Olive oil can be used as a nice preservative for complimentary foods. But because olive oil should be used at its freshest, the end product should not be stored too long. Olives can also be cured in olive oil to give them a more buttery character instead of a more salt cure process taste. The accompanying picture was taken at the Union Square, Manhattan farmer's market where everything is about being fresh. The label says that the feta is packed in olive oil, not extra virgin or even virgin. This implies that the amount of olive oil may be in question as it can be mixed with other oils as well. The reasoning from the farmer is that extra virgin olive oil would impart to much flavor to the cheese, so using a the mildest olive oil works the best. Sometimes, the olive oil needs to play second fiddle and act as a preserve. The results are stunning!
PS - Olive oil is a natural juice that preserves the taste, aroma, vitamins and other properties of the olive fruit.
I want to explore the olive fruit. Along the way I would like to interact and engage with fellow olive lovers.
As a young child my father had to pay me the equivalent of 25 cents before I tried my first olive. That bitter taste has only left me wanting more. Beyond a mere food, olives provide avenues to examine culture, poetry, lifestyle, farming, nutrition, recipes and more.
I want to take a simple walk through an olive grove and feel the magnitude.
Here is to more adventures. Cheers!