Seafood Linguine With Pristiano Madrid Olive Oil and Tomatoes

Ingredients:

• 1 lb linguine
• 8 pcs medium-sized squid - cleaned, innards removed and cut into rings
• 12 pcs. shrimps, peeled, deveined, and halved lengthwise
• 12 pcs. mussels, cooked and shells removed
• 1 14-oz can diced tomatoes
• 1 head garlic, minced
• ½ cup fresh Italian parsley, chopped
• 2 tsp celery salt
• ½  tsp blackpepper
• ½ cup finely shredded parmesan cheese for topping
• 4 Tbsp Pristiano Madrid Olive Oil
• 2 Tbsp salt for cooking pasta 
• whole fresh parsley leaves for garnishing

Procedure:

1. Bring 3-4 quarts of water to a boil over medium-high heat, add 2 Tbsp salt and stir in the pasta. Cook until al dente, approximately 10 to 12 minutes. Drain the pasta well.
* Remember  that the secret to a good pasta is to cook it in plenty of water to avoid sticking. Adding oil to the pasta water can prevent sticking, but pasta that's cooked in oily water will become oily itself and, as a result, won't absorb the sauce and you'll have a flavorless pasta.

2. In a large skillet, sauté garlic until light brown. 

3. Add shrimps, squid and mussels. Saute just until shrimps turn pink, about 3 minutes.
*  Be sure not to overcook the shrimps! Shrimps when overcooked will shrink and shrivel and will be all tough and stringy.

4. Add chopped parsley and tomatoes (including the juice from the can). Simmer for 5 minutes. Add celery salt and pepper. Mix well.

5. Add pasta. Toss just until the pasta is covered with the mixture. Remove from heat. Let sit for about 3 minutes to let the pasta absorb the sauce.

6. Divide into four equal servings. Sprinkle with shredded parmesan cheese and garnish with parsley.

7. Serve and enjoy!

Vegetable Briyani with Pristiano Olive Oil

Ingredients:
2 cups Basmati Rice 
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Pristiano Madrid Olive oil Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method:
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish. 

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita and pickle.

Nutritional Profile

Olives are a remarkable source of antioxidant and anti-inflammatory phytonutrients. Most prominent are two simple phenols (tyrosol and hydroxytyrosol) and several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside). Flavonoids—including apigenin, luteolin, cyanidins, and peonidins)—are typically provided in valuable amounts by lives, as are hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid. The phytonutrient content of olives depends upon olive variety, stage of maturation, and post-harvest treatment. Olives are a very good source of copper amd a good source of iron, dietary fiber, and vitamin E.

Having Problem with Dry Skin try use Olive Oil

If you have dry skin, then you must mix olive oil with sea salt to cleanse it. All your dead skin will peel off, leaving behind a healthy glow.

Say no to Sunburn with Olive Oil

Water and olive oil when mixed in equal parts are great for treating sun burns

Almond + Pistachio + Raisins + Cashew + Extra Virgin Olive Oil

Dr. Giuseppina Mandalari told Reuters Health, that grind paste of Almond + Pistachio + Raisins + Cashew + Extra Virgin Olive Oil. Eating 2 Table spoon every morning has "helpful impact on the treatment of infective and chronic diseases."

She said almond skins can modulate an immunological response "and positively act as novel antiviral agents.

Olives in Different Languages

Let it be from north south east west regardless how they call it. The benefits are the same 

Chinese       Gan

Philippino   Oliba                             

Greek          Elia

Afrikaans    Olyf

Benggali      Jalapai

Hindi           Zaituna

Gujarati       Oliva

Irish             Oloige

Japanese      Oribu

Kannada      Aliv

Nepali          Jaitunako.

Punjabi        Jaituna da

Tamil           Aliv

Thai             Markx

Olive Oil Remedies For Dandruff

Olive oil is an old folk remedy for dandruff. When you apply olive oil-based treatments to your scalp, the oil moisturizes dry areas that may be flaking off. Olive oil can soak into thick, scaly areas on the scalp that cause persistent dandruff issues, hydrating them enough to allow them to loosen and release in a large piece instead of smaller flakes. This often puts an end to dandruff issues because the spot can finally heal over.

