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       "Olives & Oils"
                                                                                        March 05, 2009 - Vol. 2, Issue 5
In This Issue
March's Special Feature
March 2009 Classes
The Olive Harvest
Pressing the Oil
Pouring the Oil
CW's Smart Oil Tips
Q & A
Recipes with Olives & Oils
Store Hours
Store Hours
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Dayton Visitor's Guide
The Olive and its Oil
Olive Branch and Olive Oil CruetAmong the rich gifts of the Mediterranean region is the olive tree.  We enjoy its bounty in the fruit it bears, and in the oils it provides.  Early writings, dating back many millennia, attest to the long, prominent tradition of the olive in many cultures.  Touted as "healthy," olive oil and the olive fruit have enjoyed a renaissance in recent years.  The increased interest has brought us broader exposure to olives of different shapes, sizes, and flavors previously foreign and locally unfamiliar.  We'll explore the world of olives and their oils, and finish with two recipes that showcase this wonderful fruit.
March's Special Feature
Fry Pan

All-Clad 12" Fry Pan with Cover
Reg. $180.00    SPECIAL $89.99
Limited Time Special!

Cooks'Wares features many 'Try-Me' pans, so you can start your collection of All-Clad World Class Cookware with little investment!  Featured this season is a 12-inch Covered Fry Pan in the Stainless Steel finish, regularly $180.00 for the Very Special Price of $89.99 - that's a 50% SAVINGS on Top-of-the-Line American-made All-Clad Cookware!  This 12" All-Clad Fry Pan is an outstanding value.  It is the top-rated fry pan in Cook's Illustrated testing as reported in their January 2009 issue.  Come in to Cooks'Wares and see our other All-Clad specials at great savings - you'll be glad you did!
Spring 2009 Cooking Classes
SPRING 2009 COOKING CLASSES
Online, In-Person, or by Telephone
Harper's Point classes - Call 513-489-6400   Settler's Walk classes - Call 937-748-4540

www.cookswaresonline.com

To view the full schedule and all of the details, visit our website now and plan some fun this winter!  Limited seating -- Plan early, then Register!

Upcoming March Classes:  (View Mar and Apr classes at our website).

Thu, Mar 5 - Adult Culinary Basics Series - Class 2 of 3 with Greg Genetti
Harper's Point from 6:00 - 9:00pm. $210 for the 3 class series (Class 1 - Feb 26; Class 3 - Mar 12)

Irish StewThu, Mar 12 - Adult Culinary Basics Series - Class 3 of 3 with Greg Genetti
Harper's Point from 6:00 - 9:00pm. $210 for the 3 class series (Class 1 - Feb 26; Class 2 - Mar 5)

Thu, Mar 12 - Ireland's Culinary Treasures with Chris Cavender
Settlers' Walk from 6:30 - 9:00pm. $40

Sat, Mar 14 - Bonbonerie - Miniature Desserts with Angela Columbus
Harper's Point from 11:00am - 1:30pm. $35

Mon, Mar 16 - Fresh Alternatives - Sensational Salads with Eric Boston Cupcake
Settlers' Walk from 6:30 - 9:00pm. $40

Wed, Mar 18 - Spring in the Dordogne with Diane Phillips
Harper's Point from 6:30 - 9:00pm. $70

Thu, Mar 19 - An Evening in Parma with Diane Phillips
Harper's Point from 6:30 - 9:00pm. $70 - Class Full!

Fri, Mar 20 - Spring into Spain with Diane Phillips
Harper's Point from 6:30 - 9:00pm. $70

Sat, Mar 21 - Cupcake Decorating Workshop with Pat Deal
Settlers' Walk from 11:00am - 1:30pm. $60 - Hands-On!

3 Ways to Register: On-Line, In Store, or by Phone
Harper's Point classes - Call 513-489-6400     Settlers' Walk classes - Call 937-748-4540    www.cookswaresonline.com
10% Discount on merchandise purchases on the day you attend class!  (excluding kitchen electrics).

The Olive Harvest

Olives in Nine SquareOlives are borne by over a thousand different kinds of olive trees grown in arid, subtropical regions.  The specific growing region, type of tree, and the processing of the fruit yield a variety of colorful choices for appetizers, spreads, sauce ingredients, and, of course, for garnishing your particular brand of martini!

The Olive Harvest - Olives command a labor-intensive harvest.  Harvesters spread nets on the ground and shake the olives from the tree.  Or, they scrape branches by hand or mechanically and catch the olives as they fall.  Fortunately, the trees rarely reach heights above 15 meters, and the nets separate undesirable ground fall olives from the usable, harvested fruit.  Olives are picked when full-sized, but may be either unripe and green, or fully ripened and black.  Olives destined for oil production are picked just before they're fully ripe.  Freshly picked, the olives are unpalatable due to the presence of phenolic compounds and the bitter, naturally occurring oleuropein.  The subsequent processing converts the olive from inedible to prized.

Olive Processing - Once picked, the olives are subjected to a variety of fermentation and curing routines, depending on the desired outcome.  Cured green olives have a firmer texture than their ripe, black counterparts.

