| Olive Oil |
By Sara Millbank
From the tree to the Mill
From November to March every year thousands of families pick up their sticks, nets and baskets and set out to start the annual olive harvest. For thousand of years methods have changed very little when getting the olives off the trees but when they get to the mills, traditional presses have been replaced by modern systems called centrifuge. Great care is taken to classify and process the olives to give us the olive oil we use in cooking today.
The fruit of the olive tree is not only tasty but extremely healthy. A tablespoon of Virgen Olive Oil contains 120 calories, 14 grams of mostly unsaturated fat and no cholesterol. Extra Virgen Olive Oil also contains important anti-oxidants beta-carotene and Vitamin E.
Grades of Olive Oil
Extra Virgen Olive Oil (Aceite de Oliva Extra)
This comes from the first cold pressing of the olive and must have an acidity of 1% or less (the less the better).
Virgen Olive Oil (Aceite de Oliva)
This comes from the second pressing And although generally good flavour, may have a higher acidity of up to 3.3%
Refined Olive Oil (Aceite de oliva Refindado)
This comes from a chemical and heat process to extract the remaining oil from the waste pulp and stones. The resulting oil bears no relationship to cold-pressed oil, being completely lifeless both nutritionally and gastronomically. It is not sold for cooking unless blended with Virgen Oil to produce Olive Oil.
Olive Oil (Aceite de Oliva)
This is Virgen Oil mixed with refined oil and sometimes called Pure Olive oil, which is very misleading. The Virgen Oil is added to try to give the refined oil flavour and aroma.
Cooking with Olive Oil
In every Spanish kitchen, Restaurant and Bar, Virgin Olive Oil is on hand and used liberally. Good cooks and chefs use nothing else whether on hot or cold dishes. Some people pour it on their toast at breakfast, over their salad, fry fish in it and even drink it. Olive Oil is used for salad dressings, marinades and mayonnaise and it can even replace butter. With a relatively low burning point, it is advisable to cook slowly with Olive Oil which also helps to preserve most of the flavour and nutritional value.
Health Benefits
Olive Oil has been associated with the prevention and curing of ailments for many years, from cancer to senility. Credited with helping the digestive system, particularly the pancreas and stomach, Olive Oil also reduces acidity which helps prevent ulcers. It also eliminates serious constipation with great effect. One of the biggest benefits of Olive Oil is that once it's in the blood system, it continues to work, helping to reduce cholesterol and this in turn means less risk of heart attacks, angina and thrombosis, to name a few. As if this wasn't enough, it also stimulates the absorption of calcium which helps bone growth, works as a tonic to the skin and helps prevent cellular aging throughout the whole body.
Dressings with olive oil
Alioli
4 Garlic Cloves
2 Egg Yolks
2 x Pinch of Salt
30ml Vinegar
250ml Olive Oil
Lemon Juice
Virgen Olive Oil
Crush the garlic cloves with a pinch of salt until a smooth paste is formed. Put the egg yolks in a bowl and using a hand-held blender beat well. Add vinegar and beat again. Work in the olive oil (Ordinary not Virgen) very slowly until the mixture becomes thick and creamy. Flavour with lemon juice, extra virgen olive oil and pepper to taste.
Pesto
50g Fresh Basil Leaves
2 Garlic Cloves
30ml Pine Nuts
Salt and Pepper
50g Parmesan Cheese
100ml Olive Oil
Put the basil, pine nuts, and seasoning in a mortar and pestle and grind into a paste form. Transfer to a bowl and beat in oil, a little at a time. Place in a food blender and blend at high speed until very creamy. Transfer back to the bowl and fold in the cheese and mix. Can be stored up to two weeks in a fridge.
Mayonnaise
1 Egg Yolk
2.5ml Mustard Powder
2.5ml Salt
1.25ml Pepper
2.5 ml Sugar
15ml Lemon Juice or White Wine Vinegar
150ml Olive Oil
Put the egg yolk, mustard seasoning, half the lemon juice and sugar in a bowl and mix thoroughly. Add the olive oil drop by drop until consistency you require. If the mixture becomes too thick then add drops of lemon juice to thin down. When all the olive oil is used, add the rest of the lemon juice.
Please note: do not use egg yolks straight from the fridge as this could cause curdling. Eggs should be room temperature.