Olive Nation Blog

CHOOSING THE OLIVE OIL THAT’S RIGHT FOR YOU

John Rusnak — Tue, 23 Jun 2009 12:49:27 +0000

When choosing an olive oil, one of the first and most important things to remember is to purchase your oil from a trusted merchant. Usually a reliable seller will have more than just one olive oil to offer. You should also be able to find a good description of each of the oils on the website. Take a look at the descriptions on www.olivenation.com. Here you will find a number of different oils along with a description of the attributes of each. In fact, a good merchant should not only have more than one oil from a country or region, but also offer olive oils from different regions and countries. After all, it might come as a surprise to a lot of people, but the Italians aren’t the only ones producing quality olive oil. So, expand your tastes and try olive oils from different countries!

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CHOOSING THE OLIVE OIL THAT’S RIGHT FOR YOU

THE HEALING POWER OF OLIVE OIL

John Rusnak — Thu, 18 Jun 2009 10:26:44 +0000

The ancients had it right. Olive oil, first discovered and pressed from olives over 6,000 years ago, has played an important role in a healthy diet. Recent studies have shown that olive oil helps in the prevention of cardiovascular diseases, has a cleansing effect on the digestive system as well as promoting healthy cell development. It also offers protection against many illnesses such as arthritis and cancer. Olive oil falls into the category of oils which are touted for their monounsaturated fats which have been shown to have a protective effect on the entire body. Olive oil is made up of 77 percent of this good fat. Research has also shown that olive oil may lower the risk of heart disease since it reduces LDL (bad cholesterol) while leaving HDL (the good cholesterol) intact.

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THE HEALING POWER OF OLIVE OIL

DIFFERENT PASTA SHAPES FOR DIFFERENT SAUCES

John Rusnak — Tue, 16 Jun 2009 10:21:08 +0000

Are you often confused by all of the different pasta shapes that are available? While it may appear as though it doesn’t really make sense to have all these different shapes and sizes, in reality it does. Pasta shapes are really defined by the sauces each complements. When choosing a pasta shape it is important to make certain it goes with the sauce. Light sauces are best with shapes such as capellini, known as angel hair pasta and certain types of spaghetti. On the other hand, your Bolognese sauce works best with pasta shapes that can hold the sauce. These shapes include penne rigate, or conchiglie. Your thicker, but not necessarily ‘chunky’ sauces work best with thicker noodles such as fettuccine or farfalle (bow tie). It is also interesting to note that some pasta shapes were created by local Italian artisans to show off their creativity or to hold it up as superior to other pasta creations in nearby locations.

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DIFFERENT PASTA SHAPES FOR DIFFERENT SAUCES

MACADAMIA NUT OIL

John Rusnak — Thu, 11 Jun 2009 23:12:42 +0000

Delicious and healthy, macadamia oil has a unique and delicate nutty taste. Light and smooth the oil has a high smoke point. It is also cholesterol free, contains up to 85% monounsaturated fat levels with the end result being a heart healthy oil like olive oil. It has an ideal ratio of omega 3 and 6, much higher than found in olive oil. Omega 3 seems to be more important than omega 6 since omega 3 seems to reduce the risks of heart disease, high blood pressure and arthritis. These fatty acids go a long way to keep cell walls healthy. They are the same acids found in seafood. Use it for baking, salad dressings, stir-frying, roasting, grilling basting and sautéing. Macadamia nut oil has a long shelf life of anywhere from one to two years.

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MACADAMIA NUT OIL

AVOCADO OIL-THE ALTERNATIVE OIL

John Rusnak — Tue, 09 Jun 2009 09:55:04 +0000

Cold pressed from avocados, this edible oil is known for its delightfully pure and fresh avocado taste and aroma. Avocado oil is one of few vegetable oils not pressed from seeds. It is pressed from the fleshy pulp that envelopes the avocado pit. Additionally, it is known to be one of the healthiest of the edible oils. It is high in monounsaturated fats (the good fat) and vitamin E. It is a fantastic way to take a salad to another level. It is also perfect for sautéing since it has a much higher smoking point than extra virgin olive oil. The smoking point of over 500° makes it a natural for cooking meats, fish and vegetables.

