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

Thu, 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
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).

Olives 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.

Brine 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.

Manzanillo- 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.

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.

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.
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. 

Using 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.

Enjoying 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:

         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 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.

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.

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.

Q:  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.