Overnight Soak

An overnight olive oil soak is the best way to take care of severe dandruff issues. It allows the oil to really moisturize your scalp. It may leave your hair quite greasy, though, so make sure you have plenty of time to wash it the next morning. To apply an overnight olive oil soak, pour eight to 10 drops of olive oil into your palm and massage it into your scalp. Place a shower cap over your head to keep from staining your sheets with oil and allow the treatment to penetrate your scalp for at least eight hours. Wash out the oil in the morning using a regular or medicated dandruff shampoo.

Use Olive Oil To Get Rid Of Stubborn Pregnancy Stretch Marks

Stretch marks are something you would never want to see on your skin. Unfortunately, we can hardly avoid these ugly marks at times, especially when you gain or reduce weight.

During pregnancy, many women develop stretch marks in spite of using several anti marks cream. Moreover, these marks are stubborn and do not fade easily. If you are in search of an effective remedy to reduce stretch marks, olive oil could be the best choice.

A Note on Stretch Marks:

Before we discuss how olive oil removes stretch marks, it is important to know why stretch marks appear on skin.

• Strange but true, women tend to develop more stretch marks than men. Girls at different time of age such as during puberty and pregnancy often develop stretch marks.
• These scars primarily target female group as their skin is soft and flexible. However, men also get stretch marks due to excessive weight gain or lose within a short timeframe.
• The ornamental name of stretch mark in dermatology is striae. These lines tend to appear most when upper surface of the skin expands beyond its ability.
• Specific body parts that witness these lines most are upper arms and under arms, abdomen, thigh, buttocks, and breasts.
• It is highly believed by the experts that stretch marks appear only at the areas of skin where supply of vitamins is scarce.
• Stretching or shrinking of skin during various phases of life, especially during puberty and pregnancy, gives birth to these lines.

Facts and myths about effects of olive oil on stretch marks

• Most stretch marks appear beneath the uppermost surface of the skin. Application of olive oil is thoroughly external. It is important to know that olive oil cannot diminish lines from within, but can lighten the scars from outside.
• Regular use of olive can reduce the lines from skin and it does not look uglier.
• Human skin is flexible, but does not have the capacity to expand beyond a certain limit. Skin growth becomes rapid during pregnancy when skin can no longer hold its tightness.
• Olive oil also works like a lubricant that helps skin expanding without breaking apart. Use of olive makes the skin softer so that it does not become painful for you while expanding.

How to massage olive oil on stretch marks?

Olive oil for stretch marks during pregnancy is one the best solutions you can ever find. Use luke warm olive oil for massaging the affected areas. This would help in speeding up the blood circulation over the area to a large extent. Leave the oil on skin for an hour so that the skin absorbs the vitamins of the oil properly. Follow this process regularly for an effective difference within a week.

Stop Snoring with Olive Oil

Snoring is a very common problem, affecting nearly 90 million men and women in the United States. This annoying sound can disrupt your sleep as well as your partner’s. Snoring happens when relaxed structures in the throat vibrate and start making noise. It is often considered a sleep disorder and heavy snoring can have serious medical and social consequences.



So, if you have the habit of snoring, you need to take necessary steps to combat the problem. Remember that everyone needs their rest and with snoring your nights simply cannot be as restful and peaceful.

Numerous products are available to treat snoring, but most of them haven’t been proven effective. There’s no miracle cure for snoring, but certain lifestyle changes and easy home remedies can be a big help in controlling it.

Being a strong anti-inflammatory agent, olive oil eases the tissues all along the respiratory passages, reducing the swelling to provide a clear passage for air. It can also reduce soreness. Use this remedy regularly to also lessen the vibrations in the throat and stop snoring.

• Take two or three sips of olive oil before going to bed daily.
• Combine one-half teaspoon each of olive oil and honey. Consume it daily before going to bed.

Rachael Ray Celebrities Who Love Olive Oil

Last, but certainly not least, is olive oil goddess Rachael Ray whose playful use of the English language includes gems like “Yum-O” (yummy), “GB” (garbage bowl), “sammie” (sandwich) and of course, the now-famous “EVOO.”

