Every cooking show seems to feature a chef drizzling olive oil from a bottle with a pour spout. Olive oil pour spouts make it easy to control the flow of oil from the bottle and allow one handed access to your olive oil. But you may be surprised to hear that pour spouts on olive oil bottles may not be the best choice for olive oil bottles. Read on for tips on choosing the best pour spouts for olive oil.
The biggest fraud in olive oil today is leading consumers to believe it’s all "fake." Some olive oil marketers are casting aspersions on all imported olive oil, leaving consumers bewildered and confused. Where do these claims of olive oil fraud come from?
- Ensure a fair and competitive market to offer quality olive oils to North American consumers
- Educate on the different types of olive oil and the uses and benefits of each
- Promote olive oil’s health and culinary benefits in North America
When it comes to testing olive oil there are two areas of concern – purity, to confirm the product has not been mixed with seed or nut oils or lower-grade olive oil; and quality, which confirms the grade and state of the oil. The grade standards and tests are maintained by the International Olive Council (IOC), which annually certifies chemical laboratories and tasting panels that are proficient in performing the full analyses according to the IOC trade standard.
The 2nd International Congress on Extra Virgin Olive Oil will be held in Toledo, Spain on March 15 and March 16, 2016. The theme for the conference is “The Great Discovery.” The main objective of the conference is to address the impact on consumers as the spectrum of extra virgin olive oils in flavors and aromas available today, as well as their uses in food, have evolved significantly from the traditional olive oils consumers are used to.
The process of making olive oil has remained essentially unchanged for centuries. Olives are harvested when ripe from olive trees that range from five to hundreds of years old. Many olives are still harvested manually, though machines are being used in newer, more modern operations. After harvesting, the olives are crushed and the paste is centrifuged into olive oil. Olive oil is one of the most natural and traditional foods that you can purchase in a supermarket.
Olive oil is basically the freshly pressed juice of an olive tree. The olive oil extraction process will result in pulp and olive particles being present in the oil. Most commercial olive oil is filtered to remove the sediment. But is unfiltered olive oil better?
Thanks to Melanie Underwood, author and chef instructor at the Institute for Culinary Education (ICE) in New York City for this unique white bean and herb olive oil cheesecake recipe. This savory cheese cake features an herbed olive oil garnish.