and come September/October make flavoured oils for gifts around the family. Along with my home made gin and vodka gifts they make an extremely easy gift to make that gives pleasure and are useful as well. (See my op on subject)
Shameless plug out of the way I will proceed :>)

Chilli Oil:
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Two teaspoons of Sichuan peppers or mixed peppercorns.
8-10 dried red chillies.
8 fl oz groundnut oil.
1 tablespoon of sesame oil.

Heat a pan and add peppercorns and eight chillies, dry fry them for a minute or two on a medium heat.
Stir all the time so they do not burn. Reduce the heat to low and pour on the groundnut oil. Leave to cook for ten minutes before removing from the heat and allow to cool.
When cold add the sesame oil and stir well. Cover and leave overnight to infuse.
Strain the oil through muslin into a sterilised jar or bottle add the two left over chillies. Seal the container and store in a cool, dark, dry place for at least three months. The oil is then ready for use, it gives a lovely warm flavour to your cooking without the burn often found when cooking with plain chillies.

Herb and Saffron Oil:
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2 sprigs of fresh rosemary,
2-4 sprigs of fresh thyme,
1 teaspoon of dried oregano,
2 cloves of garlic,
1 teaspoon of crushed fennel seed,
Generous pinch of saffron strands,
750 ml of extra virgin olive oil.

Wash your herbs and pat dry with kitchen roll, remember oil and water do not mix.
Lightly bruise them to bring out the flavour and aroma, this is easily done by pressing the flat side of a knife onto the herbs.
Put all the ingredients into a sterilised jar or bottle cover with the oil. Seal and shake the bottle well to mix, store in a refrigerator for at least a week then use. This oil does not keep well and is best used up within a month of making. You may prefer to strain the oi
l first but you can use straight from the bottle with no problems.

Garlic oil:
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Peel a couple of cloves insert into the neck of a bottle cover with oil and leave for a week. Use the oil straight from the bottle with no need to strain. You can top this oil up if you so wish, eventually the garlic will lose its potency and you will have to start again.


Pesto Sauce:
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This is an excellent sauce to be served with pasta, if you have dried the stuff you can buy in supermarkets do not be put off, try making your own for a rewarding experience.

In a mortar put 50g of torn fresh basil leaves, tear then rather than chop or cut it improves the flavour and aroma, three finely chopped garlic cloves, two tablespoons of pine nuts, salt and pepper.
Grind this mixture with a pestle until you get a paste, add 50g of finely grated fresh Parmesan cheese and mix well. (Again I stress fresh Parmesan is a must the rubber bits sold as Parmesan in pots is a no no here)
Gradually trickle over and beat in 100ml of virgin olive oil, use the pestle or a wooden spoon. When well mixed it is ready to serve with fresh pasta. You can keep pesto for a week in a fridge or it is easily frozen, I tend to put it into an ice cube maker and then I have perfect cubes of pesto whenever I need them.

Bruschetta:
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Four slice of thick country style bread. (I use bread made in a bread maker cut to suit)
Two large cloves of garlic,
Extra virgin olive oil,
Sea salt.

Optional Parma ham or ham, grilled tomato slices.

Pre heat your grill and toast the bread on both sides until lightly brown, while the bread is hot rub the garlic which you have cut, over both sides of the bread. Drizzle oil over each slice and sprinkle with sea salt.
You can top this if you wish with Parma ham or slices of grilled tomato, serve immediately as a starter with a nice glass of Chianti. r><br>

The best thing to remember it pays to get good quality oil, no matter what type you buy; you will need more than one sort in your cupboard and remember you can mix oils together. A virgin olive oil with a dash of sesame oil make a good oil for stir-fry's and an extra virgin oil with a hint of walnut make a superb dressing for a salad. Using good quality oils improves your cooking potential and improves most of the recipes that call for oil to be used in them.

CATA®