I'm constantly sad that you can't get in the UK the big black olives you find in Italy everywhere. My olive of choice in the UK is Nocellara. Queen olives can do one.
Actually, I would like them a lot more if they didn't have stones in them. I have a similar sort of things with shellfish which I love, but could really do with some kind of well-paid slave to separate the flesh from the shelly bits for me.
I was going to start a thread about olive oil, but never got round to it.
Question is, has anyone on the board ever been to an olive grove and tasted 'real' olive oil? My impression is that pretty much all olive oil is adulterated to varying extents.
Olives are one of those delicious but surprisingly un 'more-ish' things for me. I always definitely want one, two, three. Four, maybe. Five if the proper starters haven't come. But I couldn't eat two dozen of them.
Are there any recipes in which, say, sunflower oil is superior to olive oil, or does the former only have an advantage due to its cheaper cost?
I'd say that there are a number of dishes that you don't want the strong taste of olive oil. I wouldn't make curry with olive oil, for example. (also i think sunflower oil has a higher smoke point so it's better for deep frying and such like)
Didn't like olives of any sort for a long time. Now like black ones halved on a pizza and green ones, pre-pitted for my convenience. Would agree on not overdoing it though.
Was in Cyprus late last year, and there they do this thing at that time of the year, just around harvest, called chakistes (I think) where they split fresh olives and marinate them for a week. Completely different (and delicious) tasting from any other way I've had olives prepared
Olive oil straight from the press is fruitier and not as smooth as commercial olive oil, but I’m not sure all commercial olive oils are “adulterated”. They are, however, usually blended. Our local supermarket usually has four or six different types it for tastings with baguette slices. The differences are notable.
Olive oil straight from the press is fruitier and not as smooth as commercial olive oil, but I’m not sure all commercial olive oils are “adulterated”. They are, however, usually blended. Our local supermarket usually has four or six different types it for tastings with baguette slices. The differences are notable.
It was based on this article (or one very like it).
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