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AVOCADO OIL-THE ALTERNATIVE OIL

White Truffle Paste

John Rusnak — Thu, 04 Jun 2009 11:49:56 +0000

True white truffle paste is made from white truffles (tuber albidum pico-a spring white truffle), olive oil, salt and flavorings. The ingredients are all natural. This delicious paste has strong truffle flavor and will enhance any dish where the truffle flavor significantly enhances the taste experience. When using the paste always remember that it retains both aroma and flavor at its peak when added at the very end. Stir a teaspoon into your favorite pasta sauce, spread a thin layer on grilled steaks or mix a tablespoon into your favorite risotto. For a stirring brunch dish add to scrambled eggs or spread a little on your English muffin when making Eggs Benedict.

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White Truffle Paste

BERGAMOT INFUSED OLIVE OIL IS TRULY SPECIAL

John Rusnak — Mon, 01 Jun 2009 11:09:21 +0000

In the past certain flavored olive oils have gotten a bad reputation. This is due to the fact that unscrupulous producers have added chemically produced flavorings to the oil. Not so with Dr. Laleli’s flavored oils. Our favorite, and indeed most unusual, is the Laleli Bergamot Olive Oil. Bergamot is the ingredient in Earl Grey tea that gives the tea its wonderful flavor and ethereal aroma. Lovers of Earl Grey tea will relish this oil. We like to refer to this as “the Earl Grey of olive oils.” The next time you make insalata caprese (tomatoes, fresh mozzarella and fresh basil), drizzle this oil onto it. With the addition of a little pepper and salt the bergamot olive oil is the only other ingredient you will need. Grape tomatoes, rather than beefsteaks, sliced in half add a new and outstandingly delicious twist to this favorite.

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BERGAMOT INFUSED OLIVE OIL IS TRULY SPECIAL

How to Taste and Evaluate Olive Oils

John Rusnak — Wed, 20 May 2009 19:35:18 +0000

Frequently people will ask “Why some olive oils so much more expensive than others?” Good question. Perhaps a little better understanding will go a long way to answer the question.

First of all fine extra virgin olive oil, note the emphasis on extra virgin since plain olive oils don’t qualify, are akin to fine wine. Just as fine wine is evaluated by smell, taste and finally perception, the same is true of quality extra virgin olive oils. When doing taste and evaluation, it is always good to have more than one oil on hand, preferably from different regions or even different countries. This will give you a good comparison.

The first step is to smell the olive oil. To do this, place the room temperature oil in a wide mouth glass or glass container. Then gently swirl the olive oil and smell it. Good quality olive oil should give off the aroma of olive. There should be no musty or rancid odor. Then look for other aromas, such as grass, almond, herbs, spicy and any other odors which seem apparent. Remember olive oils from different regions and countries are going to be different. So what is apparent from one area won’t necessarily hold true from another area. This is one of the fun parts of olive oil tasting, i.e. picking up other scents.

Next comes the tasting. Take a small sip, making sure the olive oil stays in the front of your mouth. Observe the texture. Is it thick or thin? Is it smooth or spicy? Take notes.

Then swallow the oil. What is the aftereffect? Smooth, spicy, lingering or quickly diminishing in flavor are some of the characteristics.

Cleanse your palate with some plain bread and then repeat the steps for any additional oils on hand. Be sure to take notes for comparison purposes. It is also fun to do this with a few friends and then compare results.

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How to Taste and Evaluate Olive Oils

Rose Flower Water

John Rusnak — Wed, 22 Apr 2009 16:38:07 +0000

Rose flower waters are pure distillations from rose petals. Rose water has been a popular flavoring especially in the cuisines of North Africa and the Middle East, A few drops is all that is needed to completely change the taste profile of custards, rice puddings, ice cream, sugar syrups and added to a variety of fruit salads. It is also frequently incorporated into sweet Middle Eastern pastries, Used sparingly rose water adds a wonderful fragrance to many dishes.

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Rose Flower Water

Orange Flower Water

John Rusnak — Wed, 22 Apr 2009 16:35:18 +0000

Orange flower waters are pure distillations from the flowers of the bitter orange tree. These waters have traditionally been used in many French and especially Middle Eastern dessert dishes. Recently orange flower water has found its way into Western cuisine. In France to orange flower water has been added to madeleines. In Mexico to orange flower water is used to flavor wedding cakes. In the Middle East orange flower water is used to flavor baklava. Even in the United States the water is used to make orange blossom scones. Orange flower water has been used for a long time as an essential ingredient in Ramos Gin Fizz.

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Orange Flower Water