��������

[quote=alan h;120191]However, in it he tells of an organic olive oil grower who states - "��������s use the cheapest, worst oil. All the best goes to other countries"

Having seen the 20 litre tins of oil in many kitchens, I'm inclined to accept the statement - but is it true?
[/quote]
Don't know, but my wife's nonna always used the big 20 litre tins. She was just trying to save money to feed her herd of children and grandchildren.

May be true of the cities Al, but in olive growing areas, most people know of someone who produces their own oil, and buy this direct from them, and our local restuarants also use this for the table. But I wonder how much longer this tradition will last,? most of the people at the local presses are elderly, their children not interested in the farming way of life,its too hard.Hope its not going to become a dying art, apart from the large commercial growers.
A

As it is the case with many other products, quality can vary from producer to producer. You can get excellent olive oils in Italy if you know a producer or you go to one of the specialised shops where they will also advise you which would be the right oil to buy according to your personal taste. What is sold at those shops will be very expensive, two or three times the price you pay in supermarkets for same size bottles. And it is true that they export some excellent oils. I purchased a bottle in San Francisco in the Little Italy area that was the best I have ever tasted. It came from a small producer who sold exclusively to that agent in San Francisco, where there is a large percentage of population with �������� ancestry and they keep on going to the same few shops to get products from their country of origin.

Now that’s interesting Alan. One of my friends in Italy is a Lawyer and a few months ago he was involved in setting up a contract between a large olive oil producer there and a large supermarket here in the UK. The oil has been relabelled and is sold in bottles.

When I said I will have to try it, he replied "Don’t. The oil is dreadful”!!! (I have the name of the producer somewhere on the computer.)

If you are on the superstrada going in the Perugia to Firenze direction turn off by the lake at Toricella and you can buy as much genuino olive oil as you can carry from Hotel il Gabbiano. All grown and produced by them. The oil is served to customers and used for cooking. They refuse to cut corners where food is concerned and as a consequence have not had the coach parties they used to have staying there. They also grow as much as they can to serve in the restaurant and pizzeria.

We bought quite nice tasting oil in Calabria but still not as good as the oil we can buy here or indeed at local Umbria mills.

I think that every sensible �������� kitchen will keep 2 olive oils; a cheap, mass-produced one for frying (though we prefer to use sunflower oil) and a good one for salads and drizzling over soup and bruschetta. Its wrong to judge people for buying cheap oil when they may be using it for commonplace tasks. Our neighbour even polishes his terracotta floor tiles with it!

[quote=Noma;120202]Don't know, but my wife's nonna always used the big 20 litre tins. She was just trying to save money to feed her herd of children and grandchildren.[/quote]

In Puglia there are still a lot of people who take along their own olives for pressing (both young and old people!).

My local wine bar does stuzzichini which includes bread and olive oil which they also sell. A good way of trying new oils out, even if expensive. I've got cheapo oil, a supermarket Umbrian and the last, from the wine bar, from La Planeta in Sicily. Gorgeously grassy and full of flavour.

Marc.

If you're going to delete my post in this thread, the one where I suggested that a particular post might be actionable, you might at least do me the courtesy of telling me why, or don't I deserve such simple consideration? :veryconfused:

I know there are many more knowledgeable people on this forum than me and it has been said before but olive oil unlike wine does not improve with age. Generally two years is considered the timescale within which extra virgin olive oil should be consumed but in reality for pouring over salads or dipping with bread it should be used within the first year. Even better, within six months. Olive oil supplied in the UK usually only has a "best before date" and not a "date produced" (there are exceptions though) and tends to work to the two year rule. At the moment you should be looking for "best before Oct, Nov, Dec 2010 as this oil will have been produced in the Autumn/Winter of 2008. Bottles giving a 2009 date will already be almost 18 months old at the very least.
Last year the local gardeners here produced 29 litres of oil from just over 200 kgs of olives. We were lucky enough to receive a litre the next day and I can honestly say this was the best olive oil I have ever tasted. The cost of the pressing was €40 and there was no problem pressing this small quantity. That said, Liguria is probably considered the region that produces Italy's best olive oil although I now expected to be shot down by the Toscani.

And the Campanians and the Puglians and the Sicilians and the ....

:smile:Hi Capo Boi

Consider yourself shot down by a new Tuscan:winki:

[quote=Mediated Anarchist;120383]And the Campanians and the Puglians and the Sicilians and the ....[/quote]

...Umbrians.

But what Capo Boi says is absolutely true. The one thing all big producers have in common is that they have an interest in disguising the age and source of their products. If there there was a standard of the same type as that of Parmeggiano Reggianno, which is uniformly excellent and reliable product then small producers would gain. The DOP standard comes nowhere near meeting the standards required for classifying a high quality oil, age and month of picking being the main omissions.

capo Boi, maybe the lugurains consider it the best oil, just as maybe the tuscans consider theirs the best.But actually the best stuff comes from the south.but the northerners would not know that....Cuzz they are never allowed to try it................

