About Olive Oil
The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.
Not All Olive Oils Are Created Equal
It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.
In a nutshell this is what they found:
Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.
So, Let’s Go Shopping!
- Look for the USDA or CCOF Certified Organic labels.
- Shop brands with International Olive Oil Council certification.
- Buy extra-virgin olive oil from California with the California Olive Oil Council seal.
- If you have special dietary needs, look for KOSHER or VEGAN
- Here are a few more extra-virgin olive oil labels to know.
- Shop with local olive oil producers, if possible.
- Purchase from estate-produced extra-virgin olive oil companies from here and abroad.
- Find reliable stores in your community that you can trust.
How to Keep your Olive Oils Safe
- Buy small bottles of your favorite extra-virgin olive oil.
- Store your bottle in a cool, dark location in an airtight container.
- Do not cook with your extra-virgin olive oil over 400 degrees.
- Use up your extra-virgin olive oil within 12 weeks.
- Occasionally smell your extra-virgin olive oil for rancidity.
If you’d like to read more you can visit Mary here, California Greek Girl
Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!
Let’s Get Cooking with olive oil
Meyer Lemon Cupcakes
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 teaspoons zest from Meyer lemon
1 cup plain Greek yogurt
2 tablespoons juice from Meyer lemon
1 teaspoon vanilla extract
1/2 cup citrus olive oil
Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. Whisk together the flour, baking powder and salt.Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.Add the yogurt, eggs, lemon juice and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.