"oliveoil" news and stories

I love garlic. I grew up on it. In my house, there were two things always on-hand to season a dish -- pepper and garlic powder. (My family almost never used salt!) I can't do without either, and that also means that I eat a lot of garlic-flavored dishes, like garlic mashed potatoes. (Good to keep the vampires away, and the mens.)

But now I have a new beloved mashed potato flavor -- chives and parsley. Wanting something fresh and light to go with my Lamb Hunter-Style, I found this recipe on Epicurious for Chive and Parsley Mashed Potatoes. It's not quite as easy as throwing a little garlic into the mix, but the effort is worth the great flavor.

The trick to the green and tasty taters -- an herb olive oil. Just puree 1 cup of fresh chives, 3/4 cup fresh parsley, 1/4 teaspoon of salt, and just over 1/2 a cup of olive oil. Once it is smooth, push it through a metal sieve. Take the remaining oil and pour some, to taste, into your potatoes. Since nothing is cooked, you get that fresh and light herb taste, which makes the potato a great addition to any rich and heavy meat dish.

Okay ... I have to admit that I cheated just a little and sprinkled some garlic-flavored sea salt on top, which made it even more delish!

When purchasing an artisanal extra virgin olive oil, people tell me completely different ways to store it. While some urge me to refrigerate it, others argue that refrigeration spoils the oil's flavor.

Well, the reputation of Italian products has been suffering lately, and this latest news on olive oil doesn't help. Apparently a counterfeit olive oil ring was busted. They had been exporting "soya beans or sunflower seeds - some of it genetically modified - mixed with beta carotene and industrial chlorophyll" all dressed up as authentic Italian olive oil.

Police arrested 39 people and confiscated 25,000 liters of the fake oil. The authorities say the good news is that proper checks and new labeling laws are working to catch these counterfeiters. However some people in the Italian olive oil industry are worried that consumers will compare Italian products with the recent fiasco of Chinese exports. The prosecutor who ordered the arrests did say that the oil wasn't harmful, but that it was produced in facilities which weren't checked by the health department.

Unfortunately some people are always going to be on the lookout for ways to make a quick buck. All we can do is hope to not get caught up in it, or that it won't hurt us if we do.

He doesn't get much press it seems, what with the new breed of food celebrities these days, but still, David Rosengarten has always been one of my favorites because he always provides very good information. On his site, he has an article about how to shop for olive oil. Unlike some vinegars, olive oil does not age well, so knowing what you are buying, and knowing how to maintain its freshness is important. His tips, in brief:

• Genuine fresh-pressed olive is the best quality for taste, but is difficult to find
• Olive oil always tastes best within a year of its production.
• Always look for the date on a bottle or canister of olive oil - use olive oil by a printed expiration date, or up to a year after a printed "Harvest Date."

As far as storing olive oil, a cool, dark place is good. According to What's Cooking America, refrigeration isn't necessary, but it's okay if you do. The oil will turn cloudy, but will clear again once it warms to room temperature. It doesn't affect the oil's quality or taste.

More on olive oil:
Did you know....olive oil
Tasting olive oil
Extra-virgin olive oil is a natural pain killer
A deabte about the best brand of oliveoil

U.S. olive oil sales are on track to hit $1.3 billion by 2010, according to recent market research. Sales are expected to hit nearly $1 million this year according to Olive Oil in the U.S.

The report, published by Packaged Facts, attributes robust sales of olive oil to health benefits and an increased interest in Mediterranean foods. Among the health benefits that have received scads of press in the past few years are the ability to lower cholesterol and blood pressure. The study also cites the rise of olive oil tasting boutiques, which have helped educate the American about regional varieties. No word on what effect Rachael Ray's mantra, "Just add a little EVOO," has had on sales.

Source