Lets just get things into perspective.. When the Romans ruled most of the known world, they named a region campania [�������� translation] very Good reason for this... and nothing has changed geologically in those 2000 years............

Oh dear, now look what you've started Marc! :laughs:
Umbrian oil indeed. I'm with Giovanni on this one. :yes:

Ligurian oil is excellent; however, I think that we cannot say that there is such a thing as [B][U]THE [/U][/B]olive oil, they all have different characteristics. If we generalise a bit, we find that the extra virgin olive oil from
[B][U]LIGURIA[/U][/B] is delicate, aromatic and fairly light
The one from [B][U]TUSCANY[/U][/B] is robust, spicy, with an aftertaste of nuts and pepper.
The one from [B][U]LE MARCHE[/U][/B], coming from a careful blend of different olive varieties is very well balanced.
The oil from [B][U]PUGLIA[/U][/B] is fruity and highly acidic as it comes from very ripe olives.
The [B][U]SICILY[/U][/B] one is quite comparable to the oil from PUGLIA. It has a strong and penetrating taste, always fruity.
From [B][U]UMBRIA[/U][/B] we get an oil which smells of fresh herbs and has a characteristic green colour.
The one from [B][U]ABRUZZO[/U][/B] is emerald green, very fruity and has a very strong flavour.

Different regions, different tastes, different uses. I always use EXTRA VIRGIN olive oil in my kitchen for all purposes and I usually have 4-5 bottles which I use according to what I am preparing.

And I am always trying different labels and origins.

Hang on a minute, what about Marche!!!.
A

What about it? :bigergrin:

Marc.

I note that you posted 34 minutes after my query about the deleted post, still waiting for an explanation though! :madd:

[quote=Mediated Anarchist;120400]What about it? :bigergrin:[/quote]

Marche olive oil rocks :yes:

I bought some olive oil from Puglia when I visited La Dolce Vita last year, I tasted oil from several regions, but Puglia got my vote.

What about it Mediated Anarchist?, we were discussing olive oil and its very good, here in Marche as well, ours this year was excellent, and much appreciated by friends and neighbours, there is an old thread on it with a ytube video put together by Sarah, hope its still active so that you can enjoy watching it.
A

[quote=Gala Placidia;120394]Ligurian oil is excellent; however, I think that we cannot say that there is such a thing as [B][U]THE [/U][/B]olive oil, they all have different characteristics. If we generalise a bit, we find that the extra virgin olive oil from
[B][U]LIGURIA[/U][/B] is delicate, aromatic and fairly light
The one from [B][U]TUSCANY[/U][/B] is robust, spicy, with an aftertaste of nuts and pepper.
The one from [B][U]LE MARCHE[/U][/B], coming from a careful blend of different olive varieties is very well balanced.
The oil from [B][U]PUGLIA[/U][/B] is fruity and highly acidic as it comes from very ripe olives.
The [B][U]SICILY[/U][/B] one is quite comparable to the oil from PUGLIA. It has a strong and penetrating taste, always fruity.
From [B][U]UMBRIA[/U][/B] we get an oil which smells of fresh herbs and has a characteristic green colour.
The one from [B][U]ABRUZZO[/U][/B] is emerald green, very fruity and has a very strong flavour.

Different regions, different tastes, different uses. I always use EXTRA VIRGIN olive oil in my kitchen for all purposes and I usually have 4-5 bottles which I use according to what I am preparing.

And I am always trying different labels and origins.[/quote]

I see no reference to Oil from Campania? Which is totally understandable,otherwise one would be unable to use certain qualities to describe oils from differing regions...

AS ALL THESE QUALITIES ARE AVAILABLE FROM THE OILS IN CAMPANIA :bigergrin:

And before anyone says it, the oils from Campania are not collectively known as crude.

The Campanians, just like their oils.. are very well balanced, delicate, aromatic, robust, spicy, strong and penetrating, always fruity and never ever acidic. :bigergrin:

These were the regional oils I knew best; however, I will endeavour to complete my education and I will report.

To meet extra virgin olive oil criteria, the oil has to be no more than 0.8% acidity. Ligurian oil is pretty much the lowest in Italy, often coming in at 0.2% and this is the reason that it is particularly highly rated.

