olive&shine

From a little bird

2010-10-20T12:24:00.000-07:00

Olive Soap from the Body Shop is great for the kitchen as it cleanses, moisturizes but doesn't smell like floral or fruit.

Black Moroccan Olives

2010-02-10T13:04:00.000-08:00

"One year there is a good olive crop, another year it is a bad one; it is better to get some other work." - Lala Zuhra

When oil-cured olives are made, they are first packed in salt and allowed to dry out. At any point later the dried olives are packed in oil to make oil-cured olives. The results are dense, plump, juicy olives with a unique texture and smooth flavor.

Yummy plain or bake in your homemade bread!

Buon

2010-01-29T14:44:00.000-08:00

There is a difference between great Italian tuna packed in nice olive oil and the typical grocery brand packed in oil. That difference is flavor, just packed with more rich, salty, smooth flavor. Do yourself a favor and try it. I got this one from Buon Italia at Chelsea Market. It is so good. You can have a perfect lunch of tuna straight from the jar on toast. Maybe add a few capers. I think the difference is using olive oil compared to the typical vegetable oil used elsewhere. Yum. The color of the premium tuna also tends to be more reddish than our typical white tuna. Looks great on a party table for tapas, antipasto, hors d'oeuvres, or mezes. Enjoy.

Olive Oil Suds

2010-01-24T19:05:00.000-08:00

"And with the sprig of a fruited olive man is purified in extreme health." - Virgil, Aeneid

There is nothing like taking a refreshing bath. I take one every day. Not a shower, but a deep, relaxing bath. Is this a luxury? Yes it is. Last month Santa brought me some Olive Shower Gel made by The Body Shop. I put a few drops in the tub while the water is running and get lots of tiny sudsy bubbles. The color of the gel is olive green. The scent is mild, not overwhelming, but soothing. The label says "Cleanse and moisturize your skin using a soap-free gel that leaves your skin feeling soft and fresh with a brisk green scent." The part that most interests me is the moisturizing and the fact that there are bubbles yet it is soap free. Instead Glycerin is used to make the lather and add more moisture. The olive's oleic acid helps soften the skin. Also, I like the idea that the oil used comes from community trade organic olive oil. Power to the family farmers! Because I put the gel in the tub, it goes all over my body as well as my hair, which works like a conditioner and leaves a healthy shine. I'm happy!

Olives...pressed

2010-01-12T13:50:00.000-08:00

"These trees so fresh, so full, so beautiful; when they display their fruit, green, golden, and black, it is among the most agreeable sights one might ever see." - Miguel Cervantes

I just finished reading Mort Rosenblum's book named Olives: The Life and Lore of the Noble Fruit. There is real passion in this book! As a journalist Mort does what he does best, and that is to investigate. He takes you to many countries around the world including Palestine, Israel, Italy, Spain, Tunisia. But Mort has also done his research and brings to life the rich history of olives and what it means to us today both as a consumer and as a connoisseur. This book is part travelog, part farmer's manual, part business accumen. Ultimately, he has made me enjoy the olive fruit more by his richness of information and loving detail. Mort has written many books including one on chocolate, which I might have to read too.

Mama's Homemade Olive Oil Granola

2010-01-11T08:17:00.000-08:00

"I drink too much. The last time I gave a urine sample it had an olive in it." -Rodney Dangerfield

At home, Kirsten has been making granola for a long time now. The new twist is she has started to add olive oil as an ingredient and it makes a great difference. Besides the added earthy flavor that goes well with coffee, the granola seems more moist and savory. This also occurred when she made some delightful polenta cookies. She made a large batch that lasted over a week in our makeshift cookie jar without getting all dried out and stale. Its magic, and unlike alcohol, you can't really have too much.

Is it a painting?

