Monday, July 13, 2009

Let’s talk virgin…

 

…olive oil, that is! And make that Extra-Virgin!

On our traumatic exciting trip to Greece, we had the pleasure of having an olive farmer come talk to us at the hotel. We learned quite a lot about the history and making of olive oil. And if he hadn’t been drunk off his butt, we might have learned even more.

I was able to pick up some more tidbits from Wikipedia:

Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of black olives and has more varieties of olives than any other country. Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is extra-virgin.

Olive oil is used medicinally for peptic ulcers, lowering cholesterol and even blood pressure. Most of the religions use olive oil in their rites. Olive oil is used in cosmetics and can be used as a shaving oil. It is even used by some to reduce ear wax buildup.

Olive oil has more uses than just consuming, it also works as a natural and safe lubricant. For example, lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)

Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their bodies. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.

Me? I like to drizzle it over tomatoes and cucumbers.

Our drunken farmer brought along some olive oil from his farm. The farmers routinely set aside some of their own pure olive oil to sell locally. This is the best tasting olive oil! Because it hasn’t been mixed with other olive oils for export, it is just so pure and good.

I wish I could say I bought each and every one of you a can of this amazing olive oil, I didn’t. But I would have, if I had unlimited weight allowance in my suitcase. So blame the airlines. I did the next best thing…I bought a can for me and an extra one for one of you.

That’s right, dear readers…I’m having my very first Give-Away!

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Just tell me what you would do with this wonderful olive oil that I hand carried all the way from Greece. Feel free to share a favorite recipe, if you like. I will have a random drawing on Thursday and announce the winner on Friday.

I can’t wait to hear all the ways and uses for this olive oil.

Good luck!!

8 comments:

  1. Wait, can I pretend to be someone else and keep posting? 'CAuse I LOVE olive oil! I like to mix it up with some herbs and dip my fancy french bread in it. YUMMMMMMMY!

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  2. Well now - you want all my ways of using it, or just my favorite? Ripe tomatoes, buffalo mozzarella, fresh basil, a little s&p, then drizzle your virgin all over it. Oh, and when I win, I need it hand delivered, at which time I will profer you a vodka/tonic

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  3. Oh yes, I'll dip bread into it and drizzle it on tomatoes! I'll make some garlic aioli for a big bowl of penne and then a vinaigrette for asparagus. I'll share some with Cousin Lisa when she makes her pesto. I may infuse a portion with garlic or fresh oregano. I'll roast red peppers and drop them into your lovely olive oil. And, lastly, I'll keep some next to my bed so that I can rub it into my weary feet at night.
    I'll pay for shipping.

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  4. Pasta, Garlic and Olive Oil
    1 pound pasta
    Salt
    1/2 cup extra virgin olive oil
    4-6 garlic cloves, peeled & chopped
    1/2 cup chopped fresh parsley
    Freshly ground pepper

    I love to dip hard crusty bread in EVOO. I love to make Pesto with it, sautee fresh garden squash in it. Tomatoes and Mozerella balls swimming in EVOO. Dab a little behind my ears, rub it on my hands and feet, pour all over the sweetheart and use him as a slip and slide, man there is to much to write about what I could do with your precious EVOO. Just go ahead and mail it to me, TODAY! Thanks.

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  5. I like to use it to fry french fries! :) No, just kidding. It is just a staple in the pantry. I'm not sure I could tell good olive oil from bad. Although, I must try Gigi's slip-n-slide-husband idea.

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  6. okay - now it's my fourth try to see if this will post..........I use olive oil on most everything. I even bought a decorative decanter so I can keep it right on the counter. My fav is the same as most everyone, fresh tomatoes and basil from my hubby's garden, fresh mozza (from the store) and EVOO drizzled on top. I love it on pasta and crusty bread. Use it on salad, veggies, fish, Like to sautee with it and add it to soups. I did try to deep fry with it once - big mistake - had to throw out the fryer!! I would really love to give some to my husband for our upcoming 7th anniversary - for medicinal purposes of course. Hoping it will regrow hair where it needs to and stop growing hair in other spots! If I were to win, I would like to hope that you would deliver the prize in person!!

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  7. It's Friday and I can't wait to find out if I've won!

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