Some data and figures which may interest you.
Italy is the 2nd largest producer of olive oil in the world, with some 2,5 million acres of olive trees under cultivation. Yearly olive oil production is about 450,000 tons a year but the ��������s consume well over 600,000 tons a year. �������� olive oil exports is a business that tops one billion euros a year.
Now, the largest producer of olives and olive oil in the world is Spain, with over 5 million acres of trees cultivated and a production of 2,000,000 tons a year of which the Spanish people only consume about 420,000 tons per year.
All of the remaining tons are exported and a large chunk of these goes to Italy, which also imports oil from Greece and from other countries.
The world is increasing its consumption of olive oil because of the health benefits it has. The USA consumes about 7% of the world's olive oil and produces very little. About 75% of that figure comes from Italy and the figures are increasing. Canada is in a similar situation. Most of the �������� olive oil exported comes from the regions of Tuscany, Lombardy and Umbria.
Many �������� companies buy oils from different countries to fulfil their needs and they blend them; therefore, unless you buy directly from a reputable producer or you purchase those very expensive "boutique" labels which certify the origin, you really do not know what you are adding to your salad.
That does not mean that you cannot find some excellent blends of oils from different countries and then, it would be a case of personal taste.

If Italy imports olive oil, does that mean they are at a maximum capacity in being able to produce oil, do you know Maria, or is there scope for further production there???

Another question. With wine, there are recognised international certificates awarded in wine tasting. I have forgotten the name for such people who have undergone this training. Are there similar courses and qualifications for olive oil???

As Gala says, Italy is a net importer of olive oil in total because overseas oil is often blended with the domestic product. This essentialy takes place at the lower grades which are predominately used for cooking. At the extra virgin olive oil level (despite constant claims of adulteration) Italy is very much a net exporter.

Marc. last activity 11.47am

Still waiting.......

[quote=Sally Donaldson;120431]If Italy imports olive oil, does that mean they are at a maximum capacity in being able to produce oil, do you know Maria, or is there scope for further production there???

Another question. With wine, there are recognised international certificates awarded in wine tasting. I have forgotten the name for such people who have undergone this training. Are there similar courses and qualifications for olive oil???[/quote]

Italy is not at maximum capacity for olive oil (no country that is not completely given over to producing one crop can ever be) Anyone who knows Italy also knows that many olive groves, which were productive are now abandoned. Small scale oil production is not cost effective and in certain areas the landscape does not lend itself to large scale production.

The oil industry is mechanised but to nowhere near the extent of say wheat farming. There is yet to be invented a combined harvester for olives and it is a labour intensive industry.

There is an International Olive Oil Council which runs competitions and awards of ‘Golden Olive’, ‘Silver Olive’ etc.

As the certificates are awarded based on taste amongst other criteria, I would have thought there must be recognised ‘oil tasters’. Perhaps this site will give you more information???

[url=http://www.internationaloliveoil.org]International Olive Council[/url]

Well I must say that we certainly do not think that all the best olive oil leaves Italy - Angie's oil is certainly the best we have tasted and not overpowering or too strong like some. It starts off bright green, has a flavour almost like a green apples, slightly peppery and is delicious. As it matures, it mellows.

My parents-in-law are still producing olive oil from some of the oldest trees in Cyprus and we find this very different - very strong and not suitable for baking. Angie's 'Le Marche' oil is full of flavour and delicious on salads, however we also use it in baking - have a very easy cake recipe if anyone is interested!

Marc.

Latest activity; today 03.39pm.

And I'm still waiting....... Now eventually I will get bored with this, but without the courtesy of a reply, I would suggest that might say more about your moderating methods than it does about me.

[quote=Sally Donaldson;120431]

Another question. With wine, there are recognised international certificates awarded in wine tasting. I have forgotten the name for such people who have undergone this training. [[/quote]

This part of your post is "off topic" and should be removed and treated as if you are intentionally attempting to derail the thread.

If you want to ask a question about wine - please start a new thread and leave the rest of us alone to discuss only olive oil as we are fearful of having our posts deleted or of being banned. Thank you so much for your kind consideration.

Nielo has already answered Sally's query. I can only add that I have the feeling that there are some EU regulations that also apply in the case of olive cultivation. I will try to find out.
MA, that's very naughty. You have only quoted part of Sally's paragraph, which reads in full:
QUOTE
Another question. With wine, there are recognised international certificates awarded in wine tasting. I have forgotten the name for such people who have undergone this training. Are there similar courses and qualifications for olive oil???
__________________
UNQUOTE
By reading the full text you see that she is talking about olive oil and not derailing the thread.

Could we have a bit of peace and quiet, please?

But Mother Superior, you must not chastise me so - for I only follow the sins of others who lead by example.

Why are you asking for peace and quiet when you know it's not something that will be granted to you no matter how much you request it?

Oops, forgive me, for I have sinned and taken this thread off topic. I will lead Sally Donaldson by the hand to pastures new where we can repent together in the long grass. What is our penance to be dear Mother Superior?

