Olive Oil
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You need to look for 'virgen extra' on the bottle. This is made from the first pressing but does contain preservatives and additives when commercially produced.
The best virgin olive oil comes from neighbours who make their own or, failing that, from the local co-operative. Do not be put off by the fact that it is not crystal clear.
It usually comes in large carafes and it is best to syphon it into smaller more manageable containers so as not to disturb the sediment that will form at the bottom.
The best virgin olive oil comes from neighbours who make their own or, failing that, from the local co-operative. Do not be put off by the fact that it is not crystal clear.
It usually comes in large carafes and it is best to syphon it into smaller more manageable containers so as not to disturb the sediment that will form at the bottom.
We were honoured to be given some of this once, and as you say, it can be like pea soup, you certainly can't see through it!Beachcomber wrote: The best virgin olive oil comes from neighbours who make their own or, failing that, from the local co-operative. Do not be put off by the fact that it is not crystal clear.
Regards, Frank
No soy residente, simplemente un turista, ¿qué sé yo?
No soy residente, simplemente un turista, ¿qué sé yo?
- olivefarmer
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As an olivefarmer, yes it is true. The price of olive oil is going up all the time. Having just finished our harvest we are getting twice as much per kilo as last year.
The oil brought in shops that is crystal clear is the processed final item, allowing for a longer shelf life. Most co-operatives will sell oil like this. To get the thick stuff you may be better off trying a small mill.
Olivefarmer
The oil brought in shops that is crystal clear is the processed final item, allowing for a longer shelf life. Most co-operatives will sell oil like this. To get the thick stuff you may be better off trying a small mill.
Olivefarmer
ah, the myths enshrouding wine & olive oil -
the 'best' virgin oil comes from neighbors or the local cooperative... well...
1. check out the International Olive Oil Council on google -
2. go out and buy some 'virgen extra' oils and have a 'tasting fest'
(may i humbly recommend that one of them be
Nunez de Prado at less that 5 euros... )
select the one(s) that satisfy your taste...
3. olive oil is an annual product -
each bottle should be used before the next harvest
each year (like wine) the oil will be different...
and, consider The Olive Oil Companion by Judy Ridgway...
the 'best' virgin oil comes from neighbors or the local cooperative... well...
1. check out the International Olive Oil Council on google -
2. go out and buy some 'virgen extra' oils and have a 'tasting fest'
(may i humbly recommend that one of them be
Nunez de Prado at less that 5 euros... )
select the one(s) that satisfy your taste...
3. olive oil is an annual product -
each bottle should be used before the next harvest
each year (like wine) the oil will be different...
and, consider The Olive Oil Companion by Judy Ridgway...
An official test by experts on virgin olive oil sold in shops revealed that Olidor came top followed by Elosua Carbonell y la Masía...but I find that the "first press" from a local mill is superior....some areas like Jaen are renowned for the best taste.
just love cooking with butter...have a look on line regarding the values of olive oil.french chef
No muerdes la mano que te da de comer.
Have i just encountered my first ever contented farmer? There must be something you cam moan about!olivefarmer wrote:As an olivefarmer, yes it is true. The price of olive oil is going up all the time. Having just finished our harvest we are getting twice as much per kilo as last year.
Olivefarmer
Regards, Frank
No soy residente, simplemente un turista, ¿qué sé yo?
No soy residente, simplemente un turista, ¿qué sé yo?
- olivefarmer
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Hi all - Im hoping to move to my place near Seville in Oct. It has lots of olive trees (but not on a farm scale). Very unexpectedly I managed to sell the (poor) harvest this year at the local co-operative and hope this year will be better. What I would like to know though is how do you prepare the olives to eat? I have never done any gardening in the past so I would be so thrilled if I can a) learn how to grow my own produce and b)learn how to prepare the olives. Can anyone advise please?
- olivefarmer
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Olive price
Susan - presumably that doesn't include the EU subvention? Do you have any idea what that is going to be this year?
Olivefarmer - Out of interest is that in line with what you expected / got?
Olivefarmer - Out of interest is that in line with what you expected / got?
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Olive farmer
We had no idea what to expect, so were happy with what we got. If I were really honest, it didnt seem much for the quantity of olives but there again I dont know how much oil my oilves would have produced (its a learning curve at the moment). And I have no idea what a subvention is - please excuse my ignorance
Sue D
We had no idea what to expect, so were happy with what we got. If I were really honest, it didnt seem much for the quantity of olives but there again I dont know how much oil my oilves would have produced (its a learning curve at the moment). And I have no idea what a subvention is - please excuse my ignorance
Sue D
- olivefarmer
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Susan
Subvention is your EU grant for having olive trees and producing Olives /olive oil. All those years paying into the EU and I'm finally getting something out of it.
I will e-mail you this evening with the details and rest. Just got in for lunch and I have to collect my daughter from school.
Olivefarmer
Subvention is your EU grant for having olive trees and producing Olives /olive oil. All those years paying into the EU and I'm finally getting something out of it.
I will e-mail you this evening with the details and rest. Just got in for lunch and I have to collect my daughter from school.
Olivefarmer
Don't count your chickens before they hatch!
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Oleo de Cazorla for us - bootiful!
Slightly peppery if you like that .Around 19 Euros for 5 litres these days
BTW I have heard that cooking with extra virgin aceite is very bad for you as it converts all the "good" cholesterol to the "bad" type. Advice given is either to use sunflower for cooking or cheaper olive oil. If you want the flavour add the good stuff at the end of cooking!
Slightly peppery if you like that .Around 19 Euros for 5 litres these days
BTW I have heard that cooking with extra virgin aceite is very bad for you as it converts all the "good" cholesterol to the "bad" type. Advice given is either to use sunflower for cooking or cheaper olive oil. If you want the flavour add the good stuff at the end of cooking!
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