Wow that's a lot. I assume it's from Europe with the metric measure. We mostly use an oil from Kalamata, Greece available at one of our low cost supermarkets Aldi. We intend to visit the area this year. Love Greece.
Olive oil should come with a measure of acidity and UV absorbance at several frequencies as proof of quality. We only found one farm in Greece doing this and their product was excellent (actually beyond excellent).
What does olive oil acidity really mean? | Las Valdesas
I imagine we get the same kind from our Trader Joes here in the US (who is now owned by Aldi). I'm a fan of it.
How is it packaged? You want to protect it from oxidation and direct sunlight.
Hey I get your excitement, I would be too!
Just as you can listen to a loudspeaker and form a judgment, you can tast an oil and know whether you like it (and why, and what you like or dislike). I don't need a chemical analysis of the wine I drink to know whether I like it.
Just as you can listen to a loudspeaker and form a judgment, you can tast an oil and know whether you like it (and why, and what you like or dislike). I don't need a chemical analysis of the wine I drink to know whether I like it.
That's true, simply an industry standard in this case I find it agrees with perceptual evaluation. In the case of maple syrop I tend to like the dregs and avoid fancy. In both cases truth in labeling helps. The food industry is poised constantly to bury us in fake food labeling laws are at least one defense.
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His part of Pennsylvania the sun comes out in April and goes back in September.
(My ancestors first settled in Pennsy, but moved to Northeast Ohio as the PA weather wasn't sufficiently miserable.)
Hey I live considerably north of any part of PA, and i look forward to the return of the sun. I spent a few months in Edmonton one year. The summer was spectacular watching the sun go down after 10PM but working outside under lights in December was crazy.Obviously it stays in an under counter cupboard out of the light. But as I usually do lots gets given away.
The humor is although I cook with either olive oil or rendered lamb fat. I tend not to use fats in dressings.
If any more comes in it has been suggested I bath in it. (Probably more fun with two!)
BTY this year we got twice as much rain as Seattle! Also on the list of cities with very few sunny days. Upside is I gotta video my drive home in the fall foliage season.
As the line goes "That is not a suntan it is rust."
The humor is although I cook with either olive oil or rendered lamb fat. I tend not to use fats in dressings.
If any more comes in it has been suggested I bath in it. (Probably more fun with two!)
BTY this year we got twice as much rain as Seattle! Also on the list of cities with very few sunny days. Upside is I gotta video my drive home in the fall foliage season.
As the line goes "That is not a suntan it is rust."
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All true. I have liter of Tunisian olive oil on my kitchen counter right niw. There are no pH or UV specs on the label, but it tastes pretty good. None of this should prevent us from being happy for Ed for his case of good oil. There used to be a little shop here in town called "Phoenecia Foods" that imported olives and oil from the old country, and they were the best in town. No specs supplied.
There were some Canadian companies that were early in the Fair Trade coffee business. In fact some of them were involved in creating the category. They worked with producers in Central and South America and did amazing work to improve quality and lift people out of poverty. As the concept of Fair Trade took hold and more players entered the game, there was a perceived need for certification so that the "Fair Trade" label would be meaningful. Some of the early innovators were unwilling or unable to produce the required documentation, and so were not allowed to label their products as "Fair Trade" even as large companies began to use that label. Labeling laws sometimes hide the truth.
English eating too much beef "Fatberg" clogs the sewers of Sidmouth:
Monster fatberg found blocking Sidmouth sewer - BBC News
Suggest a liberal dousing with sodium hydroxide to turn it into soap
Monster fatberg found blocking Sidmouth sewer - BBC News
Suggest a liberal dousing with sodium hydroxide to turn it into soap
Jacques Pepin makes chicken thighs -- we did this tonight -- you'll need 4 chicken thighs, a zucchini and sun-dried tomatoes (1/4 cup).
1) make a deep incision along each side of the bone of the chicken thighs.
2) with a few tablespoons of peanut oil in a fry pan, cook the thighs skin side down until they have attained a nice brown color, about 4 minutes over a high flame.
3) cover the thighs and cook on a low heat for another 26 minutes. do not discard the chicken fat which remains.
4) while cooking, dice the zucchini into half-inch cubes, slice the sun-dried tomatoes into 1/4 inch strips.
5) when the thighs have completed their cooking, place in a 170F oven to keep warm.
6) heat the remaining chicken fat to high heat and cook the cubed zucchini and tomato for a few minutes (until just tender).
The zucchini/tomato jumble is plated and the chicken thighs placed atop.
This is a wonderful dish with a prep to table time of about 40 minutes.
Oh post script -- this is out of Pepin's new book about cooking with his grand-daughter -- hat tip to Jacques Pepin!
1) make a deep incision along each side of the bone of the chicken thighs.
2) with a few tablespoons of peanut oil in a fry pan, cook the thighs skin side down until they have attained a nice brown color, about 4 minutes over a high flame.
3) cover the thighs and cook on a low heat for another 26 minutes. do not discard the chicken fat which remains.
4) while cooking, dice the zucchini into half-inch cubes, slice the sun-dried tomatoes into 1/4 inch strips.
5) when the thighs have completed their cooking, place in a 170F oven to keep warm.
6) heat the remaining chicken fat to high heat and cook the cubed zucchini and tomato for a few minutes (until just tender).
The zucchini/tomato jumble is plated and the chicken thighs placed atop.
This is a wonderful dish with a prep to table time of about 40 minutes.
Oh post script -- this is out of Pepin's new book about cooking with his grand-daughter -- hat tip to Jacques Pepin!
I was lucky to be at my sister's place last year at the time of the olives harvest (she lives in Tuscany). She got from friends a few liters of freshly pressed oil. Just amazing. The color was surprisingly vibrant, a very flashy bright green. Definitely not an oil to cook with at that point, that'd be a waste. We ate tons just spread on bread with some salt.
I doubt beef fat contributed much to that. The biggest problem is people flushing wet wipes (which are plastics based and don't biodegrade well) which gives the congealed fat something to stick to. Even the rats don't seem to want to eat it!
yeah the 130 ton one in london was partially converted to biofuel
'Monster' fatberg to go on display in museum - BBC News
The people turning fatbergs into fuel - BBC News
The energy required to remove and convert it may have not been worth the effort of course.
'Monster' fatberg to go on display in museum - BBC News
The people turning fatbergs into fuel - BBC News
The energy required to remove and convert it may have not been worth the effort of course.
But there's not too many olive trees in Tuscany.
Almost all of it is grown down south and shipped up to be pressed, or at least bottled. Doesn't make fresh olive oil any less amazing though! My mom is Sicilian, so I have at least 1% olive oil flowing through my veins.
My mom is Sicilian, so I have at least 1% olive oil flowing through my veins.
At least !
Since my sister married an Italian guy and moved to Certaldo, she adopted the local mindset: "anything not produced by someone you know is definitely suspect. Anything you buy in a supermarket is doubly suspect."
It looks like they make enough diesel to power the lorry that is used to cart it to the treatment works.