"EVOO" was added to The Oxford American College Dictionary in 2007, with the cook credited as the phrase’s creator.

In addition to her cooking shows, Ray hosts a syndicated daytime talk show, and has her own line of dog foods featuring, you guessed it, EVOO.

Frances Mayes Celebrities Who Love Olive Oil

Mayes up and left the States and moved to Tuscany, where she purchased a rundown villa in Cortona. Her best-selling memoir, Under the Tuscan Sun: At Home in Italy -- later adapted into the Golden Globe-winning film starring Diane Lane -- tells the story of its renovation interspersed with recipes of Mediterranean favorites.

Mayes produces the award-winning Bramasole olive oil, from a blend of olive varieties handpicked “under the Tuscan sun.”

Frank Giustra Celebrities Who Love Olive Oil

You might not recognize him, but you've seen his work. Canadian media and mining mogul Frank Giustra is the founder of Lions Gate Entertainment, the company behind the Emmy Award-winning television drama, Mad Men and films like American Psycho, Dogma and Fahrenheit 9/11.

Frequently required to jet around the world for his various business and philanthropic ventures, Giustra’s favorite travel companion might surprise you. “I won’t go anywhere without my olive oil,” he told the Vancouver Sun. His very own Domenica Fiore organic olive oils, produced in Umbria, Italy, have been perennial award winners at the New York International Olive Oil Competition.

Miranda Kerr Celebrities Who Love Olive Oil

Australian model Miranda Kerr swears by mixing olive oil with a little lemon juice for shiny locks.

"At least once a week, I mix the two together and leave the mixture on my hair for as long as possible. It's a home recipe my mother taught me and I have yet to find a better way to repair my split ends after a catwalk show," she told French Elle magazine.

Some of her KORA Organics line of skincare products feature olive oil as an ingredient.

Jamie Oliverv Celebrities Who Love Olive Oil

Many think the British celebrity chef, restaurateur and media personality, Jamie Oliver, is responsible for the skyrocketing popularity of olive oil in the U.K. over the past ten years. There are even those who complain he uses it too much (we beg to differ).

Oliver was awarded the TED Prize for his campaigns to "bring attention to the changes that the English, and now Americans, need to make in their lifestyles and diet." Here, here.

Sophia Loren Celebrities Who Love Olive Oil

Seventy-nine-year-old Sophia Loren certainly looks stunning for a woman of her age. The Italian bombshell says her secret is ingrained in her culture -- the Mediterranean diet.

The legendary actress says she’s sure to include at least two tablespoons of olive oil in her food daily, and as a facial moisturizer.

Her way to live by? “A love of life, spaghetti and the odd bath in virgin olive oil.”

Dr. Mehmet Oz Celebrities Who Love Olive Oil

TV’s Dr. Oz is a vocal proponent of the health benefits of the Mediterranean diet. The Turkish-American cardiothoracic surgeon first appeared on The Oprah Winfrey Show, addressing issues like anti-aging, diabetes and heart disease.

On his own wildly popular show, Oz has tackled food fraud, including the mislabeling of lesser-grade oils as extra virgin.

"An anti-aging wonder food with head-to-toe benefits," is how Dr. Oz describes Liquid Gold. "I want every one of you to start using it every single day."

Norma Kamali vCelebrities Who Love Olive Oil

Since 1967, legendary fashion designer Norma Kamali has been a pioneer in an ever-changing and fast-moving business, but one thing has not changed."The one constant in my life has always been olive oil," she said. "As far back as I can remember, my mother had a solution for everything with olive oil."

"Not only does olive oil nourish, it has an extraordinary ability to enhance life, increase the quality of it, and most likely, extend it."

Sting Celebrities Who Love Olive Oil

In 1997 the Police frontman and his wife, Trudie, purchased a 900-acre, 16th-century estate in Tuscany where they produce wine, honey, pork and extra virgin olive oil. The 62 year-old British rocker says picking olives is “therapeutic.”