2010-01-06T13:02:00.000-08:00

There really isn't anything like being greeted at one of your favorite Italian restaurants with dish of olive oil and a bread board. Robert DiNero's Locanda Verde is one of my prize jewel after swimming lessons brunch spots in Tribeca, Manhattan. And the oil does not disappoint, with a sprig of herb and a dash of balsamic, it is so refreshing coming in from the cold. The bread is super as well. The kids gobble it all up.

At home yesterday, my daughter asked me if she could have a spoonful of olive oil. What followed was a wince and a smile. Not bad for a seven year old. Now I need to see how the two year old reacts.

Too yummy!

Taste the differences and revel in it

2010-01-04T09:42:00.000-08:00

Many upscale grocery stores have a large selection of olive oil, so how do we decide what to purchase? This photo is from Whole Foods at 7th Avenue and 24th Street in Manhattan. There is a certain amount of trust that goes into the Whole Foods shopping experience because of the general high quality and cost of their items. Without actually tasting all of the various oils, we can't really know our individual preferences. Most rely on a combination of price point, country of origin and a hunch.

Other factors to weigh in should include an expiration date or born date. Most olive oil has a life span of about a year or two depending on temperature and exposure to light. The younger it is the better the taste and nutritional value.

Italy tends to be the go to country for olive oil, but few realize that they sometimes mix their oil with oil from other countries so you don't always know what you are getting. Spain and Tunisia are big contributers to the Italian brands. Italy is very good at marketing their products and have formed deep connections to customers worldwide. Buying Spanish, Tunisian and Greek oil is not always the first thought but should be. Look for estate bottled oil and a list of olive varietals. Also, seek out organic product whenever possible as olives tend to absorb many qualities from their environment that adds flavor while they grow. One reason they also cure so well even after they are picked.

Best of all, try them all and let your nose and tongue shape your ongoing habits. Quick guide ~ find the freshest on the shelf or just order a large container of the newly pressed 2009 online where available. Enjoy!

Going back to Cali

2010-01-03T11:58:00.000-08:00

"Happy are those who fear the Lord and walk in His ways. Thy wife: a fruitful vine inside the house. Thy sons: olive plants around the table." - Bible, Psalm 128

I got this bottle of California olive oil from my dear Britte for Christmas. The Marsala brand is produced by the Sciabica family since 1936. The color is a bright canary yellow and fully filtered. The taste is a sweet avocado with smooth, no pepper finish. The label does not indicate a born date or expiry date, so it is hard to know its freshness. Interestingly, the label has a recipe for apple pie cake using no butter. Good for the ticker. A fine oil, but I wonder which of Sciabica's oils are a level up in quality. Also, there is no indication about organic status so I assume that it is not. Went to the their website but there is no revelation on the olive varietals either. Would love to know. Look forward to tasting some of the other lines of Sciabica.

PS: On page 203 of Mort Rosenblum's Olives. Getting psyched to try more Tunisian olive oil!
Peace.

Italian olives in California moisturizer?

2010-01-02T12:18:00.000-08:00

"Fai mi paure, ti fairai riche."
Make me poor, I'll make you rich.

"Espeio mi, ti vestirai."
Strip me, I'll dress you.

"Grate moun ped, ti graisse toun bec."
Scratch my foot, I'll grease your chin.
-Provencal proverbs; the olive tree is speaking

Visiting Berkeley, California last year I brought back home some moisturizer from the bed & breakfast we were staying at. I recently started to use it and realized that it contains "extracts of Italian olive oil" to guard against the cold/dry weather. Produced by Baronessa Cali I imagined it was made in Cali-fornia. But no, it is made in the outskirts of Rome by the Mediterranean Sea on the Cali Beauty Farm. Their idea is to make skin products that contain olive oil which contains vitamin A, vitamin B, Beta Carotene and squalene. The color of Oliva Corpo is a creamy white with a fresh floral scent. It also contains arnica montana (antiseptic, astringent, anti-inflammatory, circulation-stimulating and healing properties, promotes new tissue growth) and kelp (stimulating, revitalizing, nourishing and anti-inflammatory properties, reduces moisture loss).

