The REAL DEAL with Olive Oil: Why the different tastes??

Healthy Living

 

Olive oil is similar to wine in that the taste is a matter of a person’s preference. Many factors contribute to why there is differences in the taste, aroma and flavor of olive oils. 

The following factors can impact the taste of the olive oil: type of olive used, soil conditions and location where olives were grown, weather during the “growing” and “harvesting” seasons, ripeness of the  olives, season/timing of the harvest, harvesting method, length of time between the harvest and pressing, pressing technique, AND packaging and storage methods.

The olive is native to the Mediterranean region, and each area around the Mediterranean provides a unique type of olive. Olives from different areas are often blended together and olives from the same area but different regionsare also blended. Both of these methods provide olive oils which are still as tasty and rich in flavor as solo area olive oils. Olives change colors as they ripen. They start as a green, change to purplish, and then become black once they are fully ripened.

  • Spanish olive oil is typically golden yellow with a fruity, nutty flavor. 
  • Italian olive oil is often dark green. It has an herbal aroma and a bitter flavor. 
  • Greek olive oil has a strong flavor and aroma and tends to be light green.
  • French olive oil is typically pale in color and has one of the mildest flavors. 
  • Californian olive oil is light in color and flavor and it has a slightly fruity taste.
  • Middle East olive oil is rich in flavor and mild in taste. It has an herbal aroma as well.  
  • As mentioned above, some of the olive oils are “green”. These olive oils are from unripe olives and provide a slightly bitter taste. The moderately green tinted oils are the most common and in most of the foods we eat. These olive oils have fruity and nutty flavors and are usually added to neutral-flavored foods. The best combination of food with a green olive oil is usually a food with a neutral taste since the strong flavor of a green olive oil can really stand out. 

    Ripe olives provide the olive oils that are golden, yellowish color.  The olive oil from ripe olives are more mild and buttery in taste. They do not have that bitter, fruity flavor like the greens. These oils are better for foods that already have a strong flavor since the ripe olive oil will not overpower the food. 

    Olives just like other plants are also subject to pests. Farmers utilized pesticides on the olives to help prevent the “olive fly” from ruining their crops. If you would like to avoid the pesticides, Suzy Eats recommends using organic olive oil.


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    YUMMY: Fresh Thyme (Zaatar) and Sage

    Healthy Living, Top Mediterranean Diet Reviews | Online Diet Reviews

    We were fortunate enough to receive fresh thyme and sage from Al’ard. We will include these in our review as well. We are very excited to review all of these products.  Stay tuned 🙂


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    Saturday SALE: Flirty Aprons SALE $13 dollars each.

    Deal

    Flirty Aprons is having a sale on their irregular aprons. They are $13 each and FREE SHIPPING if you use the code: Ship4Zero

    http://www.flirtyaprons.com/irregular-aprons-list.html


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    Which OIL do you think is the healthiest for you and your family??

    Healthy Living

     

    Oils and fats are all very different. More specifically, they contain various amounts of saturated and unsaturated fat content. For health reasons, it is always best to select an oil that is high in monounsaturated fat and low in saturated fat. Olive Oil is probably one of the healthiest and contains a high amount of monounsaturated fat and low saturated fat. Some may argue that it is the healthiest oil to eat, but it is probably not best to use it when you are deep frying foods.

    Depending upon what kind of cooking you are doing there may be an oil of choice 🙂 For frying foods-  best oils are those with high smoke points such as canola, corn, safflower and sunflower. For stir-frying and salad dressing-any oil low in saturated fat like canola, corn, flaxseed, olive, peanut, safflower, sunflower and walnut are all great choices. We recommend avoiding coconut and palm oil, butter and margarine (although butter is healthier than margarine).

    Listed below is a table of the various types of oils and their fat content.

    Type of Oil/Fat Smoke
    Temp.
    % Fat
    Saturated
    Poly
    unsaturated
    Mono
    unsaturated
    Olive Oil 420F  14 12 74
    Almond Oil 420F  8 19 73
    Canola Oil 475F 7 35 58
    Margarine, whipped   20 30 50
    Peanut Oil 450F 18 33 49
    Rice Bran Oil 490F 20 33 47
    Margarine, stick   20 33 47
    Margarine, tub   17 37 46
    Sesame Oil 350F  15 43 42
    Palm Oil   52 10 38
    Cocoa Butter   62 3 35
    Butter 350F 66 4 30
    Wheatgerm Oil   20 50 30
    Butter, whipped   69 3 28
    Margarine   25 49 26
    Corn Oil 320F 13 59 24
    Soybean oil 320 F 15 61 24
    Sunflower Oil 450F 11 69 20
    Walnut Oil 400F 14 67 19
    Grape seed 420F 9 77 14
    Safflower Oil 450F 9 78 13
    Coconut Oil 350F 92 2

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    Alard ORGANIC OLIVE OIL Review

    Healthy Living, Top Mediterranean Diet Reviews | Online Diet Reviews

    Suzy Eats was recently contacted by Alard Products www.alardproducts.com and we agreed to review their ORGANIC OLIVE OIL. We will be sharing the results of our review soon as we are eating our olive oil daily 🙂

    Stay tuned as will have some Olive Oil Giveaways soon!!! 🙂


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