“We eat well. We breathe well. We sleep well. We live well. It feels healthy,” he said.

Selena Gomez Celebrities Who Love Olive Oil

The former Disney Channel star and pop chart topper Selena Gomez has an unusual secret for keeping her vocal chords in tip-top shape.Ms. Gomez credits the American Idol season one winner, Kelly Clarkson, with giving her the idea.

"Before I go onstage, I drink olive oil. It's disgusting, but it's good for your throat,” she told the UK’s Top of the Pops.Sounds like her people are not sourcing the best olive oils for the budding diva.

JEANNE CALMENT 122 years and 164 days

JEANNE CALMENT (pictured), who lived for 122 years and 164 days (longer than any other person), said the secret to her longevity was a diet rich in olive oil, port wine and chocolate. She smoked until the age of 117. Alexander Imich, who was the oldest living man (111) until he died in June, did not have a secret. Asked how he lived so long, he replied, "I don’t know, I simply didn’t die earlier." Scientists are looking for more plausible and definitive reasons why some people live much longer than others. Many think the genes of centenarians like Calment and Imich hold the key. 

And some believe that their research might one day provide a positive answer to the question that has fascinated man since at least the time of Herodotus: is it possible for humans to live for ever?There are a number of biological components involved in the process of ageing. These cause the body to slowly degrade at the cellular level. Old age is also a leading risk factor for many common illnesses, such as cancer and heart disease. Tackling ageing, therefore, is seen as a way to combat many diseases at once. This is the motivation behind Google's anti-ageing startup called Calico, which was founded last year and is led by Art Levinson, the former head of Genentech, a pioneer of the biotechnology industry. 

Craig Venter, a geneticist who was instrumental in the sequencing of the human genome, created a similar company earlier this year. The primary goal of these and other efforts is not necessarily to extend humans' lifespan, but rather their healthspan, or the number of years lived in good health. Many scientists, though, believe that any effort to slow or stop the progression of age-related diseases must deal with the cellular damage involved in ageing—so longer life is an inevitable and welcome byproduct.These newer outfits and much anti-ageing research over the past decade have focused on genes. The chances of a person living to 80 are based mostly on behaviour—don't smoke, eat well and exercise—but the chances of living beyond that are based largely on genetics. So scientists are looking for the "protective genes" that slow cellular decline and ward off diseases in people like Calment and Imich. 

If researchers can find them it is hoped that pharmaceutical firms might create drugs that mimic their effects in people otherwise likely to achieve normal lifespans. That might only get them to Calment's age, which some scientists believe is the absolute limit of human longevity. Others think that to go further the body must be treated like a machine in need of regular repair and replacement parts. Regenerative medicine offers some hope in this regard. Scientists are using stem cells to grow human replacement parts, like tissues and organs. In theory, a person could keep going back to the shop for new parts, so long as his brain remained intact. Scientists even talk about treating diseases that ravage the brain, like Alzheimer's and Parkinson's, with replacement nerve cells.Optimists, like Aubrey de Grey, a provocative anti-ageing researcher in England, believe that technology will allow people alive today to live well beyond Calmet's 122 years. Most others believe that such progress is some way off. A more realistic hope is that anti-ageing research will lead to lower health-care costs. 

One of the characteristics of the very old is that they tend to be healthy right up until their deaths. They therefore cost health-care systems less than most old people, especially those suffering from chronic diseases. Scientists talk of a "longevity dividend" that might be achieved by compressing the period of ill health at the end of life for everyone. This would at least address the paradox of the quest for eternal life: people want to live for ever, but they don't want to grow old.

Add Olive Oil, Live Longer

While we know that olive oil can protect from various chronic diseases, there isn’t much research on its association with mortality. In other words can the consumption of olive oil reduce the risk of death? Spanish researchers set out to answer this question by examining the association between olive oil and mortality in the Spanish population with over 40,000

participants. The participants were from the Spanish sub-group of the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain), a cohort study of the relationships between diet and cancer, as well as other chronic diseases, taking place in 10 European countries.

