Hello,
My name is Inbal Young, Olive Oil Brand Manager at Yad Mordechai. In this post I put together the most interesting and frequently-asked questions about olive oil that you may have heard or even asked yourselves.
1. So…is it really good for us?
Yes. Olive oil possesses diverse proven medicinal properties, and it is an excellent source of monounsaturated fatty acids (which help eliminate bad cholesterol and raise good cholesterol) . Surprisingly, olive oil is similar in its fatty acid composition to breast milk.
2. So how much should we consume?
The recommended daily consumption is 25 ml. The U.S. FDA recommends such daily consumption (3-4 tablespoons) to reduce the risk of heart disease.
3. Who are the largest olive oil consumers in the world?
The Spaniards and Italians consume over 10 liters per person a year, but the world record holders are, undoubtedly, the Greeks who consume more than 20 liters per person a year (two glasses per week!).
4. Where do all these olives come from?
More than 16 different varieties of olives for olive oil grow in Israel, from the Golan Heights to the Negev Highland. Most of the varieties originate from the Mediterranean basin and grew well in our country. The most common original variety in our region is the Syrian variety (which, despite its name, did not grow in Syria but mainly in Israel and Lebanon).
5. Do varieties and regions differ at all?
Of course! Olive oil is an entire world of aromas and flavors that result from the olive variety and its growth area. Flavor experts make a distinction between three major parameters in olive oil tasting: Fruitiness (the total aromas originating from the fruit), bitterness (a sense of taste on the tongue) and spiciness ) a sense of burn on the tongue).
6. What determines these taste and aroma characteristics?
First of all, the olive varieties that comprise them. But equally important are the growth area and agricultural growth. And finally, of course, the oil production process in the oil press and the storage conditions.
7. How do we ensure the wonderful flavors and aromas time and time again?
By using an optimal blend of dozens of varieties from various growth areas. Our team of tasters tastes and samples (and tastes again) dozens of oils, and typifies their sensory qualities. Only then do we decide which varieties and oils should “marry” in a way that will ensure the desired flavor and aroma.
8. What about a single-variety olive oil?
Just like other categories (wine, coffee, etc.), olive oils consists of two schools of thought: the single-variety notion (that promises one olive variety) and the blend notion (that promises a complete spectrum of aromas and flavors blended together). At Yad Mordechai we chose the blend notion from the belief that this way nature can manifest its richness and might to perfection.
9. What makes a quality olive oil?
Extra virgin olive oil is oil produced in a cold press process, whose percentage of free fatty acids is less than 0.8%, and that no taste defects were found in it, as defined by the Global Olive Oil Standard (there is such a thing!). These and many other qualities are constantly monitored in our oil lab.
10. So now we can just use it, right?
Yes! Olive oil is the desired accompaniment for cold dishes, salads and various dressings and gravies. The recent trend calls for using olive oil in sweet dishes as well.
11. What about cooking and frying?
Contrary to common belief, extra virgin olive oil is resilient in short cooking and frying thanks to its unique composition, and is therefore preferable to other oils.Chefs and amateur cooks use olive oil for light and semi-deep (schnitzels) frying as well as for baking salty dishes.
I hope that you now feel (much) more informed about the wonderful world of olive oils. If you have any questions or facts you wish to share with me, please place a comment to this post and I will be happy to reply.
No comments:
Post a Comment