I have been using it on my face the past few days and it feels good. Normally I don't use any moisturizer but with this winter weather everyone is getting dry, dry, dry.

PS: On page 174 of Rosenblum's Olives, so nice.

T'was the night for giving

2009-12-31T11:53:00.000-08:00

"The olive tree is surely the richest gift of Heaven." - Thomas Jefferson

I am on page 148 of Mort Rosenblum's Olives and loving every page. I realize it is all very subjective but I hope to make some sense of his history of olives and determine the current leader of olive production as far as a great mix of quality and passion for the fruit. Mort has a great way of bringing the passion to life.

This Christmas as brought me closer to olives with a number of thoughtful gifts. I received a bottle of California Marsala EVOO which I have already used half a bottle of to make Eggplant Tonnato from Peggy Knickerbocker's cookbook, Olive Oil From Table To Tree. Nice recipe albeit on the very salty side. I need to rinse the anchovies next time! Kirsten made Peggy's Orange Ginger Cake, which was an instant family hit.

I also received a few olive oil bath products from The Body Shop via Santa: Olive Shower Gel, Olive Body Butter, Olive Body Scrub and Olive Glossing Shampoo. So far I have used a few drops of the shower gel in the tub for a nice foaming experience leaving my skin moist in this New York winter dryness.

Finally, I got a gift of an Italian olive tree adoption from Nudo in Le Marche. My tree lives in the Rosalio grove and is 38 years old. The variety is Leccino. This spring I will recieve a few litres of oil followed by infused oil in autumn. To make this gift complete, I would love to go to the fall harvest and meet my tree, water it, and give it a hug! It's great to get a living, breathing gift.

Reading Olives

2009-12-23T12:32:00.000-08:00

"...I like them all, but especially the olive. For what it symbolizes, first of all - peace with its leaves and joy with its golden oil." - Aldous Huxley

My friend Kenn lent me the Mort Rosenblum book Olives, The Life and Lore of a Noble Fruit at our holiday party last night. I'm only on page 6 but already in love with it. I am about to get even more connected to olives.

Good times.

Olive oil and cheese

2009-12-21T08:17:00.000-08:00

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.

The Miracle that is Olive Oil

2009-12-17T07:38:00.000-08:00

Life was in shambles during the first Hanukkah. But then by miracle, olive oil meant to last one day, burned for eight days, the length of time it took to press, prepare and consecrate more fresh olive oil. A process of renewing faith in the aftermath of oppression, and rebuild the ruins of the Temple, restoring oil to their lamps and faith to their hearts. The Bible contains 140 references to Olive Oil and the Koran and Hadith mention the value of Olive Oil several times. The first mention of the olive in the Bible is the olive leaf that the dove returned to Noah, signifying peace and restoration from the devastating flood. Olive oil was used in the holy anointing oil to consecrate priests, and instruments of the sanctuary, and the sick. Olive trees and vineyards are part of the blessings God gave to Israel. Very holy stuff indeed. Some call it liquid gold.

The value of olives have been sacred for some 6000 years. Something that is just pure, simple, communal, and healthy - an elixir of the Gods. Personally, I would like to extend an olive branch to everyone in this season of peace and merriment!

Bark of an Olive Tree

2009-12-15T14:05:00.000-08:00

Olive trees get old and gnarly, very old. But even as young trees they will appear weathered and rugged. This one year old tree already has a beautiful knot. It's bark is rough to the touch and looks dry. This aged characteristic of olive trees reminds me of the history of this tree. How throughout the ages it has come to symbolize ancient societies and simple pleasures. A token of an olive branch sends the message of peace and mutual understanding. Yet, does this tree even flower?
PS - olive harvests appear to be high around the world this fall. I think its a good omen.