Bright Green OlivesBrine curing - The olives are washed, then placed in a brine of salt, water, and vinegar to ferment.  Within two to four weeks, the olives are considered edible.

Oil cured - Washed olives are placed in oil and left to set for several months.
Dry cured - After washing, the olives are packed in salt for a month or more.
Water cured - Olives are soaked in a water bath where the water is exchanged regularly.

Olive Flavors - Once basic curing has occurred additional flavors are infused.  Popular additions include hot chilies, garlic, lemon, oregano and other herbs.  Today, we find olives stuffed with small pearl onions, whole garlic cloves, hot peppers, whole almonds, fine blue cheese, and nearly anything else that will fit neatly.

Types of Olives - The list of olive types would exhaust this discussion, but it's worth noting a few of the more common types and characteristics.  With the increase in popularity of bulk olives, it's easy to experiment with the different olives available.

Dried Cured OlivesManzanillo- This variety of olive is grown worldwide, and is one of the more common types available.  Its fruit is a large, rounded oval shape with a rich, thick pulp surrounding the seed.

Mission - These olives are grown in California and found primarily as canned, black versions.  The processing of canned mission olives involves a lye treatment that hastens the curing process of unripe green olives and simultaneously turns them black.

Arbequina - Grown in Catalonia, Spain, these small brown olives are admired as a table olive and for their oil.

Cerignola - Noted for their giant size and bright green color, these olives are harvested in Cerignola, Italy.  Large and meaty, they're a natural for stuffing, or taking center stage on the antipasto plate.

Kalamata - From Greece, these olives have a narrower shape with pointed ends.  These black olives are cured in brine that uses red wine vinegar.  Similar to Champagne, or Parmigiano-Reggiano, Kalamata olives enjoy the status of Controlled Designation of Origin.  Only Kalamata olives grown in Greece may be called "Kalamata."

Niçoise - These tree-ripened olives are tiny and pulpy and are native to Nice, France.

Frantoio - Found in Italy's Tuscan region, and prized as a source of olive oil, these olives have a strong, fruity taste.

Stuffed Olive

Leccino - Also from Tuscany, this sweet, mild-flavored olive is another common source of olive oil. 

The branches of the olive tree have a reputation as a symbol for peace.  The tradition of offering an olive branch, or planting an olive tree, was an act of faith that implied the beginning of a long, peaceful future as the tree matured to fruition.


Pressing the Oil

Dripping Olive OilThe bouquet and taste of the best olive oils add a dramatic advantage when used in cooking, and as a finishing oil.  Quality olive oils are based on the specific fruit, how it's processed, the resulting acidity level, and its taste.  Choosing a good olive oil requires a basic understanding of olive oil extraction processes and terminology.  Learn more about decoding olive oil labels and reading the "fine print."

On average, an olive tree produces three to five pounds of olive oil per year.  From the picked, cleaned fruit, the olives are ground into a paste.  The paste is stirred, allowing small droplets of oil to separate from the paste.  This separation process is the first step in pressing out the precious oil.  After the olive paste is mixed, the oil is mechanically pressed or centrifuged.  The extracted oil is graded and labeled.

Important Olive Oil Terms:

Extra Virgin Olive Oil - comes from the first pressing of olives, acidity (oleic acid content) is less than 1%, and has superior taste.
Virgin Olive Oil - naturally physically extracted olive oil, with not more than 2% acidity, and good taste.
Pure Olive Oil - low quality olive oil.
Cold-pressed - refers to how the olive oil has been extracted; desirable, cold pressing indicates that no heat has been used during extraction and processing.  Heat alters the oil and affects its composition and taste.
Light - refers to the color of the oil, not a lighter caloric content. Light oils are often preferred out of habit,but actually lack desired taste and aromatic characteristics.Three Oils
Extra Light - reflects an even lighter version of light olive oil.  Again, this refers to its color and is not necessarily more desirable in flavor.  In fact, Extra Light Olive Oil is decidedly lacking in taste.
Refined- indicates that chemical processes have been used to extract and/or alter the taste of the olive oil.
Olive Pomace Oil - This oil results from the pomace, (ground, previously pressed olive pulp), and represents the very last oil remnants available from the olive extracted through use of chemical solvents. 

Three Oil BottlesUsing Olive Oil - Due to its high level of monounsaturated fats, olive oil claims a nutritional high ground. Used in moderation, (120 calories per tablespoon), olive oil is universally recommended as a substitute for butter, and other saturated fat sources.  Experiment with different olive oils from different regions and different producers; you'll notice and enjoy the differences.  For much more on olive oil, including a tasting evaluation chart, consult the Olive Oil Source website.

Pouring the Oil

Oil SpoutEnjoying experimenting with different brands of olive oils crafted from various estates.  There are also other fruit and nut oils available that will lend magic to your cooking!  We feature a unique selection of premium specialty oils including:

Several Oils

         Olive Oils
         White Truffle Oil
         Grapeseed Oil
         Toasted Sesame Oil.