Can you absolve our dreadful sins and save our tortured souls? :laughs:

I'll pray for you, but as I always say: "You are bold as brass".
Now, to link olive oil and religion, so that you do not get accused of derailment, I must tell you that the oil used for consecration as Holy Oil or Consecrated Oil in the Catholic Church for the anointment of the sick, confirmation, christenings, etc. is really olive oil which is blessed at Easter. So there you have another use for olive oil.

That is interesting Gala, also of course used for certain ear conditions. Sorry off topic :no:

Not at all, Lollita, warm olive oil has been used to cure ear conditions for centuries. It is a natural remedy.

My wife mentioned her nonna and zie pouring olive oil in her and her siblings ears when they were little. I always thought she was pulling my leg. Now seems it may have been true.

Olive oil was originally only available through Chemist shops in England, I think it was the cook/chef and thoroughly interesting woman, Elizabeth David who first used it in her recipes after travelling in the Med. and Italy.

Sorry very off topic now. :reallyembarrassed:

Not at all, olive oil has been used for centuries to treat ear conditions and has saved many lives. Here is just a sample of what it can do. Look under "olive oil"
[url=http://www.getridofthings.com/get-rid-of-an-ear-infection.htm]How to Get Rid of an Ear Infection[/url]

So if olive oil is a natural cure and is used in ear conditions, should I not lead Sally Donaldson by the hand, but by her ear to pastures new so we may both repent? :swoon:

There's so much to all this religious stuff that I don't know how or if I will ever learn. :nah:

[quote=Lollita;120508]Olive oil was originally only available through Chemist shops in England, I think it was the cook/chef and thoroughly interesting woman, Elizabeth David who first used it in her recipes after travelling in the Med. and Italy.

Sorry very off topic now. :reallyembarrassed:[/quote]

My mum bought her olive oil in Boots in the sixties "Olive Oil BP" in a little bottle - she never used it in cooking OR cleaning she used it as................ suntan lotion :wideeyed:

[quote=Jinty;120538]My mum bought her olive oil in Boots in the sixties "Olive Oil BP" in a little bottle - she never used it in cooking OR cleaning she used it as................ suntan lotion :wideeyed:[/quote]

Wonder what they thought the medical use for Extra Virgin olive oil was in the 1960's?

Olive oil has been used in cosmetics for well over 4,000 years now. There are plenty of cosmetic products nowadays which contain olive oil, although the real thing is just perfect.
[url=http://www.associatedcontent.com/article/127840/olive_oil_treatments_for_beautiful.html?cat=69]Olive Oil Treatments for Beautiful Hair & Skin - Associated Content[/url]
Some other uses:
If you do not have any cleansing cream or lotion left home, use a piece of cotton with some olive oil to clean your skin and remove make up.
An instant beauty mask: Mix an egg yolk with a few drops of olive oil and brush it over your face and neck like an ordinary mask. Allow it to dry and keep it for 10 minutes on. (Don't allow anyone to see you as it can provoke a stroke and try not to move a single muscle in your face or neck) After the 10 minutes, remove the mask with plenty of warm water. Apply a toner and some moisturiser. Perfect skin!

Use that same olive oil and egg yolk recipe on dry cracked elbow skin.

[quote=sueflauto;120542]Wonder what they thought the medical use for Extra Virgin olive oil was in the 1960's?[/quote]

Instead of writing a long list of possible uses, here is a text written in 1934 which clearly explains how useful it was (and is) to have some extra virgin olive oil at home
[url=http://www.homeoint.org/hompath/articles/629.html]Tresorie - OLIVE OIL AS A MEDICINE [Olive Oil As A Medicine][/url]

Thats interesting Gala, our next door neighbour (Mario who knows everything) has a couple of spoonfulls with his breakfast each morning, not my favoured way of using it , but at well over 70 he puts us to shame. And I remember the tiny bottle of oil my mother kept in the larder, and did have it warmed and poured down my ear, then I discovered some weird recipe for mixing it with a teaspoon of sugar and using it as a hand scrub, she wasnt very pleased with me, but for cooking then never, it was always lard! ugh.
A

Morning All:smile:
Not really off topic because it's still about olive oil. But olive oil was used for lamps and lighting ? before it was used for cooking.
Remember the 10 Virgins in the New Testament who had to keep their lamps burning all night... and the five diligent ones who cleaned and tended their lamps and the five foolish ones who let their light go out.
Also the Vestal virgins in the early part of Roman culture - 300-400 bc. who tend the Holy flame.
So, Virgin gets into the title and another use for olive oil.:smile:
We have a couple of little repro. Roman/Etruscan oil lamps and they work brilliantly with our own olive oil.