Information was gathered from men and women aged 29-69 years old, from 5 Spanish regions. The researchers analyzed the association between olive oil and overall mortality as well as mortality from specific causes such as cardiovascular disease.

After 13 years, researchers followed up with the participants and found that individuals who consumed olive oil had a lower mortality. More specifically, individuals who consumed the most olive oil had a 44 percent reduction in mortality due to heart disease and a 26 percent reduction of overall mortality compared to those who did not consume any olive oil.

So now we know that olive oil in the diet decreases the chances of dying from all causes but especially from cardiovascular disease. This study provides further evidence that replacing the fat in your diet with olive oil has a protective effect.

source from oliveoiltimes.com

Wishing All Happy Pongal

Lemon & Garlic Chicken Breast recipe Grilled BBQ Pan fried Olive Oil super easy salad

Sydney Opera House Uses Olive Oil, Too

Olive oil is one of the eco-friendly cleaning products used to maintain the Sydney Opera House, as part of its environmental policy which includes “green cleaning” practices. The website of this iconic building in Australia’s biggest city shares its green cleaning secrets by revealing that it uses “low corrosive non toxic cleaning practices to preserve the building fabric including olive oil for bronze fittings, clay for cleaning untreated wood and baking soda for concrete.”

In a BBC News video, Steve Tsoukalas, a special advisor at the Sydney Opera House who has been employed there since 1968, demonstrates how he uses a cleaning mixture containing olive oil to clean and polish the building’s bronze railings.

While Tsoukalas polishes the railings, he talks about the significance of olive oil in his native Greece: “Olive oil for the Greeks means a lot of things,” he says. “The Greeks used olive oil in the Olympic Games to rub on the body. That’s why they used to call them the “bronze bodies”. [This was] a thousand years ago. Olive oil protects from the sun.”

In the video interview, Tsoukalas also makes a touching and sentimental tribute to the building where he has been working for over 45 years, which he calls his “beautiful lady.” “I reject in my mind the word retirement,” he says. “Of course one day the time is going to come. It’s going to be very hard for me to leave this beautiful lady because I’m in love with this lady… the feelings, they are very strong about this building, no one can remove this strong love I have in my heart for this beautiful building.”

Spanish Scientists Awarded for Research on Olive Cultivation

The results of the second Scientific Research in Olives and Olive Oil Awards, sponsored by the Caja Rural of Jaén Foundation, were announced during a conference in the Andalusian capital today. The Spanish scientific researchers Mercedes Campos and Mario Porcel were awarded the €5,000 prize.

Geolit, the technological and scientific park of Jaén located in Mengíbar, was the venue of this event, whose jury decided to elect the research “Bioecological Study of the Chrysopidae Family in Olive Orchards: a Population Growth and Conservation Perspective,” written by both scientists as the winning choice.

The second prize was granted to the work of three young Spanish scientists, Javier Sanz, Manuel David García and Manuel Barneo for their study “Jaén´s Mountain Oliva Oil: Quality and Value Chain,” awarded with €2,000. Finally, the jury also decided to give a special mention to the research “Prospective, Study and Evaluation of the Mosses as Vegetal Cover in Jaén´s Oliva Oil Fields,” written by the team composed by Susana Rams, Milagros Saavedra and Cristina Alcántara.

This is the second edition of the awards, which are recognized in the Spanish olive oil industry. It is promoted by Caja Rural of Jaén Foundation to recognize studies by researchers who are contributing to advances in scientific knowledge related to the olive. It includes aspects such as how the elaboration process of the olive oil contributes to the social, economic and environmental improvement of the country

Aspects like the quality and the adaptation of the methodology in the research to obtain valid results, and their relevance to people and their usefulness were key to select the winners. The jury was presided by Manuel Parras (rector of the Jaén University) and included Francisco Molina (secretary of the Caja Rural of Jaén Foundation), Mercedes Fernández (head of the technical and chemistry & standardization units of the International Olive Council), Gabriel Beltrán (in charge of the research department at IFAPA) and Carlos Piniña (representative of the Andalusian Agricultural Engineers College).