     For Bread Dipping:
         Sicilian Blend Herb Mix
         Tuscany Blend Herb Mix
         Parmesan Blend Herb Mix
         Rosa Maria Blend Herb Mix

Oil MisterOil Tools:
When working with fine oils, it's helpful to employ tools that allow for ultimate control of the pour.  A cruet with a narrow spout is useful for applying small amounts of oil in a drizzling fashion.  An oil bottle topped with a pouring spout allows for variable control of the pouring motion.  Held straight downward, the stream of oil is at its maximum.  Turn the spout slightly, and the stream will lessen.  Many individuals favor oil sprayers for applying oil to cooking pans.  Unlike the popular cooking sprays in yellow cans, natural oils will not leave a residue on your cooking pans.  Oil misters accomplish many of the same tasks as oil sprayers and are particularly useful in applying a delicate finish to a salad.  We keep one mister reserved just for our special white truffle oil.

Cooks'Wares' Smart Oil Tips

Tip #1:  When sautéing or frying with butter, substitute olive oil for half of the butter.  Combining the two provides the best of both worlds - the taste of butter, and the healthier qualities of olive oil.  Dipping Bread in OilExtra virgin olive oil has a smoke point of 406 degrees F, while butter has a smoke point of 350 degrees F; combining the two helps prevent the butter from browning too quickly.  For high temperature cooking, use Extra Light Olive Oil (468 F), or Grapeseed oil (485 F), Soy bean oil (495 F), or Safflower oil (510 F).

Tip #2:  Stock your pantry with a variety of jarred olives and different kinds of olive oils.  Add a fresh baguette, a wedge of cheese, and a bottle of wine, for the makings of a simple supper and a lovely evening.

Q & A
Q & A Logo

Q:  How should I store my best olive oils?
A:  Store olive oil in a metal, ceramic, or glass container that is tinted, and place the container in a cool, dark cupboard. The aging of oil is a gradual process of oxidation.  Depending on the olive and its processing, oils will age differently; some will be good for a year, others for 4-5 years.  Old oils are not necessarily harmful, but they may have lost their flavor and taste.  While not required, olive oil may be refrigerated to slow down the oxidation process.  When cold, crystals may form in the oil; once warmed, the oil will return to its normal consistency. Pitting an Olive

Q:  What is the best way to pit an olive?
A:   Pit an olive with the flat side of a chef's knife.  With the knife on top of the olive, press gently, and roll slightly.  The olive will split and the pit will be easy to remove. Alternatively, a cherry pitter does a great job removing the seeds from olives.

Q:  Can I make my own flavored oils?
A:  Yes, if the oil is refrigerated and used within one week.  Otherwise, stick with commercially produced flavored oils.  Garlic, fresh herbs, and fresh chili peppers all contain water and potentially harmful bacteria.  When immersed and stored, the oil forms an airtight environment, perfect for the growth of anaerobic bacteria, like botulism.  Commercial preparations preserve fresh ingredients in brine or extra strong vinegar prior to inserting into the oil.  Dried ingredients, or essential herbal and spice oils, may be used to flavor oils, however, research proper home preparation before proceeding with any method.

Pimento OliveQ:  What is the pimento in a stuffed olive?
A:  Pimento is Spanish for "pepper."  The pepper used for filling olives is a sweet pepper about 3 to 4 inches long and 2 to 3 inches wide.  Thought to have originated as a Spanish tradition, the fleshy bit of red pepper provides a vivid contrast to the green of the olive. Small strips of red pepper were once hand-stuffed into each olive.  Today, the red pepper is pureed and formed into pellets bound with a natural seaweed component, then mechanically stuffed into the olive.

Recipes with Olives & Olive Oil

Mediterranean Olive Tapenade

Tapenade on ToastTraditionally, a tapenade is a puree of olives and capers, and often anchovies.  This tapenade is a chunkier version and has the somewhat unorthodox addition of tomatoes.  Serve a tapenade as a spread on a toasted baguette, or slices of warm bread.  The heat of the bread allows the flavors and the aromas of the tapenade to "bloom."  This tapenade is also great as a layer in any number of sandwiches, as a chunky dip for crudités, or even as a quick sauce for pasta.

Click here to view full recipe.

Click here for a printable version of the recipe.

Herb Mix for Dipping Oil

Dipping BreadDipping bread in an excellent quality olive oil surpasses spreading butter on bread both in taste and healthfulness.  Mix a batch of these dried herbs, and store extras in your spice cabinet for a quick, colorful presentation of a fresh baked loaf of bread.  (Or, try one of our herbal blends from Dean Jacobs including Sicilian Blend, Tuscany Blend, Parmesan Blend and Rosa Maria Blend).  Serve the dipping oil on a rimmed plate for a communal presentation, or set the table with small individual dipping bowls at each place setting.

Click here to view full recipe.

Click here for a printable version of the recipe.


With "olive" our best!

Mary Fricke
Cooks'Wares, Inc.
e-mail:  cookswares@aol.com
website:  www.cookswaresonline.com
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