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Olive oil also accompanies most of the Mediterranean meals as it is a main ingredient in food preparation.
Olives.
The sour, pungent taste of these shiny black, green or brown fruits makes a vital contribution to the flavour, not only of the myriad Mediterranean dishes with which we associate them, but many others as well.
They are as well the base for the manufacture of the OLIVE OIL, KNOWN AS LIQUID GOLD since ancient times, revered as food, medicine and magic.
Olive oil.
Unlike wine, Olive Oil does not improve with age, and shoul be used within six months. It doesn´t like heat at all, so store it in a cool, dark place and not near the oven.
10 GREAT USES FOR OLIVE OIL.
DO YOU KNOW HOW TO PREPARE OLIVES?
To preserve your own fresh olives, soak 1 kg (2 lb) of fresh black olives in a bucket of cold water for 6 weeks, draining and replacing the water every second day.
After 6 weeks drain the olives in a large colander and cover completely with rock salt. Set aside for 2 days. Rinse and set aside to dry thoroughly. Layer the olives in sterilised jar with slives of garlic, coriander seeds and sprigs of lemon thyme.
Cover with a mixture of half oil and half white wine vinegar. Seal. Set aside for 2 weeks. Store in a cool dark place for up to 6 months.
KNOW ABOUT OLIVE OIL TASTES
Aromatic olive oil has been produced in Greece since time immemorial. It is mainly used for its medicinal, astringent and antioxidant properties, provided by the herbs and spices added to it.
Scientific research has proven that many herbs containantioxidant substances that prevent olive oil from being oxidised and improve its flavour. In contrast, substances negatively affecting olive oil include garlic, onion, peppers and the peels of acidic citrus fruit.
Aromatic olive oil is produced from high quality oil with subtle aromatic tones and a non-distinctive flavour, with the addition of spices, aromatic herbs or even fruit and vegetables
Spices: cardamom, coriander, cedar fruit, nutmeg, cumin seed, aniseed, cinnamon, ginger, pepper, guinea grains, fennel seed.
Herbs and aromatic plants: basil, bay, oregano, marjoram, mint, sage, spearmint, rosemary, tarragon, thyme, savory, fresh fennel, coriander, parsley, dill.
Vegetables: red hot peppers, red sweet peppers, sun-dried tomatoes, garlic, capers, Chinese mushrooms, truffles.