A conference with the title “Jaén´s Olive Oil and Sovena Group: Leading the Present and Building The Future,” was also conducted at the event by Luis Folqué..

How to Store Olive Oil

Because of olive oil's high monounsaturated fat content, it can be stored longer than most other oils -- as long as it's stored properly. Oils are fragile and need to be treated gently to preserve their healthful properties and to keep them from becoming a health hazard full of free radicals.

When choosing your storage location, remember that heat, air, and light are the enemies of oil. These elements help create free radicals, which eventually lead to excessive oxidation and rancidity in the oil that will leave a bad taste in your mouth. Even worse, oxidation and free radicals contribute to heart disease and cancer.

Rancidity can set in long before you can taste it or smell it. Rotten oils harm cells and use up precious antioxidants. Even though rancid oil doesn't pose a food-safety type of health risk, the less you consume, the better.

The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air.

Lower-quality oils

Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title "virgin."

When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant aroma), they are sent to a processing plant where they become "refined olive oils." There they undergo processing with agents that might include heat, chemicals, and/or filtration.

These refined olive oils become clear, odorless, and flavorless and have an acidity level of 0.3 percent or less, which gives them a long shelf life (refined olive oils' only real advantage). They are typically blended with virgin oils, used in cooking, or used for foods that are labeled "packed in olive oil."

The current "olive oil" category used to be called "pure olive oil." Today, oils in this classification are a blend of refined olive oil and a virgin olive oil. The virgin oil lends a little aroma and flavor to the final product, which can have an acidity level of no more than 1.5 percent. In most cases, oils in this category contain about 85 percent refined oil and 15 percent virgin or extra-virgin oil. Oils of the "olive oil" grade withstand heat well.

"Olive pomace oil" is made from the olive paste that is left in the centrifuge after the olives are pressed and the oil-water mixture is extracted. Olive pomace oil can be treated with heat and chemicals to extract additional oil (about 10 percent of the original amount of oil in the olives). Its acidity cannot exceed 1.5 percent.

Virgin oil may be added to pomace oil for color and flavor. Olive pomace oil is edible, but it may not carry the name "olive oil." This oil is most often used commercially and is rarely seen on the grocer's shelf.

Virgin Olive Oils

At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between a very good oil and a great oil.

"Premium extra-virgin olive oil" is nature's finest, thanks to its extremely low acidity (possibly as low as 0.225 percent). It is best suited for using uncooked in dishes where you can appreciate its exquisite aroma and flavor. Try it in salads, as a dip for bread, or as a condiment.

"Extra-virgin olive oil" has a fruity taste and may be pale yellow to bright green in color. In general, the deeper the color, the more flavor it yields. IOOC regulations say extra-virgin olive oil must have a superior flavor and contain no more than 0.8 percent acidity, but other regulators set the acidity cut-off point at 1 percent. As with the premium version, it is best to use extra-virgin olive oil uncooked in order to appreciate its flavor.

"Fine virgin olive oil" must have a "good" taste (as judged by IOOC standards) and an acidity level of no more than 1.5 percent. Fine virgin olive oil is less expensive than extra-virgin oil but is close in quality and is good uncooked.

"Virgin olive oil" must have a "good" taste, and its acidity must be 2 percent or less. Like other virgin oils, it cannot contain any refined oil. Virgin olive oil is good for cooking, but it also has enough flavor to be enjoyed uncooked.

"Semifine virgin olive oil" must have an acidity no higher than 3.3 percent. It is good for cooking but doesn't have enough flavor to be enjoyed uncooked.

Making the Grades

There are three basic grades of edible olive oil, and several types within each grade. Extra virgin includes "premium extra virgin" and "extra virgin"; virgin comprises "fine virgin," "virgin," and "semifine virgin"; and olive oil includes what used to be called "pure olive oil" and "refined oil."

All types of extra-virgin and virgin oils are made from the first pressing of the olives, which removes about 90 percent of the olives' juice. Chemicals and high heat are not allowed in the production of extra-virgin or virgin oils -- no further processing or refining occurs after the pressing process. Neither extra-virgin nor virgin oils are allowed to contain any refined olive oil.