The van speaks to me

2009-12-14T09:38:00.000-08:00

I snapped this photo while waiting in line at the 24th Street Whole Foods. Was very happy to see the van decorated with a olive motif, showcasing olives as sign of purity and health. It does give me that special quality of wholesomeness.

Love it!

Delish Olive Oil Cake

2009-12-13T12:34:00.000-08:00

My lovely Kirsten is a marvel with cooking and with most everything else she creates. Per my birthday request she baked me a lovely olive oil cake. This means replacing butter for olive oil. Not only is this a more nutritious cake, but it also has a unique flavor that compliments coffee. That's right, similar to the synergy between wine and cheese, olive oil cake and coffee gives you that X factor. Coffee cake has always been a direct compliment to coffee, but if you have not had the olive oil combination, do it now. The first sip of coffee with a mouth full of the cake will knock your socks off. Some birthday wishes do come true. Cheers! Please ignore the face on that plate, it is super delish!

Fromage en Union Square Farmer's Market

2009-12-12T16:56:00.000-08:00

Nothing replaces buying fresh produce directly from farmers. The farmstands at Union Square in Manhattan have all the seasonal produce any New Yorker might crave. Although olives don't grow on the east coast, cheeses are know to be marinated in the oil. Curiously, when I asked one of the farmers about what kind of olive she uses, she explained that virgin olive oil matched up to her palate better than EVOO. She felt the EVOO made the cheese too bitter. I'm curious to know why that is. Either way, cheese packed in olive oil is amazing. All you need is a baguette and maybe a bottle of accompaning wine. Scarf!

The Individual Farm

2009-12-11T12:34:00.000-08:00

Until recently, I never thought twice about the olive oil we use at home. It tastes great.

Today I tasted a teaspoon on it's own and I really liked the flavor. Lush, silky, with an avocado finish. I am no pro, so I wonder what could be better? Then I looked at the large bottle for the expiration date or vintage date and I found neither. Nor is there any mention of the farm or estate, but only that it is organic, EVOO and from Chile. Chile has an ideal climate for growing olives and wine, but the label information can only mean that this oil is not from a single farm. Also, most likely not from carefully handpicked ripe olives. What is the cure?

My next bottle needs to have a vintage date and a name of farm. Unlike wine, olive oil needs to be fresh to be wonderful, similar to a great Champagne. I need to dig deeper!

The festive olive tree

2009-12-10T13:43:00.000-08:00

Everyone runs out and buys a pine tree to celebrate Christmas. The reason? Maybe it's tradition, maybe it's because they smell so good. It doesn't hurt that they match the holiday fun that is meant to be winter wonderland. I personally love them.

But what of other trees? An olive branch is a symbol of peace. That alone should give it some cache during the season ear-marked for peace, love, and happiness. Then there is the rich deep green fruit that looks just like a perfect little ornament. An ornament created by nature. In all their splendor, a noble olive tree is rooted deep in the soil.

Enjoy the pines at home and let the olive trees lay in the grove. Keep tradition alive. I'm getting my pine on Saturday. Happy yule y'all!

Holiday Martini Magic

2009-12-09T10:00:00.000-08:00

Does anything say/shout holiday magic better than a dirty martini? One might argue for some hot chocolate and wonderful Christmas carols. Others might call from some good old fashioned Norwegian glug. But for me it is answering the question of whether you have been naughty or nice. And a dirty martini is just so nice (and a bit naughty after having a few).

A proper dirty martini does not need top shelf gin or a fancy mixologist. What it needs is some simple olives and a bit of olive juice to give the herbal gin a salty bite. The martini pictured was ordered by my friend Kenn at Le Poisson Rouge while listening to some amazing jazz by John Hollenbeck. It was jumbo sized and very potent. I think the olives made the evening extra magical, good to the last bite. Spread the holiday cheer!

Tarallucci E Olive Oil

2009-12-08T09:34:00.000-08:00

I love going to New York restaurants. They are some of the best in the world. Mayor Bloomberg has provided much needed legislation to keep mystery additives out of our diets.