Where in The World

When buying olive oil, you'll see varieties from all over the globe. Most of the world's supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California, are in on the fun, too. Here's what you need to know about olive oil and geography:

• Spanish olive oil is typically golden yellow with a fruity, nutty flavor. Spain produces about 45 percent of the world's olive supply.
• Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world's olives.
• Greek olive oil packs a strong flavor and aroma and tends to be green. Greece produces about 13 percent of the world's olive supply.
• French olive oil is typically pale in color and has a milder flavor than other varieties.
• Californian olive oil is light in color and flavor, with a bit of a fruity taste.

Olives from different countries are often blended together to produce an oil variety. Or, olives from diverse areas of one country may be combined. These bulk-blended oils are the most economical but are still high quality. On the other hand, some producers only use olives that are grown in a specific area of a country. These regional oils are usually known for their unique flavors.

Estate olive oils are the cream of the crop. Estate oils are produced using olives from a single olive farm. These olives are usually handpicked, then pressed and bottled right at the estate. Expect to get the best flavor out of these varieties, but also expect to pay more.

Types of Olive Oil

Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. And several names are used to differentiate all of these versions, which you'll learn about here.

The following factors impact the taste of olive oil:

• Variety of olive used
• Location and soil conditions where the olives were grown
• Environmental factors and weather during the growing season
• Olive ripeness
• Timing of the harvest
• Harvesting method
• Length of time between the harvest and pressing
• Pressing technique
• Packaging and storage methods

Olive oils are graded by production method, acidity content, and flavor. The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but the United States does not legally recognize these benchmarks. Instead, the U.S. Department of Agriculture uses a different system that was set up before the IOOC existed. However, American olive growers and oil importers are encouraging the USDA to adopt standards similar to those of the IOOC.

How To Cook With Olive Oil

Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although if you're trying to lose weight, you may not want to overdo it, because like all fats, it provides nine calories per gram).

Virgin and extra-virgin oils are best used uncooked or cooked at low to medium temperatures. Refined and olive oil grade oils are the choices for high-heat uses, such as frying.

An oil's smoke point is the temperature at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. If you heat an oil to its smoke point, carefully discard it and start over. Olive oil has a higher smoke point than most other oils (about 400 degrees Fahrenheit). Refined olive oils have a slightly higher smoke point (about 410 degrees Fahrenheit).

Tips for Cooking with Olive Oil

Although extra-virgin and virgin olive oils stand up to heat remarkably well, they do lose flavor as they're heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and to add body and depth.

Olive oil also balances the acidity in high-acid foods, such as tomatoes, vinegar, wine, and lemon juice. In general, treat your olive oils as you do your wines, carefully pairing their tastes with the flavors of the other ingredients in the dishes you are creating.

Here are some ways to use olive oil:

• Drizzle it over salad or mix it into salad dressing.
• Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
• Add at the end of cooking for a burst of flavor.
• Drizzle over cooked pasta or vegetables.
• Use instead of butter or margarine as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar, which will pool in the middle and look very attractive.
• For an easy appetizer, toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil.
• Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
• Make a tasty, heart-healthy dip by mixing cooked white beans, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
• Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.

Baking with Olive Oil

Most people don't think of using olive oil when baking, but it's actually a great way to get more monounsaturated fat and polyphenolic compounds in your diet. Choose the lite,

light, or mild type of olive oil for baking, especially savory breads and sweets such as cakes, cookies, and other desserts. Because of the filtration these types of oils have undergone, they withstand high-heat cooking methods.

Substituting olive oil for butter dramatically reduces the amount of fat -- especially saturated fat -- in your baked goods. And of course, olive oil does not contain any of butter's cholesterol. You'll also use less fat -- you can substitute three tablespoons of olive oil for a quarter-cup of butter. (Check your cookbook for substituting advice.)

The product still turns out as expected, but with 25 percent less fat, fewer calories, and more heart-healthy nutrients.

Olive oil can enhance the flavor of almost anything you eat. Now that you know how it gets to your table, you'll know how to get the most out of it.

source form howstuffworks.com