Otherwise, we are faced with two options before receiving our first course. Generally it is bread accompanied with either butter or olive oil. Italians well know that olive oil is great for digestion. Even taking a spoonful a day will keep your tummy happy.

Sitting down at Tarallucci E Vino and starting my dinner with soft focaccia and olive oil just tastes great. Never mind that it is vegetarian and healthy. Just enjoy and your belly will thank you!

Keeping Virgin Olive Oil Clean

2009-12-04T08:04:00.000-08:00

Diane Savino, our New York State Senator, has passed legislation with the Olive Oil Labeling Bill to keep additives out of our virgin olive oil. Olive oil production in this country is about to explode with more plantings than ever before. Diane has done her part to keep the oil pure. Thank you! Olive oil can continue to prevent high blood pressure without the questionable effects of additives. American can show face with top producing countries of Spain, Italy, Greece, Turkey, Syria and Tunisia.

Also, kudos in her defense of gay marriage&rights with her rousing speech in the House ending with "We have nothing to fear from love and commitment." Well done! More advocates needed.

Spanish Olive Tree grows in Manhattan

2009-12-03T06:45:00.000-08:00

It is possible to purchase a nice black Spanish olive tree in the city for around $425. Head over to the 20s on the Westside and marvel at the Mediterranean perfection made for Manhattan. The only issue is that you can't plant an olive tree outdoors as it will freeze and die. So what you need is indoor space with high ceilings and direct natural sunlight. Make sure the soil is kept moist at all times as the roots cannot grow long like in the chalky soil of native lands. Also, this tree is bulky so it will make an ideal window shade to give you privacy. Will one tree bear fruit?

Moulins Fix

2009-11-19T13:14:00.000-08:00

A few drops of the Les Moulins on an open face sandwich is divine. Tasting the Millesime 2009 Vintage from Tunisia on plain whole wheat made all the richness surface. The bottle label reads: "Every winter morning when I was a child, I looked forward to see my father in the oil mill. He would pour freshly decanded oil onto the piece of fresh bread which I held out to him, then I would go off to school, with this wealth of flavours in my hands." I can see that walk, winding through the grove.

Ode To Olive Oil

2009-11-19T13:01:00.000-08:00

Near the murmuring
In the grain fields, of the waves
Of wind in the oat-stalks
The olive tree
With its silver-covered mass
Severe in its lines
In its twisted
Heart in the earth:
The graceful
Olives
Polished
By the hands
Which made
The dove
And the oceanic
Snail:
Green,
Inumerable,
Immaculate
Nipples
Of nature
And there
In
The dry
Olive Groves
Where
Alone
The blue sky with cicadas
And the hard earth
Exist
There
The prodigy
The perfect
Capsules
Of the olives
Filling
With their constellations, the foliage
Then later,
The bowls,
The miracle,
The olive oil.
I love
The homelands of olive oil
The olive groves
Of Chacabuco, in Chile
In the morning
Feathers of platinum
Forests of them
Against the wrinkled
Mountain ranges.
In Anacapri, up above,
Over the light of the Italian sea
Is the despair of olive trees
And on the map of Europe
Spain
A black basketfull of olives
Dusted off by orange blossoms
As if by a sea breeze
Olive oil,
The internal supreme
Condition for the cooking pot
Pedestal for game birds
Heavenly key to mayonaise
Smoothe and tasty
Over the lettuce
And supernatural in the hell
Of the king mackerals like archbishops
Our chorus
With
Intimate
Powerful smoothness
You sing:
You are the Spanish
Laguage
There are syllables of olive oil
There are words
Useful and rich-smelling
Like your fragrant material
It's not only wine that sings
Olive oil sings too
It lives in us with its ripe light
And among the good things of the earth
I set apart
Olive oil,
Your ever-flowing peace, your green essence
Your heaped-up treasure which descends
In streams from the olive tree.
- Pablo Neruda